Here’s what I made for dinner last night:





Vegetable Pot Pie

I actually pre-made the thing early in the afternoon and stuck it in the oven right before taking my kids to the shower in the evening ( washing-drying-breastfeeding takes us about thirty minutes.)


Potatoes, cubed – 2 medium

Onion, diced – 1 medium

Celery, diced – 3/4 cup

Broccoli florets – 1.5 cups

Fresh string beans, cut into pieces -1 cup

Frozen veggie mix (Peas, corn, carrots) – 2 cups

Veggie stock – 3 cups

Olive oil 1/2 cup

Flour – 4 tbsp

Salt, pepper to taste

Puff pastry dough

Optional ingredients: tofu, cubed – 1 cup

mushrooms, sliced 1 cup

Heat the oven up to a 425 degrees Fahrenheit. On the frying pan, heat up  the olive oil, add the onions and sautee, until trasluscent. If using mushrooms and/or tofu, do it now and sautee for three more minutes. Add the rest of the veggies, the stock and salt/pepper. Cover the lid and sautee for about 7 minutes, or until the vegetables are softer, but still crisp.  Very slowly mix in the flour. Let the vegetable mixture stand for a few minutes.

Roll out half the dough and put it in the baking dish. Put the vegetable mixture on top and cover with the remaining dough. Bake for about 30 minutes, or until the top starts to turn brownish.