Dinner Pies

 

From reece - reece@sioux.sodak.net

Curtis and Travis' pot pie

Ingredients:

Directions:

 

prepare tvp (boil w/3 cups water...) then mix all filling ingredients in a paper bag, or mixing bowl and blend together (shake, etc)

prepare gravy by mixing all ingredients in a saucepan over medium heat untill a nice, thick, gravy-like consistency is achieved

mix gravy and filling contents together, and fill pie shell.

bake at 350 untill golden brown. this is super good! i recommend tvp over tofu.

Serves: ~4


beanherders-pie recipe

Date:    Fri, 24 Sep 93 14:48:42 EDT
 From:    Crispin Cowan 

 
 BeanHearder's Pie:
 
 Preheat oven to 375F.
 
 The Filling:
 1 medium onion
 several garlic cloves
 spash of red wine
 1 red pepper
 2 cups frozen corn
 another spash of red wine
 1/2 lb mushrooms
 1 19oz tin kidney beans
 28 oz tin Italian tomatoes
 1/2 lb green beans
 1 T chili powder
 1 T corriander sead
 1 tsp cumen
 splash of hot sauce
 2 T cocoa powder
 1 T oregeno
 
 Cut up the garlic and onion.  In a large Dutch oven, saute garlic and
 onion in the wine until soft.  Add the red pepper and the corn and cook
 over medium heat until the corn is tender.  Remove from pot and set
 aside.
 
 In another splash of wine, saute the mushrooms until soft.  Add the
 kidney beans, tomatoes, green beans and spices, and simmer for 15
 minutes over low heat.  Add the corn/pepper mixture back in for three
 more minutes.
 
 The Topping:
 2 lb potatoes
 1/2 cup milk
 1 egg replacement
 nutmeg
 
 Cut up and boil the potatoes for 15 minutes.  Drain.  Add the milk,
 ersatz egg and nutmeg, and beat with a hand mixer.
 
 Place the filling in a large casserole dish, and spread the mashed
 potatoes over top.  Bake for 30 to 40 minutes.  Let stand for 5-10
 minutes, and serve.
 kwovolacto ovolacto

broccoli-pie recipe

Date:    Thu, 24 Mar 94 12:05:41 MST
 From:    "Jane T. Waddell" 

 
 Broccoli Pie
 
 Pizza dough for 2 pizzas
 1 lb broccoli, cut into bite size pieces
 1 1/2 lb potatoes, peeled and boiled until somewhat soft
 juice of 1/2 lemon
 4 cloves of garlic, sliced
 1 t basil
 1/2 t oregano
 pasta/pizza sauce
 
 Lightly steam the broccoli. Cut the potatoes into the size that would be
 used for potato salad. Mix the broccoli, potatoes, lemon juice, garlic,
 basil, and oregano together. Divide pizza dough into two parts, 1 slightly 
 more than half the dough. Roll out bigger piece and place on pizza peel. 
 Top with broccoli/potato mixture. Roll out smaller piece of dough and place 
 on top of the bottom of the pie. Using a rolling motion, bring the lower 
 crust over the top crust and seal. Bake at 450 on a pizza stone for 15 
 minutes. Serve with pizza sauce.
 kwvegan vegan

From cpearson@routledge.com

Butter Bean and Leek Pie

Ingredients:

Directions:

 

Serves 2-3.

Gently heat the olive oil in a large, deep pan. Add the garlic and stir for about 30 seconds. Add the leeks and cook for 1-2 minutes. Next add the courgette and mushrooms - cook, stirring often, until just beginning to tenderise. Then add the cornflour and stir for 1 minute until all the vegetables are coated. Gradually stir in the soya milk until a smooth sauce is formed. Add the stock cube, mace, yeast extract and salt and pepper to taste. Stir all of these in and put to one side.

Meanwhile, roll out the puff pastry to a size slightly larger than the dish in which you are going to cook the pie (I usually cut around the outside of the dish). Pile the mixture into the dish, place the pastry on top and baste with soya milk. Cut a cross in the centre of the pastry. Bake for around 20 minutes (until the pastry has risen and is golden brown) at about 200 C. Serve with new potatoes and salad.


cornbread-broccoli-pie recipe

Date:    Thu, 28 Oct 93 12:25:03 MDT
 From:    seb1@bighorn.dr.att.com (131010000-BadianS(DR1510)43)
 
 This is adapted from a Gourmet recipe. I'm not giving the cornbread
 recipe because the one I used wasn't fatfree (didn't have nonfat
 yogurt or fatfree "eggs" last night). But, you can use any cornbread
 recipe. A bunch have been posted here. The recipe I used called for
 1 cup cornmeal and 1 cup flour. So, keep that in mind if you want
 to have enough cornbread to cover the broccoli.
 
 Cornbread and Broccoli Pie (serves 6)
 
 2 onions, chopped
 1/2 lb small mushrooms, halved
 2 large cloves of garlic, minced
 1 28 oz can of whole tomatoes, juice reserved, tomatoes chopped
 1 1/2 lbs broccoli, cut into flowerets, stems chopped
 1/4 cup madeira wine
 salt and pepper to taste
 cornbread recipe of your choice
 
 Saute onions in large skillet over medium low heat until softened.
 
 Add mushrooms and cook until liquid released from mushrooms has
 evaporated.
 
 Add garlic and cook, stirring often, for 2 minutes.
 
 Add broccoli, tomatoes, reserved liquid, madeira, salt and pepper. Bring to
 a boil. Reduce to a simmer and cook for 15 minutes.
 
