Sunday, January 10, 2010

World's Easist Vegetarian Pot Pie Recipe



On Saturdays I am lazy, and on Sunday I am productive.  I feel as though getting up early for church and then coming home ready to get busy with cleaning, writing, etc., makes all the difference in the world.  I even cooked lunch for Lennon and me today after getting home, in what Lennon calls my "little house on the prairie look."  He better not be dissing on Laura Ingalls Wilder.  I attribute my love of poetry to her, ever since I found this snippet in her book These Happy Golden Years:

In the starlight, in the starlight
At the daylight's dewy close
When the nightingale is singing
His last love song to the rose

In the calm, clear light of summer
When the breezes softly play
From the glitter of our dwelling
We will gently steal away

Where the silvery waters murmur
By the margin of the sea
In the starlight, in the starlight
We will wander gay and free
(J.E. Catpenter)

I wrote those lines in a pocket sized green notebook I carried around with me in the third grade, after finding the segment in the Harker Heights Elementary library's copy of the book.  Being a pack rat, I still have the notebook.

So safe to say, I don't mind embodying the look:

Dress: Chili Pepper from Beyond Cotton
Tank top under: Old Navy
Cardigan: Target
Belt: no clue!  from Elle boutique
Boots: Steve Madden, on clearance right now
Necklace: birthday present, origins Etsy

Keeping up with the Little House theme, I made a vegetarian pot pie when we got home from church.  It is the world's easiest recipe:



Ingredients:

  • Frozen pie crust
  • 1 can 98% fat free cream of mushroom soup
  • 1 can Veg-All
  • A handful of shredded cheddar cheese
  • Vegetarian chicken strips
  • Salt & Pepper to taste

Directions:

1) In a bowl, mix soup, Veg-All, cheese, salt, pepper, and "chicken" strips snapped into smaller pieces
2) Fill pie crust.  If you would like, put a top on it with a second pie crust.  I left it open.
3) Sprinkle a little cheese on top
4) Fold over edges of the crust.
5) Bake at 350 degrees for 15-20 minutes.

Voila!  So easy, and much healthier than Marie Callendar's

6 comments:

hannah said...

adorable dress, cuuute dog, and such a yummy looking pot pie!!

Amanda said...

it was too yummy - I ate too much! And thank you! Puppy just got a bath, she's none to pleased.

That Chelsea Girl™ said...

I have been looking for a great veggie pot pie recipe! Thanks so much.
Lovely dress, how old is your doggie? Mine's turning one on Wednesday!

Amanda said...

@ Chelsea - I'm thinking about it, and the next time I make this I might mix a little flour into the soup to make it thicker when it bakes. Just a thought.

And my "puppy" is three or four, (shelter dog, so not sure), but she still acts like she's in her terrible twos!

*stars*in*my*pocket* said...

Thanks for the recipe... Ive been looking for something vegetarian that my hubby might eat so Im not making us seperate food all the time. This might just work!

Ericka Clay said...

this pie makes me want to eat dairy again. darn you :)

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