Pot Pies just like mom used to defrost

Growing up with two working parents meant some meals were going to come from the frozen aisle. One of my favorite frozen meals were the Swanson Pot Pies.The thought of the one of those pies now a days bring about memories of the flaky crust and the stew of vegetables and bits of processed meat. Now that I have realized just how easy something like this is re-created vegan, I laugh at the childhood memories of waiting for the microwave to serve up these sub-par pies.

POT PIES

Adapted from "Cooking With Seitan"

STEW

• 3 cups Seitan cubes 1/2-1 inch
  
• 2 cups Carrots diced
• 2 cups Onions diced
• 3 Celery stalks diced
  
• 2 cups Soycutash from Trader Joes
• 1 cup Mushrooms
• 4 cups water
• 1 Bay Leaf
• 1 tsp Thyme
• 1 tsp Pepper
• 3 TBsp Arrow Root mixed with 1/4 water
• 1/4 cup Soy Sauce
• 1 TBsp Mirin
• Salt to taste
  

PASTRY DOUGH

• 2 cups Whole Wheat Flour
  
• 2 cups Unbleached White Flour
• 1/2 salt
• 2 tsp Baking Powder
• 3/4 cup Canola Oil
• 3/4- 1 cup water

1. Saute carrots, onions, celery, mushrooms, and seitan in a large pot till vegetables begin to soften.
2. Add water and spices, bring to a boil.
3. Reduce heat to simmer and add starch water mixture stirring constantly till thick.
4. Add Soy Sauce, Mirin, and Soycutash and remove from heat.
5. While stew is cooling, mix the the dry ingredients for the dough well.
6. Add oil and 3/4 cup of water to the dry mix and knead dough adding water 1 Tbsp at a time till dough is firm.
7. To make the pies this is where you can be creative, I used a muffin tin to make mini pot pies for my lunch box. Cut the dough and roll into golf ball sized pieces. Roll out on a floured surface to the size of the muffin tins. Spray the tin with cooking spray for easy release. Ladle the stew into each pie and roll out the tops. With a fork pinch all the way around the pies and give each one a few pokes on top.
8. In a preheated oven at 375 degrees bake the pies for 30 minutes until browned and crispy on top. Scoop out the pies and allow to cool on a wire rack.
9. Enjoy!
   

Sorry... But I am Back and Here To Stay!

It's been a while, a long while, but now that Veganmofo is in full swing I have once again decided to step back into the ring. So I read a lot of vegan food blogs, a lot being an understatement, and I drool over recipes that inspire and teach me how to go vegan. A few that are my favorites are http://www.quarrygirl.com/, http://www.theppk.com/, http://www.vegandad.blogspot.com/, http://www.veganlunchbox.blogspot.com/, http://www.everydaydish.tv/, http://www.vegetarian.about.com/, http://www.veggiething.com/... it goes on. Once you look at any of these you realise that there is a world of ideas to keep both your stomach and brain full of ideas. I cook almost everyday and try to make my lunch for work to keep costs down, so having these ideas help. So in the spirit of Veganmofo let the food pictures and recipes begin.

EASY MEATY ITALIAN SPAGHETTI SQUASH

• 1/2 medium sized spaghetti squash


• 1/2 onion diced


• 1 Italian Tofurky sausage


• 1/2 jar of marinara

I hope everyone has tried spaghetti squash but I work at a grocery store so I know that people tend to not try somethings that require a little work. Just cut the squash down the middle the long way. Useing a spoon, scoop out the seeds and the middle soft strings. There you go on your way to something special.

1. Steam or bake the squash for about 30-40 minutes depending on size.
2. While that is cooking you can dice your onions, tofurky sausage and heat them in the marinara.
3. Using a fork scrape the squash to almost the rind. This forms noodles very easily, divide into portions.
4. Pour marinara over squash noodles and bam or yum-o or whatever dumb saying you want you are ready to enjoy the magic that is spaghetti squash.

