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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, January 31, 2012

Scraps and Snippets ~ Vegan "Chicken" Pot Pies

"Chicken" Pot, "Chicken" Pot Pies!"

Crust recipe of your choice. (a double crust one). I used the one from Vegan on the Cheap.

Grease muffin tin cups (12)

Press half the pie dough into cups pie style.

In a saucepan melt 1 TBSP Earth Balance
When "butter" is bubbly add:
1 small dice potato
2 stalks small dice celery
1 small dice chopped onion
1 small dice chopped carrot or other veggie you might have around and want to use.

When onions are cooked add:

1 TBSP flour (I used whole wheat)

When everything is coated and gummy pour in:

3/4 cup veggie broth 
1 cup finely diced seitan
1/2 teaspoon salt
1/2 teaspoon pepper

Cook until mixture thickens.

Place mixture into pic crusts. Take remaining pie crust and form a top crust for pot pies if desired. Bake at 350 for 25 minutes. (If you don't use your crust for the pies, and don't want to freeze it for next time, roll it out and sprinkle cinnamon and sugar on it and bake it for about 10 minutes. )