12 January 2012

Vegetable Pot Pie

Sauteed-just-right vegetables with this so delicious healthy homemade mushroom soup, 
topped with tator tots, and baked until bubbly and crispy on top. Don't you want a plate of it?
The kitchen has been smelling so wonderful lately with all these savory dishes in the oven.
The extra cool part of this recipe is that {when using the homemade mushroom soup recipe}, it's dairy free! Coconut cream works as a fantastic substitute for heavy cream. I'd rather eat my heavy cream perched on top of banana cream pie any day. :)
My kids might eat the tator tots off the top and skip the vegies, but it's a good try right?

Vegetable Pot Pie
a recipe from my own personal archives, improved upon
4 small potatoes, peeled, diced
2 heads of broccoli, cut into small flowerettes
3 carrots, peeled, quartered and cut into lengths
4 mushrooms, sliced
2 cups frozen peas
1 can Cha'i Pow Yu, with juice {looks like this, but without curry}
1 32 oz bag of frozen, season taters

Make some homemade mushroom soup {recipe below} and set aside. 

Prepare vegetables and place all but the peas in a large saucepan to sautee/steam {add just a tiny bit of water, maybe 1/8 cup}. Cook on medium high for a few minutes, stir once or twice, then add Cha'i Pow Yu with its juice and steam for 10 minutes or so, until vegies are just barely tender. Add frozen peas and turn heat to low.

Pour mushroom soup over the steamed vegies, mix tenderly, then put the whole mixture into a 9x13 baking casserole. Cover with tator tots and bake at 375 degrees for 45 minutes.

Homemade Mushroom Soup
thank you to Simply Recipes for the inspiration
5 or 6 large mushrooms, cleaned, chopped very fine
1 Tbsp lemon juice
1 Tbsp Smart Balance
5 green onions, minced
1 teaspoon dried thyme
1 small bay leaf
1 teaspoon salt
1 can coconut milk
1 1/2 tsp chicken seasoning
1 tsp cornstarch dissolved in 1 Tbsp water

Chop up the mushrooms into very small pieces. Melt Smart Balance in a large saucepan and add green onions, mushrooms and lemon juice. Lightly saute over medium heat. Add thyme and bay leaf and saute for 10-15 minutes or until the liquid that is released from the mushrooms disappears.

Add salt, coconut milk and chicken seasoning. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add cornstarch mixed with water and simmer for 10 more minutes, stirring constantly. Add seasoning to taste, if desired.