VEGNON - Vegetarian "chicken" pot pie (Difficult).

Ingredients:
� 1 package vegetarian chicken (Gardein vegetarian chicken scallopini) , cut into 1/4 inch cubes
� 6 cups vegetable stock
� 1 cup yellow onion, diced
� 1 cup carrots, peeled and diced
� 1 cup green peas
� 3/4 tsp thyme or pudhina, minced
� 3/4 tsp sage or bay leaf , minced
� 3/4 tsp salt (rock salt)
� 3/4 tsp fresh ground black pepper
� 1 tbsp nutritional yeast flakes (optional)
� 1 tbsp soya sauce
� 2-4 tbsp oil
� 3/4 cup flour
� 3/4 cup margarine
� 1 puff pastry sheet rolled out to by 12x10 inches (made of all purpose floor just like chapathi but very thin - put in pan and remove)

Preparation:
Pre-heat oven to 375 degrees.(heating oven)
Brown gardein scallopini in a sautee pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside. To make a roux, melt the margarine in a saute pan, add flour and whisk constantly until light brown in color. Cool and set aside.

In a 5.5 qt. stock pot, cook onions in canola oil for 3 minutes and add carrots, sage, thyme, salt and pepper. Continue to cook for 5 minutes. Add already boiling stock and simmer for 5 minutes. Whisk in nutritional yeast flakes.

Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in gardein scallopini, tamari and peas. Pour mixture into a large shallow pan to cool.

Once mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. Cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits.

Bake for 35 min or until internal temperature reaches 165 degrees.

Comments

Post a Comment

Popular posts from this blog

Is Meat Unhealthy? Part II

Over time, animals adapt to the foods they regularly consume. This is how archaeologists can, for example, determine that Triceratops was an herbivore and Tyrannosaurus was a carnivore just by looking at the structure of the skeleton. Adaptations to diet extend beyond skeletal structure, into digestion, metabolism, the brain, musculature, and other aspects of physical function. What is our evolutionary history with meat? Human Evolutionary History with Meat: 200 to 2.6 Million Years Ago Mammals evolved from ancestral "mammal-like reptiles" ( therapsids , then cynodonts) approximately 220 million years ago (Richard Klein. The Human Career. 2009). Roughly 100 million years ago, placental mammals emerged. The earliest placental mammals are thought to have been nocturnal shrew-like beasts that subsisted primarily on insects, similar to modern shrews and moles. Mammalian teeth continued to show features specialized for insect consumption until the rise of the primates. 65 ...
Read more

More Thoughts on Cold Training: Biology Chimes In

Now that the concept of cold training for cold adaptation and fat loss has received scientific support, I've been thinking more about how to apply it. A number of people have been practicing cold training for a long time, using various methods, most of which haven't been scientifically validated. That doesn't mean the methods don't work (some of them probably do), but I don't know how far we can generalize individual results prior to seeing controlled studies. The studies that were published two weeks ago used prolonged, mild cold exposure (60-63 F air) to achieve cold adaptation and fat loss ( 1 , 2 ). We still don't know whether or not we would see the same outcome from short, intense cold exposure such as a cold shower or brief cold water plunge. Also, the fat loss that occurred was modest (5%), and the subjects started off lean rather than overweight. Normally, overweight people lose more fat than lean people given the same fat loss intervention, but th...
Read more