Archive | January, 2014

Individual Vegetarian Pot Pie

31 Jan

Recently while in a restaurant enjoying dinner,  I noticed someone eating a chicken pot pie at the next table and it sure did look delicious! As you know I am vegetarian, and chicken is not served in the bungalow, however it is a food I can replicate using tofu.  I was excited to make this in the kitchen and I do say it turned out quite good!  This recipe makes 4  individual pot pies.

Vegetarian Individual Pot pies

Vegetarian Individual Pot pies

              Ingredients

1/2 tsp salt and 1/2 tsp of pepper
1 tablespoon olive oil
1 cup diced  potatoes
1 medium carrot, diced                                                                                                                                                                                                                                                                         1 small onion, chopped
2 cloves garlic, finely chopped
1 cup of soy milk
2 cups vegetable broth
1/2 cup water
1 1/2 teaspoons parsley flakes
2 cups of tofu chunks or strips
1 cup frozen sweet peas, thawed
1 package pie dough,thawed                                                                                                                                                                                                                                                                 1/2 cup all purpose flour

              Directions

Heat oven to 400°F. Lightly coat 4  individual baking dishes (ramekins) with cooking spray.

In saucepan, heat oil and cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender.

Stir in broth, soy milk, water, parsley, tofu and peas.

Heat to boiling stir in flour stirring constantly. Remove from heat and set aside.

Using a Ramekin Cut 4  circles from pie dough a little larger than the Ramekin

Place Ramekins on a cookie sheet. Divide  mixture evenly among ramekins. Top each ramekin with a circle of pie dough.

Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

Enjoy!

Maple Syrup Baked Chickpeas

20 Jan

Chickpeas, garbanzo beans, Chi Chi Beans no matter what you call them, they are all the same bean!  Chickpeas have superior nutritional value loaded with calcium and protein, so when it comes to something healthy to snack on I like to whip up a batch of these yummy beans that are  baked in maple syrup with cinnamon to satisfy my sweat tooth.  Even the kiddies will like them!

Maple Syrup Baked Chickpeas

Maple Syrup Baked Chickpeas

  • 1 can of beans rinsed and pat dry (or if you prefer dried beans cooked to package directions)
  • Toss in a bowl with
  • 1 tbsp. olive oil
  • 1/4 cup maple syrup
  • sprinkle some cinnamon
  • Place on a parchment paper lined  cookie sheet
  • bake for 30 minutes at 400
  • Remove from oven and cool
Maple Syrup Baked Chickpeas

Maple Syrup Baked Chickpeas

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