Vege-Head Pot Pies

I've got one. You've got one. We've all got one.

You know who I'm talking about: The Meat and Potatoes Person in your life.

You've tried convincing them with a fresh kale and apple salad. You've attempted to woo them with your favorite quinoa dish. You've even gone so far as to make tofu-laced mac n' cheese.

But your efforts prove fruitless. The Meat always wins.

Until now.

My Meat and Potatoes Person is my sweet father-in-law. He has a heart of gold, a brilliant mind, and a stomach that loves steak. And bacon. And brats.

This week, Tom is visiting us for a few days. We're looking forward to relaxing chats on the porch and some classic Dad-Son bonding time for Adam.

But when it comes to cooking, I've been on the edge of a full-fledged panic. I spent the better part of Saturday surrounded by cookbooks, calling out recipe titles to Adam, only to have him reluctantly shake his head "no."

"What about the Spicy Moroccan Bread Salad? He'd love that!"

"Oh! Curried Quinoa with Mango will be perfect, don't you think?"

"Dude. Seriously. Who wouldn't love our Barbeque Tempeh Sandwiches?"

No, no, and...definitely no.

I had to switch gears. When it comes to cooking for one's favorite meat-loving carnivore, a girl must truly put herself in a Meat and Potatoes Mindset. Read: hearty, filling, traditional.

Solution? Pot Pies, of course! Veganomicon's recipe for classic vegetarian pot pies sounded like the perfect cuisine to satisfy Tom and please my vegetarian lifestyle. Be still, my heart :)

If August seems too early to be cooking a casserole this hearty, make sure you bookmark this one for that first chilly Fall evening. With a recipe this tasty, you just might find your Meat and Potatoes Person coming to your side of the food divide. Just ask Tom: he went back for a seconds.

Vegan Pot Pie

(adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero)

An added bonus for this recipe is its make-ahead quality. You can spend a relaxing Sunday afternoon creating the pie, then pop it in the refrigerator before baking. Voila! It's ready to go in the oven when you get home from work on Monday.

Crust Ingredients:

• 1 cup whole wheat flour
• 3 cups unbleached all-purpose flour
• 1/2 cup cornmeal
• 1 TBSP. sugar
• 2 tsp. salt
• 1 tsp. baking powder
• 1/2 cup non-hydrogenated vegan shortening
• 1/2 cup non-hydrogenated vegan "butter" (I use Earth Balance)
• 1 to 1 - 1/2 cups ice water
• 4 tsp. apple cider vinegar

Filling Ingredients:

• a little olive oil
• 1 - 2 cups cubed seitan
• 1 TBSP low-sodium soy sauce
• 1/4 cup flour
• 1 large onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 1/2 pound red potatoes, diced
• 1 cup frozen green peas
• 2/3 + 1-1/2 cups veggie broth, divided
• 1 tsp. dried thyme
• 1 tsp. mustard powder
• 3/4 tsp. ground sage
• 1/4 tsp. ground black pepper
• salt to taste

Directions:

1) To prepare the crust: Combine crust dry ingredients in a large mixing bowl. Cut in butter and shortening; mix using a fork until crumbly.

2) In a separate bowl, measure out 1 cup of ice water; stir in the vinegar. Slowly add the vinegar-water to the dough, gently mixing until the dough holds together. If needed, you can add a little more ice water (only a spoonful at a time!) until the dough holds together.

3) Divide the dough into 2 balls--one dough ball should be slightly larger than the other.

4) Sprinkle a clean work surface with flour and roll the larger dough ball out until is approximately 3 inches larger than the casserole dish you will be using. Place on parchment or wax paper, and cover with another sheet of parchment or wax paper. Refrigerate while you make the filling.

5) Roll the smaller dough ball on a floured work surface until it reaches the size of the casserole dish you will be using (this will be the top of your pot pie!). Place on wax or parchment paper, and cover with another sheet of wax or parchment paper. Refrigerate while you make the filling.

6) To prepare the filling: Heat oven to 375 degrees. Drizzle a little olive oil in a large skillet and heat over medium heat on the stovetop. Add seitan and soy sauce, and saute for about 8 minutes. Set aside.

