(adapted from Candle Cafe cookbook: carrot, onion, shallot, garlic, peas, zucchini, roasted red bell pepper, tempeh, veg stock, corn starch, salt, pepper, thyme, rosemary)
Iceberg Salad with Roasted Beets
(garlic and miso dressing)
The nice thing about pot pie is that you can adapt them to whatever you have on hand -- in this case, leftover roasted red bell pepper, the giant zucchini from the farmer's market, tempeh instead of tofu -- just put it under the pastry crust and bake for 30 minutes and it's all good.
These also go a long, long way in erasing the bad memories of pot pies growing up... ;)
Sunday, August 27, 2006