Cauliflower And Mushroom Pot Pie With Black Olive Crust Recipes

CAULIFLOWER AND MUSHROOM POT PIE WITH BLACK OLIVE CRUST

Cauliflower and Mushroom Pot Pie With Black Olive Crust image

From Isa Moskowitz's "Veganomicon.": "Fresh cauliflower teams up with succulent mushrooms in a velvety leek and herb gravy. And what's not to love about a satisfying biscuit-style top crust flecked with savory black olives?"

Provided by EmilyStrikesAgain

Categories Savory Pies

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 23

Ingredients

3 tablespoons margarine
4 tablespoons all-purpose flour
2 cups unsweetened plain soymilk
1 bay leaf
2 teaspoons dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon mustard powder
1 teaspoon salt
ground pepper
1 lb cauliflower, trimmed, washed, and cut into bite-sized pieces
2 tablespoons olive oil
1 leek, thinly sliced
1 small carrot, diced
1/2 lb cremini mushroom, washed, trimmed, and sliced into large chunks
1 teaspoon sherry wine or 1 teaspoon white wine vinegar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 pinch dried thyme
3 tablespoons margarine, chilled
4 -5 tablespoons cold water
1/3 cup pitted black olives, chopped coarsely (kalamata recommended)

Steps:

Preheat the oven to 375 degrees. Use a large, oven-to-table Dutch oven. If you don't have one, use a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finished potpie.
Sauce:.
In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.
Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
Heat the oil in the Dutch oven over medium heat. Add the mushrooms, leeks and carrots, and saute for 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
Prepare the crust while cauliflower is cooking:.
Sift together the flour, baking powder, salt and thyme in a small bowl. With a pastry cutter or two knives held together cut the cold margarine until crumbs form, then drizzle in tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but careful not to overwork it). Fold in the olives.
Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disc of dough).
Assemble:.
Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.
Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.

CAULIFLOWER POT PIE

Cauliflower Pot Pie image

While some of you already hear the birds singing and see the flowers blooming, we're still cuddling up to fires in the fireplace and warm, cozy meals at night. Here is a great winter recipe for anyone who wants to relish a little bit more of that warmth before winter comes to an end.

Provided by Vista Verde Ranch

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h20m

Yield 4

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
1 pound cauliflower, cut into 1/2-inch pieces
1 leek, cut into 1/2-inch rounds
1 carrot, cut into 1/2 inch slices
½ pound mushrooms, cut into 1/2-inch pieces
1 teaspoon sherry vinegar
4 tablespoons all-purpose flour
2 cups soy milk
1 bay leaf
2 teaspoons chopped fresh tarragon
½ teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons olive oil
4 tablespoons water, or more as needed
⅓ cup diced olives

Steps:

Heat olive oil in a large skillet over medium heat. Add cauliflower, leek, carrot, and mushrooms. Cook until soft, about 10 minutes. Add sherry vinegar to deglaze the skillet. Increase heat to medium and whisk in flour. Cook for 7 minutes without browning the flour. Slowly whisk in soy milk and cook until thickened, 5 to 8 minutes. Reduce heat and bring everything to a simmer. Season with bay leaf, tarragon, thyme, oregano, mustard, salt, and pepper. Simmer for 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Combine flour, baking powder, and salt in a bowl. Gently mix in olive oil and water until a dough forms. Fold in olives.
Transfer cauliflower mixture to a 8x12-inch casserole dish. Drop biscuit dough on top.
Bake in the preheated oven until biscuit topping is lightly browned, about 20 minutes.

Nutrition Facts : Calories 492.7 calories, Carbohydrate 57.4 g, Fat 24.5 g, Fiber 6.7 g, Protein 13.5 g, SaturatedFat 3.3 g, Sodium 1228.9 mg, Sugar 10.2 g

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