So much to be excited about! ITALY IN 3 DAYS.
Yesterday, I had a meeting with the editor of my neighborhood's lifestyle magazine, and now I have a job to look forward to when I get back!And, vegan pot pie. Yum. I love Amy’s pot pies, and was inspired to make one.
- 2 c chopped vegetables (I used carrots, potatoes, edamame, corn, & tofu)
- 1 c vegetable broth
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- black pepper
- 3 tbsp arrowroot flour
For the crust, I used
- 2 1/2 c all purpose flour
- 1/2 c cold water
- 8 oz Tofutti (vegan cream cheese)
I started off making the dough. Add all the flour into a food processor. Add in a few pats of the Tofutti and set it on low. Periodically stop the processor to add in the rest of the Tofutti, several tablespoons at one time. Next pour water in slowly, stopping to scrape the sides down if necessary. Towards the end, it got really sticky, so I had to take out the dough and do a little bit of kneading. The point is to touch the dough as little as possible though. Once this is finished, wrap it in some plastic wrap and set it in the refrigerator while you make the filling.
Mix the arrowroot flour into the vegetable broth. On medium heat, add a little bit of oil to a pot and dump your veggies in, tossing it to coat. Add the garlic powder, nutritional yeast, and some ground black pepper. Pour the veggie broth/arrowroot flour in, and stir continuously as the broth will start to thicken, and you will want to avoid clumps.
Take out the dough and form it into oven proof bowls/dishes, or into one pie dish. Spoon the vegetable mixture in, cover the top(s) with leftover dough.
extra dough + frozen strawberry = strawberry turnover