Veggie Pot Pie
1/2 Large Onion (sweet or yellow) Chopped
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
2-3 carrots, diced small
2-3 cloves garlic, minced
1 cup fresh broccoli cut in smaller pieces
1 cup frozen peas
1 cup frozen corn
12 oz. diced fresh mushrooms
2-3 Large Kale leaves, chopped in very small pieces (optional)
1-2 Potatoes, pealed and slightly undercooked
Basic Cream Sauce (see recipe below)
2 Whole Wheat pizza doughs (see recipe below)
Sauté onion, bell peppers and carrots in water until tender. Add broccoli, frozen peas and corn, mushrooms, chopped Kale and cooked potato.
*You can easily substitute other vegetables or different amounts of vegetables in the recipe- depending on what you have on hand.
When all the veggies are cooked, add the cream sauce (see recipe below) and mix together. Bring the sauce to a boil to thicken. Remove from heat. Place half the mixture in a pie tin (I use round cake pans- they hold more. If you fill the pans too much- they will spill over in the oven).
Then place a rolled out pizza dough on top of the mixture. Shape the edges like a pie. Fit the dough to the pan and poke a few holes in the top of the dough. Repeat for other half of the mixture (recipe makes 2 pot pies). Cook at 425 degrees for 13 minutes. Let cool before serving- the longer it cools the better. I actually prefer this as a leftover.
You can put the entire recipe in a 9 by 13 pan and cook for about 20 minutes (until golden brown on top)
Basic Cream Sauce
1 1/2 cups raw cashew nuts
3 cups water
1 teaspoon salt or more to taste
3 teaspoons onion powder
2-3 tablespoons Chicken or Chicken-Like Paste (paste usually makes better flavor)
1 teaspoon garlic powder
2 tablespoons cornstarch, flour, or Clear Jel
Place all ingredients in blender and blend on high for about 2 minutes until smooth. Make sure mixture is smooth- not gritty. A high powered blender is optimal, i.e. Vita-mix.
When the mixture is smooth pour it into the pan with sautéed veggies. (Most of the time I add another cup and a half of water to make this cream sauce, but with this pot pie recipe- I do not add the extra water because I want it extra thick).
Whole Wheat Pizza Dough (make sure it sits for at least 10 minutes)
1 3/4 cup whole wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 - 2/3 cup hot water (120-130 F)
2 teaspoons olive oil
To Make: Combine whole-wheat flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
This dough will keep in a plastic bag coated with cooking spray in the refrigerator for up to 2 days.