Posts Tagged With: onion

Chickpea Potpie

Way back in the early days of my blog I posted this potpie recipe, which was good, but not great. I loved Marie Callender’s chicken potpies growing up and I really wanted to recreate that texture and flavour.

My father-in-law is allergic to nuts and soy (with the exception of soy oil, such as Crisco), so I wanted to not just make my potpie better, I wanted to make it better and be something he could eat.

Someone suggested an oat-milk-based bechamel sauce. So we’ll start this recipe with how I made the oat milk. Keep in mind the oats soak overnight, so this requires a little bit of planning ahead.

This makes a single 9″ potpie.

To make the oat milk:
Soak 1 c oats in 5 c water overnight.

Add 1/16 tsp salt in the morning.

Blend for a couple minutes and then strain.

I use a really classy nylon strainer. (Don't worry, it's a clean nylon. I think.)

I’m fresh out of cheesecloth, so I used a really classy nylon strainer. (Don’t worry, it’s a clean nylon. I think.)

In a saucepan stir together: 
6 T oil (I used half olive, half canola)
2 small carrots, chopped
1 stalk celery, thinly sliced
1/2 c onion, minced
2 cloves garlic, crushed or chopped

Sauté carrots, celery, onion, and garlic in the oil about 2 minutes.

Add:
6T unbleached flour
1 T mock chicken seasoning
1 tsp salt
1/2 tsp thyme

Sauté 2 more minutes and remove from heat.

Add 3 c oat milk very gradually, stirring thoroughly to prevent lumpage. Stir constantly over medium heat until thick and bubbly. Remove from heat again. Add in:

3 c cooked garbanzo beans, thoroughly drained
3/4 c frozen peas
3/4 c frozen corn

Allow to sit while preparing the pie crust. Preheat oven to 425.

***

Pie Crust
(note: minus the thyme, this pastry can be used for fruit pies)
(note 2: you can really use any pastry recipe, just add the thyme! If you can’t have soy of any stripe, I highly recommend Isa’s olive oil crust from Vegan Pie in the Sky.)

2/3 cup + 2T shortening
1 1/2 c white flour
1/2 c whole wheat flour
1 tsp salt
1 tsp thyme
4-5 T cold water

Cut shortening into flour mixture until it resembles little peas. Add 1T water at a time, tossing with a fork, just until flour is moistened. Divide pastry evenly in two, shape each lump into a round and roll out on lightly floured board until circle is 2″ larger than pie pan. Press lower crust into pan. Add filling to pie and repeat rolling process with second lump of pastry to cover the pie. Or you can cut out shapes.

 I made wedges out of my top crust.

I made wedges out of my top crust.

Cover with foil. Bake for 20 minutes, then remove foil and bake another 20 minutes. It should be golden and bubbling.

This potpie was amazing. Today we had it with mashed potatoes, but it would also be amazing with rice (which is how I grew up eating potpie). And it was so good. I finally nailed the taste and texture I wanted. I definitely want to make this more often now.

Part of today's Thanksgiving repast. We also had cranberry sauce, roasted vegetable stuffing, and  two kinds of apple pie.

Part of today’s Thanksgiving repast. We also had cranberry sauce, roasted vegetable stuffing, gravy, and two kinds of apple pie.

Happy Thanksgiving, everyone! Stay tuned, because in the next week or so I have a holiday giveaway coming up.

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Categories: entrees, holiday, nut-free, recipes, soy-free, vegan | Tags: , , , , , , , , , , , , , , | 9 Comments

Well, hello, Fall.

It’s been pretty cold around here lately. 26 in the morning. Still, I’ve always preferred cold. I’d prefer to cuddle up in blankets and turn up the heater any day over melting in rivers of sweat when it’s summertime.

I’m planning to make a potpie as my contribution to Thanksgiving dinner, so since I needed to cook up garbanzos for that anyway, I was thinking of making Isa’s cabbage soup. But I don’t have any cabbage. Then I saw a thing of red beans sitting out and thought, I WILL MAKE UP A SOUP RECIPE TODAY. I had a bunch of soup-appropriate odds and ends in my fridge, so I pulled all of them out.

Then I cast them into a pot, and there came out this soup.

soup

Start by sauteing the following in a little oil for a few minutes:
2c chopped onion
1 3/4 c chopped celery
4 cloves garlic
1T ginger, grated

Turn off heat and stir in:
3 carrots, cut however you want – I did coins
1.5 c cooked brown rice
2 c red beans
4 c garbanzo beans
8-10 c water (I did 10 but would do 8 next time, because I’m not a huge fan of broth)
2T mock chicken seasoning of choice

Bring to a boil and simmer until carrots reach desired tenderness (or lack thereof, if you’re a cooked carrot-phobe.)

