The cold has truly arrived, and Mohubbs is doing its best to keep everybody warm. Last week it was hot vegetable pot pie. This recipe is sooo easy. It is a great way to use up leftovers and only requires staple ingredients. Finishing the meal off was the classic California treat, snickerdoodles. These are delicious and super easy.
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms
- 1 clove garlic, minced
- 2 large carrots, diced
- 2 potatoes, peeled and diced
- 2 stalks celery, sliced 1/4 inch wide
- 2 cups tofu diced
- 1 cup green peas
- 3 cups vegetable broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 tablespoons fresh sage minced
- 1 teaspoon fresh rosemary minced
- 1 teaspoon thyme
- 1 recipe pastry for double-crust pie (see bottem of post)
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in tofu, green peas, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper and herbs.
- In a small bowl, mix the cornstarch, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking powder
- 6 tablespoons ice water
- 1 tablespoon white sugar
- 1 cup shortening
- In a large bowl, combine flour, salt, baking powder and sugar.
- Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
- Cut shortening into remaining flour mixture until it looks like coarse meal. Blend in the flour-water mixture.
- Wrap dough and chill in refrigerator.
- 1 cup butter or shortening
- 1 1/2 cups white sugar
- 2 tbsp ground flax
- 4 tbsp water
- 1 tsp vanilla
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 375 degrees F (190 degrees C).
- Start by combining the flax and water in a small bowl and set aside to gel. In a medium bowl, combine butter/shortening and 1 1/2 cups sugar, mix till creamy. Add the vanilla and flax gel. In a separate bowl sift together the flour, baking powder, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart and slightly squash down.
- Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.