7) In a soup pot, heat about 3 TBSP of olive oil and stir in the flour. Stir frequently and continue heating for about 10 minutes. Stir in the chopped onion, carrot, potato, and celery; cook for about 8 minutes, stirring constantly.

8) Add 2/3 cup veggie broth to the pot and continue cooking for about 2 - 3 minutes. Add frozen peas, remaining veggie broth, thyme, mustard powder, sage, black pepper, and salt. Bring the mixture a simmer and cook for about 8 - 12 minutes, until the broth has reduced and a thin gravy has started to form.

9) Remove larger disc of dough from the refrigerator and press into your casserole dish. Pour filling over crust and top with remaining disc of dough. Flute edges of the crust together using a fork. Pierce a few holes in the top of the crust as well.

10) Bake for about 40 - 45 minutes, until the filling is boiling and the crust is lightly browned. Also, place a large, rimmed baking sheet on the oven rack beneath your casserole while baking--this dish can sometimes bubble over!

11) Definitely allow to cool 10 - 15 minutes before slicing--it's piping hot straight out of the oven!

Mexican Lasagna

I think it's humanly impossible to leave your parents' house without food. Sometimes I feel like my mom is literally throwing it at me as I walk out the door.

"Wait! Take one more slice of pie!"

"There's so much garlic bread! We'll never finish it alone."

"Let me package up some Greek salad for you. You did like it, didn't you? THEN TAKE SOME!"

And while I once thought it was just one of my mom's idiosyncrasies, I've found that Adam's mom is in on this game, too. So much so that his parents actually purchased a cooler for us to haul food in when we come to visit (including homemade eggnog during the holidays).

These people mean business.

And let's be clear about something: I'm not even close to complaining about it. I love it. I look forward to it. And I take full advantage of it :)

This week I benefited from the Parent-Child-Food-Gifting Phenomenon in the form of Mexican Lasagna. This deliciously loaded casserole is exactly what you might expect:

• Tortilla shells in place of noodles.
• Salsa instead of tomato sauce.
• Beans n' veggies substitute for meat.
• Cheddar replaces Mozzarella.

My mom sent me home with a hefty Tupperware-full after Sunday's family lunch, and we'll be enjoying it for at least two dinners this week.

So, although Adam and I clearly aren't starving (um, chocolate- peanut butter cupcakes anyone?), I'm more than happy to let our parents keep pretending we are.

Mexican Lasagna

(From the Hungry Spoon Mama...who credits this recipe with Diane T. of our local newspaper)

For all my vegan buddies out there, you can easily vegan-ize this hearty casserole by substituting the cheese with Garlicky White Bean Dip. Another tasty alteration would be to replace the burrito-size tortilla shells with crumbled tortilla chips.

Ingredients:

• 2 tsp. canola oil
• 2 large onions, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) refried beans
• 6 burrito-size tortilla shells
• about 2 cups shredded sharp Cheddar cheese
• fresh cilantro and salsa

Directions:

1) Heat a large skillet over medium high heat; add oil and saute onions, bell peppers, garlic, oregano, and cumin for about 3 minutes. Add tomatoes and simmer for 10 minutes. Set aside.

2) Divide the tomato mixture evenly between 3 bowls. Add a can of beans to each bowl and mix well. In the bottom of a 13 x 9 inch pan, spread one of of the bean mixtures. Top with 2 tortillas and 1/3 of the cheese. Add another bowl of bean mixture on top, 2 tortilla shells, and another 1/3 of the cheese. Complete layers with remaining beans, tortillas and cheese.

3) Cover with foil and bake at 375 for 30 - 35 minutes, or until heated through and cheese is melted.

Takin' it Back to 2002

Picture it: Fall 2002, my freshman year of college.

I wore cut-off denim capri pants my first day of freshman orientation. My Big Fat Greek Wedding was my favorite movie. AOL Instant Messenger (AIM) was all the rage (remember "Away Messages"? Yikes.). Gas cost $1.65 a gallon.

Everything was new to me: new state, new people, and the overall new-ness of the "college experience." I had never heard of buckeyes or Skyline Chili (to this day I've never eaten Skyline Chili. I prefer my pasta sans meat...and sans cocoa powder).

