#vegetable pie

[tilbageidanmark]

Ottolenghi vegetable pie

[sugardetoxlab]

Meat-Free Cottage Pie Recipe: The Ultimate Wholesome Twist on a Comfort Classic

When the weather turns chilly and you’re craving something deeply comforting, few dishes satisfy quite like a cottage pie. That golden, mashed potato topping over a rich, savory filling is the epitome of home-cooked warmth. But for those following a plant-based or health-conscious lifestyle, the traditional meat-heavy version can feel off-limits. What if you could enjoy all the heartwarming…

Meat-Free Cottage Pie Recipe: The Ultimate Wholesome Twist on a Comfort Classic

[justana0kguy]

2023 AUGUST 13 Sunday

Meal of the Day ~ Fairlie Bakehouse Pie + Home Boiled String Beans

[duranduratulsa]

Dish of the day: Gutab #food #foodporn #meatpies #vegetablepie #azerbaijan #azerbaijanfood

[ronniefein]

Vegetarian Shepherd’s Pie

During the run-up to Purim, the media is loaded with recipes for hamantashen. (Of course!)

But, because historians have speculated that the heroine of this holiday, Queen Esther, was a vegetarian, meatless meals are also traditional.

A vegetarian version of classic Shepherd’s Pie is hearty and filling enough to convince even a hardcore meat eater. And it’s also a festive dish worthy of a celebratory meal.

Note to self: this dish also makes a splendid choice for Break-the-Fast after Yom Kippur.

Vegetarian Shepherd’s Pie*

6 medium all-purpose potatoes such as Yukon Gold

1/3 cup vegetable stock

4 tablespoons olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper to taste

1 cup lentils, preferably French green

1 medium onion, chopped

3 carrots, chopped

12-14 ounces mushrooms, chopped

2 large cloves garlic, finely chopped

1 medium zucchini, cut into bite sized pieces

2 cups vegetable stock

1 tablespoon fresh thyme leaves

2 tablespoons soy sauce

2 tablespoons cornstarch

1 cup frozen peas or cut up cooked green beans

paprika

Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Stir in the stock, 2 tablespoons of the olive oil, lemon juice and salt and pepper to taste.  

Cook the lentils according to package directions. When the lentils are tender, drain them and set them aside.

Preheat oven to 400 degrees. Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onion, carrots, mushrooms and garlic and cook for about 3-4 minutes or until the vegetables have softened slightly. Add the zucchini and cook for another 1-2 minutes. Add the cooked lentils, vegetable stock, thyme and soy sauce. Bring to a boil. Mix the cornstarch with enough water to make a smooth paste. Add to the vegetable mixture. Stir and cook for 2-4 minutes or until the pan liquid has thickened. Stir in the peas. Season to taste with salt and pepper. Remove from the heat.

Place the vegetables in a lightly oiled baking dish. Cover the top with the mashed potatoes. Garnish with a sprinkle of paprika (can be cooked ahead up to this point).

Bake for 20-25 minutes or until the pie is hot and bubbling around the edges and the crust has browned lightly (if you make this ahead and refrigerate the dish, it may take 25-30 minutes to reheat).

Makes 8 servings

*a version of this dish appeared in The Jewish Week Food&Wine.

[deliciously-vegan]

Indian-Inspired Vegetable Pie

1/4 cup vegan butter 1 onion, peeled and chopped 1 tsp garlic paste 1/2 tsp ginger paste 1/2 tsp turmeric paste 1/2 tsp mustard seed 2 cups chopped (peeled) sweet potatoes 2 cups chopped cauliflower 1/4 cup AP flour 1 cup water 1 cup unsweetened soy milk (or other non-dairy milk) 2 tsp vegetable bouillon powder 1 tbsp curry powder 1 tsp cumin 1 tsp coriander 1/8 tsp cayenne 1 cup frozen green peas 2 tbsp nutritional yeast 1 tbsp cilantro paste 1 tbsp pure maple syrup 1 tsp sea salt 1/4 tsp black pepper two vegan pie crusts Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium-low heat. Saute onion for several minutes. Add the; garlic paste, ginger paste, turmeric paste, and mustard seed and saute for another minute or two. Stir in the sweet potatoes and cauliflower. Saute for another minute or two. Stir in the flour. SLOWLY, stir in the water then the soy milk. Stir in the; vegetable bouillon powder, curry powder, cumin, coriander, and cayenne. Turn heat to high. As soon as mixture comes to a boil, turn to low heat and simmer for 5 minutes, stirring frequently. After 5 minutes, turn heat off. Stir in the; green peas, nutritional yeast, cilantro paste, maple syrup, sea salt, and black pepper. Transfer mixture to one pie crust and spread out evenly. Top with second pie crust and seal the edges. Make a few small slits on top, to allow steam to escape. Bake pie in preheated oven for 40 minutes. Allow to cool for 15 minutes before slicing and serving. Ideal served with chutney. Yields; 6 pieces.

[paulpingminho]

[ronniefein]

Vegetable Pie

Everyone who knows me or reads my blog or articles knows that I can’t stand wasting food. I make it my mission to at least try to use everything wisely, including all leftovers.

These days, during a global pandemic when certain items are scarce and it’s also difficult to shop, I’m feeling even more committed.

Fortunately I have a willing and supportive husband, who loves the idea and applauds everything I make and tells me how wonderful and creative it all is.

Last week I had an overabundance of vegetables and an extra quart of half and half. I always have cheese in the fridge.

And so, I gathered up all the leftover veggies and made a vegetable pie for dinner. We had a salad with it.

It was filling and tasted wonderful and we were both happy for a day off meat.

Bonus: this recipe is extremely versatile and easy to prepare: you can use whatever vegetables you have and if you wish, a store-bought pie crust. If you prefer to make your own crust, you can find a recipe here (it makes enough dough for a two-crust pie, but you can freeze half).

Besides all that — this is a good dairy lunch or dinner during Shavuot, which begins tonight at sundown (May 28, 2020).

Vegetable Pie

 1 tablespoon butter

1 tablespoon olive oil

1 large shallot, chopped (or use one small onion or 2-3 scallions)

1 medium portobello mushroom cap, cut into bite-size pieces (2 cups coarsely chopped mushrooms)

1 cup chopped cooked vegetable (broccoli, string beans, carrots, etc.)

1 partially baked 9-inch pie crust

3 ounces grated meltable cheese (Swiss, cheddar, mozzarella, Jarslberg, etc.)

4 large eggs

2 cups half and half cream

salt and pepper to taste

 Preheat the oven to 375 degrees. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot and mushroom pieces and cook for 4-5 minutes or until the vegetables have softened. Add the cooked vegetable, mix the ingredients and place them in the pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.

Makes 4 servings