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Monday, June 30, 2014

Vegan Chicken Shepherd's Pie

I call this a shepherd's pie but really it is not.  It is sort of a combination of my vegan chicken pot pie and a shepherd's pie.  This dish is a favorite around here and it is something I can throw together in the morning when I have some time, and then pop in the oven for an hour at dinner time.

The dish as it comes out of the oven

The yummy goodness

~1/2 pound Quorn fake chicken chunks
~3-4 cups vegetable broth
~2 carrots diced
~1 celery spear diced
~1 onion diced
~1 medium sized head of broccoli, diced
~3/4 cup frozen peas
~1/2 cup frozen corn
~S&P to taste
~1 1/2 tsp poultry seasoning
~1 tbsp corn starch
~mashed potatoes for the top (5 medium sized potatoes peeled and cubed, cover with water and boil until knife tender, mash and add 1/2 cup vegetable broth, 2 tbsp earth balance, s&p)

(while I am cooking the vegetables in a saute pan, I am also cooking my potatoes in a stock pot so my mashed potatoes are done about the same time as my veggies)

In a saute pan add onion, carrot, celery, and 2 cups of vegetable broth, bring to a boil, turn to low, cover and simmer for 10 minutes.  Add broccoli and cover for another 5 minutes, until broccoli is knife tender.  Add another 1/2 cup of vegetable broth, fake chicken chunks, peas and corn.  Bring back up to a simmer and cook for just a few minutes, covered.  Make sure the pan does not cook dry so add more veg broth if you need to.  Reserve 1/2 cup veg broth until the end.  Once all veggies are cooked, add S&P to taste and the poultry seasoning.  Stir well.  Make a slurry of the remaining 1/2 cup vegetable broth and the corn starch. Add this slurry to the veggies and bring back to a simmer, this only take 30 seconds or so.  You will see it thicken.  Remove from heat.  In a casserole dish add the vegetable mixture, top with the mashed potatoes, bake at 350 degrees for about 45 min-1 hour.

Sunday, June 22, 2014

Banana Muffins

Great recipe for banana muffins.  I have such a hard time finding a good muffin recipe, so I want to be sure this one is on my blog.

Makes a dozen muffins

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg
3 large over ripe bananas, mashed
3/4 cup sugar
3 tbsp vegetable oil
1 tsp vanilla

12 lined muffin tins, or greased muffin tins, filled 3/4 full.  350 degrees for 20-25 minutes.

Thursday, June 19, 2014

Risotto with Pea Pods and Brie Cheese

I forgot to take pictures for this one but wanted to get it up on my blog anyway.  Will add a pic the next time we have this dish.  I am way behind on posting recipes.

This is delicious, and for me (gluten free) I took some out of the pan before I added the cheese.

~3 cups chopped pea pods
~1 1/2 cups arborio rice
~5 1/2 cups vegetable broth
~1/4 tsp onion powder (one of my sons does not like chopped onion so I use onion powder occasionally, but I think 1 small diced onion would be nice instead)
~1/2 tsp garlic powder or 2 chopped garlic cloves
~S&P to taste
~4 oz. brie cheese broken into small pieces

add pea pods, rice, 2 cups veg broth, and seasonings to a saute pan, bring to a boil then reduce heat to lo and simmer, covered, stirring every 2-4 minutes.  You want all of this to cook but don't want it to run dry, so keep adding vegetable broth, 1 cup at a time, until the rice is cooked and the broth is absorbed.  This usually takes around 20-25 minutes.  Last add the crumbled brie and stir until the cheese is melted.  DONE!

Simple and delicious, I love the pea pods in this as the flavor is delicate, I think zucchini would also be good in this dish and may try that next time.