Before serving, add:
1c chopped cilantro
Salt as needed

And then dig in.

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Categories: gluten-free, lunch, nut-free, recipes, soup, soy-free, vegan, vegetables | Tags: , , , , , , , , , | 2 Comments

Vegan Month of Food, Day 16: Nutty Cheezy Bacun Quiche

First of all, my friends, It’s not a kwish. It’s a KEESH.

quiche2

Second of all, I’ve never made a quiche, vegan or non-vegan. (At least not that I recall.) But I have eaten them, and this is what I’ve come up with today. You’ll use the tempeh bacon, the eggy tohu, and the cheezy sauce from yesterday’s post.

quiche1

Heat your oven to 350 and prepare your crust.

In a food processor, process until crumbly:
1/2 cup whole wheat flour
2/3 c walnuts
3/4 tsp salt
1/2 c oats

Add:
1/4 c water

Spray an 8.5″ springform pan, bottom and sides, and press in the crust mixture evenly on the bottom. Bake at 350 for 10-12 minutes. Remove from oven and set aside while preparing quiche filling. Leave the oven on!

In the food processor, process until smooth:
24 oz eggy tohu
3/4 c plain soy milk
1/2 c garbanzo flour
1/4 c nooch
1 tsp salt
1/4 tsp black salt

In a pan, sautee:
1/2 c chopped red onion
1 packed cup chopped greens (kale, spinach, whatever – and by packed, I mean overflowing)

Stir sauteed greens and onions into the “egg” mixture and spread in the pan.

Next, layer on the tempeh bacon crumbles and press them lightly into the top.

Lastly, drizzle on the cheezy sauce. Alternatively, you could wait until the end of baking and sprinkle on some Daiya for the last 10 minutes or so.

You’ll bake this 45-60 minutes. I did mine about 50 and it was still quite soft inside. Or maybe use a larger springform so that the quiche layer is not as thick? I’m not sure. At any rate, it did taste really good even if it was on the squooshy side. I also let it sit for 5 minutes or maybe a little longer after I took it out before I released the spring.

But, reheating slices after it had been in the fridge overnight worked really well. I just plopped a wedge in a non-stick saucepan and heated it over low heat on the stovetop until it was warmed through. It wasn’t squooshy any more and I think it tasted even better than fresh!

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Categories: breakfast, brunch, challenges, holiday, recipes, tempeh, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 2 Comments

Bonus MoFo Post! Tempeh Bacon, Cheezy Sauce, and Eggy Tohu

This coming week, we’re doing a couple recipes that call for the same base ingredients, and rather than clutter up those posts with a bunch of extra recipes, I’m doing a bonus post with THREE recipes that we can just refer back to.

And yes, it’s lame that I have no photos, but my laptop is STILL having issues, and I only have the bacon on hand to photograph anyway. I’ll try to add a picture of that in later.

Let’s start with BACON.

In a shallow dish, combine:
3 T soy sauce
1 T liquid smoke
1 T brown sugar
1 T oil
1 T tomato paste
3/4 c veggie broth
1/2 tsp garlic powder

Add 8 oz thinly sliced tempeh to the marinade and allow to sit overnight.

When ready to cook, dump marinade and tempeh into a non-stick skillet. You can either leave it in strips or crumble it. Cook it at a fairly high temperature, stirring often. It will absorb the marinade and get nice and browned. If you don’t eat it all straight out of the pan, keep whatever’s left in the fridge. Obvs.

Now, on to the cheezy sauce.

In a blender, blend together:
1/4 c water
1/4 c cashews
1 1/2 T roasted red peppers from a jar
1 1/2 tsp nooch
1 1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp onion powder

Blend until completely smooth. This can easily be doubled, tripled, whatever.

And now: EGGY TOHU.

You might wonder what on earth tohu even is. Well, it’s like tofu, but made with garbanzo flour. Plain, it’s an awesome replacement for silken tofu for people who can’t have soy. And it’s super easy to prepare. Thanks to Vegan Mommy Chef for sharing her recipe with us! This is my adaptation from her plain version to have an eggy flavour.

In a bowl, mix together:
1/2 tsp black salt
1/4 tsp regular salt
1 1/2 T nooch
1/2 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 c garbanzo flour
1 1/2 tsp agar powder

Gradually stir in:
5 c water

Pour into a saucepan. Stirring constantly over medium heat, bring to a boil and then reduce heat. Continue to stir for about 10 minutes. Pour into a sprayed loaf pan and put into the fridge to set.

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Categories: breakfast, brunch, recipes, substitutions, tempeh, vegan | Tags: , , , , , , , , , , , , , | 2 Comments

Vegan Month of Food, Day 9: Cabbage Soup and Dumplings Casserole

So, I really, really, REALLY like Isa’s Chickpea Rice Soup with Cabbage. It’s one of my favourite soups. It’s warm, comforting, simple, and delicious.

