image via My Vegan Cookbook
From My Vegan Cookbook, new blog I found, and I am loving the recipes from it so far! It does have a long list of ingredients, but my friend and I made it together, so we were able to find most of it from our kitchens, and only had to purchase a few items.
Friday Night Vegan Meal
(my friend is going vegan with me, and we realized how nerdy we were that our idea of a Friday night is staying home and cooking, but it was fun!)
- Chick Pot Pie
- Canned Pears
- Spinach Side Salad
- Vegan Chocolate Chip Cookies (another post coming!)
Meal Served: 8 (half the pan was left for leftovers! Very filling)
Chick Pot Pie
- 1/2 14oz. Can Hearts Of Palm
- 1/2 Cup Chopped Onions
- 1/2 Cup Chopped Celery
- 1 Tablespoon Light Vegan Butter (we used Earth Balance)
- 1 Tablespoon Soy Sauce
- 3 Cups Water
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Seasoned Salt
- 1/4 Teaspoon Poultry Seasoning (we used a ‘chicken’ seasoning)
- Dash Black Pepper
- 1 1/2 Cups Frozen Crinkle Cut Carrots (we used raw carrots and shredded them)
- 2 Cups Potatoes (cut into 1″ cubes)
- 1 Cup Frozen Green Peas
- 3/4 Cup Canned Chickpeas, Undrained, use entire can of liquid
- 1/8 Teaspoon Cumin
- 1/8 Teaspoon Coriander
- 1/8 Teaspoon Turmeric
- 1/2 Tablespoon Nutritional Yeast (we finally found it in the bulk spices at our natural foods store!)
- 1 Tablespoon Corn Starch
Crust Ingredients
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Whole Wheat Flour
- 2 Tablespoons CornMeal
- 2 Teaspoons Sugar
- 1 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 3/4 Cup Rice or Soy Milk (we used Westsoy, Dollar Tree had tons of it! I’ll be going back for more, $1 a carton is great!)
- 1 Teaspoon Vinegar
- 1/2 Tablespoon Canola Oil
Directions
Prepare the hearts of palm by cutting them in half, slicing half way into the hearts and slide your finger into the slice and pull out the tender middle of the hearts, shred them with your fingers. Put the outside of the hearts in a plastic bag and smash them with a rolling pin to soften them up. Set aside.
In a large heavy pot, saute onions and celery with the butter on medium heat until onions are transparent. In the same pot add hearts of palm and soy sauce and cook about 3 minutes more. Add 3 cups of water, onion and garlic powder, seasoned salt, pepper, potatoes and carrots. Cover and cook on medium heat until potatoes and carrots are almost tender, Add green peas. Then cook until potatoes and carrots are done.
While potatoes and carrots are cooking… in a food processor put chickpeas with liquid, cumin, coriander, turmeric, nutritional yeast and corn starch. Process until liquefied. Pour into the pot with other ingredients and remove from heat.
Preheat oven at 400 degrees.
Spray 8X8 glass casserole dish with non-stick cooking spray. Pour ingredients from pot into baking dish.
Mix all-purpose and whole wheat flour, corn meal, sugar, baking powder and salt together in a mixing bowl. In a separate small bowl mix together rice milk, vinegar and oil. Then join the wet and dry ingredients together and stir. Drop batter by the spoonfuls, the size of biscuits on top. Spray top with non-stick cooking spray.
Place in oven and cook for 10 or 15 minutes or until top is lightly brown.
Megan’s Review
This was really good!! I really, really enjoyed it and will definitely be making it again, perhaps trying to turn it into a freezer meal. Very nutritional, and we all just felt better after eating it – not overstuffed or groggy (pay attention to how foods make you feel after you eat them, this is a good sign that you should be eating different foods). A great winter comfort food.
Once again we didn’t eat until after 8pm, but since it’s a new way of cooking it takes us a bit to figure it all out! The longest part was chopping everything up, so we went ahead and chopped up the extra carrots/celery, etc. so next time it’d be ready to go!
Seriously – try this. Non vegans would have no clue! A great recipe for guests I’m thinking!
Some things we learned…
- Chickpeas are also called Garbanzo beans (good to know for us newbies!)
- Nutritional Yeast is very different from regular ‘baking’ yeast (that I’m used to), this kind has a ‘cheesy’ flavor and is in a lot of vegan recipes! We finally found it in the bulk foods section at our natural foods store
- Hearts of Palm we found at the natural foods store, but it was nearly $5 a can! I was the ‘chicken’ replacement (I think) and was good but next time I’ll look for it at Kroger’s or somewhere else to find a cheaper option.
