Mini "Beef" Pot Pies & "Roasted" Cauliflower w/ Garlic

Just when you thought that being vegan, you'd never be able to have one of these again...
I pop them in my oven and let the yumminess waft down my apartment complex corridors. I was incredibly satisfied with the way these pot pies turned out. I've made pot pies once before, but they were just veggie pot pies and even though they turned out good, I don't think they were nearly as tasty! The filling was made up of whatever I had available, and the crust was a recipe from Robin Robertson's Vegan Planet that I modified slightly for health reasons. The roasted cauliflower dish was inspired by Rita L of 'Zaar, but the recipe's ingredient measurements and cooking procedures were changed to be more mild in taste, healthier, and less time consuming. Sauteing the cauliflower on high heat before placing in the oven gives the florets a nice "roasted" look, without taking forever. I just plop them in the oven with what I'm baking after sauteing.

Mini "Beef" Pot Pies:
Servings: 6

Filling:
1 t. olive oil
1/4 c. carrots, peeled and diced
1/4 c. sweet onions, chopped
1/4 c. potatoes, diced
1/2 c. frozen petite peas
4 vegan steak strips, diced
1 t. vegan beef bouillon
2/3 c. water
2 t. arrowroot powder
black pepper, to taste

Pie Crust:
1/4 c. white wheat flour
1 c. unbleached flour
1/4 t. salt
1/3 c. 50/50 mixture of Smart Balance Light and corn oil
3 T. ice cold water

Mix the arrowroot with the water and set aside. In a skillet on medium heat, add oil, saute the carrots, potatoes, and onions until slightly softened, about 5 minutes. Add diced vegan beef steak strips, saute for a minute, then add in frozen peas, vegan beef base, pepper, and the arrowroot/water mixture. Bring to a soft boil, then turn down to low. Let simmer for a couple minutes to thicken. Set aside to cool. Preheat oven to 350 F.
In a large bowl, combine flours, salt, and rub in the 50/50 mixture. Once crumby, add the cold water and mix until a dry dough forms. Dough should not be too wet, or too dry, but it should be very firm. Divide into 12 little balls. (I don't like rolling the dough out, since I feel like it's a waste of time. I just flatten the balls in my palms until they look like they are the right size.) Place 6 dough rounds into a lightly sprayed, 6 piece muffin tin for the bottoms of your pot pie. Use your fingers to smoosh the dough up the sides until there is a bit hanging over the rim. Place a spoonful of filling into each shell. Top with the remaining 6 dough rounds--use a fork to seal the edges. Bake for about 35 minutes, or until tops are golden.

"Roasted" Cauliflower w/ Garlic

1 head of cauliflower, cut up, tough stem removed
4 cloves of garlic, peeled and smashed
2-3 T. extra virgin olive oil
1/3 t. dried rosemary
1/4 t. salt
1/4 t. black pepper
splash of water

In a large skillet on medium-high heat, add olive oil and garlic, saute for about a minute. Add cauliflower, saute for about 3 minutes. When the florets start to get a little golden, add rosemary, salt, and pepper. Stir. Add a splash of water and let simmer off for a minute or so (water is necessary for doneness--it creates a steaming action). Place the mixture into a baking dish and place in the oven with the pot pies. Cauliflower is ready when the pies are!