Vegetable Pot Pie w/ No-Oil Biscuit Crust
This Vegetable Pot Pie is so satisfying and delicious you wont even miss the meat. If you are gluten-free, no worries. Just make the insides and serve it over brown rice. This recipes is so delicious, I put it in both of my cookbooks, Whole Food Goodness and revised a bit in Whole Food American Favorites. I demonstrate this recipe in a cooking class posted on my YouTube channel here.
Review from a cooking class attendee:
We made the vegetable pot pie with biscuit crust recipe tonight. Omg good !!!
Florets from 1 head cauliflower
1 cups water
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
4 ribs celery, sliced
3 cups small broccoli florets
2 cups chopped mushrooms, cremini or white button
1/2 cup chopped parsley
1 t dried sage
2 t dried thyme
2 cups frozen green peas
1/4 cup raw sunflower seeds (optional)
1 Biscuit Crust
In large covered pot, steam cauliflower florets in 1 cup water until tender. Transfer cauliflower and remaining steam water to blender jar. Set aside. In the same pot, add 1/2 cup water, raw vegetables, and herbs. Saute until carrots and broccoli are tender. Add more water if needed. Blend the steamed cauliflower with the Chicken Style Seasoning and sunflower seeds until creamy. Pour over vegetables, add peas, and mix well. Transfer to casserole dish. Cover with prepared Biscuit Crust. Bake at 400 degrees for 10 – 12 minutes.
Biscuit Crust
2 cups sifted white wheat flour
2 t baking powder
1/2 t sea salt
1/2 cup raw cashews
3/4 cup water
Combine flour, baking powder, and salt in large bowl and mix well. Blend cashews and water until smooth. Gradually add to dry ingredients and mix until dough forms a ball. Turn dough onto a lightly floured surface and knead for 30 seconds to form a smooth ball. Roll to ¼ – 1/2 inch thick and shape as desired. Cover pot pie.
Wheat Berry Chili
They wont miss the meat in this chili with it’s chewy texture from the sprouted wheat berries, not to mention the delicious flavor. It you can’t eat gluten or don’t want to take the time to sprout, use quinoa, rice, or other non-glutenous grain. You could use the wheat without sprouting but it would take much longer to cook. This chili is cozy and warming on a cold winter night!
This recipe is from my cookbook Whole Food Goodness.
1 medium onion, chopped
3 cloves garlic minced
1 medium sweet potato, cubed 1/4 inch
4 cups chopped broccoli
2 cups chopped mushrooms
1 can chopped tomatoes
1 – 6 oz can tomato paste
¼ – ½ cup diced green chilies
2 tsp chili powder
2 tsp cumin
1 tsp onion powder
1 ½ cups cooked sprouted wheat berries* (or rice, quinoa or other grain of choice)
1 ½ cups red kidney beans
1 cup mashed pinto beans
½ cups fresh cilantro
salt and pepper to taste
Saute onion over medium-high heat until it starts to brown. Add garlic and saute 1 minute. Add 6 cups water, sweet potato and broccoli. Cook 10 minutes then add mushrooms. Cook until potato is tender. Add remaining ingredients and cook 5 more minutes. Salt and pepper to taste.
*To prepare wheat berries, soak 1 cup in water for 8 hours. Drain and leave to sprout for a day or two, rinsing twice a day. In a small sauce pan, bring them to boil in 2 cups of water, reduce heat to low and cook for 40 minutes or until tender.
Use either or sprouting jar or just use a large strainer to rinse your wheat.
Deep Dish Tortilla Pie
I’ve been making this tortilla pie for years and it’s always a hit. I often use black beans instead of pinto and swap out the flour tortillas for corn and make it into a Enchilada Casserole.
This recipe is in my cookbook Whole Food Goodness.
1 large onion chopped
2 cloves garlic minced
4 cups chopped broccoli
1 4 oz. can mild green chilies
1 can no-salt diced tomatoes
5 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp oregano
1 6 oz. can tomato paste
2 cups fresh or frozen corn
3 cups cooked pinto beans
Sea salt
4 Ezekiel Tortillas or other whole wheat tortilla
1 Recipe Seed Cheeze Sauce
Sauté chopped onion, over medium-high heat, in large pan until it starts to brown. Add garlic and cook one more minute. Add 1/2 cup water and broccoli and cook until broccoli is tender. Add more water if needed to keep from sticking. Once broccoli is tender, add remaining ingredients up to beans. Cook 5 – 10 minutes. Salt to taste. Add more water if needed for moisture.
In a cast iron skillet, pour Seed Cheeze Sauce to cover the bottom of the skillet. Lay one tortilla in the skillet and top with 1/3 of the vegetable mixture. Drizzle cheeze sauce on top. Do this with the two remaining layers but instead of topping the last vegetable mixture with cheeze, place a tortilla on the top, then cover with remaining cheeze sauce. Bake at 300 degrees for 20 minutes. Serves 8-10.
Cauliflower Mushroom Gravy
This gravy is great served over my Cauliflower Mashed Potatoes, Thanksgiving Chic Pea Loaf, or Holiday Lentil Loaf, and is in my cookbook, Whole Food American Favorites.
1/2 head cauliflower
1 t onion powder
1/2 t garlic powder
1/4 cup nutritional yeast
1/4 cup raw sunflower seeds
1 cup chopped mushrooms, cremini or white button
1 t dried thyme
Sea salt
Break off cauliflower florets into large pieces and steam in 1 cup water until tender. Transfer cooked cauliflower and steam water to blender jar, along with onion powder, garlic powder, nutritional yeast, and sunflower seeds. Blend until smooth. Set aside. Sauté mushrooms and thyme in 1/4 cup water until mushrooms are tender. Combine the cauliflower mixture with the mushrooms. Stir in more water to reach desired consistency. Salt to taste.
