Tonight was another bottom-of-the-vegie-crisper night, since I will be going to the markets tomorrow. I pulled out all the vegies I had in the fridge and decided to make a pot pie with most of them, leaving the cabbage and carrots for coleslaw. I normally make a pot pie with white sauce, but obviously that's now on the banned list, so I used a small tin of coconut cream and added some ground almonds to thicken it. It was very yummy!
Vegan Pot Pie
1 lge onion, diced
1 lge tsp crushed garlic
1 tsp each cumin and coriander
1 lge red capsicum, diced
1 med zucchini, diced
1/2 sm sweet potato, diced
3 med potatoes, diced
1 sm tin coconut cream
1/4 c ground almonds
black pepper
1 sl. dairy-free puff pastry (I used Aldi brand)
1 beaten egg (omit for vegan version)
Steam potato and sweet potato until tender. Meanwhile, saute onions, then add capsicum and garlic. Coninue frying until pepper starts to soften, then add zucchini for another five minutes or so. Add the spices, and fry for a few minutes. Start to drizzle in the coconut milk to make a paste, then add the potato and sweet potato and toss. Pour in the rest of the coconut milk, add the ground almonds, and heat through. Pour the mixture into a deep pie dish, top with a sheet of puff pastry and brush with beaten egg, if using. Bake at 200C until puffed and golden brown.
Coleslaw
~1 tbsp mayonnaise
1 tsp seeded mustard
1-2 tsp olive oil
1-2 tsp lemon juice
1 tsp sugar
1-2 tsp water
1/4 sm green cabbage, shredded
1 med carrots, grated
Combine the dressing ingredients, starting with the smaller quantities given, and adjusting to taste. It will be very strong-tasting by itself, but the sweetness of the cabbage and carrot will temper it, so don't worry too much. Add enough water to make it a smooth, slightly runny consistency, then toss through cabbage and carrot.
No comments:
Post a Comment