H'orderves & Cocktails by Jacob Yeung.

Filling, Sides and Pancakes.

For Veggie Potluck H'orderves and Cocktails I made Samosas. I read a few recipes and kind of made my own thing up ('cuz that's what I do.. !). This recipe from Real Simple has all of the ingredients I used and is definitely proportioned better.

Simple Samosas

1 tablespoon olive oil

1 medium onion, chopped

1 1/2 teaspoons curry powder

Kosher salt and black pepper

2 cups store-bought refrigerated mashed or frozen mashed potatoes, thawed (about 16 ounces)

1 10-ounce package frozen peas, thawed

1 15-ounce package refrigerated piecrusts

1 jar mango chutney (optional)

Directions

1.Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Add the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the potatoes and peas.

2.Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.

3.Bake the samosas until golden, 22 to 25 minutes. Serve with the mango chutney, if using.

** A few modifications:
Make your own mashed potatoes, you will only need about 1 1/2 c.
Add a whole bunch of ground red pepper to spice it up!
FRY THEM in about 1/2 of veggie oil til brown on both sides. What's better than fried food? Not much! Duh.

ENJOY! with Spiked Chai Tea Lattes (vanilla vodka!)

If there are left-overs, which there are because I thought it would be smart to mash a whole bag of potatoes (who does that!!??), you can use the filling for other things. It would work as a side (or today's lunch, which has made my office smell of curry. blech!), or add an egg or two and make some mashed potato pancakes to serve with sour cream. YUM.

So, it's been a while, right?

Due to the intensity of the current semester, my kitchen has been lonely and dirty. I have been eating lots of soy cheese nachos, quesadillas, and tuna fish sandwiches, as well as whatever I can shove in my mouth while I am babysitting.
My goal is start cooking again and get back track on the blog.
This winter, we have had one pot-luck and the theme was Asian food. This coming Friday is an H'orderves and cocktail pot-luck. Here we go... 

This is a wonderful photo taken by Jacob Yeung of my only winter success....Veggie Sushi!

Here is my main squeeze getting his cook on..

Hope to see you soon!
Emily

Success!!!!!

Soul Food Veggie Pot-Luck

Menu

• Chicken Fried Tofu
• Black Eyed Peas-Hoppin' John
• Hush Puppies
• Mac n' Cheese
• Kale Salad
• Greens, Greens and More Greens (3 different ways)
• Brussell Sprout Cole Slaw
• Corn Bread
• Gravy
• Okra Gumbo served on Rice

**Photos by Jacob Yeung

I will post recipes as soon as I get them!

Pot Luck- "Soul Food" is a week away!

Next Sunday is my second pot-luck! Let's hope we have more than 4 in attendance!

What: Chicago Veggie Potluck

When: Sunday 11-7-2010 @ 5pm

Where: My place

Theme: Soul Food

Wear your Sunday best!

What would you bring?

Pot Luck- "80s Mom Food"

Vegan “Pot Pie” (biscuit topped- like Mom used to make!)

**obviously any soy/rice ingredient can be substituted for dairy

MAKE AND HEAT FILLING FIRST
Filling:

1 medium onion, diced coarsely
½ cup celery
2 large carrots, peeled and cut to your liking
2 large potatoes, peeled and diced into 1/2-inch chunks
1 tsp dried parsley
1/4 tsp ground thyme
3/4 teaspoon dried oregano (I use “Italian seasoning”)
1/2 tsp sea salt
1/4 tsp ground pepper
2 1/2 cups vegetable broth (I use bullion cubes and water)
1 cup frozen peas
1 package of extra firm tofu cut into small cubes

5 tablespoons of Olive Oil (divide in half and use separately)
1/3 cup rice flour and wheat flour
**1 cup soy or rice milk

Directions:
In a large skillet, heat 2 1/2 tablespoons oil and add the onions, celery, carrots, potatoes, tofu, parsley, thyme, oregano, sea salt, and pepper. Cook on medium-low or medium heat until vegetables are softened.
Add veggie broth and bring to a boil. Allow it to simmer about 2 minutes, then add peas and cook until tender.
Preheat oven to 375 degrees. Meanwhile, in a saucepan, mix the 1/3 cup flour and 2 ½ tbsp oil until blended, and heat on medium-low a minute or two until thickened. Add the soy/rice milk gradually to make a gravy. When the mixture is almost thickened, add to the vegetable mixture. When all is thickened nicely, pour into a greased casserole dish.

Place dish into preheated oven until filling is bubbling (If you add the biscuits before this, they will not be done on the bottom!)

MEANWHILE….

Biscuit topping:

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 tbsp margarine
• 3/4 cup soy/rice milk

Put all the dry ingredients into a bowl. Using a fork, add the margarine in until the mixture breaks down into fine pieces.

Add the soy milk and stir until the everything starts sticking together. Turn out onto a floured cutting board or counter and knead for 1 to 2 minutes or until the dough is nice and smooth. Add more flour if the dough is sticky.

Roll out with rolling pin and cut into desired sizes. I used a water glass to cut out circles.

Add on top of casserole when mixture is bubbling.

Bake for (I don't know how long yet..) until brown on top. I think it was about 30 minutes..


Created and compiled by E. Lemke with help from Mom Lemke

Veggie Pot Luck #1

Photos by Jacob Y.