Cooking with Nadine: Vegan Chik'n Pot Pie

  
Seeing as this is a meal most desired in the winter months, I am a little late to the game to discovering....Vegan Chik'n Pot Pie!

As I'm writing this, it's cooking in the oven and my mouth is absolutely watering! I tried a similar recipe before, but it was too soupy, the dough was too yeasty, and there was no flavor!
   But these ones, these one's I cannot stop taking a bite of the creamy, thick stew-y, flavorful filling! Plus, since I have extra filling, and since I usually have left overs: I totally make the left-overs into a Vegan Chik'n and Dumplings!

Best part? It's ready in an hour!


Ingredients:

2 Tablespoons olive oil
1 large sweet onion, diced
2-3 cloves garlic, minced
1 package Quorn chik'n cutlets (or 4 Vegan chik'n cutlets of your choice), diced
1/3 cup non-chicken seasoning
3 Tablespoons flour
2 cups vegetable broth
2 bay leaves
1 teaspoon basil
2 teaspoons thyme
1 teaspoon rosemary
Salt and Pepper to taste
1 package frozen vegetables (I prefer a mix of corn, carrots and peas)
1 package of 2 pre-made Vegan Crusts (or vegan crust of your choice)

Instructions:
Pre-heat your oven to 400°F

1) In a large pot, drizzle oil in pot and add diced onions. Turn stove onto medium-high heat and saute onions. Add garlic and diced Quorn Chik'n.
2) Add non-chicken seasoning and mix, then add flour and mix together with mixture in pot. When no flour sticks to the pot, add vegetable broth and whisk until combined. Add in bay leaves and other seasonings.
3) Let simmer for 10 minutes. Add in frozen vegetables and let simmer for 10 more minutes.
4) While mixture is simmering, prepare crusts in a 9-inch pie dish or in individual pie tins.
5) Once mixture is ready, scoop a cup of the mixture into the prepared pie dish. Place in oven for 25-30 minutes.
Enjoy!

Double layer Pumpkin Cheesecake: Vegan Baking with Nadine

     The time for thinking about holiday "vegan friendly" alternatives has arrived!  Introducing a delicious alternative to pumpkin pie and cheesecake; it's vegan pumpkin cheesecake! Also good for showing off to friends, this recipe has been to many potlucks, made in bite-size snacks for a party, and now... featured on a blog.
     Being a fan of the pumpkin flavor, I added a splash of Torani's Pumpkin Pie syrup to the recipe (it tastes better than it sounds). This recipe will definitely be on my plate this Thanksgiving!

Serves: 12
Prep time: 20 minutes
Cook time: 50 minutes
Fridge time: 3 hours
Total time: 4 hours and 10 minutes
 
Ingredients:
Cheesecake layer:
8 ounces Tofutti Better Than Cream Cheese
12 ounces extra-firm silken tofu
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

Pumpkin Pie layer:
1/2 cup pumpkin puree
2 teaspoons rum (optional)
A splash of Torani's Pumpkin Pie syrup (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg

1/4 teaspoon ground cloves

Crust:

1 pre-made 8-inch graham cracker crust
Alternative: A crust recipe of your choice.

Instructions:
1. Preheat the oven to 350°F.
2. Prepare your crust (if necessary).
3. Place the "Cheesecake layer" ingredients in a food processor and puree
until completely smooth. It should be silky smooth—not chalky or lumpy.
4. Remove a heaping cup of this mixture from the processor and spread it flat on top of the
the crust.
5. Combine the ingredients in the "Pumpkin layer" to the food processor with the remaining cheesecake ingredients and process until well blended. With remaining cheesecake ingredients, combine "Pumpkin layer" in the food processor until smooth.
6. Smooth it carefully over the cheesecake layer, heaping it slightly in the middle (so the center won't go flat on you).
7. Bake until the center is almost set, about 50-60 minutes. Insert a toothpick, if the cake on the toothpick comes out runny or cold, give it more time, until the center is firm.
8. Remove from the oven and allow to cool. When at room temperature, place cheesecake in the refrigerator until chilled, about 3 hours.

Storage: Keep in an airtight container for up to a week in the refrigerator.

Recipe: Dutch Apple Pie Bars

Photo Credit: Sarah

Notes: I slice the apples thinner rather than thicker, I also recommend using a smaller pan then recommended.

Servings: two dozen depending on size
Source: The America's Test Kitchen Family Bake Book
Hopefully this link works:
allrecipes.com Dutch Apple Pie Bars