Monday, September 7, 2009

Vegetable Pot Pie


Usually I am able to search for a recipe online and add a link to it (saving me the time of typing the recipe out!)but this recipe is from the latest addition of VegNews and I made it within the first few days of receiving the magazine in the mail. So, it seems others haven't posted it online yet. Maybe I am the first!
We had a small dinner party that included this Veggie Pot Pie and a delicious side salad full of fresh veggies. For dessert, I made another batch of Carrot Cake Cupcakes. It was all very delicious. The crust was flaky and because the potatoes were boiled ahead of time, they became soft and slightly mashed in the veggie mix. The rich, creamy Bechamel sauce made a huge batch so I have leftover for another dish sometime in the near future. Here is the recipe:
For the vegetable filling: 4 tsp coconut butter, 3 cups onion chopped, 1 1/3 cups carrots 1/4 inch diced, 2 cups mushrooms, 1 tsp paprika, 1 tsp dried basil, 1 tsp dried marjoram, 1 tbsp salt, 3/4 teaspoon ground black pepper, 1 cup peas, 2 1/2 cups potatoes 1/4 inch diced and steamed for 15 minutes.

For the Bechamel sauce: 3/4 cup cashews, 3 cups water, 2 tsp salt, 1 1/2 tsp Dijon mustard, 1/4 tsp ground nutmeg, 6 tbsp coconut butter, 1/2 cup barley flour.

For the crust: 2 cups barley flour, 1/4 cup tapioca flour, 1 tsp salt, 6 tbsp coconut butter, 11 tbsp water.

1. Preheat oven to 375. For the veggie filling, in a large saute pan, melt coconut butter and add onion. Saute for 5 minutes. Add carrots and mushrooms and cook for 3 minutes. Add paprika, basil, marjoram, salt, and pepper and saute for 2 minutes. Remove from heat and stir in the peas and steamed potatoes. Set aside.

2. For the Bechamel sauce, in a dry blender, grind cashews into a super fine powder. Add water, salt, mustard, and nutmeg. Blend until smooth. In a medium saucepan over medium-low heat, melt coconut butter, then add barley flour. Cook for 3 minutes, until roux is bubbly and begins to brown. Stir in cashew cream mixture and cook 10 minutes, stirring regularly until thickened. Pour sauce over sauteed vegetables and stir to combine. Spoon into a 9x13 baking dish.

3. For the crust, in a large bowl using a fork, stir together the barley flour, tapioca flour, and salt. Blend coconut butter into flour mixture until it resembles a course meal. Slowly add water and stir very lightly. On a floured board, roll out crust into a 1/3 inch thick rectangle. Carefully cover vegetable and sauce mixture with crust, then slice 10 vent holes into the top of the crust. Bake for 40 minutes, then increase the temperature to 400 for 10 additional minutes to brown the top. Remove from the oven and allow to cool slightly before serving.
(I didn't get a picture during the first serving so this picture is a leftover piece that has been microwaved! Still yummie but not as pretty.)

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