Thursday, March 24, 2011

Vegetarian Pot Pie Recipe by Terri Wise

For those of you that know me, you know that I love music. My passion for tunes got me to run into a very talented Indie music photographer and journalist, Terri Wise. It comes at no surprise that she's also a vegetarian.

She's captured on film the likes of Andrew Bird, Wild Flag, School of Seven Bells, and Interpol to just name a few. I invite you to check out her portfolio for yourself. I'm certain that you will love her work!

To top it off, she offered this excellent vegetarian pot pie recipe, perfect for the cooler weather we are experiencing on the east coast.


For the authentic experience, have a glass or two of wine as you cook. With substitutes for the butter, this could be veganized.

Preheat oven to 425F.


  • 2 leeks, sliced
  • 2 cloves garlic, minced
  • 10 oz. button mushrooms, sliced
  • ½ (or so) of a large butternut squash, ½-inch cubed
  • 1 stalk celery, diced small
  • 1 parsnip, diced small
  • 1 potato, diced
  • 1 carrot, diced
  • 2 cups veg broth
  • Olive oil
  • butter
  • 1/3+ cup cream sherry
  • Roughly 2 T fresh sage, coarsely chopped
  • ½ teaspoon dried thyme
  • 2 pinches nutmeg
  • Salt and pepper
  • 3 T flour
  • 1/3 cup cold water


  • 1 cup flour
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 4 T butter
  • 4-5 T ice water

For the pastry:
Mix flour, baking powder, and salt. Cut in butter until mixture is crumbly. Slowly mix in water to make dough. Refrigerate until ready to use.

For the filling:
Saute butternut squash in olive oil 10-15 min, ‘til softened but not completely cooked. Set aside.

Saute celery and parsnip in olive oil for 5 min, set aside.

Saute leeks, mushrooms, garlic in 1 T butter, about 5 min. Stir in herbs and continue cooking 1 to 2 mins. When mushrooms start giving off liquid in earnest, add sherry. Add a little more if you like—go with the aroma. Saute 2 min. more, then add all of the other veggies (including those you’ve set aside) and vegetable broth. Bring to a boil. Reduce heat and simmer, covered, until all veggies are tender, about 10 minutes.

Return to a boil. Mix flour and cold water and stir it into the veggies. Boil, stirring until mixture thickens. Season to taste with salt and pepper. Spoon into pie plate.

Roll out pastry into a circle and place it on top of the pie plate. Crimp edges and brush with milk if you like. Poke some holes in the top of the crust to vent--make a little design if you like.

Bake pie at 425F until pastry is browned, 20-30 mins. Cool 5 mins and eat!

Sunday, March 06, 2011

Easy vegetarian snacks: roasted chickpeas

An acquaintance of mine brought to my attention the wonderful world of roasted chickpeas. Imagine roasted peanuts but made with chickpeas. Less calories, and just as versatile. I tried it for the first time last Friday by roasting a batch made from canned chickpeas. I seasoned them lightly with olive oil, smoked paprika, garlic and onion powder at 350F for 45 minutes. The result was a crunchy, flavorful peanut like snack. I ate the whole thing in one sitting. Let's just say I wasn't hungry for the rest of the day!

I'm making a batch today with dried chickpeas which I soaked overnight and simmered this morning for 90 minutes with water, 1 whole onion, 1 dried smoked pepper and bay leaf. Cooking any bean with seasonings will impart flavor deep inside the bean.

I then took 2 cups of the cooked and drained beans and drizzled sunflower oil - enough to coat and hot curry powder. It's now roasting away in the stove.

For flavors, the sky is the limit. Think of these like chips. If you like barbecue flavor, smoked paprika, cumin, salt and pepper are your friend. Just experiment!