 Make cornbread batter.
 
 Using a slotted spoon, transfer vegetables to a 8 1/2" x 11" baking
 pan. Boil liquid left in skillet until reduced to about 3/4 cup.
 Pour over vegetables.
 
 Spread cornbread batter over vegetables. My cornbread baked for 30 
 minutes in a 400 degree preheated oven. That's probably reasonable for
 most cornbreads.
 
 The broccoli mixture is also good as is.
 kwvegan vegan

From Spaci@concentric.net

Cottage Pie

Ingredients:

Directions:

 

Rehydrate TVP with vegetable or pretend beef bouillon (I use Kroger brand). Dice onion and sautee in a pan with a small amount of oil. Add TVP. Mix well. Add gravy. Pour in to a small baking dish, top with mashed potatoes. Put it under the broiler until it turns brown on top and voila! Cottage pie!

bean-cornmeal-pie recipe

Date:    Wed, 09 Nov 94 10:38:35 -0400
 From:    Janet Hatch 

 
 ************************************************************
 BEAN & CORNMEAL PIE
 
 2 cans black beans/kidney beans
 2 cups chopped onions
 1 1/2 cups chopped tomatoes 
       {canned tomatoes work, just drain them}
 1/4 cup salsa {I use hot}
 1 large green pepper
 1 cup frozen corn kernels
 1 teaspoon cumin
 2 teaspoons chili
 1 teaspoon or more mixed herbs {i cheated & used Mrs. Dash}
 1/2 teaspoon salt
 
 Saute onions & pepper in a little vegetable stock & water till 
 tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add
 the spices and simmer while you get the topping ready.
 
    Topping:
 
    3/4 cup flour
    3/4 cup cornmeal
    3/4 cup skim milk
    2 teaspoons baking powder
    dash of salt
    2 teaspoons sugar
    dash of chili pepper
    1 egg white
    1/2 cup corn kernels
 
 {Original recipe called for 3 or 4 tablespoons of oil
 and 1 whole egg in the batter. I increased the milk slightly,
 added about 1/2 more teaspoon of baking powder and used
 just the egg white}
 
 Sift together dry ingredients. Beat egg white & milk. 
 Stir into flour & cornmeal mixture - don't overmix.
 Fold in the corn kernels, and spread batter over bean 
 mixture and bake at 375 degrees for 25 minutes.
 
 I serve this with plain yogurt {reduced fat, can't get
 fatfree around my neck of the woods} & extra salsa on the
 side. 
 kwovolacto ovolacto

florentine-pie recipe

Date:    Sun, 13 Nov 94 13:08:36 CST
 From:    Z3MAX@ttacs1.ttu.edu
 
 adapted from Betty Crocker's 40th Anniversary Edition Cookbook.
 
     ***  Florentine Pie  ***
 
 1 1/2 cups hot cooked rice
 1/4 cup WW FF Parmesan Italian Topping
 1 tbl chopped green onion tops
 1 egg white
 
 8 egg whites
 1 cup shredded FF white cheese
 2/3 cup skim milk
 1/4 cup sliced green onions
 1/4 tsp salt
 1/4 tsp ground pepper 
 1/4 tsp ground nutmeg  (I didn't have any.)
 1 pkg (10 oz.) frozen chopped spinach, thawed and pressed dry (I used fresh)
 
   Heat oven to 325 F.  Pam pie plate, 9 x 1 1/4 in.  Mix rice, Parmesan 
 cheese, 1 tbl green onion tops and the egg white with fork.  Press 
 mixture evenly on bottom and up side of pie plate.  DO NOT leave any 
 holes.  Bake 5 minutes.
 
   Beat egg whites untill almost peaking.  Stir in remaining ingredients.  
 Pour into rice shell.  Bake about 45 minutes or until knife inserted in 
 center comes out clean.  Serve with additional Parmesan cheese if desired.
 
   6 servings.
 kwovolacto ovolacto

From dougmck@deakin.edu.au

Forks High Shepherds Pie

Ingredients:

Directions:

 

Serves: 4-6.

Preparation time: An hour.

Fry peppers and onions. Steam broc,zucch, and spinach over the boiling peas. Boil and mash potatoes. Saute garlic and spices in pan. I like to add mustard seeds first. Add mayonaise to spices and follow this in with beans. As beans come to boil add vegetables and tamari. Place sauce in casserole dish then spread potatoe on top with fork. Bake in medium hot oven until potatoes are brown. Hold your forks up high!

 

garbanzo-shepherds-pie recipe

Date:    08 Jun 94 09:58:00 EST
 From:    ESILVA@ada.npt.nuwc.navy.mil
 
 from the "New McDougall Cookbook"
 
 garbanzo shepherd's pie
 
 1 large onion, chopped            1/4 tsp garlic powder
 1/2 lb mushrooms, chopped         2 tsp cornstarch mixed w/ 1/4 cup cold water
 1/2 cup water                     2 cups cooked garbanzo beans
 1 1/2 cups diced carrots          1 1/2 cups frozen peas, thawed
 3/4 cup diced celery              mashed potatoes (recipe follows)
 1/2 bunch spinach, washed and trimmed (about 2 cups)
 2 cups low-fat soy milk
 1 tblsp soy sauce
 1/2 tblsp Parsley Patch seasoning, general blend
 
 preheat oven to 325 degrees F.  Place the onion and mushrooms in a large pot
 with the water.  cook, stirring, for 5 min.  add the carrot and celery, and
 continue to cook, stirring frequently, until the carrot and celery are tender,
 about 10 min.  add the spinach, cover, and steam until wilted, about 1 min.
 remove from heat.
 in a separate saucepan, mix soy milk with the soy sauce, Parsley Patch, and
 garlic powder.  add the cornstarch mixture and cook, stirring, until the
 mixture boils and thickens.  add to the vegetable mixture, then stir in the
 garbanzos and peas.
 spoon into six to eight individual casserole dishes. top with mashed potatoes
 and sprinkle with paprika.  bake for 30 min. or until golden.
 
