Next!

With the Firebird Festival party over, I'm concentrating again on the holidays. Gotta feed both the meat eaters and the veggies, which means yours truly is in the kitchen most of the freakin' season. The past few years, he and I have eaten some terrific pot pies to go with the Chestnut Stuffing I make for everyone. I'm thinking something new for this year, but it's hard to pass these up - they're so easy to make!

If you're using dried mushrooms (or any canned mushrooms), reserve the liquid from reconstituting or the can. You'll need it.

Holiday Pot Pies

Cooking spray
1/2 c. porcini mushrooms (or your own favorite - I used dried ones I "revive" in water)
1/3 c. chopped onion
3 stalks celery, sliced thin
1 Tbl. fresh thyme, chopped
1 container of Ray's Wheat Meat (or 1/2 lb. of beef, if you're a meat eater)
1 1/2 c. cubed butternut squash
1 c. green beans, cut
1 c. frozen corn, thawed
3 small red potatoes, sliced or cubed
1/2 c. dry white wine or cooking wine
2-3 c. vegetable broth
1 sheet frozen puff pastry
4 to 6 single-serve ramekins

Spray medium-sized pot with oil. Cook mushrooms, onion, celery, and thyme, covered, about 10 minutes on low, stirring to make sure nothing sticks or burns. Uncover and add wine and simmer, reducing liquid, for about 2-4 minutes. Add vegetables and broth/mushroom liquid. Cook for 10 minutes, reducing the liquid once again. Add seitan and heat until seitan is heated through.

Using a little of the liquid, mix in some cornstarch/flour in a separate cup and add this to the pot. Simmer another few minutes, stirring constantly, until it's thick and bubbly.

Spray ramekins with oil. Pour in about 1 cup of the veggie mixture. Set aside on a baking sheet.

Unfold puff pastry sheet. Using a dough cutter (I use the top of an unused ramekin to get the size right, then a knife to cut it out), cut as many circles from the dough as you have ramekins filled. Cut a small hole in the center of each circle (for ventilation). Place pastry on top of filled ramekins.

Bake in a 425-degree oven for 15 minutes until the pastry is browned.