Soup, Home Fries, Sage "Butter" & Pasta, & Quick unPot Pie

I have been very busy lately. But I have still been cooking so here is some of our dinners. Sorry It has taken me so long to update. I was staying at a family members house while my Grandfather had surgery. So here are some of the quick easy meals I made while there.

Rock Soup- Which basically means everything but a rock will do.

• 1 to 2 Tbsp Olive oil
• 2 to 3 Medium Potatoes
• 2 to 3 Carrots, Chopped
• 2 ribs Celery, Chopped
• 1 diced Onion
• 1 1/2 Cups Green Beans
• 2 Cans Beans (Great northern, kidney, black beans, garbonzo, etc.)
• 1 1/2 Cups Corn
• Or use a bags of Mixed Frozen or canned veggies - I always just add a bag if I need extra to fill the pot.
• 6 Cups Vegtetable broth or no- chick broth
• 1 or 2 Cubes No- chick Bouillon cube- to taste- not necessary
• 1 to 2 tsp Smoked Paprika
• 15 oz Can diced or stewed tomatoes
• 1 1/2 Tbsp Chipotle Tabasco sauce
• 3 Cloves Garlic- Fresh or in jar

This soup is really easy. Get a big put. Chop onion ans throw in on medium heat till translucent. Add the Chopped Carrots & Celery and cook for about 5 minutes. Then add chopped potatoes. (remember after you add the potatoes you don't want to over cook them and make them mushy). Let cook 3 minutes and add the paprika, garlic, beans, frozen veggies. Let cook till carrots slightly soften. Add the Broth, tomatoes, and hot sauce. Bring simmer. Take small about of broth out and add the bouillion cube and let it dissolve and add back to pot. You can also add extra cubes & water or broth. Just make sure you don't water the seasoning down to much. Let simmer till potatoes are soft. I like to eat this with toasted bread or buns. They soak up the broth so you can taste it so much more in every bite.

This will also freezes well. Just do not fully cook potatoes. That way when you unfreeze it you can finish cooking it without the potatoes getting mushy.


Home Fries

• 1 1/2 Medium potatoes per person
• Olive oil
• salt
• Paprika or other spices if wanted. (endless options)

Heat oven to 450 F
Bake for about 30 minutes- flip half way through- bake till browned

Cut into wedge. make sure they are dried off good. Coat well in olive oil. Add salt and spice to taste. Play around with these. They can go with so many different meals. And are better for you then those frozen fries that are cooked in oil.

Sage Butter w/ Pasta, Cabbage, Potatoes & Onion

• 1 onion
• 1 head savory cabbage, cord & chopped
• 1 box Rotini whole wheat Pasta
• 4 cloves Garlic
• 4 Sage leafs
• 2 large or 4 medium Potatoes
• 8 tbsp Smart Balance light or other vegan Margerine
• 1 tsp Pepper
• Save 3/4 cup water when cooking the poatoes

Dice onion and cook on medium till translucent. Do not burn or brown oils they will be bitter in this dish. In a separate pot boil chopped potatoes for 3 minutes than add pasta, Cook till almost done about 8 minutes, set aside. Add chopped cabbage to the onions and cook till tender then add the potatoes, let cook for around 5 to 8 minutes. In the pot that the potatoes where in melt down your margarine and add the garlic, bay leaves, pepper, and about 1/2 cup to 3/4 cup of the potato water. Let simmer for 5 minutes then strain while adding it to pasta mixture. Mix thoroughly. Make sure potatoes and pasta finished cooking through. And now your ready to eat!


Quick unPot pie

Ever want the pot pie but don't want to take the time to make it homemade. Well this will give you that pot pie taste with out all the time.

Pot pie mix

• 4 Cups veggie stock or no chick broth -boullion cubes & water will work as well just add an extra cube for more flavor. So Like 5 or 6 Cubes to 4 cups water.
• 1 Bag Frozen or canned veggie mix, the kind with carrots
  
• 1 can or 1 1/2 cups Canned or frozen corn
• 1 can or 1/2 cups Canned or Frozen green beans
• 1 or 2 cans Beans (your choice)
• 1 pack Tempeh ( Can up protein)
• salt & pepper
  
• 6 tbsp Flour
• 6 tbsp oil or Margarine
  

Biscuits from scratch or bisquick is fine too. Follow instruction just use soy milk, make a double batch.

Add stock, all the veggies, beans, & tempeh. Let simmer for 15 minutes. about 3 minutes before the end of the 15 In a separate small pot heat oil and add the flour to it. You are making a roux. Make sure it is not thick. Let cook a 1 or 2 minute to get rid of the floor taste. Add a half cup of your broth from the other put to your roux. Let thicken do this a couple more times till it is not really thick. The add to your veggie mix. Let the broth thicken. Pour on top of biscuits. and you have an unpot pie.. :) Enjoy. Add salt and pepper to taste.

You can also make you rough in a coffee sup. Just mix the flour and oil. Put a little stock in it. then pour into your veggie mix try to make sure the roux does not clump when you pour it in.

• You could also make dumplings directly in with your veggies near the end of cooking. Just don't over cook the dumplings.

• Or use drop biscuits. Preheat oven to desired temp. When the timer has about 7 or 8 minutes left to cook put pot pie mix into a casserole dish. Put drop biscuits on top. Put into oven and follow biscuit instructions.
  

• One last one. Make pie crust chips. Make your pie crust. Cut it into wedges and throw onto cookie sheet. Follow instructions on heat. But watch because they will be done a lot faster then the instruction say. This is a really great option. I love the recipe from Vegan with a vengeance. That pie crust is flacky, buttery, and just yummy!!!