Veggie Pot Pie

Veggie Pot Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Veggie Pot Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Ingredients
Biscuit Crust
Servings: portions
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Coat an 8-inch casserole dish with vegetable cooking spray.
  3. In heavy saucepan, heat wine over medium-high heat.
  4. Add onion and cook, stirring often, until soft, about 3 minutes.
  5. Add celery, bell pepper, carrot, green beans and peas.
  6. Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
  7. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
  8. In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
  9. Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
  10. Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
  1. In large bowl, mix flour, salt, baking powder and baking soda.
  2. Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
  3. In measuring cup, combine buttermilk and honey.
  4. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
  5. Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
  6. Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
  7. Lay biscuit topping lightly over filling..
  8. Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
  9. Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes

Try changing up the flavor of the filling, for example, make a curry vegetable pot pie.  The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.

Share this Recipe
Powered byWP Ultimate Recipe

Quinoa, Lentil, & Apple Stuffing

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Quinoa, Lentil, & Apple Stuffing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8-10 people 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8-10 people 20 minutes
Cook Time
15-20 minutes
Quinoa, Lentil, & Apple Stuffing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8-10 people 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8-10 people 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 375 F.
  2. Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
  3. Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
  4. Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
Share this Recipe
Powered byWP Ultimate Recipe

Caponata

Caponata
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Caponata
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Add eggplant, zucchini, celery, and onion to small bowl.
  3. Add tomatoes, garlic, olives, and capers to a separate bowl.
  4. Heat oil in a large sauté pan over medium-high heat.
  5. Add the eggplant, zucchini, celery, and onion. Sauté 8-10 minutes, until soft.
  6. Add tomatoes, garlic, olives, and capers. Continue to sauté for 5-7 minutes.
  7. Stir in the basil and red wine vinegar. Cook for an additional 3-4 minutes.
  8. Remove from heat.
  9. Serve with bread, pita or as a side dish. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Rice and Pecan Salad with Orange-Thyme Dressing

Rice and Pecan Salad with Orange-Thyme Dressing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Rice and Pecan Salad with Orange-Thyme Dressing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
For the Rice
For the Dressing
For the Salad
Servings: servings
Units:
Instructions
Cook the rice
  1. Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
  2. Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
  3. Remove from heat. Let stand for 5 to 7 minutes.
  4. Fluff with a fork, transfer to a large bowl and set aside
Make the Dressing
  1. Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
  2. Cut the orange in half. Squeeze the juice into a bowl.
  3. Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
  4. Slowly whisk in the oil to form an emulsion.
Make the salad
  1. Dice the celery and scallions.
  2. Combine the cranberries, celery and scallions with the rice.
  3. Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.
To serve
  1. Mound salad onto a plate and top with pecans. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Baked Egg Rolls

Baked Egg Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings
14 egg rolls
Servings
14 egg rolls
Baked Egg Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings
14 egg rolls
Servings
14 egg rolls
Ingredients
The Egg Rolls
The Sauce
Servings: egg rolls
Units:
Instructions
The Rolls
  1. Prepare your mise en place.
  2. Preheat oven to 425°F.
  3. Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
  4. Combine celery mixture and cabbage in a medium bowl.
  5. Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
  6. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
  7. Add turkey; cook 5 minutes.
  8. Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
  9. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
  10. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
  11. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
  12. Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
  13. Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
  1. Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
  2. Garnish with green onions, if desired. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe