Oct 25, 2013 11:31AM
Veggie Potato Pot Pies
Yields 6 servings
Vegan Buttery Spread
¼ cup plus 2 Tbsp olive oil
2 (16-ounce) bags mixed frozen vegetables, such as green beans, carrots, corn and peas
¼ cup chopped garlic
2 Tbsp Rred miso
3 cups cold water
3 Tbsp corn starch
8 cups cooked and mashed potatoes
1 (10-inch) Pie crust
Preheat the oven to 400 degrees F. Coat 6, 4-inch ramekins with the vegan buttery spread. Set aside.
Heat the oil in a large saucepan on medium heat. Add the frozen vegetables and salt to taste.
Cook and stir for about 5 minutes, or until the vegetables are tender. Add the garlic and miso.
Meanwhile, combine the water and cornstarch in a bowl until smooth. Stir it into the vegetables. Form the mashed potatoes in 1½-inch balls and all them to the saucepan with the vegetable mixture. Cover and remove from the heat.
Cut the pie crust into circles to fit the tops of the ramekins, gathering up the scraps and rolling out to cut more circles.
Divide the vegetable mixture among the ramekins. Top each with a pie crust. Poke 4 slits in each crust with a sharp knife.
Bake for 30 minutes or until the crusts are golden brown.
Coconut-Squash Soup with Garbanzo Bean Garnish
Yields 8 servings
2 butternut squash
1 Tbsp olive oil
1 cup cooked garbanzo beans, drained and dried
½ tsp paprika
½ tsp sea salt, plus more to taste
½ tsp raw sugar
2 (28-ounce) cans coconut milk water as needed
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
Slice off the stems of squash. Cut the squash in half lengthwise. Remove and discard the seeds.
Place the squash halves cut-side-down on the prepared baking sheet.
Roast for 1½ hours or until the squash is very soft. Let cool to room temperature.
Meanwhile, heat the oil in a medium skillet on medium heat. (The skillet is the correct temperature when a drop of water sizzles in the pan.)
Add the garbanzo beans. Cook and stir for about 5 minutes or until they are browned.
Drain the garbanzo beans and transfer them to a medium bowl with the paprika, ½ tsp salt, and sugar. Mix well and set aside.
Peel the squash halves and put them in a large saucepan. Add the coconut milk.
Simmer on medium heat for about 20 minutes, stirring frequently. Transfer the squash mixture to a blender.
Process on high speed for about 2 minutes or until smooth, stopping occasionally to scrape down the blender jar.
Add 1 to 2 Tbsp water as needed to thin the soup as desired. Season with more salt to taste.
Ladle into serving bowls and top each serving with some of the garbanzo beans.
Recipes created by Karyn Calabrese, author of Soak Your Nuts Conscious Comfort Foods and owner of three Chicago restaurants and a restorative spa: Karyn’s Inner Beauty Center and O2 Day Spa, Karyn’s Fresh Corner, Karyn’s Cooked and Karyn’s on Green. For more information, call 312-255-1590 or visit KarynRaw.com.