vegan recipe

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Vegan Beef Pot Pies & a Derbyfull Christmas

Published December 27, 2013 by Vegan Derby Cat Party
This entire meal was made on rollerskates. Seriously.

This entire meal was made on rollerskates. Yah, seriously.

This is two posts in one. A recipe from this past weekend, and me showing off my awesome derby presents!

So Thomas had a craving for vegan pot pie Saturday night. Unfortunately for him, it was much too late, and I just didn’t have the energy to be baking something for the 1st time in the middle of the night, but I did offer to make it as Sunday’s dinner meal. Gardein beefless tips was our original intent, but we ended up with Boca Burger crumbles since the regular grocer didn’t have them, so that’s what we used here. It worked really well!

I’m really lacking in the pie crust making department, so I googled a bunch of different recipes to come up with this one. I ended up using the Crisco crust recipe (easily found online) with some whole wheat flour and earth balance shortening, and got a sub par result. More on that below, but first…

Trying to gain Midna's approval...

Happy Christmas to me!

I had also been anxiously waiting for a phone call from the skate shop where my skates were getting mounted to my awesome Christmas present plates, and finally called Sunday morning, and found out they were ready. Of course as soon as I got home I had to play with them, and get them all setup again. These are the lovely Crazy Venus plates in a fantastic metallic purple finish. I also spent a lot of time with the hairdryer trying to stretch the toe box on my boots, with some success. Getting my toe stops in just the right spot is tricky without actually being able to do some crossovers, but I think I got them in a pretty good spot, so at least I can walk/skip/run on them easier now. Maybe. We’ll see when I can actually skate again. No practice this Thursday because: Christmas, but hopefully some rink time.

Then somewhere in the middle of this, we got really hungry…

Vegan Beef Pot Pies

Olive oil for misting pot

1 med onion, cut into half moons
5 cloves garlic, minced
1 large russet potato, chopped finely
3 carrots, chopped
1 c. green beans, trimmed and chopped into bite size pieces

1 package of frozen Boca Burger crumbles, sautéed Gardein, or prepared TVP beef (recipe here)
1 c. frozen corn
2 c. filtered water + bouillon cube (or veggie broth)
1 bay leaf
1.5 tsp. thyme
Pinch of rosemary
Pinch of sage
2 tbs. tamari (or red sodium soy sauce / shoyu / Bragg’s)
1 tbsp. vegan Worcestershire
~1Tsp. fine sea salt (or regular), to taste
ground fresh pepper to taste
pinch of cayenne, optional

1 c. non-dairy milk
2 tbsp. cornstarch

1 recipe for single/double pie crust, as desired

OR  1 thawed package of filo dough, OR you can try topping with 1 recipe for biscuits (Here’s mine! Try the cheezy or herb variations) which is what I’ll do next time.

Directions:

1. Pre-heat oven to 425*F. Mist medium pot with olive oil and cook onions until almost translucent. Add all fresh veggies and sautee for an additional 5-7 minutes.

2. Add all remaining ingredients, except for milk & cornstarch, and bring up to a boil. Drop heat to low-med, and simmer uncovered. In a separate cup, whisk cornstarch into the milk and then stir into pot. Cook until veggies are mostly cooked and sauce has thickened, about 20 minutes, stirring often.

3. Depending on what you’ve chosen for the dough, either line a 3 quart baking dish with dough, fill and then top with smaller of the double pie crust OR cover with a single pie crust / filo dough and seal edges, OR try topping with biscuits and baking up that way. The bake on the pie crust version was 30 minutes, but you can adjust as necessary since the filling’s already done.

I will just say this makes much more filling than you need for a deep pie plate, and that I didn’t really love the way my pie crust came out. I think I was supposed to add more water, and didn’t. It was very dry. I will definitely try the filo (easy!) or biscuits (time tested!) next time and report back. But that filling was mighty tasty.

Filling

Filling

I could've probably fit it all in this dish, but I did the pie plate first. This one came out better!

I could’ve probably fit it all in this dish, but I did the pie plate first. This one came out better!

The only way I could get the dough to stick together and get on the filling!

The only way I could get the dough to stick together and get on the filling! Also, that Star Wars water bottle was my rolling pin.

Sealed and slits

Sealed and slits

I went for a theme!

I went for a theme!

And even though that was probably more than enough for one post, I wanted to share the derby stuff that I got myself for Christmas, and also some VERY IMPORTANT NEWS! I finally came up with a name, and ordered a few things to debut it!

Tank with name and number and decals for my helmet!

Tank with name and number and decals for my helmet!

I found Represent Art Co. on Etsy, and had them make me a tank and some decals for my helmet. They did a great job, and even got it to me before Christmas, which I wasn’t expecting. So that’s what I did today. Got my helmet all done up! I love how everything turned out!

wpid-IMG_20131225_183808.jpgThe number was just a little big for my helmet, so I trimmed it down and was able to get some bats and blood drops to decorate with the excess! I LOVE my helmet, and can’t wait to get out to the rink tomorrow to try out all my new goodies.

*** EDIT ***

Yah, that's my mouthguard smile.

Yah, that’s my mouthguard smile.

MY NEW SKATE SETUP IS AWESOME!!!!!!!!! So, so, light and so, so fast! And the stretching I did worked really well too. First time I’ve been able to wear regular socks with them and be comfortable. Toe stops seem to be in the perfect position now, as well. YAY! Thanks Santa! 🙂

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Quick Indian style Bean Curry

Published August 27, 2011 by Vegan Derby Cat Party

After our wonderful dinner at Udipi Cafe, the all vegetarian Indian restaurant we went to recently, I was left wanting more. Not only that, but Thomas and I had both had some dental work done and I needed something that would be easy on our abused mouths. I picked up my Indian cookbook and began flipping through to figure out what I could throw together. I went for a combination of chickpeas and red kidney beans, because that’s what I happened to have in the pantry. Certainly two cans of either would work equally well, I just never have two cans of chickpeas because Thomas is always eating them! ; ) While my knowledge of Indian food is certainly novice, this was easy, tasty, and hit the spot. I served it over brown rice. This recipe was inspired by my quick skimming of The Indian Vegan Kitchen.

Quick Indian style Bean Curry
Serves 4

olive oil for misting
medium onion, diced
1/2 tsp. cumin
2″ piece of ginger, peeled and minced

1 15 oz can of diced tomatoes
2- 15 oz cans of beans, whatever you like or have on hand
3 c. water
1 tsp. salt
2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. curry powder
cayenne to taste

 

1/2 tsp. garam masala
splash of lemon juice

Directions:

1. Mist a medium sized pot with olive oil and raise to medium heat. Add the onions and sprinkle with cumin. Cook for about 5 minutes, or until translucent.

2. Add ginger and cook a for another minute or two. Add all remaining ingredients but garam masala and lemon juice. Bring up to a boil, and drop to simmer for at least 15 minutes. Use stirring utensil to mash up some of the beans into the sauce.

3. Stir in garam masala and lemon juice and cook for another couple of minutes and serve.

Sorry for the lousy picture! We were really hungry, and it smelled good, so I just took one shot!

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