Posts Tagged ‘corn’
March 1, 2010 – Hearty Vegan Pot Pie
For pot pies, this was a great meal. Hopefully I will try this again, and try some different concepts.
I found this from: http://www.vegansoapbox.com/vegan-pot-pie-recipe/
She has some wonderful ideas and I have tried a few of them.
This tasty pot pie is an easy introduction to hearty vegan food perfectly suited for an Autumn holiday or family dinner.
Ingredients
* Package of two pre-made, vegan pie crusts
* 1/4 cup all purpose flour
* 2 tablespooons nutritional yeast
* 1 cup soy milk
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 8-12 ounce package of extra firm tofu, cut into 1 inch squares
* 1/2 cup frozen corn kernels
* 1/2 cup frozen peas
* 1/2 bunch fresh spinach chopped or 1 small package frozen spinach
* 1 carrot, chopped
* 1 stalk of celery, chopped
* 4 red potatoes, boiled and cut into 1/2 inch squares
Directions
1. Pre-heat the oven to 350 degrees F.
2. Whisk the flour, nutritional yeast, 2 tablespoons of oil, salt and pepper, and soy milk together and set aside.
3. Saute the onion in 2 tablespoons of oil on medium-high until clear (or about 5 minutes).
4. Turn the heat down to medium and add the corn, peas, carrot, and celery. Saute another 5 minutes.
5. Add the tofu and potatoes and stir. Then add the spinach and stir. Saute for another 5 minutes.
6. Scoop the tofu and veggie mix into one pie crust.
7. Pour the soymilk mixture over the veggies into the pie crust.
8. Carefully lay the 2nd pie crust over the top and press the edges together with a fork to seal.
9. Bake for 30 minutes.
Serve with a green salad or steamed greens.
Feb 21, 2010 – Tortilla Soup
Tonight’s dinner was pretty darn good. My wife, the one who does not like tomatoes, enjoyed this soup. Even though she commented, this was not what she expected, we agreed that it was a pretty darn good soup.
I tripled this recipe so I can have some the rest of this week. I unfortunately did not have a large enough pot, so the liquid came all the way to the rim and almost spilled over.
Anyway, please try this if you get a chance.
Special thanks AGAIN to www.vegweb.com for this recipe.
Tortilla Soup
Ingredients (use vegan versions):
1 large or 2 medium zucchini
1 medium white onion
2 stalks celery
5 garlic cloves
1 can diced tomatoes
1 can red enchilada sauce
2 -3 serrano chilies or habanero sauce
1 bag frozen sweet corn
1 package of extra-firm silken tofu
avocado and cilantro and corn chips and 3 limes
3 cups Mexican style rice or brown rice
vegan soy cheese, preferably white
1-2 tablespoons vegetable oil
Directions:
Chop zucchini, onion, garlic and celery in medium sized chunks. Saute in the bottom of a large pot in veggie oil until soft. Add can of diced tomatoes with juice and either diced serrano peppers or a few dashes of habanero pepper sauce (adjust to your taste). Add 3 teaspoons chili powder, 1 teaspoon cumin and 1 tablespoon oregano. Stir and let simmer 2-3 minutes until well heated. Add veggie broth (this soup should be brothy otherwise when you add in the garnish it will be a stew. If it gets too thick, add more broth or hot water) and half of the can of enchilada sauce (again, to taste). Add in frozen corn and half package of silken tofu, cut into small cubes. Bring to a boil and then turn down to a simmer.
Serve with a scoop of rice in the bottom of bowl, add in soup and garnish with cilantro leaves, soy cheese, crumbled corn chips, avocado and a squeeze of lime. The garnish is very important to the flavor of the soup.
It is a long list of ingredients, but assembles quickly and tastes great. I am from San Antonio, Texas and there is just no other way to make good Tortilla soup than with a bunch of stuff.
Makes: 4 servings, Preparation time: 15 minutes, Cooking time: 30 minutes