I also really like the recipe for Savoury Seitan Pie that I did for last year’s MoFo.

So, this recipe is what happens when you combine the best of both Isa’s soup and my savoury pie. It’s like a potpie on steroids. So filling. So homey.

cabbagepie2

Spray a 13×9 pan and heat oven to 450.

In a soup pot, mix together:
1 c chopped red onion
3 cloves minced garlic
1/2 tsp dry thyme powder
1 tsp salt
1 c cooked rice
1 1/2 c sliced carrots
1/2 lb shredded cabbage (roughly)
3 c garbanzo beans, cooked or from a can
2 T fresh dill
1 1/4 c white sauce
1 T nutritional yeast

Leave on low heat, covered, to heat through while you prepare the biscuits.

This is the filling waiting for the biscuits to go on. Mmmm.

This is the filling waiting for the biscuits to go on. Mmmm.

Biscuit topping:
2/3 c vegan margarine
2 c whole wheat flour
1 1/2 c white flour
2 T baking powder
1 tsp salt
1 tsp dried dill
1/2 tsp dried thyme
2 c non-dairy milk, preferably unsweetened

Combine flours, baking powder, salt, and herbs. Cut in margarine until mixture resembles fine crumbs. Stir in milk just until soft dough forms. It will be sticky.

Pour warmed cabbage soup mixture into 13×9 pan, and then drop biscuit dough in blobs over the top, spreading to cover. It’s okay if it doesn’t completely cover the cabbage mixture.

Bake at 450 for 15-20 minutes.

Bonus picture of GooGoo raiding the bread bag while our lunch cools a bit on the table.

Bonus picture of GooGoo raiding the bread bag while our lunch cools a bit on the table.

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Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , | Leave a comment

Vegan MoFo #18: Bulgur Pilaf

It’s been an insanely busy day today. (I’m writing this about a week before you’ll read it.) We’ve been halfway living between trailer and house since Lou Who was born: Mr Pine Nut has been working and we’ve been sleeping over at the house, while we eat and cook over here in the trailer.

The problem is, it’s starting to get pretty cold over there at night, and doesn’t warm up at all until afternoon, so Mr Pine Nut isn’t too happy working over there and I don’t think it’s good for Lou Who to sleep in such a cold environment. So, this morning we rather out of the blue decided it was Time to Move Back Into the Trailer Full-Time. This involved rethinking a lot of things, because now we have four of us to get in beds. We set up the dinette bed for Lou Who and me, and Mr Pine Nut and GooGoo will be on the twin beds he and I used to sleep in before. It’s going to be interesting. But, I’m okay with it. I know that it needs to be this way and I’m going to try to make the best of it. (Remind me of this in a couple months.)

So now, let’s discuss food.

bulgur pilaf

Yum.

This was a seriously easy dish to make. It’s all done in one pan and it doesn’t call for very many ingredients. And it’s amazingly tasty. GooGoo usually won’t touch food with green pepper and onion, but she had three helpings. I’m pretty sure this will become a staple around here.

This recipe was originally found on page 228 of the 1978 Betty Crocker cookbook.

2 T finely chopped onion
2 T chopped green pepper
1 T olive oil
2  c chickenlike broth
1 c uncooked bulgur wheat
1/2 tsp salt

Cook and stir onion and pepper in oil until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat, cover, and simmer about 15 minutes.

Categories: challenges, lunch, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , | Leave a comment

Vegan MoFo #17: Hearty Vegetable Soup

This is a cheap, easy soup. Particularly cheap for me because most of what was in it came out of my garden and I didn’t make the effort to purchase veggie juice: I just reconstituted tomato powder to about the same consistency. I’m still using up the bunch of organic celery I got at the beginning of the month specifically for MoFo. 🙂

I enjoyed it a lot because it was just really basic, and sometimes it’s nice to not be all exotic and just get down to basics. Mr Pine Nut liked it too.

hearty vegetable soup

This recipe was originally found on page 171 of the 1978 Betty Crocker cookbook.

2 12-oz cans vegetable juice cocktail (I used dilute tomato sauce)
2 c water
1 lb green cabbage, finely chopped
1 medium onion, sliced
1 c sliced carrots
1/2 c chopped celery
2 T beeflike seasoning such as Beaf or mock chicken seasoning
1/2 tsp salt (if using unsalted tomato sauce like I did as opposed to veg juice)

Heat all ingredients to boiling. Reduce heat, cover, and simmer until veggies reach desired tenderness. (The original recipe says an hour. I think not. I did 10 minutes.)

Categories: challenges, entrees, lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , , , , | 2 Comments

Vegan MoFo #14: Bulgur-Bean Bake

This was brilliant, gleaming, and beautiful as I stirred it up in the pan, and I was in love with the sight of it. Then Mr Pine Nut walked by and said, “That’s really pretty.” Then he added, “It looks gassy.”

