Ingredients
2 tsp olive oil
1/2 cup onion, sliced
1/4 cup ; water
2 cup potatoes, red, cubed
1/2 cup carrots, diced
2 medium leeks, halved lengthwise and thi
2 cup tomatoes, coarsely chopped
2 cup greens (kale, spinach, collard or t, urnip), chopp
3 tbsp parsley, fresh, minced
2 tsp nutritional yeast (optional)
1 tbsp tamari or soy sauce, low sodium
1 cup vegetable broth, cold, mixed with:
1 tbsp cornstarch or arrowroot
1 basic biscuit crust
Directions
Preheat oven to 300 degrees. Coat an 8-cup casserole dish with
vegetable spray.
In a heavy saucepan over medium-high heat, heat olive oil. Add onion
and saute, sturring, utnil golden. Add water, potatoes anc carrots;
cook 2 minutes, stirring.
Add leeks, tomatoes and grens; cook 3 minutes, or until greens wilt.
Reduce heatto low. Add parsley, nutritional yeastif desired,tamari
or soy sauce, and broth mixture. Cook, stirring frequently, until
sauce thickens slightly.
Adjust seasonings to taste.
Spoon mxiture intoprepared casserole dish and top with Basic Biscuit
Crust. Do not seal edges. Bake 30 minutes, or until crust is lightly
browned. Serves 8.
Per serving: 212 cal; 5 g prot; 4 fat; 39 g carb; 8 mg chol; 619 mg
sod; 5 g fiber; vegan
Vegetarian Times, Nov. 93/MM by DEEANNE
Servings: 8 servings
Pot Pie With Greens Recipe brought to you by Recipe Ideas
Categories: Casserole; Dessert; Pie; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into ancient history, at least as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts is a collection of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled some scripts describing recipes prepared by the Romans. In his works, he describes how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. He also describes how the chefs of Roman times used a good variety of aromatic flavours, including a few you will know for example basil, rue and parsley. During the following few centuries, the rich and powerful families of the West competed with each other to offer the best banquets, and as a result cooks and their collection of recipes became highly prized. However, it was during the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes of the day. Like it or not, the introduction of TV gave us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Pot Pie With Greens recipe.