 mashed potatoes
 
 4 large potaotes, peeled and diced
 1 cup low-fat soy milk
 1/4 tsp onion powder
 
 steam potatoes over boiling water for 15 min.  place in a bowl; add the 
 soy milk and onion powder.  mash until smooth.
 kwvegan vegan

From Ina

Harvest Pie

Ingredients:

Directions:

 

Basically, this is a "pie" with no crust and a mashed potato topping.

Preheat oven to 375 degrees (F)

Cook and mash potatoes adding soy milk and soy margarine to make it creamy and salt and pepper to taste. I also like to add lots of garlic!

I usually make the "gravy" by boiling 1 1/2 cups of water and adding 3 veggie bouillion cubes and boil again for 10 minutes uncovered (this makes it thick and gravy like). But you can use any other gravy recipe.

Chop and clean the veggies (I like to use carrots, broccoli, asparagus, snow peas, corn, and peas)

Put chopped veggies in a round shallow backing dish (I like to use a ceramic type, I find it cooks better than metal). Pour "gravy" mixture on top and spread mashed potatoes so that all the veggies are covered by a mashed potato "cap". Bake for 20 to 30 minutes (or until the top of the mashed potato becomes crisp and golden). Cool and serve.

Serves: 4

Preparation time: 1 hour

From Donna Deutenie@direct.ca

Not just "Jack-O-Lanterns"

Ingredients:

Directions:

 

Cut the top from the pumkin, clean out the seeds and the stringy stuff. Put the pumkin in a large pot, add 6 cups of water and boil until just starting to get tender. (about 1/2 hr) In the mean time, cook your rice, use what ever type of rice that you like. Mix the rice with the veggies, I use the frozen mixed veggies add your spices, crushed garlic or salt, what ever you prefer. Don't forget the viniger and hot sauce. Drain the pumpkin, stuff with the mixture, put top back on and put in a shallow baking dish. Leave in the oven for an hour at 425 for an hour, or until the pumpkin is soft, but still firm. Put the pumpkin on a plate, and let your guests slice off a piece of dinner.

This meal looks very nice and tastes wonderful. You can sit it on a bed of parsley to decorate.

Serves: 4-10

Preparation time: 1Hr to 11/2hrs.

From PETER BOURNE 100571.131@compuserve.com.uk

Layered Vegetable Pie

Ingredients:

Directions:

 

1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry.

2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate.

3. Layer the vegetables in a casserole.

4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and thyme.

5. Add the tomatoes and simmer to a rich sauce.

6. Season and pour over the vegetables.

7. In a bowl mix breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.

8. Spread the breadcrumb mixture over the vegetables to make a crust.

9. Cover and bake in a pre-heated oven at 180C for 45 minutes.

10. Remove the cover and bake for a further 15 minutes to brown the crust.

N.B.

a)The pie may be served hot or cold.

b) the proportions of eggplant & zucchini may be varied to your preference.

Serves: 4-6

Preparation time: 90 minutes

 

lentil-barley-shepherd-pie recipe

From: ad353@freenet.carleton.ca (Kathryn Camfield)
 Date: Fri, 7 Jul 1995 16:19:33 GMT
 
 This recipe originally posted in rec.food.veg.cooking by another poster.
 
 This recipe is very tasty - ideal for a cold winter day (okay, it's a
 little early... ;)
 
 Lentil-Barley Shepherd's Pie
 
 2 cups water			1 clove garlic, crushed
 1/2 cup uncooked lentils	1 tsp. flour
 1/4 cup uncooked barley		1 tsp. parsley
 1 large carrot, diced		1 tsp. herbes de Provence
 1 medium onion, finely chopped	salt and pepper
 8 oz. canned tomatoes, diced	3 medium potatoes, cooked and mashed
 
 1. Peel, cut up, and boil potatoes until soft.  Mash.
 2. Heat 1 1/4 cups water, add lentils and barley.  Simmer 30 minutes.
 3. Heat remaining water in a saucepan and add carrot, onion, garlic, and
 cook until tender.  Add tomatoes and spices.
 4. Mix the flour with a little water and add to saucepan.  Stir and cook
 over low heat until thickened.
 5. Combine contents of saucepand with cooked lentils and barley.  Place in
 oven-proof baking dish and cover with mashed potatoes.
 6. Bake at 350F for 30 minutes or 45 minutes if made ahead of time, from
 room temperature.
 
 kwvegan vegan

From Yasoda Priya dasi gmoell@rainbow.fvrcs.gov.bc.ca

Mashed Potato Pie

Ingredients:

Directions:

 

Crust: Preheat oven to 200oC/390 F. Combine flour, graham crumbs and oil. Rub well until the mixture reaches a coarse meal. Add water and work into a firm pastry. Press mixture into a medium sized pie plate. Bake for about 10 minutes or until golden brown. (Crust may puff up in the middle while baking.)