Thanksgiving Chic Pea Loaf
A perfect main dish for your Thanksgiving feasts! Serve with my Cauliflower Mushroom Gravy or Chicken Style Gravy. All these recipes are from my cookbook Whole Food American Favorites.
2 cups cooked mashed yam
1 medium onion, finely chopped
2 cups chopped mushrooms, cremini or white button
2 stalks celery, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
4 cups cooked chic peas (garbanzo beans)
1 cup rolled oats
1/2 cup chopped raw walnuts
2 T nutritional yeast
2 T organic tamari or balsamic vinegar
2 T tomato paste
1 T spicy brown mustard
1/2 t dried sage
1 1/2 t dried thyme
1/2 t dried rosemary, crushed
1/4 cup chopped fresh parsley
1 t sea salt
1/2 t black pepper
Bake yam at 350 degrees for 1 hour 15 minutes until soft. Set aside to cool. Sauté vegetables in 1/4 cup water until tender. Transfer to large mixing bowl. Add remaining ingredients, including baked yam, and mash with a pastry cutter until the mixture becomes sticky and holds together. Press into a 9 x 13 baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes. Let set for at least 20 – 30 minutes before serving. Serves 10 – 12.
Spaghetti Squash and Millet Marinara
I love to use cooked millet in place of pasta in Italian style dishes. When added to spaghetti squash, it adds a heartiness to the squash and is much more filling. Millet is high in protein, fiber, vitamins, minerals, and is a great source of complex carbohydrates that our body uses for energy! If you want energy, eat a high-carbohydrate diet.
1 spaghetti squash, cooked *
1 cup dry millet, cooked**
Marinara (Use your favorite bottled if desired)
1 onion, chopped
3 cloves garlic, minced
1 24 oz box Pomi tomatoes
1/2 can tomato paste (3 oz)
1 t basil
1 t oregano
1/2 t turmeric (optional)
1/4 t black pepper
*Cook spaghetti squash in the oven at 350 for about 1 hour until soft. I leave it whole. No need to stab it with a knife or anything . Just place it on a baking sheet and turn on the oven. I’ll put this in the oven in the morning while getting ready for work.
**Boil 2 cups water. Add dry millet, turn heat to simmer, cover and cook until tender, about 15 – 20 minutes.
Saute onion in a dry pan over medium-high heat until it starts to brown. Add minced garlic and stir for 1 minutes. Add tomatoes and tomato paste and 1/2 cup water. Bring to a low boil then turn to simmer. Add herbs and spices. Cook 10 or 15 minutes.
Scrape squash strands into a bowl. Add desired amount of millet and top with marinara.
Cream of Broccoli Soup
6 – 8 cups water
2 heads of broccoli with stalks (enough for 4 cups chopped florets)
Florets from 1/2 head cauliflower
1 medium yellow sweet potato, baked (enough for about 1 cups mashed)
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, finely chopped
2 medium carrots, chopped
1 t marjoram
Fresh group pepper as desired
Place 4 cups water in a sauce pan. Cut off stalks from broccoli, trim, slice and place in a sauce pan with 4 cups water. Add cauliflower florets. Cover and steam until tender.
Saute onion in a soup pot or large sauce pan over medium high heat until it starts to brown. Add a little water if needed to keep from sticking. Add garlic and cook for 1 minute. Add celery, carrots, and chopped broccoli florets. Cook until tender.
When cauliflower and broccoli stems are tender, blend with sweet potato, including cook water from vegetables, until creamy. Pour into soup pot. Add more water if needed to thin. Stir in marjoram and pepper and heat through.
Green Spanish Rice
On an elimination diet I always have cooked rice and sweet potatoes on hand. For this recipe I use the yellow fleshed sweet potatoes instead of orange. They have a firmer texture and believe it or not, replace the texture of beans, which are often not tolerated by those with food sensitivities. This is one of my more advanced stage recipes. I wasn’t able to add tomatoes or chili powder until after a year. When I was finally able, halleluia!
Cooked short grain brown rice
1 small baked sweet potato, cut in 1/2 inch cubes
1 onion, chopped
1 clove garlic, minced
2 tomatoes, chopped or can chopped tomatoes
1 t turmeric
2 t chili powder
4 cups finely chopped broccoli
1 small bunch cilantro, chopped
1/4 t black pepper
Salt to taste
Sauté onion in dry pan until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and broccoli. Cook until broccoli is tender. Add sweet potato and desired amount of rice, cilantro and pepper. Heat through if needed. Salt to taste.
A nice addition is chopped almonds or pumpkin seeds.
Spicy Cabbage with Rice
Another “elimination diet” favorite that I’m so grateful for! I love the texture of the shredded cabbage but feel free to do a rough chop. This is so tasty and satisfying on it’s own but it would be very tasty rolled up in a corn tortilla if you can eat corn. Cooked green lentils mixed in would be great too!
Cooked short grain brown rice
1 onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
1 t turmeric
1 1/2 t chili powder
1/2 head cabbage, thinly sliced
1 small bunch cilantro, chopped
1/4 t black pepper
Salt to taste
Saute onion in dry pan over medium high heat until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and cabbage and 1/2 cup water. Cover, lower heat to medium and cook until cabbage is tender. Add rice, cilantro and pepper. Heat through if needed. Salt to taste.
When I was able to add them, I love mixing in chopped sprouted almonds or pumpkin seeds.
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