Day 340 Potato Topped Unchicken Pie

Potato Topped Unchicken Pie

3 Carrots, thinly sliced
2 Stalks Celery, chopped
1 Onion, minced
1 Green Pepper, minced
1 Cup Mushrooms, sliced
3 Tablespoons Earth Balance
1 Cup Frozen English Peas
3 Unchicken Breasts, chopped (Day 337)
1 Teaspoon Thyme
1 Teaspoon Dried Basil
1 Sprig Sage, chopped
1/4 Earth Balance
1/4 Cup Whole Wheat Flour
2 Cups Veggie Stock
1/2 Cup Almond Milk
1/4 Teaspoon Nutmeg
Pinch of Red Pepper
3 Russet Potatoes, peeled and chopped
1/2 Cup Almond Milk
1/4 Cup Nutritional Yeast
1 1/2 Teaspoons Salt
2 Tablespoons Earth Balance

1.  Saute carrots, celery, onion, pepper and mushrooms in 3 tablespoons Earth Balance in a large Dutch Oven until tender.  Add peas, unchicken, and herbs.  Mix well. Set aside.

2.  Melt 1/4 cup Earth Balance in a saucepan over low heat.  Add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add broth and milk, stirring constantly, until thickened and bubbly.  Stir in nutmeg and red pepper.  Add sauce to vegetable mixture and pour into a 13 x 9 x 2 inch casserole.

3.  Cook potatoes in water until tender.  Drain well and mash with 1/2 cup milk, nutritional yeast, salt and 2 tablespoons Earth Balance.  Spread over the vegetable mixture in the pan.  Bake at 350 for 1 hour.

Soundtrack Birdtalker - Heavy

Day 291 Loaded Baked Potato

Loaded Baked Potato

1 Russet Potato, baked or microwaved and peeled
1/3 Cup Vegan Pepper Jack, shredded
1/4 Cup Black Olives
1 Carrot, peeled and shredded
1/3 Red Onion, thinly sliced
1 Tablespoon Olive Oil
1 - 2 Tablespoons Ground Pistachios
Salt to taste.

1.  In a small skillet heat the oil. Add the onion and carrot and cook till soft.  Sprinkle with the salt.

2.  Coarsely mash the potato on a plate. Sprinkle the cheese over the potato.  If the potato is not hot enough to melt the cheese, microwave for 1 minutes.  Toss the black olives on the potato.  Finish layering with the onions and carrots.  Sprinkle the ground nuts over the top

Soundtrack Will Varley - Postcards from Ursa Minor

Day 237 Mushroom, Leek, and Potato Soup

Mushroom, Leek, and Potato Soup

3 Tablespoons Earth Balance
1 Red Onion, diced
3 Leeks, trimmed and sliced
1 Pound Potatoes, quartered and thinly sliced
Salt to taste
6 Cups Stock
1 Tablespoon Olive Oil
8 Ounces Mushrooms, sliced
1/2 Cup White Wine
Pepper to taste
1 Cup Soy Milk
Parsley and Thyme to taste

Stewing vegetables

1.  Melt 2 tablespoons of Earth Balance in a soup pot and add the onion and leeks.  Cook them over high heat for several minutes, stirring frequently.  Lower heat, add the potatoes, salt and 2 cups of the stock. Cover the pot and stew the vegetables over low heat for 10 minutes.

Syrupy mushrooms

2.  Heat the remaining Earth Balance and oil in a wide skillet.  Add the mushrooms and saute them over high heat until them begin to release their juices, stirring as needed.  Add salt and the wine and cook until the wine is reduced and syrupy.  Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock.  Bring to a boil, then simmer until the potatoes are soft, about 25 minutes.

3.  Add pepper and more salt if needed.  Add the milk and heat through.  Mix in the herbs.

Soundtrack Group Picture, Vol. 5 - Various Artists

Day 202 Summer Potato Soup

Summer Potato Soup

2 Tablespoons Earth Balance
6 Cups Water
1 White Onion, chopped
1 Bay Leaf
Leaves from 5 Branches of Thyme
1 1/2 Pounds New Potatoes, chopped
1 Teaspoon Salt
4 Tablespoons Olive Oil
1 Pound Tomatoes, chopped
1 Cup Basil Leaves
White Wine to taste
Pepper

1.  Melt the Earth Balance in a soup pot with 1/2 cup water.  Add the onion, bay leaf and thyme.  Cook over medium for 5 minutes.  Add the potatoes and salt.  Stew for 5 minutes.  Add the rest of the water and bring to a boil.  Simmer until the potatoes are falling apart.

Tomato sauce

2.  Warm a tablespoon of olive oil in the skillet.  Add the tomatoes and cook over medium heat until the juice has evaporated and the tomatoes have thickened.