And finally, I remember eating at a Chi-Chi's Restaurant for the first time. While my taste in food has changed significantly since then, at the time I thought I'd died and gone to heaven. Fresh chips and salsa while you wait? Quesadillas the size of my torso? Men in sombreros singing "Happy Birthday?" Wide-eyed and somewhat sheltered, this was 18-year old Kylie's dream come true.

My favorite part of Chi-Chi's was the sweet little corn cake that came with every meal. I'm embarrassed to admit that it made such an impression on me. I loved those darn things. And despite the fact that I haven't eaten at a Chi-Chi's in 8 years, I got a craving for those darling corn cakes this week.

Thank you, Veganomicon. This brilliant cookbook provided a vegan version that's slightly more savory than sweet, but satisfied my craving.

Rock on, 2002. The soundtrack to this recipe is definitely a toss-up between Michelle Branch's "Everywhere" and Missy Elliot's "Work It." It's so 9 years ago.

What were you doing in 2002?

Vegan Corn Casserole

(adapted from Veganomicon cookbook)

Ingredients:

• a dash of olive oil
• 3 cups frozen corn
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 1 large onion, finely diced
• 1 cup light coconut milk
• 1/4 cup cornstarch
• 1/2 cup cornmeal
• 2 TBSP brown sugar
• 1/3 cup chopped fresh cilantro
• 1 tsp. salt

Directions:

1) Preheat oven to 350 degrees and lightly coat an 8 x 8 inch pan with cooking spray.

2) Heat a dash of olive oil in a large skillet over medium heat. Add the corn, bell peppers, and onion to the skillet and saute for about 10 minutes, until lightly browned.

3) Meanwhile, combine the coconut milk and cornstarch in a bowl; stir until cornstarch is dissolved.

4) When the corn mixture is ready, transfer 2 cups of it to a food processor. Process the corn mixture and coconut milk mixture. In a large bowl, combine the processed mixture, the remaining corn and bell pepper mixture, the cornmeal, brown sugar, cilantro, and salt. Stir until thoroughly combined. Pour into prepared baking pan and bake for 40 minutes. Allow to cool for 10 minutes before serving.

Cold Weather Comfort Casserole

After last night's vegan-licious dinner chili, I was craving something on the cheesey side tonight.

Hint: Think a little sharp cheddar, a load of veggies, some hearty pasta, and big smile on my face.

You guessed it: An innovative combination of grown-up mac n' cheese, and a vegetarian version of turkey tetrazzini (these are words Adam used to describe the dish after his first bite).

Let's get one thing straight: Mac n' cheese gets a bad name from the impostor "cheeses" that have invaded the inner shelves of grocery stores. With options like Kraft's orange cheese-flavored powder, and Velveeta's squeezable pouches of cheesy goo, it's no wonder most healthy adults run in the opposite direction of these boxed products.

Tonight's "Grown-Up Mac n' Cheese/Vegetarian Tetrazzini" recipe, inspired by Clean Eating, offers the perfect solution. All the goodness of a traditional comfort food casserole, without Sponge Bob shaped noodles, powdered cheese product, or meat. Just use whole wheat pasta, high-quality cheese, and loads o' veggies, and you've got a classy grown-up meal on your hand.

I would recommend using penne or rotini pasta for this casserole. I resorted to spaghetti because it was the only lonely box of pasta in the cabinet.

So tonight, if you're shielding yourself from the outdoor temperature of 4 degrees like I am, bake up a batch of this warm and comforting casserole. Afterwards, I recommend a spirited present-wrapping session (Adam is currently sporting his Santa hat as he enthusiastically wraps the gifts).

Grown-Up Mac n' Cheese/Vegetarian Tetrazzini

(adapted from a Clean Eating Magazine recipe)

Nothing warms you up on a cold day like a warm, hearty casserole. The chopped almond topping adds a great healthy crunch, and a nice change from the traditional bread crumb topping.

Ingredients:

• 1 cup skim milk
• sprinkling of flour
• 2 cups reduced-fat cheddar cheese
• 1/3 cup crumbled Gorgonzola cheese
• 1/2 cup nonfat plain yogurt
• 1/2 tsp. salt
• 8 oz. whole wheat pasta
• 2 carrots, chopped
• 1 onion, diced
• 1 - 1/2 cups broccoli forets
• 1 - 1/2 cups cauliflower florets
• 1/4 cup chopped parsley
• 1/3 cup chopped almonds

Directions:

1) Preheat oven to 375 degrees. Lightly coat a 2 qt. casserole dish with cooking spray.

