I’m back! Its been a while since I’ve blogged, but boy do I have some good recipes lined up for you. For dinner last night I made this vegetable pot pie it was so delicious and perfect for the rainy weather. Its filled with vegetables and so easy to make. I used a pie crust recipe from she knows, I did add a few alternations, I used wholewheat flour instead of white flour, added 1 tbsp hemp seed powder and 1/2 tsp each garlic powder and basil for a extra kick, the result was a perfect pie crust, that I will definitely use again.
VEGETABLE POT PIE – 1 9 inch Pie
- 2 large carrots, diced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 1 small onion, chopped
- 1 cup broccoli
- 1/2 cup cauliflower
- 1/3 cup flour
- 1/3 cup margarine
- 1 3/4 cup vegetable stock
- 2/3 cup soy milk
- 1/2 tsp nutmeg
- 1/2 tsp crushed dried rosemary
- salt and black pepper to taste
- 1 pie crust
Preheat oven to 400 degrees F.
Steam the broccoli, cauliflower, peas, celery and carrots until just done.
In the saucepan over medium heat, cook onions in margarine until soft and translucent. Stir in flour, salt, pepper, nutmeg and rosemary. Slowly stir in vegetable stock and milk. Simmer over medium-low heat stirring occasionally until thick. Remove from heat and set aside.
Divide the pie dough into 2 balls. Roll out the pie crust and place at the bottom of a pie dish, layer the vegetables on the bottom, pour the sauce over the vegetables making sure its all covered.
Cover the bottom pie with the remaining pie crust, seal edges with a fork, make several small slits in the top to allow steam to escape. For a extra crispy crust brush a little soy milk on the top.
Bake for 30 – 35 minutes, or until the pastry is golden brown. Remove from oven and allow to sit for 10 minutes.
Serve with salad or mashed potatoes.
Almost weekend time!! what do you have planned for the weekend?