Hobo Five Pie

June 9, 2008

Ingredients (use vegan versions):

* white sauce
* vegan cheese substitute
* vegan pizza dough
* hobo misc. veggies

Directions:

Just toss in random veggies you have lying around the house but make sure that you have one of each of the five veggie colors in order
to make it a “five pie”. When I make this recipe I often include ingredients such as: potatoes, celery, eggplant, broccoli, red, green and yellow peppers, peas, corn and random frozen veggie packages that I have shoved at the bottom of my freezer.

Possibly Include: no chicken chicken broth or bouillon, veggie bouillon or broth, garlic or other random spices.

Put some of the veggies in a blender, and add some water or no chicken chicken broth or some veggie broth to it, and hit liquefy. It will create a thicker sauce that you will use in just a moment.

Throw all of these veggies in some type of liquid. You could use water or could also use a chicken free chicken broth to boil them in. You could also possibly add the last of your chicken free chicken broth you have hanging around the house, and mix it with water. Any way you toss the dice, the veggies should just barely be submersed and surrounded by some type of yummy water broth. Add the blended veggies from moments ago to this mix and then add some spice to it – anyway you want to. When I make this I normally toss in some garlic and Mrs. Dash type spices. I also might add some veggie chicken spices. You might toss in some salt and pepper. Just spice it up to taste. Check it randomly as you continue the next few steps.

White Sauce:
2 teaspoon vegan butter
2 tablespoon unbleached flour
1 cup soy or rice milk
Melt the butter, pour the flour in, stir till smooth and put in the “milk”. Bring to a boil, and stir constantly. When it thickens, pour it in with the veggie mix you have on the burner already.

Depending on how thick you want your pie innards and how many veggies you have boiling, this recipe may need to be doubled.

Vegan cheese Substitute:
This is a recipe that we got off of this web site. It is called Vegan Cheese Substitute, and it’s really yummy. We’ve used it in a lot of different dishes, and it’s been described almost like a mushroom soup type of taste. Everyone has a different opinion!
½ cup stick non hydrogenated vegan margarine
¼ cup white flour
½ cup nutritional yeast flakes
2 teaspoons garlic powder or powdered veggie broth
2 – 3 tablespoons tamari (to taste)
2 cups boiling water

Melt the vegan margarine n the sauce pan. Stir in flour. Add one cup boiling water. Stir in nutritional yeast. Add more water, garlic powder and tamari. Stir over heat until thoroughly mixed (no
or powdered veggie broth
2 – 3 tablespoons tamari (to taste)
2 cups boiling water

Toss this sauce into the veggie concoction.

Pizza Dough:
When I make this recipe I use a bread machine and toss the ingredients in there and hit the pizza dough cycle. However, if you don’t have a bread machine you may want to search out a vegan pizza dough recipe. If you’re using a bread machine you put in the ingredients to make bread only hit the pizza dough cycle (or any dough cycle for that matter) and it will take anywhere from 50 min to 1 ½ hours depending on your machine. So you will want to make this first or even ahead of time.

Once you have your dough and your veggie mix is soft and is spiced to taste you are ready to begin the pie construction.

Spray a muffin pan or two and put some dough in each muffin slot. Spread it out across the bottom and sides of each hole. Add the veggie sauce innards to the pan. Top each pie off with a dough topper that you firmly latch to the bottom dough using a fork to prong them together.

Put them in the oven at around 400 until the crust on the top is brown. The veggie mix is already cooked so you are just waiting on the crust.

The recipe can make a lot if you are overzealous with your veggies – so if you have the time I suggest freezing the extra or just saving the innards veggie mix to eat with biscuits or even as a soup later.

Caution: I’ve only made this recipe a few times and its still a work in progress. The veggie goo is normally too thin when I make it, and I haven’t yet figured out how to thicken it up. If anyone has any suggestions that would be great!

Nutritional Info:
There is a lot of B-12 in that vegan cheese substitute recipe and you are getting every veg color in this mix so it has to be pretty nutritious. You are also boiling the veggies in the same water or broth that you are eating. Nothing is being tossed aside and that means none of the veg nutritional value is being lost – but some of it is merely being transferred to the sauce itself. So I’m thinking it’s probably pretty healthy! If any experts want to calculate the nutritional value then hats off to you!

Serves: lots

Preparation time: time consuming

Written by Maverick · Filed Under Dinner Pies | Leave a Comment

Mandie’s Old Fashioned No Chicken Pot Pie

June 9, 2008

Ingredients (use vegan versions):

* 1 tub organic extra-firm tofu, frozen , thawed and cubed
* 1 carton No Chicken broth
* Plain organic soymilk, maybe 2 cups
* 2 cubes Vegan veggie bouillon (I use Rapunzel)
* Earth Balance vegan margarine(1/8-1/4 cup )
* Sea Salt and

- Pepper ( white pepper is good) Unbleached all-purpose flour
- 2 cups potatoes, diced; 1 med. onion, diced
- 1 package carrots, diced, 1 stalk celery, diced
- 1 small package frozen peas
- 1 small package frozen corn
- 1 small package frozen cut green beans or asparagus
- Sage ( dried or rubbed or fresh minced- about 4 leaves)
- Onion powder,parsley flakes, poultry seasoning ( I know, but it’s just spices) Directions:

Okay, I don’t measure ANYTHING, so bear with me. First, begin by simmering the No Chicken Broth,soy milk, and earth balance until the earth balance is melted. Add veggie bouillon, spices(to taste) and salt and pepper to taste. Add potatoes, carrots,onion and celery. Add cubed tofu. Simmer ’til veggies are tender. Add frozen veggies and more seasonings if you think it needs it. Reduce heat to low. In the meantime, Prepare a basic pie crust with unbleached ( I usually add 1/2 wheat) flour, earth balance vegan margarine (chilled), ice water and sea salt. Roll out top and bottom crust. Place the bottom crust in a casserole dish. Bake at 350 degrees until crust is firm, but not brown. Take out and place aside. Mix about 2 tablespoon or so of unbleached flour or 1 tablespoon of cornstarch w/ a little plain soy milk and add to filling. Bring to a gentle boil until thickened. Adjust seasoning to taste and pour into bottom crust. Place the top crust on top, make cool little designs w/ remaining crust scraps or neat vent hole designs and place in oven.(Tip: place a baking sheet on the bottom rack to catch bubbled over spills- nuthin’ worse than a smoking oven) Bake at 350 degrees until the top crust is golden brown. The nifty part is that the filling is already done, so all you have to do is brown the crust. Serve w/ a salad. Um.. no idea as to the nutrition content, but obviously protein, several vitamins, probably marginal fat content- 6 grams per serving? A serving is about the size of the palm of your hand , I’d guess. Sodium’s probably up there w/ the bouillon, sea salt in the filling and in the crust… Anyone know?

Serves: how hungry are you?

Preparation time: about an hour

Written by Maverick · Filed Under Dinner Pies | Leave a Comment