VEGAN RECIPE: Root Vegetable and Mushroom Pie

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping – Veganized

Time-Saving Tip: Filling can be made 2 days early!

Why You Need to Start at Least 12 Hours Ahead of Time

Have you ever found out the hard way that you didn’t leave enough time to finish creating your masterpiece? We’ve all been there, but I’m here to ensure that it won’t happen to you this time around :)

This Vegan, dairy-free heavy whipping cream substitute requires a 12 hour prep period. Good news is, this ingredient is incredibly easy to make!

VEGAN RECIPE: Root Vegetable and Mushroom Pie

Easy Vegan Whipping Cream Recipe:

  • Soak 1/2 c. raw cashew nuts in water for at least 12 hours
  • Drain, add to blender and add 1 c. water
  • Cover and blend, starting on the lowest setting and ascending, until smooth and frothy
  • Set aside – I left this in the blender and just refreshed before using

———

Vegan Comfort Food for the Epicurean in Your Life

A Bit of Background on this Recipe:

I found a recipe on Epicurious for this fabulous-sounding mushroom pie, the only problem was, I wanted it to be vegan, but the cooking instructions called for heavy whipping cream and butter. I made substitutions when I experimented with this dish.

Rather than attempting to substitute the ingredients for the biscuit topping that the recipe called for straight across (i.e. Dairy-free butter for regular), I opted to check out my favorite vegan website for the best damn vegan biscuit recipe I could find. Turns out, the two recipes were a perfect fit!

INGREDIENTS

  1. Filling:
    • 6 cups water
    • 2 tablespoons Edwards & Sons Not-Chick’n Bouillon Cubes
    • 2 very large carrots, peeled and cut into 1/2-inch pieces
    • 1 large celery root (celeriac), peeled, cut into 1/2-inch pieces
    • 2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
    • 1 large rutabaga, peeled, cut into 1/2-inch cubes
    • 1 turnip, peeled, cut into 1/2-inch cubes
    • 1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
    • 3 tablespoons Earth Balance vegan, gluten-free, dairy-free, soy-free buttery sticks
    • 3 cups chopped onions
    • 5 large garlic cloves, minced
    • 1/2 teaspoon minced fresh rosemary
    • 1/2 cup all-purpose flour
    • 1/4 cup Cashew cream (DO 12 HOURS AHEAD; see intro for recipe)
    • 3 tablespoons imported dry Sherry
    • 1/4 cup chopped fresh Italian parsley

Best Damn Vegan Biscuit Topping:

  • You need just 1 bowl, 30 minutes and these simple ingredients:
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp non-dairy, unsalted butter
  • 1 c. Plain almond milk. I used Calfia because it’s what I had on-hand
  • 1 Tsp. lemon juice.

8 Mandatory Tips for the Best Vegan Biscuits, Ever.

  1. Do not over-handle the dough.
  2. Never use a rolling pin, fool.
  3. Make sure yo’ butter is cold.
  4. Baking powder and soda are a must for fluff.
  5. Brush the tops with butter to achieve that crusty, buttery top.
  6. Make a divot in the middle with your fingers to prevent them from rising in a “dome.”
  7. A hot oven (450 degrees) is essential. Don’t ask questions.
  8. Biscuits must touch while baking to help them rise properly.

Tips & recipe via Minimalist Baker

PREPARATION

  1. For filling:
    • Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients (porcini mushrooms are #5). Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.
    • Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to greased (I use Spectrum organic all-vegetable shortening) 13x9x2-inch baking dish. Cover with foil; chill. Can be made 2 days ahead.
    • Preheat oven to 400°F. Bake filling, covered, until bubbling, about 1 hr 15 min, rotating halfway through.
    • PREPARE BISCUITS IN LAST 30 MIN OF COOKING ABOVE
    • For biscuit topping:
    • Mix dry ingredients together in a large bowl.
    • Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm (it gets warm and sticky FAST!).
    • Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
    • Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
    • Form into a 1-inch thick disc, handling as little as possible.
    • Use a 1-inch thick dough cutter or a similarly shaped object with sharp edges (dust cutter in flour before using) and push straight down through the dough, then slightly twist. Repeat and place biscuits on the pie filling in two rows, making sure they just touch – this will help them rise uniformly. My hands were so hot I ended up having a few good ones and made the rest little globby balls. Turned out just fine :)
    • Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
    • Bake in a 450-degree oven for 10-15 minutes or until fluffy and slightly golden brown.
    • If biscuits are on the thicker side, lightly brush tops of biscuits again with melted vegan butter substitute
    • Bake for 5-7 minutes or until butter has fully absorbed and biscuits are lightly browned on top.
  2. Let pie cool at least 10-20 minutes before serving
Based On: Root Vegetable & Mushroom Pie w/ Rosemary Biscuits Recipe

Interested in more Healthy Dairy-Free Recipes? Click Here for my recipe for Ahi Poke Salad that will knock your socks off!

