Mediterranean Herb Blend
Makes 1/4 cup
2 TBSP crushed dried rosemary
1 TBSP dried chopped oregano
1 TBSP dried thyme
1 tsp dried rubbed sage
- Combine rosemary, oregano, thyme, and sage in a bowl and mix well.
Transfer to a 1-cup capacity jar. Cap, label, and store in a cool, dark
place forup to 6 months.
Veggie Pot Pie
Makes 4-6 servings
2 TBSP extra-virgin avocado oil
1 medium onion, chopped
½ red bell pepper, chopped
1 clove garlic, chopped
1 tablespoon Mediterranean Herb Blend or any
desired spice blend
¼ cup unflavored, unsweetened nondairy milk
3 tablespoons cornstarch
2 cups Vegetable Broth
2 cups chopped fresh mixed vegetables
1 batch Vegan Pie Pastry or 1 package store-bought
regular or gluten-free pie pastry, thawed (see options)
- Preheat oven to 425°F. Lightly oil four large or six medium-sized oven
proof ramekins or small bowls, or one 8 by 8-inch baking dish, and
place on a rimmed baking sheet. - Heat oil in a saucepan over medium-high heat. Add onion and pepper
and cook, stirring frequently, for 5 minutes, or until soft. Add garlic and
herb blend and cook, stirring frequently, for 3 minutes.- Combine milk and cornstarch in a small bowl. Whisk vigorously to
mix into a smooth paste. Set aside. - Add broth to the saucepan and bring to a boil. Stir in cornstarch paste,
reduce heat, and simmer, stirring constantly, for about 10 minutes, or
until liquid is thickened. - Add vegetables and simmer for about 10 minutes, or until tender when
pierced with the tip of a knife. - Meanwhile, roll pastry to ¼ inch thick and cut out four or six rounds
slightly smaller than the size of the ramekins, or shape into an 8 by
8-inch square. - Ladle vegetables and liquid into ramekins or baking dish and top with
pastry. Bake for 15 minutes, or until pastry is browned and liquid is bubbly.
- Combine milk and cornstarch in a small bowl. Whisk vigorously to
To Serve
Let pot pie(s) stand for 5 minutes to cool slightly before serving.You’ve got options- As an alternative to pastry topping, cut circles, triangles, or squares
from soft tortillas, naan bread, or baked pizza dough, brush with
extra-virgin olive oil, and use them to top the pies. - The recipe calls for 2 cups chopped mixed vegetables. Use carrots,
parsnips, potatoes, peas, corn, Brussels sprouts, or beets. Or use frozen
mixed vegetables to save prep time. Add frozen vegetables in step 5
and simmer for about 5 or 6 minutes, until tender when pierced with
the tip of a knife. - Combine cashews, yeast, and turmeric in the bowl of a food processor.
Process for 1 minute, or until the mixture is finely chopped.
To Store- Transfer to a 2-cup capacity jar with a lid and keep refrigerated for
3 to 4 weeks.
Recipes from The Reducetarian Cookbook (125 Easy, Healthy, and Delicious
Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between). Edited
by Brian Kateman, President and Cofounder of the Reducetarian Foundation:
reducetarian.org. Recipes by Pat Crocker. Photographs by Ashleigh Amoroso.
Published by Center Street Books (2018), an imprint of Hachette Book Group, Inc:
centerstreet.com. Used with permission of the publisher.