Saturday, December 01, 2012

Back to the hearth after a long hiatus

Hello my darling vegetarian friends,

I haven't fallen off the map... Well, perhaps, but I've had far less time to write up about food and my love of cooking. To make a long story very short, I changed jobs, I stopped travelling so much and found myself entertaining new hobbies... and moving to the suburbs. So the Montreal/Ottawa vegetarian experience has changed since I'm now an official "Hubertine", living in St-Hubert.

I've found myself relying a lot on my old classics, and not being so inventive in the kitchen. But after reading through a few of my recipes, I find myself inspired again.

I know I've posted this recipe before but I recommend that you give it a try, with this cold winter weather. I promise it will warm you and your home right up.


Vegetarian Pot Pie Recipe by Terri Wise.

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

Pastry  (Blogger's note: I cheated and used Pillsbury Multigrain Crescent Roll Dough...)

  • 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!

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