Day 341 Crumb Crust Curried Unchicken Pie

Crumb Crust Curried Unchicken Pie

1/4 Dried Cranberries
1/2 Cup Boiling Water
1 1/2 Cups Herb Stuffing Mix
1/4 Earth Balance, melted
2 Tablespoons Water
10 Ounces Cream of Mushroom Soup
1 Cup Almond Milk
2 Unchicken Breasts, chopped (Day 337)
1 Cup Frozen Endame
1 Cup Shiitake Mushrooms
1 Green Onion, sliced
1 Teaspoon Curry Powder
Salt and Pepper to taste

Ingredients

1.  Combine cranberries and boiling water in a small bowl.  Let stand 5 minutes.

The stuffing crust in the ramekins

2.  Combine stuffing mix, butter, water and drain the water from the cranberries.  Mix well.  Set aside 1/4 Cup of stuffing mixture.  Press the remaining mixture into the bottom of 4 - 10 ounce ramekins.

Ready to bake,

3.  Combine soup and milk.  Add cranberries, breasts, endame, mushrooms, onion and spices.  Thoroughly combine.  Pour mixture into prepared dishes,  Top each with 1 tablespoon of stuffing mix.  Bake pies at 375 F for 20 minutes or until bubbly.

Goes well with green salad.

Soundtrack We The Kings - Strange Love

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 339 Biscuit Topped Unchicken Pie

Biscuit Topped Unchicken Pie

Filling
3 Unchicken Breasts (Day 337)
2 1/4 Cups Veggie Broth
2 Carrots, peeled and chopped
1 Cup Frozen English Peas
3 Sweet Potatoes, peeled and diced
2 Parsnips, peeled and sliced
1/2 Teaspoon Pepper
1 Teaspoon Onion Powder
3/4 Teaspoon Poultry Seasoning
3 Tablespoons All Purpose Flour
5 Ounces Almond Cream (Day 312)
1 Cup Mushrooms, chopped

Biscuit Topping
1/2 Cup Shortening
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2/3 Cup Soy Milk

1. Filling: Pour broth into Dutch oven, add the carrots, sweet potatoes, parsnips and seasonings.  Cook 20 minutes until vegetables are tender.  Add the unchicken, peas and mushrooms.  Mix the cream and flour and stir until there are no lumps.  Add to the vegetable mixture, cook and stir until thickened.

2. Topping:  Mix the dry ingredients and cut in shortening with a pastry blender until the mixture resembles corn meal.  Add the milk and mix well.  Roll out and cut into biscuits.  You can cut a variety of sizes.

Filling

3. Assemble:  Pour the filling in a greased baking pan.  Arrange the biscuits over the top.  Bake at 400 for 25 - 30 minutes until the biscuits are golden.

Ready to bake

Soundtrack This is Swedish Hip Hop Evolution - Various Artists

Day 338 Unchicken Pot Pie with Cheesy Crust

Unchicken Pot Pie and Cheesy Crust

4 Cups of Unchicken Breast, chopped (Day 337)
1 Tomato, chopped
1/2 Celery, chopped
1 Onion, chopped
1/2 Cup Parsley, chopped
1 Cup Mushrooms, sliced
1 Tablespoon Shortening
3 Cups Veggie Stock
1/2 Cup Flour
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper

Cheesy Crust

1 1/4 Cups Flour
1/4 Teaspoon Salt
1/3 Cup Shortening
3/4 Cup Vegan Cheddar Style Cheese, shredded
1/4 Cup Cold Water

Cheesy dough

1.  Crust:  Combine flour and salt, cut in shortening with pastry blender until mixture resembles corn meal.  Stir in cheese. Add water a tablespoon at a time, mixing with a fork until moistened.  Roll dough into a ball. Refrigerate for 30 minutes.

Chopped Unchicken

2.  Cook the unchicken, tomato, celery and onions in the shortening until tender. Add the stock, parsley and mushrooms and cook till heated through.

3.  Add some of the heated stock to the flour and mix until there are no lumps.  Pour the mixture back into the pot.  Season with salt and pepper.

4.  Roll 3/4 of the dough out.  Line the bottom of a casserole dish.  Pour in the chicken mixture.  Top with the remaining dough.  The dough can be rolled out or cut into shapes with a cookie cutters.  Not all of the chicken mixture should be covered so that steam can be released.

Crust lined casserole dish

5.  Bake at 400 for 30 - 35 minutes.

Pairs well with Deutz Champagne Brut

Soundtrack Hamilton Mixtape - Various Artists