Thursday, March 17, 2011

Recipe for vegan Southwestern Pot Pie

There are some days when you still want some warm foods, that come in casserole form. Yesterday was one of them, so I searched through my many cookbooks, and came across Robin Robertson's Cornbread Topped Southwestern Pot Pie. This is adapted from her original recipe.

vegan southwestern pot pie

Southwestern Pot Pie

1 Tbsp olive oil
1 large onion chopped
1 large carrot, diced finely
1 red bell pepper seeded and diced
3 large cloves of garlic finely minced
1 cup of corn kernals, fresh or frozen
3 cups of cooked pinto or black beans, or 2 cans of either, rinsed well
1- 4 oz can of green chilis drained
1 cup of vegetable stock
1 Tbsp of Tamari or soy sauce
1 Tbsp of chili powder
1 tsp of cumin
1 canned chipotle chili pepper with 1/2-1 tsp of adobo sauce. (Freeze the rest individually, and keep in a freezer bag to have on hand)
1 Tbsp of cilantro leaves chopped

Cornbread Topping

1 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
2 T oil
1/2 cup non dairy milk

In a large dutch oven or soup pot, heat 1 tbsp of oil over medium heat, add onion and carrots and cover, cooking till softened- about 5 minutes.

Add peppers, garlic, corn, beans, and chili peppers. Stir in the stock, tamari, cilantro and spices. Lightly simmer, covered, for about 10-15 minutes till carrots are nearly tender.

Transfer to a 2 qt baking dish. Mix the cornbread topping, and spread in an even layer over the casserole. Bake at 350 degrees for approx 20-30 minutes, till hot and bubbly, and cornbread is lightly browned.