Company Time

Being vegan really limits who you can have over to your house. There was a woman in our church who recently lost her husband. We like her sweet graciousness and decided to share our hospitality with her. The weather was cold and ripe for a delightful pot pie. I love pot pies. They are a great way to use up odds and ends in the refrigerator. Plus, since she was female, I figured she wouldn't mind not eating meat. We never told her that we didn't eat meat. Just serve her dinner. With one bite, she exclaimed that it was delicious enough to have seconds. Seconds? Who can have seconds with the ravenous wolves I'm feeding?! We have such a lovely time and made a new friend. There is something about sharing meals; it's also about sharing ideas.

I made this meal in steps. The night before, I made the sauce, prepped the vegetables, and mixed together my dry ingredients for the topping. The next morning, I water sauteed my vegetables. All I had to do was put everything together and pop it into the oven. Warm, delicious, and oh so creamy. Taste like it is high in fat, but it isn't. What could be better?

Pumpkin (or Squash) Pot Pie

Sauce
2 1/2 c. peeled, seeded pumpkin or butternut squash
2 1/2 c. chopped cauliflower
1/2 c. water

1/4 c. millet
1 c. water

1 Tbsp. lemon or lime juice (bottled can be used)
1 Tbsp. brown or white rice vinegar
1 Tbsp. white miso (I use AKA miso from the Japanese store)
1 tsp. mirin (buy at the supermarket or from the Japanese store)
1 tsp. salt
1/4 c. tahini

Filling:
2-3 large onions, diced
1/4 c. water
1 c. diced carrots
1 c. sliced celery
2 c. frozen green beans
1 c. frozen peas
1/4 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano

Topping:
2 1/4 c. whole-wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. coconut oil
1 1/4c. rice milk

Before you gather your pots and ingredients, put the millet and 1 c. of water on to cook. Cook in a small covered saucepan (or in a rice cooker); cook millet until tender by bringing water to a boil and simmering for about 20 minutes.

In a large, covered skillet water saute pumpkin and cauliflower for 10-12 minutes or until tender. Blend the sauce ingredients a food processor or blender layering using half of the pumpkin mixture and cooked millet. Add all the lemon juice, vinegar, miso, mirin, salt, and tahini. Then add the rest of the pumpkin and cooked millet. You may need to add 1/2c. more water to make a smooth sauce. This will be fairly thick since it doesn't thicken while it cooks.

While the pumpkin and millet are cooking, water saute the onions with 1/4 c. water in another skillet, or if you don't have one, use a dutch oven, for about 3 minutes. Add carrots and celery. Cook 5 minutes. Add frozen green beans, cook 10 minutes. Turn off heat. Pour into a large casserole dish such a a 9x13x2-inch baking dish. Stir in peas, oregano, basil, and salt. Fold in the sauce mixture.
Preheat oven to 375'F. Make topping by mixing dry ingredient together in a large mixing bowl. If your coconut oil is not soft, set the jar in warm tap water until it is a liquid. Add oil and milk to the flour. Blend together until just smooth. Don't over mix. This should be on the runny side. Pour over the top of the pot pie leave a small gap along the edge of the dish. Bake for 30-35 minutes or util the crust is golden.

Makes 6-8 servings