Tuesday, September 26, 2006
We have a copy of the Vegetarian Times Complete Cookbook from a long time ago and while there's a good bit of dairy and eggs in there we still take it out from time to time and find some good vegan (or easily veganized) recipes. Tonight's pot pie was slightly altered from the recipe in the cookbook based on what vegetables we had in the fridge. And incidentally, this is a good way to use up whatever random vegetables you have on hand. The topping is a basic biscuit crust made with whole wheat pastry flour; and all kinds of goodness went into the filling. Goodness like onions, carrots, celery, red bell pepper, yellow squash, peas and marinated and fried TVP chunks. The gravy is made from more pastry flour and a mix of plain soy milk and vegetable stock and it's seasoned with soy sauce and fresh herbs, in this case thyme, sage and parsley.