Basil sauce

3.  Combine 3 Tablespoons of oil and the basil leaves with at least 1 Tablespoon of white wine and salt to taste.  Blend with an immersions blender or food processor until a pesto like sauce is made.  Add more wine if necessary.

Soup after mashing potatoes

4.  Mash the potatoes in the soup pot with a metal potato masher.  Mix well, add the tomato sauce.  Cook till heat through.  Add the basil sauce and mix.  Add pepper to taste.

Soundtrack  Glen Hansard - Drive All Night

Day 197 Potato Arugula Soup

Potato Arugula Soup

5 Tablespoons Earth Balance
7 Cups Water
3 Leeks, white parts only and slice
6 Ounces Arugula
1/2 Teaspoon Salt
1 1/2 Pounds New Potatoes, coarsely chopped
Pepper to taste
1/4 Cup Chives, sliced
Vegan Sour Cream to garnish

Mixed New Potatoes

1.  Melt the Earth Balance in a pot with 1/2 cup of the water. Add the leeks, arugula and salt ans stew covered for minutes over medium heat. Add the potatoes and cook 10 minutes.  Pour the rest of the water in the pot gradually and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes. Add the chives.

2.  Taste soup and add more salt if necessary. Serve the soup with a grinding of black pepper and a dollop of sour cream.

Pairs well with  Albanian White Wine

Soundtrack The Hungar Games: Mockingjay Part 1 - Motion Picture Soundtrack

Day 179 Cream of Potato and Leek Soup

Cream of Potato and Leek Soup

1 Tablespoon Olive Oil
1 Package Vegan Bacon, cut into pieces
2 Leeks, trimmed and sliced
5 Large Russet Potatoes, peeled and diced
4 Cups Soy Milk
1 1/4 Cup Stock
2 Tablespoons Seasoning Mix, your choice of flavor
Salt to taste
Shredded Vegan Cheese

Ingredients

1. In a large soup pot, heat oil.  Brown the vegan bacon.  Add the leeks and cook till softened.  Add the stock, milk and potatoes.  Simmer until the potatoes are mushy, about 35- 45 minutes.

2.  Add the seasoning mix and salt.  Pour into bowls, top with the cheese. If the soup is too thick, add more stock.  The mushy potatoes will make the soup creamy.

Soundtrack Twiztid - Independence Day

Day 158 Cheesy Broccoli Baked Potato

Cheesy Broccoli Baked Potato

4 Large Potatoes, baked or microwaved
6 Cups Broccoli, cut in bite sized pieces

Cheesy Mix
1 Cup Raw Cashews
1 1/4 Cups Nutritional Yeast
1/2 Rolled Oats
1/4 Cup Arrowroot
1 Tablespoon Salt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/2 Teaspoon Ground Turmeric

Dry cheesy mix

1. Place all of the ingredients for the cheesy mix in a food processor.  Blend until a fine powder.

Cooked cheesy sauce

2.  Steam the broccoli until bright green and tender.

Steamed broccoli

3.  Place 1 cup of the cheesy mix with 2 cups of water in a small pot. (If making more or less, it is a 2:1 ratio, water to mix).  Heat to medium.  Whisk often, cooking until thickened.

4.  To assemble, place the bake potatoes on plates and mash or crush.  Top with broccoli then pour the sauce over.

Soundtrack Pearl Jam - Binural

Day 90 Breakfast Potato

Breakfast Potato

1 Russet Potato, baked or microwaved
1/2 Cup Red Lentils, cooked
1/2 Cup Carrots, grated
1 Sweet Pepper, chopped
1 Shallot, chopped
2 -3 Tablespoons Creamy Herb Dressing (Day 89)

Red lentils

This is a fast breakfast dish if you already have cooked lentils.

Layer the ingredients on a plate.  The potato is on the bottom and mashed.  Next add the lentils, then carrots followed by the pepper and shallot.  Top with the dressing.  Microwave till hot.

Ready to microwave

Goes well with tea

Soundtrack Five Finger Death Punch - The Wrong Side of Heaven

Day 85 Walnut and Potato Pizza

Walnut and Potato Pizza

1 Cornmeal Dough Pizza Crust, rolled out (Day 84)
1/2 recipe Parsley Pesto (Day 83)
1/2  Cup Walnuts, coarsely chopped
1/2 Onion, sliced
1/2 Bell Pepper, chopped
1 Russet Potato, baked or microwaved and cubed

Pesto covered and crust crimped

1. Preheat oven and pizza stone to 500F for at least 30 minutes.  Placed rolled dough a pizza peel.  You can use parchment paper for easier transition to the oven.

Ready to bake

2.  Spread the sauce over the dough. Slightly crimp the dough around the border.  Add the toppings.  Cook 15 -20 minutes.  Dough will the browned.  Remove from oven and slice.

Pairs well with Perelada Cava

Soundtrack Lacey Sturm - Life Screams