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Thursday, November 11, 2010

Vegan Mofo Day 11: No Chicken Pot Pie

It was the day of chickenless childhood favorites. Comfort food without the guilt!

Breakfast was a simple smoothie. For lunch, I had a treat. Vegan and So Forth posted this wonderful recipe for Chickpea "Chik'n" Salad, which I had for lunch in lettuce wraps. It was a little messy to eat over my keyboard, but so worth it. I did one minor adjustment. Instead of Vegannaise, I used Mac Mayo.

Work has been really busy, so I haven't been getting home until later in the evening. Tonight we decided to have No Chicken Pot Pie, which meant some longer cook time, so Lance and I had some Pomegranate Guacamole and thin carrot slices to substitute for chips to hold us over while we waited. We followed our rule and dressed to match the pomegranate juice. Even Annie has on her pink halter.

I love watching bloopers, and Annie provided us with one of our own. My timer on my camera makes a howling noise, which was so interesting that she had to check it out that very minute.

No Chicken Pot Pie
serves 6
6" of Leek, ends trimmed
1 tsp thyme
1 tsp tarragon
1/2 tsp basil
1 Tb parsley
2 carrots, cubed
2 turnips, cubed
3 red potatoes, cubed
3 ribs celery, sliced
1 small rutabaga, cubed
1 1/2 cups halved button mushrooms
1 tsp salt
3 small zucchini, chopped
1/4 cup olive oil
1 cup water
pepper to taste

Gluten Free Tortillas I

Preheat the oven to 375 degrees F.

Slice the leek (white part into a bit of green, not the tough green ends) and put into a preheated frying pan with a couple tablespoons of olive oil. Once the leek becomes a bit translucent, add in the root vegetables (turnips, potatoes, rutabaga, carrots) and celery along with the herbs and salt. Herb measurements are for dried herbs. Cook the root vegetables until the celery starts looking a little cooked and the veggies are sweating a little. Pour the mostly/half cooked veggies in a pie pan or 10X10 baking dish and stir in the uncooked mushrooms.

Put the chopped, uncooked zucchini, olive oil, and water into a Vitamix. If you don't want your pot pie filling to be Hulk Green, peel the zucchini. My husband likes the Hulk, and I imagine kids would think that the color is pretty cool, so I left it. Once the mixture is well blended, pour over the top of your veggies. I picked up the pan and gently dropped (meaning from 1/2 an inch off the counter, not onto the floor from standing) it several times to work the air bubbles out. Fresh grind some pepper over the top if you would like.

I make the tortilla recipe above right before I roll out the dough. The longer it sits, the drier and harder it is to work with. Today I made the dough while I was stirring very uncooked vegetables and it sat too long, leaving me with a patch work crust. It still tasted great!

Cook in the oven for about 45 minutes.

I am plotting my very first give away! Stay tuned.


  1. You guys are so fun, posing in your red shirts! Thanks for the shout-out!

  2. Love those pictures. Top one could be a Christmas Card photo.

    Veggie pot pie sound really comforting.

  3. Dressing to match my food would be a very useful habit! I haven't had pot pie for years and it sounds very appealing.