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.