Fall Recipe: Brussels, Bacon, Butternut Squash Recipe - Tall Allergic Chick

Fall Recipe: Roasted Brussels, Bacon, Butternut Squash, and White Sweet Potatoes

The Fall season brings a [welcome] crisp chill in the air and a bountiful harvest of Autumn’s finest herbs and vegetables that Mother Nature has to offer. That combination lends well to delicious oven-baked recipes that warm the house with earthy aromatics. Roasted vegetable recipes like this are also incredibly easy, even for the beginning cook.

This recipe for oven-roasted Brussels, bacon, butternut squash, and white sweet potatoes is dairy-free, gluten-free, soy-free, and can easily be modified to be vegan by simply omitting the bacon. White sweet potatoes can be swapped for red, I just happened to find some organic ones from a local grower and wanted to use them :)

Brussels Sprouts and Butternut Squash

Costco has these pre-prepped containers of Brussels and squash!

Ingredients:

2 lbs. Brussels sprouts, whole or halved if extra large
2 lbs. Butternut squash, 1″ cubes
2-3 White sweet potatoes (large), 1″ cubes
1/2 lb. Thick cut bacon, 1-2″ pieces
1 Red onion, 1″ pieces
1/2 c. Extra virgin olive oil
2 tsp. Salt
1 tsp. Black pepper

Method:

  1. Preheat oven to 400 degrees.
  2. Combine all ingredients in a large bowl, coating the Brussels, squash, and potatoes thoroughly.
  3. Line a metal baking pan or two with tin foil or, if you’re lazy like me, use disposable roasting pans.
  4. Bake tented in foil for 35-40 minutes, stirring every 15-20 minutes. Rotate baking dishes for even cooking.
  5. Bake an additional 25-30 minutes, stirring halfway until potatoes are fully cooked

Easy Dairy-Free Recipes like this one are perfect for a hands-off cooking experience that tastes like you spent all day cooking it. Fancy it up by adding cranberries – or, bring as a Thanksgiving side dish or to the annual Christmas dinner!

Recipes – How closely do you follow them?

Do you ever find yourself flipping through recipe books or clicking through page after page of recipes trying to decide what to make? I do. I look at more cookbooks and websites than I cook nowadays it seems. Last night I came to one I couldn’t pass up – Roasted Chicken Thighs w/ Lemon and Oregano featured on Bon Appetite. But why do I bother looking at all of these recipes – I hardly EVER follow them without changes or adjustments.

How I Didn’t Follow Bon Appetite’s Recipe:
Last night I didn’t have all of the ingredients that the recipe called for and wasn’t about to make another trip to the store. There was food in the house and I knew I’d make it work. Below is my version of Bon Appetite’s recipe, it turned out delicious. Truly the perfect late summer or early fall meal with the flavors of comfort food, though a much healthier choice.

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Roasted Chicken Thighs with Lemon and Oregano Rosemary

Ingredients:

  • 4 Medium-large boneless skinless chicken thighs
  • 2 Small lemons, reserve 1/4 lemon then slice the rest thin
  • 3 Tbsp. coconut oil
  • 1 Medium sprig rosemary, chopped finely
  • 1/2 Large onion, chopped
  • 6 Green onions, peeled and sliced
  • 5-7 Cloves garlic, peeled and chopped
  • 5-7 Hatch chiles, seeded (mostly) and roughly chopped
  • 3-4 Celery stalks, sliced thin
  • 2 Cubes onion bouillon
  • 1/3 c. Dry white wine (I used Searidge chardonnay)
  • Kosher salt and fresh ground black pepper

Method:

  • Preheat oven to 475 degrees F
  • Grab a skillet intended for stovetop and oven use!I failed here at first, had to transfer from one pot to another, bummer. My Le Creuset was the perfect solution.

Get crispy with it!

STOVETOP: Heat coconut oil in skillet on med-high heat, place chicken in fat down if there is any. Then add lemon slices to the top of the chicken and the rest of the slices surrounding it in the pan (these will caramelize). You want to brown and cook that side of the chicken, and halfway through tilt the pan back and forth, making sure that each piece isn’t sticking to the pan. Add onion bouillon, onion, green onion, chiles, celery, garlic and rosemary, stirring frequently until fragrant. Add wine and season lightly with salt and pepper. Cook for 5-6 minutes, stirring lightly, then cover immediately and remove from heat.

OVEN: Place in the preheated oven and bake for 23-27 minutes. Remove and let stand for 10 minutes before opening lid.

This easy chicken recipe was perfect with a wild rice and lentil mix but would also be delicious with yukon gold potatoes.

What is the last substitution you used in a recipe?

photo: Bon Appetite