Mini vegetable pot pies

• Produce

  • 1/2 tsp Basil, dried
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 1 15 ounce can Chickpeas or great northern beans
  • 2 cloves Garlic
  • 1 cup Onion
  • 1 tsp Rosemary, dried
  • 1 Russet potato (about 6 ounces, medium

• Canned Goods

  • 1 Vegetable bouillon cube

• Baking & Spices

  • 1 cup Bob's red mill all purpose white flour, Organic Unbleached
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 tsp Olive oil, Extra Virgin
  • 1 tsp White wine vinegar

• Nuts & Seeds

  • 3/8 cup Cashews, raw

• Drinks

  • 2 tbsp Ice water

• Dairy

  • 6 tbsp Butter, non-dairy

• Liquids

  • 2 cups Water

• Other

  • 1/2 cup Green peas (fresh or frozen are fine

Found on cadryskitchen.com

Description

Ingredients

• 1 cup Bobs Red Mill Organic Unbleached All Purpose White Flour
• 1/4 teaspoon salt
• 1/2 teaspoon dried rosemary
• 6 Tablespoons non-dairy butter
• 2 Tablespoons ice water
• 1 teaspoon white wine vinegar
• 1/4 cup + 2 Tablespoons raw cashews*
• 2 cups water, divided
• 1/2 teaspoon extra virgin olive oil
• 1 cup chopped onion in medium pieces
• 2 cloves garlic, minced
• 1/2 cup sliced celery
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1 vegetable bouillon cube
• 1/2 cup thinly sliced carrots, cut into coins
• 1 medium Russet potato (about 6 ounces), chopped in small to medium pieces
• 1/2 cup green peas (Fresh or frozen are fine)
• 3/4 teaspoon salt
• 1 15 ounce can chickpeas or Great Northern beans, drained (Dont discard bean liquid; reserve it for later use in this recipe)

Directions

• In a large mixing bowl, use a fork to combine all purpose flour with salt and dried rosemary. Add non-dairy butter. Using your fingers, fully combine the flour with the non-dairy butter until it has the texture of small pebbles.
• In a small separate bowl, combine ice water and white wine vinegar.
• Add the water/vinegar mixture to the mixing bowl with flour. Use your hands to combine the wet and dry mixtures until one ball of dough has formed. It should be smooth and not sticky.
• For easiest rolling, wrap the dough in plastic and cool in the refrigerator for at least an hour. If you dont have time, its okay to skip this step, but the dough wont roll quite as easily.**
• Once you are ready to make the pot pies, roll out the dough with a rolling pin. It should be thin enough that you can get 5 mini tops for each pot pie. (You may need to gather the scraps and roll out again for the fifth pot pie lid. Thats fine.) You can use either a biscuit cutter to cut out the tops or use a knife and a cocotte lid or extra ramekin as a guide to trace. If you use the cocotte lids/ramekins as a guide, you may need to roll each one out a little bit further to fully cover the pot pie. Put the dough circles into the refrigerator to keep cool while you make the pot pie filling.
• Preheat oven to 400 degrees.
• Put the raw cashews into a blender with 1/2 cup of water. Blend until it is completely smooth, a thick cashew cream. Set aside.
• Bring a soup pot to a medium heat with extra virgin olive oil. Saute onion in oil for about 5 minutes, until it has softened slightly and is fragrant. Add garlic, celery, dried rosemary, dried basil, and saute for for a minute more. Add remaining 1 1/2 cups water, vegetable bouillon cube, carrots, potato, green peas, salt, and drained chickpeas or Great Northern beans. Bring to a simmer. Then lower heat, cover, and cook for 7 minutes, until the potato has softened slightly.
• Add cashew cream from blender and cook for 5 minutes more over a low medium heat, so that the cashew cream can reduce slightly and flavors can combine. Stir occasionally.
• Use a ladle to put even amounts of the pot pie filling into each 8 ounce cocotte or ramekin. Using a fingers or pastry brush, spread a thin layer of the saved bean liquid onto the top edge of the cocottes.
• Put an individual crust onto each cocotte and pinch around the edges to seal. Use a sharp knife to put a few vent holes into the top of each pot pie. Use fingers or pastry brush again to lightly spread bean liquid across the top of each crust for better browning.
• Put the cocottes/ramekins on a baking sheet, so that if the pot pie filling bubbles over, it will fall onto the baking sheet and not the oven.
• Bake for 30 minutes. When they are ready, the tops will be a nutty brown color. Remove from oven and allow the pot pies to rest for at least 10 minutes before serving. (The filling will be quite hot.)