Filling: Preheat oven to 190oC/375 F. Open can of tomatos and tomatoe paste and set aside. Place a spoonful of oil in medium sauce pan over high heat. When oil is hot, (about 3 minutes on electric or 1 minute on gas) add hing and fry until fragrant (about 2 minutes). Add remaining spices except salt and fry briefly. Add full can of tomatoes including juice and stir. Cook over medium to high heat at a strong simmer for about 10 minutes. Add full can of tomatoe paste and stir well. Allow to cook another 3-4 minutes, then add salt and remove from heat. Grate cheese. Fill crust with a layer of potatoes, a layer of tomato sauce, then a layer of cheese. Top with potato mixture and continue layering untill fillings are used up. You can decide which layer is to be on top. Finish off with grated cheese and bake 20 mintues or until cheese is golden. Enjoy.

Preparation time: 1 hour approx

quiche recipe

Date:    Thu, 17 Feb 94 20:12:07 EST
 From:    James Massey 

 
 Invented by my wife from a numerous series of recipes.
 
 Non-vegan  FF Pseudo-quiche
 
 Crust:  2 cups cooked brown rice
          1/3 cup nonfat cottage cheese
 	2 egg whites
 	2 tbsp ff grated Parmesan
 
 Mix all the ingredients together and spread evenly in a nine-inch glass 
 pie plate to make a crust.  Bake in 375o F oven for 15 minutes, until 
 lightly browned.
 
 Filling:2 small carrots, grated
 	1 medium onion, sliced and separated into rings
 	1/2 cup grated nf cheddar cheese
 	1 four-ounce carton Eggbeater
 	2 tbsp. ff grated Parmesan
 	pepper, oregano, garlic powder
 
 Nuke grated carrots in a little water on HI 2-3 min.  Nuke onions in a 
 litle water on HI for 2 min.  Drain vegetables (save water for future 
 rice cooking).  Sprinkle cheese onto bottom of rice crust.  Layer onion 
 slices on top of cheese.  Mix Eggbeaters, Parmesan, carrot, and 
 flavorings and pour into crust.  Bake in the microwave on 60% power for 
 15 min, rotating every 5 minutes or so, until set.
 kwovolacto ovolacto

From mowillia@us.oracle.com

Shepherd's Pie

This traditionally-meaty favorite comes out just fine when made with alternate ingredients:

Ingredients:

Directions:

 

Quarter the potatoes and throw them in a big pot of boiling water. When they're cooked but still firm, take them out and mash them (with milk if you like, but not too much).

While you're waiting for the potatoes, slice the mushrooms, onions, leeks and garlic and fry them in a little oil in a sauce-pan over medium heat. Add whatever sauces you like to them (red wine, soy sauce, rice wine vinegar, etc). Try to retain any liquid in the pan, this will become "gravy" for the pie. When the onions are translucent and the mushrooms are brown around the edges, turn off the heat.

Combine the onions/mushrooms with the (defrosted) diced veggies and the TVP/seitan and mix it all together. (NOTE: you may want to brown the TVP/seitan before adding it in depending on what you use.) If you are using cheese, add a little to the mix as well for flavor and to help it stick together. Mix in the mustard in small amounts, sampling until you get a taste you like - too much mustard will be *very* noticeable.

Spread the veggie/TVP mixture on the bottom of a 9x13 (lasagne-sized) baking pan. Top with the potatoes, smoothing them out at the top. Cover with cheese if desired. Note: gauge things by eye so you don't overfill the pan! If you have too much, try making a couple of smaller pies in round pie tins.

Bake in a convection oven at 375 for 30-45 minutes or until cheese on top turns a golden brown.

Serve immediately (but remember, it's hot!)

Makes: A whole ton, probably enough for 10 people if you make a side dish as well. Store excess Shepherd's Pie in the refrigerator and reheat in the microwave.


spinach-mushroom-pie recipe

Date:    Sun, 17 Jul 94 12:49:10 EDT
 From:    SUSAN WYLDER 

 
 ---------- Recipe via Meal-Master (tm) v8.00 (BB)
  
       Title: Spinach-Mushroom Pie
  Categories: Soy, Main dish, Low-fat, Favorites
       Yield: 8 servings
  
 ---------------------------DOUGH---------------------------
       1 tb Yeast
       1 c  Warm water
     1/2 ts Sugar
       3 c  Unbleached flour
     1/2 ts Salt
 
 --------------------------FILLING--------------------------
       1 c  TVP granules or flakes
     7/8 c  Boiling water
       1 ts Salt
       1 ts Oregano
       1 ts Basil
     1/2 ts Fennel seeds
       2 c  Mushrooms, sliced
      10 oz Frozen chopped spinach,
            -thawed and drained
       6 oz Tomato paste
     1/4 c  Water
            Soymilk for brushing
            -top crust
  
   Dough:  In a large bowl, mix together yeast, water,
   and sugar.  Let stand 5 minutes.  Add flour and salt.
   Knead about 5 minutes into a smooth, elastic ball of
   dough.  (This can be done in the food processor with a
   dough hook.)  Cover and let rise until double in size.
   Punch down.
   
   Filling:  Mix together TVP, boiling water, salt,
   oregano, basil, and fennel seeds.  In a large skillet,
   saute TVP mixture for a few minutes.  Stir in
   mushrooms, spinach, tomato paste, and water until
   heated through.
   
   Preheat oven to 375 degrees. Roll the dough into a
   large oblong shape, spread filling evenly on top and
   roll up like a jelly roll.  Brush top with a little
   bit of milk. Bake for 30 to 35 minutes.  If crust
   begins to brown too much, cover with foil during the
   last 5 or 10 minutes.  Cut into 16 slices to serve.
   
