lunaticsinge.com - Vegetarian Pot Pie & Pasta Recipes

Recipes from: The Internet.

Vegetable Pot Pie

Ingredients:

2 tablespoons Fleischmann's margarine

1 medium onion, chopped

2 cloves minced garlic

1-cup broccoli florets

1 cup frozen peas, defrosted

1 medium carrot, sliced

1/2 cup cut up green beans

1/2 pound potato, peeled & cut into 1/2-inch dice

1 10 3/4 ounce can condensed cream of mushroom soup

1/4 pound mushroom, coarsely chopped

1-tablespoon sweet paprika

1/2 cup Vegetable Broth

2 tablespoons chopped parsley

1 tablespoon fines herbs

1-teaspoon salt

1-cup buttermilk dry biscuit mix

1/3-cup corn meal

1/3 cup shredded sharp cheddar cheese

1/3-cup buttermilk

Directions:

Preheat oven to 350°. In a large skillet, melt margarine over medium heat. Add onion and garlic, cook, stirring occasionally, until soft 2 to 3 minutes. Add broccoli florets, peas, carrot, green beans and potatoes. Cook, stirring occasionally, 5 minutes. Reduce heat to low. Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fine herbs, and stir. Cover and cook 10 minutes. Remove from heat.

Transfer cooked vegetables to a 2-qt casserole dish. In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk. On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes. On a layer of wax paper (or another non-stick surface such as a Tupperware Pastry Sheet), roll out dough to size of baking dish. Carefully lift rolled-out cornmeal dough and invert to cover casserole dish. Remove wax paper. Crimp edges to side of casserole to cover tightly. Bake 20 to 25 minutes until crust is golden brown. Serves: 6

Vegetable Pot Pie with Curry Crust

Ingredients:

2 teaspoons curry powder
1/2 teaspoon salt
1 1/4 cups flour
2 tablespoons shortening
4 tablespoons soy margarine

1 can (13-14 ounces) vegetable broth
3 medium carrots, peeled and sliced 1/2 inch thick
1 medium sweet potato, peel and slice into 1 inch chunks
1 medium onion, diced
2 tablespoons soy margarine
2 tablespoons flour
1 teaspoon mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (15-19 ounce) can chick peas
2 tablespoons mango chutney

Directions:

In a medium bowl, mix curry, salt and 1 1/4 cup flour with a fork. With 2 knives, cut in margarine and shortening. Sprinkle in 3 tablespoons of cold water, 1 at a time, until dough is just moist enough to hold together. Roll out a disc large enough to cover the top of the pie, cover with wax paper and refrigerate 30 minutes.

Preheat oven to 425 degrees. In a 2 quart pan, heat broth, carrots and sweet potato to a boil on high. Reduce heat to low and simmer for 10 minutes. Strain broth and reserve. Transfer vegetables to a large bowl. In the same pan, melt 1 tablespoon of margarine on medium. Add onion and cook approximately 10 minutes, stirring, until translucent. Stir in mustard, cumin and coriander. Cook 2 more minutes, stirring. Add onions to carrots and sweet potatoes. In the same pan, melt 1-tablespoon margarine on medium. Add 2 tablespoons flour and cook, whisking continually, until golden (1-2 minutes). Stir in broth slowly. Cook until thickened. Stir thickened broth into sweet potato mixture along with chickpeas and mango chutney. Place sweet potato mixture into a casserole or deep pie dish and top with crust. Cut steam vents in crust. Place pie dish on a cookie sheet and bake 25 minutes. Serves: 4

Flaky Vegetable Pot Pie

Ingredients:

Filling:

1 all-purpose potato, diced
2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
2 cups extra-firm tofu, cut into 1/4-inch dice
1/2 cup frozen peas, thawed
1 tablespoon minced fresh parsley leaves
1 1/2 cups Good Gravy (see below)

Crust:

1-cup all-purpose flour
1/4-teaspoon salt
1/4 cup corn oil, chilled
1 to 2 tablespoons ice water

Directions:

1. Preheat the oven to 350F. Lightly oil a 1 1/2-quart casserole dish.

2. Make the filling: Cook the potato in boiling salted water until tender. Drain, rinse, and set aside.

3. Heat the oil in a medium-size skillet over medium heat. Add the onions and carrots, cover, and cook, stirring occasionally, until tender. Transfer the onions and carrots to the prepared casserole dish, add the tofu, peas, parsley, and potato, and stir to mix. Add the gravy, stirring to combine, and set aside.

