And it’s a special one! Because it’s time to reflect on Thanksgiving!
Napkin and I were talking about favorites one night and he told me that Thanksgiving was his favorite holiday. I couldn’t understand why– Thanksgiving is less of a big deal than Christmas and New Years (or it always has been to me). THAT was exactly the reason he loved it, he told me. It wasn’t about possessions or material things. It was an opportunity to sit around a table with friends and family and be grateful. Something about him saying that made me start thinking about Thanksgiving in a different light.
And then Thanksgiving got REALLY special when my family decided to let me host it this year! We have worked so hard to make our house a home and I was so thankful when all of my immediate family were sitting around our dining room table, laughing about how the turkey never thawed. (*truestory.jpg)
So! For this What I Ate Wednesday… I’m going to give you my tried and true recipe for an excellent vegetarian centerpiece the next time you’re hosting dinner. I’ve had lots of friends try this and it never disappoints.
VEGETABLE POT PIE
Simple Pie Crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup vegetable shortening
- 2 tablespoons cold water* (more as needed)
(To make two pie crusts, divide dough ball in half. You’ll need two crusts, one to top the pot pie with.)
Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.
Pot Pie Filling:
- 1 tablespoon butter (keep it vegan with Earth Balance)
- 1 small yellow onion, chopped
- 1 can veg-all
- 1 yukon gold potato, peeled, diced and boiled
- 2 cups vegetable broth (I prefer Imagine’s No-Chicken Broth)
- 1/4 cup flour
- salt and pepper to taste
In a large pan, melt butter on medium heat. Add onion and saute until translucent (about six minutes.) Add veg-all and cooked potato. Add broth and bring to a simmer. Add salt and pepper to taste. (Note: I have never added additional salt unless my veggies were fresh but I use a good amount of cracked pepper) Once simmering, add flour slowly until consistency is thick. Add filling to crust, top with second crust.
Brush edges with butter and bake at 350 degrees for 40 minutes (or until crust is golden.)
Voila! Simple! And an excellent replacement for the turkey that you didn’t know how to prepare. (*truestory.jpg)
I’ll leave you with a few pictures that my lovely sissy took of our very first Thanksgiving at the house!