   Note: A 16-oz. package of frozen bread dough can be
   used to save time.  Or substitute your favorite
   whole-grain dough for the bread.
   
   (Adapted from Vegetarian Times, Feb. 1992)
 kwvegan vegan

spinach-pie recipe

Date:    Mon, 31 Jan 94 08:10:00 EST
 From:    "Shanks, Mira L." 

 
 Kai's Spinach Pie Recipe
 
 2 packages fresh spinach         8oz. HEALTHY CHOICE FAT FREE
 1 package fresh mushrooms             grated cheddar cheese
 1 large onion                                  8oz. HEALTHY CHOICE FAT FREE
 5 egg whites                                            grated mozzarella 
 cheese
 1 tsp pepper                                   1 box  Phyllo Dough see below 
 
 
 c Remove stems from spinach and wash.
   Cut onions and saute in water  until tender.
 c Wash and slice mushrooms and add to the onions (cook until all
   water evaporates).
 c Remove onions & mushrooms from heat a put in a large bowl.
 c Saute spinach in water tossing frequently until all liquid
   evaporates.
 c Mix onions/mushrooms & spinach together in bowl & make sure
   onions and mushrooms are evenly distributed throughout the
   spinach.
 c Beat egg whites lightly
 c Add grated cheese to egg mixture and mix thoroughly
 c Add spinach mixture to egg and cheese mixture and stir until
   mixed well.
 
 
 
 CRUST:  Phyllo pastry dough is that thin very flaky crust used in
         many Greek spinach pies and pastries such as baklava. It
         has only a trace of fat and I have now seen lemon meringue
         pie & pumpkin pie recipes that are using phyllo dough for
         the crust to cut the fat content in the pies 50% fat to 8%
         Phyllo can be found in the frozen food section of
         any supermarket. The box is long, like a spaghetti box.
         The dough is paper thin and you use many layers.
         I use a  rectangular glass baking dish, sprayed lightly with
       -  PAM.
 c  Quickly layer 5-7 sheets on the bottom of the dish spraying each
    layer lightly with Pam.
 c  Then put half of your spinach mixture on top.
 c  Put another 5-7 sheets of Phyllo.
 c  Then the last of your spinach mixture.
 c  Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam
    between each layer.
 c  Remove any excess dough around the edges.
 c  Moisten your fingertips and seal around the edges like a normal
    pie crust.
 c  Spray top lightly with Pam.
 c  Using a sharp knife cut through the top layer in the pattern you
   want.  (ie: I cut rectangular patter that is the size of the
   pieces I will ultimately cut.)   In the Greek desert, Baklava
   they cut diamond shapes.
 c Bake in 400-425 degree oven for 30 minutes.
 
 WARNING:  Phyllo dough is sooooo thin it is a little hard to work
 with because it dries out in about 2 seconds and sticks together . There are 
  hints on the box  on how to keep it moist.
 
 
 Use HEALTHY CHOICE FAT FREE grated cheeses.  Their cheese is real
 cheese made with skim milk, it tastes and melts  the same (at least in this 
 recipe) as high fat cheeses which is not true for other brand name Fat Free 
 Cheeses
 I have tried.
 kwovolacto ovolacto

From "Steven Miale" smiale@cs.indiana.edu

Spinach Pie

Ingredients:

Directions:

 

Make the dough first. When it is about ready, take the spinach and put it in a pan along with the garlic, seasonings, and perhaps a bit of broth (or even olive *il.) Cook these for a few minutes until warm.

Take the dough and form rounds with it, using a rolling pin. In each round, put some of the spinach mixture, and then seal it. You might need to spread a little water around the outside to make sure that the dough sticks together.

Now, put them in a 450 degree oven and bake for 20 to 30 minutes. They freeze well, and make a wonderful lunch.

spinach-pie-2 recipe

Date:    Thu, 17 Feb 94 12:27:50 EST
 From:    "Steven Miale" 

 
 Spinach Pie
 -----------
 Pizza dough (there are plenty of recipes already out there; just
 	make it with about 3 to 3 1/2 cups of flour.)
 2 16oz cans of spinach, *well drained*.
 	(You can use fresh, of course, but you have to cook it;
 	 it's easier to use canned.)
 Garlic (as much as you can handle)
 other seasonings (Oregano, etc. I like to use Cavendar's Greek
 	Seasoning.)
 
 Make the dough first. When it is about ready, take the spinach and put
 it in a pan along with the garlic, seasonings, and perhaps a bit of
 broth (or even olive *il.) Cook these for a few minutes until warm.
 
 Take the dough and form rounds with it, using a rolling pin. In each
 round, put some of the spinach mixture, and then seal it. You
 might need to spread a little water around the outside to make sure
 that the dough sticks together.
 
 Now, put them in a 450 degree oven and bake for 20 to 30 minutes.
 They freeze well, and make a wonderful lunch.
 kwvegan vegan

spinach-pie-3 recipe

Date:    Fri, 15 Apr 94 16:59:49 EDT
 From:    BRRB11A@prodigy.com  (MRS ROSE L GEIGER)
 
 SPINACH PIE:
 ---------- Recipe via Meal-Master (tm) v8.00 (BB)
       Title: Spinach Pie (Fat Free) Well, relatively speaking, fat free!
  Categories:  Vegetables, Appetizers, Cheese/eggs
       Yield: 15 servings
       2 lb Spinach
       1 pk Mushrooms (8 oz.)
       1 lg Onion
       5    Egg whites
       1 pk Cheddar Cheese (8 oz.)
            NO FAT Healthy Choice
       1 pk Mozzarella Cheese (8 oz.)
            NO FAT Healthy Choice
       1 ts Pepper
       1 pk Phyllo dough
   REMOVE PHYLLO DOUGH FROM FREEZER!  Let set at room Temp, for 5 hours.
 
