CHICKLESS POT PIE
- 1 cup thinly sliced carrots
- 1 cup frozen green peas
- 1 cup small diced potatoes
- 1/2 cup thinly sliced celery
- 1/3 cup finely chopped onion
- 1/2 cup butter substitute, such as Earth Balance
- 1/3 cup unbleached, all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1 3/4 cups vegetable broth
- 2/3 cup almond or soy milk
- Two 9-inch deep dish, unbaked pie crusts, lard free
Preheat the oven to 425 degrees F.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Yield: 8 servings
Cook’s Note: Line a jelly-roll pan or baking sheet with foil and place the pie on that before cooking. It will keep any filling from dripping into the oven and burning
PINE NUT MARINARA BOWL
- 1 cup dry white quinoa, rinsed
- ¼ cup extra-virgin olive oil
- 2 Tablespoons lemon juice
- 1 ¼ Tablespoon agave nectar
- 2 cups sun-dried tomatoes, soaked in water for 2 hours (1 cup soaking water reserved)
- 2 large Roma or heirloom tomatoes, diced
- ½ small yellow onion, chopped
- 3 to 4 cloves garlic, crushed
- 1 handful fresh basil leaves
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Pinch hot pepper flakes
- ¼ cup pine nuts
For the quinoa: Thoroughly rinse the dry quinoa in a fine mesh colander. Combine the rinsed quinoa with 2 cups filtered water in a medium saucepan. Bring to a full boil, then reduce the heat to low and simmer. Cover the pan and cook until all the water is absorbed and the quinoa is fluffy and tender, 15 to 20 minutes.
For the marinara: Add the olive oil, lemon juice, agave nectar to a high-speed blender. Then add the sun-dried tomatoes, Roma tomatoes, onions, garlic, basil, oregano, salt and hot pepper flakes to the blender. Blend until smooth, 30 to 45 seconds. Use a tamper if necessary to support the proper blending of the sauce. If necessary, add additional tomato soaking water to thin.
Serve as is or simmer at a low temperature in a medium saucepan for 25 to 30 minutes. Spoon the marinara sauce over the cooked quinoa in a serving bowl and top with the pine nuts and reserved fresh basil leaves. Serve immediately.
Yield: 4-6 servings
Cook’s Note: Keep the quinoa and marinara sauce stored separately. They will stay fresh for up to 5 days in sealed containers in the refrigerator.
BLACK BEAN CHICKPEA SALAD
- 2 tablespoons black sesame seeds
- Pinch sea salt
- Pinch black pepper
- Pinch ground cumin
- 4 fresh scallions, thinly sliced on a bias
- 3 Roma tomatoes, diced
- 1 large avocado, pitted and diced
- One 15-ounce can (about 1 3/4 cups) black beans, drained and rinsed
- One 15-ounce can (about 1 cup) chickpeas, drained and rinsed
- 1 large ear sweet corn, kernels cut off
- 1 small jalapeno, minced
- 1 lime, juiced
- 1 red bell pepper, seeded and diced
- One medium jicama root, peeled and sliced into flat rounds or half moons
Cook’s Note: If you can’t find fresh jicama root, substitute organic corn chips or your favorite healthy cracker for scooping this delicious and
Combine the sesame seeds, salt pepper, cumin, scallions, tomatoes, avocado, black beans, chickpeas, corn, jalapeno, lime juice and pepper in a medium mixing bowl. Serve immediately, with fresh jicama rounds.
Yield: 4-6 servings
LILY’S NUT BURGER
- 7 ounces unsalted walnuts
- 7 ounces unsalted cashews
- 1 cup cooked long-grain brown rice
- 1 tablespoon chili powder
- 3/4 teaspoon dried oregano
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil
Preheat theoven to 350 degrees F.
Grind the nuts in a food processor to a fine meal consistency. Add the ground nuts, rice, chili powder, oregano, paprika, cayenne, salt and pepper into a mixing bowl and incorporate thoroughly. Form 8 to 10 patties with the mixture.
Sear the patties in olive oil and flip. Then put the patties into an oven-safe pan and place in the oven to brown the other side, 4 minutes.
Yield: 8-10 patties