Vegetable Pot Pie (Vegan)

Ingredients
1-2 16 oz pkg frozen mixed vegetables
1 pkg Beyond Meat (beyond chicken) cubed
1/8 c diced celery
1/8 c diced onion
1/4 c diced mushroom
diced garlic cloves (1-2)
flour for roux, hot water
Oil for saute (safflower, sunflower, or canola)
Pie shells (1-2) 9 inch

Preparation:
Heat a large skillet, add oil, season, then lightly saute celery, onion, mushroom, and garlic cloves.  Remove to an adjacent plate or dish. Mix 2-4 teaspoons of flour with equal parts hot water to make a slurry.  Add more oil, saute beyond chicken cubes until brown bringing up heat to create a slight tacky sear.  Add a little more oil, pour in slurry, stir, and more water 1/2 cup at a time, creating a roux around your beyond chicken pieces.

Your roux should be thick and creamy.  Add in your mixed vegetables and your saute vegetables.  Take your skillet off of the heat to bring down temperature.

Cover your crust edges.  Pre-bake your crust for 10-15 minutes on 300-350 but watch it so that is not over browned.  Let it stand for 5-10 minutes.  Fill your pre-baked shell to your desired height, taking into consideration the size of your second shell for the cover/seal. Close your pie with the second crust. Recover the outer edge, bake at 350-400 (350 if convection).

Slice or prick the center to allow steam to escape. Place pie on a baking sheet. Bake 30-45 minutes until golden brown/crust is flaky. 

northern bean soup

Ingredients:
2 cups of dry northern beans

1 large diced carrot
2 diced celery ribs
1 small white onion diced
1/2 c spinach
2 diced tomatoes
1 c corn
6 cups water
3 T olive oil
1/4 c flour
2 T butter
thyme, sugar, salt, coarse black pepper, smoked paprika, and cumin

Preparation:
Wash, sort, and then soak your beans for 6-8 hours in water, inside a covered bowl or container. Fill your stock pot with 6 cups of water. Pour beans into the pot. Cover with lid. Bring to a fierce boil. Reduce heat to a low simmer for 2-3 hours. In the last half hour add your vegetables and season your beans to taste.

In a skillet, melt butter and whisk in flour. Add a little water to form a thick paste. Add to your beans. Continue to taste until you've reached your desired flavor.

stuffed pepper

Ingredients
bell pepper (s)
Spanish brown rice
pinto beans
corn
textured soy protein
provolone cheese

Preparation
Wash the peppers. Slice into the top of each and remove stem, core, pith, and seeds. Fill your peppers to your desire. Do not over stuff, but feel free to press gently and fill the cavity of the pepper. This will ensure that the pepper will not collapse on itself during the baking process. Set the peppers on a baking sheet, sprayed with non-cook spray or brushed with oil. Make crowns to anchor the peppers using foil. Cover with parchment paper and then tented with a sheet of foil. Bake at 400 degrees for approximately 75 minutes in convection. Do not touch for the first 45 minutes. At the end of your baking time, place your cheese on top and brown under broiler heat. Remove and let stand for about 5 minutes. Serve.

black bean burgers

1/4 cup grated Parmesan cheese
1/2 cup dry black beans cooked tender (makes about a cup of cooked beans) ground lightly but not into paste
1 slice of ground whole grain bread
3 T ground flax
2/3 cup assorted vegetables...ground: red peppers, green peppers, yellow peppers, orange peppers, carrots, onion, and celery. Saute vegetables in vegetable oil
1/2 cup corn

*season to taste...but red pepper, chili pepper, onion powder, cumin, and cayenne are preferred

Saute vegetables. Mix ingredients thoroughly and allow it to chill in the refrigerator for an hour to set. Lightly oil a skillet bring to medium heat. Form burgers with a half cup measurement. Press into hot oil with fork. Brown to your desire on each side. Remove and serve with with your choice: lettuce, tomato, salsa, guacamole, and sour cream.