   FILLING:
 
   1. Remove stems from Spinach and wash.
   2. Cut onions and saute in vege. broth, wine, and/or water.
   3. Wash and slice mushrooms and add to the
      onions.  (Cook until all liquid evaporates.)
   4. Remove onions and mushrooms from heat, put in large bowl.
   5. Saute Spinach in vege. broth, wine, and/or water, tossing frequently
      until all liquid evaporates.
   6. Mix onions, mushrooms, and spinach together, making sure onions and
      mushrooms are evenly distributed throughout the spinach.
   7. In large bowl, beat egg whites lightly with whisk.
   8. Add grated cheese to egg mixture and mix thoroughly.
   9. Add Spinach mixture to egg and cheese mixture and stir until mixed
      well.
 
   CRUST: Phyllo Dough
   PREHEAT OVEN to 400 degrees
   ASSEMBLE:
 
   1. Spray large, rectangular glass baking dish with PAM.
   2. Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish,
      spraying each layer lightly with Pam.
   3. Spread half of Spinach filling on top.
   4. Put another 7 to 10 sheets of Phyllo, spraying lightly with Pam.
   5. Spread the other half of Spinach filling.
   6. Top with 10 to 15 sheets of Phyllo, spraying each layer lightly with  Pam
   7. Spray top lightly with Pam.
   8. Using a sharp knive, cut through the top layers of the Phyllo dough in
      desired pattern . . . large, small, rectangular, square, or diamond.
   9. Bake between 375 to 400 degrees for 35 minutes 'til golden brown.
 -------
 kwovolacto ovolacto

From dcak031@uce.ac.uk

Superb Brocolli Pie

Ingredients:

Directions:

 

Sweat onion and mushrooms in a little olive oil. Boil brocolli in just enough water to cover it until it is just tender. Dont drain the water, but over a low heat add a couple of tablespoons of the tomato puree and marmite, the onions and mushrooms and stir well. Then add the flour until it becomes a thick stew. Pour into pie dish and cover with pastry. Bake until pastry is golden. It is very nutritious due to the marmite and brocolli, and has a relly rich gravy like taste.

Serves: 4.

Preparation time: 45 mins.

tamale-pie recipe

Date:    Thu, 03 Nov 94 12:17:02 EST
 From:    Libby 

 
 I added about 2 oz of diced, browned tempeh to my version of
 this, but tempeh by itself is not a vlf ingredient so I did not
 include it in the recipe.  I doubt it was enough to raise the fat
 content of the recipe above 15%cff, but I made it optional for
 those who keep track of cff by individual food rather than by
 recipe.  I made this up night before last, and I'm just finishing
 the leftovers.  it was delicious and simple.  if you like fatfree
 cheese, you could melt some into the corn meal mixture, but it
 was good without it.
 
 tamale pie
 
 2 c water
 1 c fine yellow corn meal
 dash salt
 2 tsp chili powder
 
 1 can black beans, rinsed and drained 
   (or about 1 1/2 c cooked dried black beans)
 12 oz chunky salsa
 1 diced jalapeno (or to taste)
 1/2 tsp oregano
 1/2 tsp cumin seeds, toasted and cracked
   (or just under 1/2 tsp ground cumin)
 1/2 tsp coriander seeds, toasted and cracked
   (or under 1/2 tsp ground coriander)
 2 small or 1 large carrot, chopped
 
 
 prepare spices and then sautee carrots in vinegar or whatever you
 usually use, along with the spices.  add the jalapeno and the
 beans, stirring and cooking about 3 min, then add salsa and
 reduce heat to a simmer.  while the bean mixture is simmering,
 bring 2c water to boil with dash of salt.  a little at a time,
 sprinkle the corn meal into the boiling water, stirring
 constantly to avoid lumps.  continue sprinkling and stirring
 until you have a thick porridge resembling grits or cream of
 wheat (ymmv with the amount of corn meal this takes -- don't
 force all the corn meal into the batter if it looks done with
 less). remove batter from heat and stir in chili powder.  the
 bean mixture should be just about cooked now -- if carrots are
 tender, remove bean mixture from heat.
 
 spread 1/2 the corn meal mixture into the bottom of a large loaf
 pan or small baking dish. spread all of the bean mixture (or as
 much as reaonably fits in your pan) onto the corn batter.  top
 with remaining half of the batter, kind of like a top and bottom
 crust.  bake at 400 f for 30 min or until the top corn meal
 batter is pretty firmly set.
 
 garnish, if desired, with fresh tomatoes, cilantro, scallions,
 hot sauce, etc.
 kwvegan vegan

From Libby eac9m@poe.acc.virginia.edu

Tamale Pie

Ingredients:

Directions:

 

 

I added about 2 oz of diced, browned tempeh to my version of this, but tempeh by itself is not a vlf ingredient so I did not include it in the recipe. I doubt it was enough to raise the fat content of the recipe above 15%cff, but I made it optional for those who keep track of cff by individual food rather than by recipe. I made this up night before last, and I'm just finishing the leftovers. it was delicious and simple.

prepare spices and then sautee carrots in vinegar or whatever you usually use, along with the spices. add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer. while the bean mixture is simmering, bring 2c water to boil with dash of salt. a little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps. continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat (ymmv with the amount of corn meal this takes -- don't force all the corn meal into the batter if it looks done with less). remove batter from heat and stir in chili powder. the bean mixture should be just about cooked now -- if carrots are tender, remove bean mixture from heat.

spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish. spread all of the bean mixture (or as much as reaonably fits in your pan) onto the corn batter. top with remaining half of the batter, kind of like a top and bottom crust. bake at 400 f for 30 min or until the top corn meal batter is pretty firmly set.

garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.