Leonor's Vegetarian Mexican Food

While traveling through Burbank the other day we happened upon Leonor's restaurant. I have always thought that vegetarian Mexican food could be a great idea for a restaurant since vegetarians going to a "traditional" Mexican restaurant have limited items to choose from. When we saw the menu we couldn't help but be excited to have an entire menu to try.





We started out with the chips and guacamole and the garbanzo soup. The guacamole and salsa were fresh with the green salsa adding the heat we needed. The soup tasted like vegetable stews I have made before but I have never thought of putting garbanzo in them, which gave it that special something. All in all it was very flavorful, the broth had a hint of garlic and cilantro, which is always a good thing.

The Forever-Young "Buffalo Bill Burrito" was a sight to see. Taking up the entire plate I had no idea what I was getting into with brown rice and pintos overflowing out of the burrito. The burrito definitely packed enough to fill up two people or have for two meals, but was lacking in overall flavor. That is always easily fixed at any Mexican restaurant with an addition of hot sauce and salsa. The burrito was very fresh tasting and hit the spot, but next time I will probably go with another menu item.

We also tried the Forever-Young beef taco dinner. The tacos come with enough on the plate to make the two into four easy. I was curious about the soy meat, as usual, only to be surprised at how wonderful the "beef" tasted. I found the meat had more a pork carnitas texture and flavor rather than beef. They should consider adding soy pork to the menu. The beans and rice were a bit bland, and could use some salt or garlic at the very least. The menu stated that they were both steamed and cooked without any salt. While this may be healthy, it didn't do much for the overall flavor.With the dinner you get a great and unique tasting tea made of boiled flax seeds, prunes, and cinnamon. This is a tea that aides in digestion and is supposedly great for your skin as well. We had enough left over for dinner that night, which is always a bonus. We're definitely going back.

*On the Internet there is a lot of speculation as to whether or not this restaurant is actually vegan, the menu stated that the cheese is soy, however some soy cheeses do contain casein which is not vegan. So, if that's a concern for you I'd just get it without. The soy chicken is also rumored to have egg whites in the mix, which is also a common occurrence. So now you know and can order accordingly! (The restaurant is a vegetarian one and advertised accordingly, so if you are a vegan just ask if you have questions. There is something for everyone.)

Follow Your Heart

Follow Your Heart in Canoga Park is an all encompassing experience. Both a natural health food store and organic vegetarian restaurant, it has all you need to get your start in the veggie lifestyle.One of the oldest vegetarian restraunts and grocery stores in Southern California, it is also home to Vegenaise. To just call this a health food store, however would be selling it short. Also containing a vegan deli as well as a bookstore and vitamin shop, Follow Your Heart is packed with the neccesities needed for a green lifestyle as well as a conscious one.And now to the food!

We decided to use our option of veganizing the nachos. This was a good idea as they were delicious and hard to stop eating.The soy cheese and sour cream would decieve a non vegan in a taste test any day. The guacomole was fresh as was the salsa and the chips were crisp and addictive as well as organic.

The Tofu Filet was insanely good. Baked and breaded it is meant to evoke a fish filet sandwich. This was much better than any fish filet I can think of having had. Both flavorful and filling, the tartar sauce and lemon wedges really added to the effect and the whole wheat onion bun was a nice addition.

The supreme nutburger was unlike any standard veggie burger you would have in a restaurant. It was made fresh and without using any average binders i.e. eggs. The nuts added a unique flavor not often found in a veggie patty and the fresh toppings added to the all around flavors to the burger as a whole. The fact that they added sauerkraut further endeared this restaurant to me, as it is not a common topping often found in most restaurants.Overall, we had an amazing experience at Follow Your Heart and cannot wait to go back. I only wish it was closer and that more grocery stores like it were around. The familial atomosphere and friendly faces greatly added to the overall excellence that is Follow Your Heart.

http://www.followyourheart.com/

21825 Sherman Way, Canoga Park, California, 91303

Phone: (818) 348-3240