Recipes
Tempeh and Eggplant Pot Pies
(Serves 2)
Chunky, individual vegetable pies
topped with a biscuit-style crust—honest food at its robust
best.
Filling:
2 cups eggplant, diced (about 1 very small Western eggplant
or 1 to 2 Asian eggplants)
1 8-ounce can tomato sauce (1 cup)
1/2 cup onion, chopped
1/2 cup celery, chopped
4 ounces (1/4 pound) tempeh, cut into 1/2-inch cubes
1 teaspoon olive oil (optional)
Biscuit Crust:
1/2 cup whole wheat pastry
flour
1 teaspoon non-aluminum baking powder (such as Rumford)
1/4 cup water
2 teaspoons olive oil
pinch of salt
Preheat the oven to 350°F. Coat two
15-ounce or 16-ounce individual casserole dishes with nonstick cooking
spray, and set them aside.
To make the filling, place all the
filling ingredients except the salt and pepper
in a 4-1/2-quart saucepan or Dutch oven. Place the saucepan over
high heat, and bring the mixture to a boil. Reduce the heat to medium,
cover the saucepan with a lid, and simmer the mixture, stirring
once or twice, for 15 minutes.
Remove the saucepan from the heat,
and season the filling with salt and pepper, to taste.
Divide the filling evenly between
the prepared casserole dishes, and set aside.
To prepare the biscuit crust, place
the flour, baking powder, and salt in a small mixing bowl, and stir
them together. Pour the water and oil into the flour mixture at
the same time, and mix just until the dry ingredients are evenly
moistened. The dough will be stiff.
Drop the dough by 4 small spoonfuls
on top of each casserole (2 per casserole). Then carefully spread
the dough out with the back of the spoon so it evenly moistened.
The dough will be stiff. Drop the dough by 4 small spoonfuls on
top of each casserole (2 per casserole). Then are fully spread the
dough out with the back of the spoon so it evenly covers the top
of the filling.
Bake the pot pies until the crust
is golden, about 20 to 25 minutes. Serve hot.
From Table
for Two: Meat- and Dairy-Free Recipes by Joanne Stepaniak.
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