Hello All! Today I have a super special post for you guys! As part of the blog tour for her new Christmas story Heidi offered to make a holiday recipe with me. Yep, the lovely Ms. Heidi Cullinan, Gay Romance Author Extraordinaire, and fellow Vegan Life enthusiast and I made some delicious pies for her snowed in bears and her Goldilocks. If you guys read my review yesterday, you already know that I LOVED this story, AND that most of it happens while the main characters are stuck in a cabin during a snowstorm…What better food comfort food for a snow filled day than hearty, yummy pot pies?
Heidi was kind enough to look for the recipe herself, and found a delicious Vegan and Gluten Free recipe for Veggie Pot Pies at the Fork & Beans food blog. She and I agreed on a time and day to do some baking and made our pies. Below is the recipe that we used, I also included a few suggestions from both Heidi and I on the recipe as well as photos of the cooking process and a few of some of us eating our pies.
Vegetable Pot Pie “Cupcakes” Recipe
Makes 12 mini or 4 full-sized ramekin pot pies
For the pie crust:
- 1 c. superfine brown rice flour
- 1 c. sorghum flour
- 1/2 c. arrowroot powder
- 1/2 c. potato starch
- OR use 3 c. regular flour
- 1 tsp baking powder
- 1 1/2 tsp salt
- 2/3 c. shortening
- 2/3 c. ice water
- Combine flours, salt and baking powder in a large bowl until mixed thoroughly.
- Add shortening and stir until it is mixed into flour. You might need to get those fingers dirty and mix with your hands.
- Add the ice water in 1/3 c. at a time. You want it to just combine into the dough in order to make it stick together.
- Form into a ball. Divide into 4 balls. Flatten, cover and chill while you prepare the filling.
Heidi and I made these for our families on Monday night, we had a remote baking date from Iowa to Upstate New York. We had a great time , we did photos updates and there was a lot of commentary from the parties involved. In the end our fams LOVED the pot pies, even our kids gobbled them up!
Now this recipe is a bit tricky, because it is a gluten free dough. It needs a lot of attention to the proportions and preparation details, because it can get really dry easily, and then it gets SUPER crumbly. Heidi has some really great tips, and pics to show how she got hers to cooperate. Here is what she did for the dough:
Eventually I wrangled it into the balls, and here they are, ready to chill out in the fridge.
Eventually the dough did cooperate and Heidi got them to behave in their pans, thoughts of getting Frankie to kibosh the gluten idea apparently were considered, but in the end the lady prevailed!
For the filling:
- 2 c. vegetable broth
- 1 bay leaf
- 1/4 onion, chopped
- 2 Tbs Earth Balance margarine
- 1/2 tsp paprika
- 1 tsp dried thyme
- 1/4 c. gf flour (you can just use brown rice flour)
- 1/4 c. non-dairy milk
- 3 carrots, chopped
- 1/2 c. frozen peas
- 1/2 c. frozen corn
- 1 can Great Northern beans, rinsed and drained
- First, allow the bay leaf to infuse into the vegetable broth by simmering the 2 together in a small saucepan.
- Saute your onions in the butter. Allow to sit for a good 12 minutes, stirring occasionally.
- Add paprika, thyme and flour into the onions. Stir until well mixed. Cook for 5 minutes. Add milk.
- Take the vegetable broth (bay leaf discarded) and add into the onions mix; along with the remainder of the ingredients (carrots, peas and beans). Bring to a boil and then simmer on low heat for 10 minutes.
- Preheat the oven to 375 degrees.
- Roll out the dough in individual pieces by using wax paper on each side. It might help to use a 3″ cookie cutter to cut out dough and *gently* place into a greased muffin tin. If the dough rips (it probably will), do not freak out. Using your fingers, gently push it back together.
- Place the filling into muffin tins up to the top. Place a piece of the dough on top and gently seal the edges together by pinching it with your fingers.
- Take a knife and place a few slits through the top. Brush with olive oil and bake for 25 minutes or until top has browned.
I got pretty lucky with the dough, and it was pretty easy to handle. For the filling I made a few adjustments, which I thought worked out really well. First, I doubled the amount of paprika, and added two tablespoons of sweet curry powder (I used Penzeys Spices Curry) to the onions, while I was sauteing them. The curry taste gave the filling a real nice flavor.
I had some filling, left over that I think would go great with some white rice, maybe with a some steamed tofu chunks perhaps. Second, I added a tablespoon of cornstarch at the end, because I felt it was too thin.
The Pot Pie making was a huge success…I wrote Heidi to tell her my family loved them and by the time it was all said and done, my husband wolfed down four of them and my munchkin was a happy camper…On Heidi’s Homestead the results were…“They turned out great here too! Worried how they’d come out of the pan, but with a mini and regular rubber spatula, they were a breeze. (Probably also helped that I liberally used shortening in the pan.) Held together well enough we could actually eat them like cupcakes. They didn’t want to brown, which was odd, but they sure tasted great. Even Anna liked them, which was kind of amazing”.
Well that’s all for me today folks! Thanks to Heidi for the recipe, the photos, the baking tips and the fun times. I hope we can cook together soon! I leave you with some of the photos of us enjoying the fruits of our labors.
Cheers and Happy Reading!