2) In a saucepan, whisk together the milk and a little flour over medium heat. Stir constantly and bring the mixture to a simmer and cook for about 3 - 4 minutes. Stir in cheeses and salt, stirring until melted. Stir in yogurt, cover, and set aside.

3) Cook pasta according to package directions. Three minutes before pasta is done, add the carrots, onion, broccoli, and cauliflower. When pasta is done, drain veggies and pasta and return to pot. Stir in cheese mixture and parsley and pour into casserole dish. Sprinkle with almonds and bake for about 20 minutes, or until heated through.

Casserole Comfort

When it's a cloudy and chilly, and fall is in full force, a girl just needs a warm, veggie-licious casserole to complete her day.

Bonus: blue corn tortilla chips are mixed right in. Definitely a winner in my book.

Casseroles frequently get a bad wrap in the world o' health food, likely due to recipes loaded with cheese, butter, sour cream, and endless cans of "cream of fill-in-the-blank" soups. Not today though! I crave a warm casserole on a chilly day as much as the next girl, and I knew the Moosewood would provide a health-ified, flavor-rich, oven-baked dinner.

The Moosewood's Black Bean Chilaquile has a vibrant color that comes from it's plethora of veggies: fresh spinach, fresh tomatoes, corn, salsa, and blue corn tortilla chips. Add a little guacamole and we've got quite the Rainbow Bright dinner on our hands. It may not be the most photogenic dish, but the splendid taste makes up for its lack of "cover model" qualities.

This dinner is definitely an old favorite in our house--it satisfies my need for old-fashioned casserole comfort, but with a brilliantly unique and ethnic twist that only the Moosewood can provide. We served ours with some homemade cornbread, and plenty of extra blue corn chips n' salsa.

Are you cooking up any comfort casseroles lately?

Black Bean Chilaquile

(recipe from Moosewood Restaurant Low-Fat Favorites)

Blue corn tortilla chips make the world go 'round. While we all love them with salsa and guac, you can only imagine how magnificent they taste crumbled into a Mexican Casserole. Be sure to serve this baby with plenty of fresh guacamole and salsa.

Ingredients:

• 1 cup chopped onions
• 1 TBSP olive oil
• 1 cup chopped tomatoes
• 1 1/2 cups fresh or frozen corn kernels
• 1 1/2 cups cooked black beans (one 15 oz. can, rinsed and drained)
• 2 TBSP lime juice
• Salt to taste
• 1/2 ground black pepper
• 2 cups rinsed, stemmed, and chopped fresh spinach
• 2 cups baked blue corn tortilla chips, crushed
• 8 oz. sharp cheddar cheese (reduced fat)
• About 1 cup of your favorite red salsa
• Guacamole (we mashed up an avocado and added 2 cloves minced garlic, a splash of lime juice, a little salt n' pepper, and some fresh cilantro leaves)

Ingredients:

1) Preheat oven to 350 degrees. In a pot, heat oil over medium heat. Saute the onion for about 8 minutes. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper. Continue to saute for another 5 -10 minutes, until heated through.

2) Meanwhile, in another saucepan, blanch the greens in boiling water for 1 to 3 minutes, until just wilted and still bright green. Drain immediately and set aside.

3) Spray an 8 x 8 casserole dish or baking pan with cooking spray. Spread half of the crushed tortilla chips on the bottom. SPoon the sauteed vegetables over the tortilla chips and sprinkle about 2/3 of the grated cheddar on top. Arrange all of the greens evenly over the cheese and spoon the salsa on top. Finish with the rest of the tortilla chips and top with remaining cheddar. Bake for about 35 - 40 minutes, until the cheese is bubbling and starts to brown. Serve with guacamole, if desired.

4) If it's also a cool, cloudy fall day where you are, you may want to consider eating your Chilaquile while you're wrapped up in a Snuggie. Or perhaps just a blanket. With your favorite book nearby :)