 

tamale-pie-2 recipe

Date: Sat, 11 Nov 1995 15:52:17 -0800
 From: Heather Levien 

 
 Here's my latest success, adapted
 from _Laurel's Kitchen_.  It's not very spicy, so those of you who like
 really spicy food will want to modify the seasonings.
 
 Tamale Pie
 
 Filling
 1 onion, chopped
 2 (or more!) cloves garlic, minced
 3 tsp. chili powder
 1/2 tsp. cumin
 1 can fatfree refried beans OR
    2 cups cooked pinto or kidney beans
 1 tsp. salt (less, if your beans were salted already)
 2 tbsp. tomato paste
 1/2 cup corn, fresh or frozen
 1/2 green pepper, chopped
 1/2 cup chopped celery
 
 Crust
 3 cups boiling water
 1 cup coarsely ground cornmeal or 1 1/2 cups regular cornmeal
 1 tsp. salt
 2 1/2 tsp. chili powder
 1/4 cup grated fatfree cheddar (optional)
 
 Water saute the onions and garlic until carmelized.  When soft
 and browned, add chili powder and cumin.  Continue to cook and
 stir until spices are fragrant.  Meantime, mash the beans (if you're
 not starting with the refried ones) and mix them and the tomato
 paste into the onion, along with the other filling ingredients.
 When hot, adjust seasonings and set aside.
 
 Stir cornmeal slowly into boiling water.  (If you use regular
 cornmeal instead of coarse, it is likely to lump: stir it first
 into 1 cup cold water, then into 2 cups boiling water).  Cook
 and stir until thick, adding the salt and chili powder once
 the mixture comes to a boil.
 
 Prepare an 8x8" pan and spread two thirds of the cornmeal mixture
 over the bottom and sides; then pour the bean mixture into this
 cornmeal crust and drop and spread the remaining third of the
 cornmeal on the top (Don't worry if it doesn't cover it completely).
 Sprinkle the top crust with grated cheddar cheese and cook in a
 350 degree oven for half an hour.
 
 Serves four generously.
 
 This is an easy recipe for me to customize for me and my fat
 loving spouse.  I make one pan the vlf way and make a second
 pan with "real" ch***e for him.  He was very happy with this
 too.  I just broke slices of Kraft ff cheddar over mine, but it
 didn't really need this addition to taste good.
 
 kwvegan vegan
 

tofu-quiche recipe

Date:    Mon, 28 Nov 94 11:16:46 CST
 From:    herl jennifer l 

 
 I make tofu quiche sometimes and have adapted it to be lowfat (I make it 
 without any crust these days).  Here's the recipe:
 
 Tofu Quiche 

 
 1 Tbsp corn starch
 1/2 cup skim milk 
 1-2 eggs' worth of egg substitute or 2-4 egg whites
 1/2 cup fatfree or lowfat cottage cheese (I use 1%)
 1/2 cup fatfree plain yogurt
 1 cup reduced fat tofu (Mori Nu Lite), cubed
 salt and pepper to taste
 dash or 2 Tabasco sauce
 
 Put the above ingredients in a blender and puree till smooth.  Stir in (not 
 using the blender :) ) 1 or more of the following:
 
 1/2 cup chopped onion, sauteed in liquid of choice
 1/2 - 1 cup chopped fresh mushrooms
 1 cup chopped cooked broccoli, spinach or leeks
 1/2 cup fatfree mozarella cheese
 herbs to taste (parsley, basil, marjoram are all good)
 
 Pour into quiche dish or pie pan sprayed briefly with Pam and bake at 
 350 F for 30-40 min or until a toothpick inserted slightly off center 
 comes out clean.  Let stand about 5 minutes before serving.
 
 Sometimes this comes out watery (like custard sometimes does), but it 
 still tastes good.
 kwovolacto ovolacto

From Karen, kes@direct.ca

Tourtiere

Ingredients:

Directions:

 

Tourtiere is a traditional Quebecois dish served at Christmas or New Year. It's normally made with a combination of beef, pork, lamb, or even (shudder) veal or venison. Since I adapted the traditional recipe to create this vegan version, even my non-vegetarian relative prefer this to the original!

- Soak the TVP in the veggie stock.

- In a LARGE frying pan (I use an electric one cause they're really big), melt the marg. and saute the onions and mushrooms. Cook over medium heat until consistency of a coarse puree. Stir in bread crumbs.

- By now, the TVP should have soaked up all the moisture and expanded to about 3 cups. Add to the frying pan, and stir well to distribute. Add seasonings, and cook about 5 minutes more. Adjust seasonings to taste.

- Add the beer (yes, it really should be beer for the taste, and the alcohol will burn off if you're worried about that). Cook until the liquid has evaporated but the mixture is still moist.

- Cool completely.

- Spoon into pastry-lined pie plates, cover with top crust, seal, crimp, and vent.