4. Make the crust: In a food processor, combine the flour and salt, pulsing to blend. Add the oil and process until the mixture is crumbly. With the machine running, slowly add the water and process until the mixture forms a ball.

5. On a lightly floured work surface, roll out the dough to 1 1/4-inch-thick round a little larger than the casserole dish. Place the crust over the filled casserole and crimp the edges to seal.

6. Bake until heated through and the crust is browned, 40 to 45 minutes. Let rest for 10 minutes before serving. Serves: 6

Good Gravy:

2 cups vegetable stock or water
2 1/2 tablespoons tamari or other soy sauce
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper
2 tablespoons cornstarch, dissolved in 3 tablespoons water
1/4 cup regular or soy milk

1. In a small saucepan, combine the stock, tamari, thyme, and salt and pepper to taste and bring to a boil over high heat. Reduce the heat to low, whisk in the cornstarch mixture, and boil, whisking, until the sauce thickens, about 1 minute. Slowly whisk in the milk; do not allow to boil. Taste to adjust the seasonings. Makes 2 1/2 cups.

Vegetable and Pasta Toss

Ingredients:
¾ cup corkscrew pasta or elbow macaroni
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 9-ounce package frozen artichoke hearts,
thawed and halved
½ cup thinly sliced carrot
¼ cup sliced green onions
½ cup reduced-calorie Italian salad dressing

Directions:
Cook pasta according to package directions. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well. In a large mixing bowl combine pasta mixture, artichoke halves, carrot, and green onions. Add the Italian dressing; toss to coat. Cover and refrigerate for 2 to 24 hours. Serves: 6

Pasta Primavera

Ingredients:
5 ounces corkscrew macaroni or fettuccine
¼ cup water
2 cups sliced fresh mushrooms
1 9-ounce package frozen French-style
green beans
½ cup coarsely chopped green
or sweet red pepper
1 12-ounce can evaporated skim milk
4 teaspoons cornstarch
½ cup shredded provolone or mozzarella cheese
(2 ounces)
1 medium tomato, cut into wedges
1 clove garlic, minced

Directions:
Cook pasta according to package directions; drain well.

Meanwhile, for sauce, in a medium saucepan combine water, mushrooms, frozen green beans, green or red pepper, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 4 minutes or till vegetables are tender. Do not drain.

Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese till melted. To serve, pour the sauce over pasta. Garnish with tomato wedges. Serves: 4

Macaroni and Tomatoes

Ingredients:
4 ounces elbow macaroni (1 cup)
1 8-ounce can stewed tomatoes
1 cup sliced fresh mushrooms
¼ teaspoon dried oregano, crushed
Dash pepper
¼ cup shredded low-fat cheddar cheese
(1 ounce)

Directions:
In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or till nearly tender. Drain well; return macaroni to the saucepan. Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and simmer for 5 minutes or till macaroni is tender and most of the liquid is absorbed. Pour into a serving bowl; sprinkle with cheese. Serves: 6

Pasta with Onion Sauce

Ingredients:
3 ounces linguine or fettuccine
1½ cups fresh broccoli flowerets
Nonstick spray coating
1 medium onion, sliced and separated into rings
¾ cup skim milk
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
Dash pepper
Dash ground nutmeg
2 tablespoons dry white wine
2 ounces shredded part-skim mozzarella cheese

Directions:

Cook linguine or fettuccine according to package directions, adding the broccoli for the last 5 minutes of cooking. Drain well.

Meanwhile, spray a large skillet with nonstick spray coating. Add onion to the skillet. Cook, covered, over medium-low heat about 10 minutes or till tender, stirring occasionally.

In a small bowl stir together milk, cornstarch, bouillon granules, pepper, and nutmeg. Add to onion in skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Stir in wine and cheese till cheese is melted. Pour cheese mixture over pasta and broccoli; toss to coat. Serves: 6