Life, style & food in the District
The answer is: Yes! You do!
First of all: Happy pie week! I cannot say enough good things about pie (I ramble on about it in several previous posts). So the fact that an entire day – this week – is dedicated to celebrating pies, is nothing short of amazing.
To commemorate that flakey, buttery, delicious day, I decided to honor 3/14 in a healthy, homemade vegan way! Yes, that is correct, I just used a “pie” and “vegan” association in the same sentence. And what is more “homemade” than a pot pie? Nothing, I tell you…. Nothing!
Since becoming a vegan, my fridge has been overflowing with a variety of fresh veggies and produce. Obviously, this is a “problem” I should have had before the whole vegan challenge, but let’s not go there. However, despite cooking something veggie almost every other night, I can’t keep-up with my “crisper” drawer! This never-ending supply of freshness often ends up in an end-of-the-week soup or quinoa dish. Which brings me to the present…
A similar problem arose this evening, when I realized I had several veggies on the verge of “wilt status.” I desperately needed to do something with them before they met the trashcan; and Pie Day lent an amazing opportunity to make something delicious out of the “crisper” drawer!… A vegetable pot pie!
This pot pie (with a whole wheat upper crust) has all of the amazingly rich and earthy flavors of mom’s pot-pie, but without any diary or meat products – And, without all the fat. It’s a tad “crunchy” (not in texture, but in preparation), but really packs a punch with flavor and nutrition.
So give my pie a try!… And reach those ½ moon arms to the sky! (Sorry, the yoga reference rhymed, I will stop…)
Happy pie day eating! And Namaste, friends!
3-4 medium carrots, roughly chopped
3-4 stalks of celery, roughly chopped
4 baby red potatoes, diced into small cubes
1 stalk of broccoli, chopped
1 medium yellow onion, diced
Any additional greens/veggies you have (I had a bunch of Swiss chard that I chopped for the dish)
2 tablespoons of EVOO
3 cloves of chopped garlic
½ tsp of sea salt
¼ cup of whole-wheat flour
½ cup of vegetable stock plus 1 tablespoon
A dash of ground pepper
A dash of dries oregano
A dash of red pepper flakes
A dash of dried basil
A dash of Herbs de Provence
1 cup of whole-wheat flour
½ teaspoon of sea salt
4 tablespoons of cold water
1/3 cup of Earth Balance
1 tablespoon of soy cream cheese (this is optional)
Prepare the crust: Mix the 1 cup of whole-wheat flour with ½ tablespoon of sea salt. Cut in the cold Earth Balance and soy cream cheese and mix. Incorporate the cold water (one tablespoon at a time), until the dough comes together. Roll in a ball and set aside while you prepare the filling.
Prepare the filling: In a large pot of Dutch oven over medium high heat, sauté the onion and 2 tablespoons olive oil for 3-5 minutes, until slightly translucent. Add in the chopped carrot and celery and continue to sauté until slightly soft. Add the sea salt, chopped broccoli and diced potatoes. Incorporate the chopped garlic and cook (stirring frequently) for about 3 minutes. Then add the remaining green veggies (kale, Swiss chard or spinach) and cook until soft.
Once all of the veggies are cooked and then potatoes are tender, stir in ¼ cup of whole-wheat flour and then add in ½ cup of vegetable stock. Stir until “creamy.” Add in the dried spices (basil, oregano, red pepper flakes, cracked pepper, Herbs de Provence – to taste).
Pour/pile the veggie mixture into a pie plate and cover the veggie mixture with 1 additional tablespoon of vegetable stock (we want this to be extra moist and delicious). Roll out the crust on a clean, floured surface and top the mixture with the pie dough. Bake for about 20-25 minutes at 400 degrees F, until crust is crispy and veggies are bubbling. (Note: about 5 minutes before finishing, I brushed my crust with an olive oil and water mixture to make it shine!!)