Ha ha.

bulgur-bean bake

I have always loooooved lima beans. Not dried ones, not canned ones, but frozen ones. OMNOMNOM FROZEN LIMA BEANS. Well, frozen lima beans COOKED, that is. Anyway. Therefore this recipe looked really yummy to me.

In the end, though, it left me a little cold. Partly because the celery hadn’t been sauteed quite enough to suit my celerycrunchphobia, but mostly it just seemed not that spectacular. It was good enough that I’ll eat the rest of the pan, but I don’t know that I’ll make it again. BUT! If you want to try it, here’s the recipe.

This recipe was originally “Hamburger-Bean Bake”, found on page 33 of the 1978 Betty Crocker cookbook.

1 1/2 lb bulgur “beef” (about 2 cups’ worth; see the note for plain “beef” in this post)
1 1/2 c finely chopped onion
1/2 c chopped celery
1 tsp beaf or other beef-like seasoning
1/3 c boiling water
1 clove garlic, crushed
3/4 c tomato sauce
1 T lemon juice
3/4 tsp salt
1 lb frozen limas
1 15-oz can kidney beans, drained
2 T vegan bacon bits

Cook and stir burger, onions, and celery together until onions are tender.

Dissolve beeflike seasoning in boiling water. Add with garlic, tomato sauce, lemon juice, salt, and beans into burger mixture.

Pour into 8×8″ pan or 2-quart casserole. Cover and cook at 375 until hot and bubbly, about 30 minutes. Sprinkle fakey bacon on top to serve.

Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , , | 2 Comments

Vegan MoFo #12: Chinese-Style Vegetables

This was a lovely way to use up some of the produce in our fridge that we got from our garden.

chinese style vegetables

This recipe was found on page 171 of the 1978 Betty Crocker cookbook.

1 small head green cabbage (about 1 lb)
1 T olive oil
2 medium stalks celery, cut into thin diagonal slices (about 1 cup)
1 medium green bell pepper, sliced (about 1 cup)
1 large onion, chopped (about 3/4 cup)
1 tsp salt

Stir all together about 5 minutes over medium heat until tender.

chinese style vegetables

We ate them with pinto beans, rice, and soy sauce, but they were really yummy on their own, too. (This comes from a celeryphobe.) And really easy.

Categories: challenges, gluten-free, lunch, nut-free, recipes, soy-free, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , , , , | Leave a comment

Vegan MoFo #5: Northern Bean Soup

I love fall and winter because soup is one of my favourite things to make, and it’s really not always fun to cook or to eat soup in the heat of summer. I have to admit, I rarely use soup recipes, because a lot of times soup is just an easy way to use up all those bits and pieces of leftovers in the fridge that are useless for much else. But occasionally I do follow a recipe.

This is a soup recipe that you can use if you have leftover mashed potatoes from a previous meal. It does take a long time to cook, but it’s very tasty and warming for a cool day. It originally called for pork hocks; I’ve replaced that with extra beans and liquid smoke.

This recipe was originally found on page 125 of the 1978 Betty Crocker cookbook.

8 cups water
1 T liquid smoke
1 lb dried Great Northern beans (about 2c)
1/4 lb dried lima beans (about 1/2 c)
1 8-oz can tomato sauce
1 c onion, chopped (or green onion)
1 T beaf or other beeflike seasoning
1/2 tsp salt
1 clove garlic, crushed
2 c mashed potatoes
2 medium carrots, cut into 1/2″ pieces
2 medium stalks celery, cut into 1/2″ pieces
2 T cashews blended to cream in 2 T water (optional)

Soak beans in enough hot water to cover for 1 hour; drain water and rinse beans at the end of the hour.

In a soup pot pour the beans and the 8 cups of water, liquid smoke, tomato sauce, onion, beeflike seasoning, salt, and garlic. Bring to a boil; reduce heat and simmer until beans are tender, about 2 hours (do not boil or beans will burst [I did accidentally let mine boil, and the beans did burst. (I also had to let it cook another 30-45 minutes beyond the 2 hours specified.)]).

Add potatoes, carrots, and celery to soup. Simmer until vegetables are tender. Stir in cashew cream (if using) and serve.

northern bean soup

Definitely this is a soup I would make again. I nommed these two bowls right up after my photo shoot. I’m in luck, though; there’s plenty more where it came from! I made a double batch for serving guests tomorrow, and no doubt there will be Leftovers.

Which begs the question, can soup be made out of leftover soup?

All right, that’s all for this week. Taking off for Sabbath, but I’ll be back Sunday with something else tasty!

Categories: challenges, entrees, lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , | 2 Comments

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