>Scavenger Hunt, Veggie Pot Pie, and Meatless Monday

>Today’s scavenger theme is: Half

Half a row of Date Almond Coconut Rolls from Casa De Fruta


Half a watermelon. Also at Casa De Fruta (guess where I went today)


Fresno Chili in my garden – its half red (and almost ready to eat!)

Dinner tonight included Fat Tire. My cup – half full.
and Pizza. This one had artichokes, spinach, sun dried tomatoes, and garlic. no cheese.

 Dinner last night was truly awesome. Veggie pot pie. This recipe is going to look a little intimidating, but its not hard.
Oven 375* F
You are going to need:
2 peeled, par-boiled, chopped potatoes
2/3C frozen baby lima beans
2/3 Bell pepper, chopped (I used a tiny yellow one from the garden and a half of a store-bought red one)
1 bunch rainbow chard, washed and chopped
1 white onion, chopped
2T olive oil
1/4C flour
2/3C white wine
1.5C veggie stock
1tsp mustard powder
1tsp ground sage (or a small handful of fresh sage)
1tsp thyme
salt and pepper to taste
Heat oil in heavy bottomed pot. Add onions. cook until golden. Add flour. heat and stir until slightly browned. Add bell pepper. heat approx 2 minutes. Add wine. Let simmer until slightly thickened. Add potatoes, lima beans, veggie stock, mustard powder, sage, and thyme. bring to simmer. let cook for approx 5 minutes. Add mixed veggies and chard. Mix well, and let simmer another 3-5 minutes, or until you have a gravy-like sauce.
Add to casserole dish (I used a deep, round dish, you can also use a deep pie dish). Place crust on top. bake at 375 for 35-40 minutes.
Alternately, you can double your pie crust recipe and place crust under the veggie mix and on top. It saves a few calories if you just do the top layer of pie crust.
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About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on September 21, 2010, in casserole, meatless monday, Pot Pie, scavenger hunt. Bookmark the permalink. Leave a comment.

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