Fabulous Vegetarian Pie Recipes

Steps:

• Preheat oven to 365.
• Mix first six ingredients in bowl, set aside.
• Place two tortillas on the bottom of round pie dish. I use a glass one, but whatever works for you!
• Sprinkle the top of tortillas with 1 cup colby cheese. Sprinkle the spinach on top of cheese. And sprinkle artichoke hearts on top of spinach.
• Place another Tortilla on top of artichoke hearts and spinach and press down to flatten.
• Sprinkle another 1 cup of Colby cheese on top of tortilla.
• Pour egg mixture over the top of tortilla, its ok if it slides down the sides.
• Place in middle of the oven for 30-40 minutes.
• Note: There may be a bit of juice when you first cut into it. Don't worry, everything is cooked, it's just the spinach juices. The juice goes away as you continue cutting.

Steps:

• Preheat oven to 500 degrees.
• Spray 15 1/2 by 10 1/2 inch jelly-roll pan with nonstick cooking spray.
• In a small bowl, mix salsa and tomato sauce.
• In a medium bowl mix black beans, corn, and cilantro.
• Place 1 tortilla in prepared jelly-roll pan.
• Spread one third of salsa mixture over tortilla.
• Top with one third of bean mixture and one third of cheese.
• Repeat layering 2 more times, ending with last tortilla.
• Bake pie until cheese melts and filling is heated through.
• 10 to 12 minutes.
• Serve with sour cream.

Steps:

• Make stew:
• Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
• Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
• Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
• Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
• Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
• While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
• Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
• Remove from heat and stir in parsley.
• Make topping while stew simmers:
• Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
• Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
• Finish pie:
• Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
• Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.

Steps:

• Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
• Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
• In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
• Bake 15 minutes. Brown in broiler. Serve.