Vegetable Pot Pie

Being from California, I never really understood winter until I moved to the east coast. There are aspects of winter I like and aspects I abhor. One of the grand benefits to the frigid season is the limitation to one's domicile. It is during these months that I busy myself with a myriad of indoor activities. One of my favorites has been cooking.

Nothing is more rewarding than sitting down at my wooden table, looking out the window at the wind blowing snow across our deck, and taking a bite out of a piece of warm home-made bread or a tasty berry crisp. It's weird, but these cozy comfort foods just don't taste as good when it's 60 degrees and sunny.

Thanks to the June 2011 issue of Vegetarian Times, I've found a new winter winner that makes my taste buds swoon--Vegetable Pot Pie.

Warm. Creamy. Crusty. Tasty right out of the oven and then again reheated the next day. These have worked great when I have company because I make them a day ahead and then re-heat them without a hitch. The recipe says they can be frozen, but I have never tried it.

Here's to curling up on the couch with a blanket, a good movie, and your own personal pot pie. Enjoy!

Dough

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 tsp. salt
• 4 Tbs. cold soy margarine, cut into pieces

Filling

• 2 Tbs. olive oil
• 1 medium leek, white and green parts chopped (1 1/2 cups) or 2 onions, chopped
• 1 1/2 cups chopped celery or fennel
• 2 large carrots, diced (1 cup)
• 8 oz. button mushrooms, thinly sliced
• 2 Tbs. all-purpose flour
• 2 cloves garlic, minced (2 tsp.)
• 4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
• 2 1/4 cups low-sodium vegetable broth
• 1 tsp. poultry seasoning (I use McKay's Poultry Seasoning)
• 2 Tbs. creamy cashew butter, optional (I blend a 2 Tbs. of cashews with water instead)
• 6 asparagus spears, cut into 1-inch pieces
• 1/2 cup fresh or thawed frozen peas
• 1/2 cup fresh or thawed frozen corn kernels
• 1 bell pepper (optional)
• 
  

1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms (I have also added parsnip with great success); sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, corn, and bell pepper (if applicable).

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.