- Bake at 450 for 15 minutes, then at 375 for an additional 30 to 40 minutes.

- I like this all by itself, but you can serve it with a mild fruit chutney (like rhubarb or cranberry), or HP sauce (if you're Canadian or British) or A-1 sause (if you're American).

- The pies can be frozen, unbaked, for up to a month. Do not de-frost before baking.

Serves: 8 +

Preparation time: 1 hour

From adaniel@compusmart.ab.ca

Turmeric Shepherd's Pie

Ingredients:

Directions:

 

Serves 3-4

Peel potatoes, rinse and cook in water with 1 teaspoon salt until soft. Wash and rinse rice. Add water and 1/2 teaspoon salt and bring rice to boil in a separate medium size pot. Turn down heat, add 1/2 teaspoon turmeric to rice and let simmer slowly for about 30 minutes (or until done). Shred cabbage and oil a medium size square casserole dish with 1 tsp. of olive oil and add first layer of cabbage. Sprinkle caraway seeds over cabbage layer. Add turmeric rice on top of cabbage. Preheat oven to 325. Wash leek, tear off and discard any old outer leaves and slice cylindrical pieces off the root end. (Save top green part of leek for soup stock). Layer leek slices ontop of rice. Add layer of mixed frozen vegies on top. Mash potatoes with soy milk and 2 tablespoons (or more) of olive oil, salt and black pepper to desired taste and consistency. Spread mashed potatoes to fill casserole dish and sprinkle on top with turmeric. Bake in oven for 30-40 minutes and let cool for 10 minutes before serving.

Comment: Make sure you proportion the layers to allow enough room for a final hearty layer of potatoes. It's tempting to fill up the dish too quickly. I prefer leaving 1/3 of the dish for the spuds. If you have a food processor, the potatoes can be whipped into a nice creamy consistency. You can cook the pie with or without a lid depending on if you like a crispy topping on the potatoes. Bon Appetit!

turnip-lentil-pie recipe

Date:    Thu, 22 Apr 93 14:30:07 +0700
 From:    Malcolm Moseley 

 
 TURNIP AND LENTIL PIE
 
 This is a recipe given to me by granny, who said it was something they ate
 during the war. It sounds like economy food with a vengeance, but topped with
 some sort of sauce (apple or tomato go quite well) it's really nice !
 
 8oz red lentils             2 egg whites
 3/4 pint water12oz grated turnip (about 3 small ones)
 4oz wholewheat breadcrumbs
 
 Cook the lentils until tender, and all the water absorbed.
 Preheat the oven to Gas 6, 200C, 400F
 Mix all the ingredients together and spoon into a shallow casserole dish.
 Season as required.
 Level the top.
 Bake until the top is lightly browned (30-40 mins)
 
 serve with steamed veggies...... Delicious !
 kwovo ovo
 

tvp-shepherds-pie recipe

Date:    Mon, 27 Sep 93 10:58:45 BST
 From:    Kathy.Jago@uk.sun.com (Kathy Jago - Sun CSIR)
 
 TVP Shepherds pie
 =================
 
 Ingredients
 
 1 14oz can tomatoes
 1 1/2 oz tvp (I used granules)
 3 0z tomato puree
 1 1/2lb root veg (I used leeks, turnips and carrot)
 good shake Worcester sauce (optional)
 dried mixed herbs (optional)
 1lb potatos
 1/2 oz nutritional yeast flakes
 splash milk
 
 Method:
 
 Turn oven on to 350F.
 Peel potatos and put on to boil.  
 Empty tomatoes into saucepan, add TVP.  Bring to boil and reduce to simmer.
 Add worcester sauce and herbs.
 Peel veg. and put on to cook lightly.
 Add tomato puree to TVP mixture.
 When vegetables are cooked, add to TVP mixture (you may use some of the
 cooking liquid if the TVP is going dry)
 
 When potatos are cooked, mash wish generous splash of skimmed milk/your
 usual substitute.  Then sprinkle in the nutritional yeast flakes, and
 more milk if required.  Stir/mash till you have a sloppy yellow goopy
 mixture (lovely!).  
 
 By this time your TVP mixture should be ready, so decant to a suitable
 container.  Spread potato goop on top.
 
 Put in oven, cook about 30 minutes.  The potato goop should be slightly
 puffed up and browned on top.  If not browned, cheat and put under a hot
 grill.
 kwlacto lacto
 

zucchini-pie recipe

Date:    Thu, 22 Jul 93 12:37:43 BST
 From:    Kathy.Jago@uk.sun.com (Kathy Jago - Sun CSIR)
 
 COURGETTE PIE  (aka ZUCCHINI PIE)
 
 Ingredients:
 
 x courgettes (I used 5 because that was how many I had)
 3 carrots    (you get the idea of proportions)
 1 tbs white wine viniger
 1 can w/w mushroom soup
 1 onion
 bread (original recipie suggested french loaf, I used 3 slices mighty white)
 low-fat spread
 1 clove garlic 
 
 slice the courgettes, finely dice the onion, microwave together until lightly
 cooked.
 grate the carrots
 
 open tin of soup, pour into saucepan.  add courgette mixture, carrots and
 wine viniger.  cook until warm/cooked (about 10 minutes).  heat grill.
 mash garlic + spread togther.  cut bread into soldiers (strips).  place
 mushroom mix in a shallow oven-proof dish.  cover top with bread slices
 pop under grill untill bread becomes crispy toast
 
 eat immediately !!
 kwvegan vegan