Tuesday, May 4, 2010


For today, two pictures of tonight's dinner (+ a "recipe")...

Vegetarian pot pie! I made pot pie for the first time on Pi Day earlier this year. That one turned out pretty well, but was based on a recipe and wasn't much like "real" pot pie. Brian has already said a few times that this may be the best thing I've ever made.

Here's an approximation of how it was done:

  • 2 pie crusts (I used one frozen for the base and one refrigerated for the top)
  • 2 medium potatoes, diced
  • 1/2 cup sliced carrots (I used baby carrots)
  • 1 tablespoon canola oil
  • 1 cup mushrooms, sliced
  • 1/2 cup diced onion
  • 1 cup fresh broccoli, chopped
  • 1 vegan bouillon cube
  • 2 tablespoons cornstarch mixed with 1/2 cup water
  • 3/4 cup shredded cheddar (optional)

Preheat oven to 400degees

1. Thaw frozen pie crust (if using - I allowed mine to thaw while cooking the veggies). Place on cookie sheet.
2.  Add potatoes and carrots to a large pot of water. Bring to a boil. Add broccoli. Cook until vegetables are just tender.
3. Drain most of the water from the pot, reserving about two cups.
4. Add oil to pan on medium heat. Add sliced onions and cook until translucent. Add mushroom and cook until they start releasing liquid. Set aside.
5. Add bouillon cube to cooking liquid over medium heat. Stir to dissolve. To this mixture, add slurry of cornstarch and water. Cook until thickened.
6. Add mushroom/onion mixture to other veggies and stir to combine.
7. Add half of the cheese to the bottom pie crust. Pour in vegetable mixture. Top with remaining cheese. Add the second pie crust, trim sides, crimp edges with fork, and cut a few vent holes in top crust. (As you can see, I added vents in the shape of a heart.)
8. Cook for 40-45 minutes, until golden brown.
9. Enjoy:

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