Some days I'm just craving something hearty and filling. I must've been in a mood, because I needed silence. This is a rarity for me. I generally make this recipe with Seitan, however was a little broke and went with the veggie crumbles I had in my fridge. This is a recipe that Benny wouldn't come near..even just a small bite of the potato's. So I had the luxury of sharing with lil' sessta and eating several days for lunch. This recipe, like the Quiche is not perfected like my momma's, but I will continue the quest for perfecting my ever changing recipe. Hope you enjoy!
Pie Shell
Half diced purple Onion
Half chopped zucchini
1 cup of chopped mushrooms.
(Add any other veggies you want)
1 cup of your favorite shredded cheese (I used half cup of mozzarella and a half of Colby)
1 cup of chopped green onions
5 potato's (I used Idaho, use more if you choose smaller potatoes)
One box (Meijer's has my favorite-organic, small box of cream of mushroom..mmmmm so good!) or can of your favorite mushroom soup
Half bag of Veggie crumbles or package of Seitan
Salt /Pepper
Earth balance or Butter (for mashed potatoes)
Soymilk or sour cream (for mashed potatoes)
Heat oven to 375
Fill pot of water- enough to cover potatoes and put on high heat
When oven is warm, poke pie shell several times with fork and sprinkle a thin layer of cheese
Cook for five minutes (or until cheese is melted)
Sprinkle your veggies on bottom layer of crust. Set aside
Sautee your green onion and mushrooms on low
Add soup and veggie crumbles to mixture. Cook until all ingredients are warm.
Salt and Pepper to taste.
When ready spread over veggie's in crust and sprinkle remainder of cheese on top.
When potato's are done, drain and mash them. I like mine cheesy and chunky, with skin on, but you can go the smooth route or healthier route and skip the soy milk/butter or sour cream.
Spread mashed potatoes over your veggie crumble mixture.
Sprinkle with salt and pepper.
Bake for 20 minutes.
ENJOY!!!
No comments:
Post a Comment