Our kitchen garden was personally weeded by yours truly and my middle sister. I always thought it was too bad that my parents had only girls because some boys thrown into that mix would have made the "yard work" their job. At least that was my way of thinking when I was a child.
I so often hear parents complaining that their children refuse to eat vegetables and I wonder how that came about. Growing up during WWII, my sisters and I had no choice in the matter. We ate what mom put on the table or we could go hungry. If most of those dishes consisted of vegetables, then we ate them simply because none of us liked going to bed with growling tummies.
VEGETABLE POT PIE
1 fennel bulb, cored and sliced thin
1 1/2 cups diced potatoes
1 1/2 cups asparagus spears, sliced small
1 1/2 cups carrots, sliced small
1 1/2 cups sweet potato, peeled and diced
Sprinkle the vegetables with olive oil, salt and pepper, and roast them on a large cookie sheet for 20 minutes at 450 degrees. They don't have to be done, just softened. They will finish cooking in the pot pie.
In a saucepan put:
1/2 cup flour
4 Tbs. vegan margarine
Cook over medium heat until the roux is a light tan. The add:
2 1/2 cups NoChicken Broth or vegetable broth if you can't find the other one
1 pinch of saffron threads
1 tsp. salt
1/2 tsp. pepper
3 Tbs. non-dairy milk
Stir until the mixture thickens.
When the vegetables come out of the oven, add 1/2 cup minced parsley and toss everything in with the gravy mix. Stir all the ingredients together so it is well blended, then spoon everything into 4 oven-proof bowls. Top each bowl with a circle of pastry dough sprinkled with salt and pepper. Bake at 375 degrees for an hour.
I cheated and used ready-made pastry dough. You can do as you wish.
|I can't help it. I always eat the crust first.|