SERVES 4 TO 6.
TIME: A LITTLE OVER AN HOUR.
You"ll almost look forward to the next freezing cold night as a chance to have this old-fashioned kind of potpie in the oven, filling the kitchen with a homey, Hallmark-card worthy aroma. Fresh cauliflower teams up with succulent mushroom in a velvety leek and herb gravy. And what"s not to love about a satisfying biscuit-style top crust flecked with savory black olives? This hearty pie is best served with Sauteed Collards (page 106) or a simple green salad.
Sauce: 3 tablespoons vegan margarine
4 tablespoons all-purpose flour
2 cups unsweetened plain soy or oat milk
1 bay leaf
2 teaspoons dried tarragon
teaspoon dried thyme
teaspoon dried marjoram
teaspoon mustard powder
1 teaspoon salt
Ground pepper
Vegetables: 1 pound cauliflower, trimmed, washed, and cut into
bite-size pieces
2 tablespoons grapeseed or olive oil
1 leek, sliced thinly
1 small carrot, cut into small dice
pound cremini mushrooms, washed, trimmed, and sliced into large chunks
1 teaspoon sherry or white wine vinegar
Black olive biscuit crust: 1 cups all-purpose flour or a combination of whole
wheat pastry and all-purpose
1 teaspoon baking powder
1 teaspoon salt
Pinch of dried thyme leaves
3 tablespoons vegan margarine, chilled
4-5 tablespoons cold water
cup pitted black olives (kalamata recommended), chopped coa.r.s.ely
PREHEAT THE oven to 375F. Use a large, oven-to-table Dutch oven. If you don"t have one, used a large, heavy-bottomed pot to prepare the filling and a large, deep ca.s.serole dish to bake the finish potpie.
Prepare the sauce: In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.
Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and add bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
Heat the oil in the Dutch oven over medium heat. Add the leeks and carrots, and saute for 6 to 8 minutes, until softened. Add the mushrooms and vinegar, stir, and cook another 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
While the cauliflower is cooking, prepare the biscuit crust: Sift together the flour, baking powder, salt, and thyme in a small bowl. With a pastry cutter or two knives held together, cut in the cold margarine until crumbs form, then drizzle in 3 tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but be careful not to overwork it). Fold in the olives.
Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you"ll be placing small squares of dough over the ca.s.serole, rather than one big disk of dough).
To a.s.semble: Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.
Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.
POTATO AND KALE ENCHILADAS WITH ROASTED CHILE SAUCE.
SERVES 4 TO 6.
TIME: 1 HOUR.
Just like tamales, enchiladas are a gift from Mexican cooking that requires just a little extra work than most ca.s.seroles do. Enchiladas taste even better the next day and even your kitchen-fearing domestic partner or kids could reheat without having to call 911.
In this alternative to traditional fillings, mashed potatoes and tender braised kale are spiked with lime, chile, and toasted pepitas, all wrapped in corn tortillas and a flavorful chile sauce. Accompany individual servings with a dollop of Sour Cilantro Cream (page 209) and a side of Mexican Millet (page 118).
There"s a dozen different ways to a.s.semble enchiladas, but we prefer intersecting two lightly toasted, sauce-soaked tortillas like a spicy red Venn diagram to form one big tortilla so that we can get as much filling as possible into each enchilada.
If you can"t find any fresh green chiles, a 4-ounce can of green roasted chiles will do in a pinch.