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Learn how to make my vegetarian pot pie recipe with roasted root vegetables. This is a wonderful twist on a classic pot pie recipe, flavored with garam masala spice and rich coconut milk. It's also really easy to make it a vegan recipe just by using a vegan brand of puff pastry.
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VEGETARIAN POT PIE WITH ROASTED ROOT VEGETABLES
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2 ¾ cup (410g) sweet potatoes, peeled and cut into chunks
1 ½ cups (225g) fennel bulb, sliced into thin half moons
¾ cup (110) parsnips, cut into small chunks
2 tbsp (30 ml) olive oil, separated
Salt and Pepper to Taste
½ tsp (2.5ml) Garam Masala spice blend
1 cup (150g) frozen pearl onions
1 15-ounce can (396ml) of “Full Fat” coconut milk (not light coconut milk)
1 ¼ cup (300ml) fresh kale, torn into bite-sized pieces
1 sheet puff pastry (Pepperidge Farm Puff Pastry is approved as a Vegan Product)
1 egg, beaten (OK to omit for vegan option)
1 tsp (5ml) fresh sage, chopped and 3-8 Fresh Sage leaves for garnish
Preheat oven to 450F (225C).
Place the sweet potatoes, fennel, parsnips, 1 tbsp. of olive oil, salt and pepper, and garam masala in a large bowl. Toss to combine.
Transfer vegetables to a large rimmed-lined baking sheet. Roast for 20 minutes. At this stage, they will not be fully cooked, they will continue to soften in the oven when baked in the pot pie.
Heat remaining tablespoon of olive oil in a large Dutch oven. Add frozen pearl onions, cook until onions are golden brown and cooked through. Add coconut milk and simmer until warmed through and all coconut oil is melted.
Add in the roasted vegetables, kale and 1 tsp of chopped sage.
Transfer vegetable mixture to a 9-inch (23cm) pie plate. Top with a sheet of cold puff pastry. Seal the sides of pastry to the pie plate. Trim edges to avoid too much overhang. Pop in freezer for 15 minutes in order for pastry to become very cold.
Brush pastry with beaten egg, place safe leaves decoratively on pastry. Sprinkle sea salt in the center.
Bake for 20 minutes or until pastry is golden brown and puffed up. Serve immediately.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
This looks so good!
Pin this: Garam Masala in Hindi literally means warm spices. Depending on the brand, it is a combination of any and all of the following: coriander, cumin, cinnamon, cloves, black pepper, staranise, nutmeg, cardamom, mace. Indians indiscriminately use it in any dish for finishing, but I'd think it especially goes well with the heartiness of tubers, and creaminess of the sauce.
@Sun Soul You're very welcome! an anecdote about Garam Masala is when I made something with Garam Masala in it for my American roommate and a few others, they said what's that smell like 'Fall flavor'/ pumpkin spice?! they were not wrong ha, the difference being Indians eat 'fall flavored' food all year around, even in 90+ degree Summer :)
@lilmonster90210 Thank you SO much for sharing this!❤️ Not only was it interesting, but whenever I have this spice, I have a love/hate relationship with it. I'm not a fan of clove OR anise as I often find them overwhelming in the dish. Now, because of you, I think I will try to make my own, and just use a scant amount of those two spices and see if I enjoy it more. I don't want to omit them altogether, so I'm sure there'll be a bit of trial and error, but I hope to enjoy it more in smaller amounts! So again, BIG thanks to you! 😊
Thank you so much for adding parsnips! We LOVE parsnips. I'm thinking about growing them this year in our garden. I just found you and have fallen for your videos. They are extremely well made and I love all of your tips. Thank you for providing the recipes. I hope you do extremely well.
Awe thank you! And WELCOME to the channel! I also have a Garden Channel you might enjoy :) It's been awhile since I've uploaded there due to our horrible drought here in California, but it's proving a very wet winter so I think that will make for a great spring and allow me to post more often! https://www.youtube.com/user/InBethsGarden
This recipe is so unique and turned out to be super delicious! Especially with the garam masala! I am from India and use garam masala for curried vegetables but never thought it would go so excellently with sweet potato and fennel no less!Thanks a lot for sharing this amazing recipe! :)
I cook mostly vegan dishes and also use Pepperidge Farm puff pastry sheets. For savory pastries I find using:
Turmeric powder (even curry powder depending on the recipe)
Egg replacer (tiny bit)
Mix that and heat slightly for a fake egg wash. Heating and let cool helps it to thicken. The agave and tumeric helps brown and golden the crust.
Tried using almond milk, no good too watery. And “Follow Your Heart” powder vegan egg, not good either.
I’ve used this technique when I made vegan Jamaican patties.
For Sweet pastries, same thing just nix the turmeric.
Wow, it looks amazing!! I was just wondering, do you think it would work with light coconut milk if you add a couple tablespoons of a cornstarch slurry the last couple of minutes, for thickening purposes?
I was actually thinking what I could do with the two cans of reduced fat coconut milk that I accidentally bought the other day from Trader Joe's when I came upon your comment and actually tried thickening it with corn flour. Referred to Beth's chicken pot pie video earlier. And it worked just fine! So thanks a lot for the suggestion!
Hi Beth. This looks amazing. I can't wait to try it. I have a question. Do you have a recipe that would be both diabetic and dialysis patient friendly? My dad has been diabetic for many years now but he recently was told he has stage 3 kidney disease. He will probably be on dialysis soon. I'd really like to make him a nice dinner to show him he can do it and still eat well. Please let me know. Thanks in advance.
Hey Beth, thank you for a great video. I was wondering if you could make an update of your garden again pleaseee.. it’s been 2 years since that last video and I miss that so much! I love your garden videos!
I know! I have to get back on that channel! Funny enough I have a Before/After story of the garden I shot last March and never had time to edit it! So I'll be putting that up soon! And hopefully that will get me uploading over there again! :) So glad you enjoy it!!
Beth, I used to be obsessed with your videos back in 2016/2017, but then I started transitioning to veganism and I stopped watching. So happy you’re putting easily veganized vegetarian recipes and actual vegan recipes on your channel. I’ve certainly missed watching your videos ❤️❤️❤️
i LOVE parsnips, especially roasted (first steamed and then placed into a tray that has been heating with a bit of sunflower oil, and finally tossed with golden syrup over the top to caramelize. i'm not sure what the american equivalent of golden syrup is). This sounds very intriguing not really my thing though - i have an aversion to cream based/ looking sauces. Not sure why just been that way since i was a kid and haven't been able to grow out of it. I also really enjoy fennel seeds but haven't tried fennel bulb, is it much stronger/different in flavour?
YESSS this looks so good! I love fennel and sweet potato and coconut milk :D if we don't have parsnips can I use something like turnip or carrots? Thanks for another veggie recipe! (P.s. I may actually modify this recipe by adding some white navy beans or something X3 gonna need some more protein haha)
Hi Beth, looks delicious! I am vegetarian and this is a must try!
I have been a happy subscriber for your EWB subscription box since day one, and although I'm so sad it's ending, I am so grateful for having had the opportunity to have a piece of your passion for entertaining in my home. I treasure all the pieces and wish you nothing but blessed wishes from here on. xoxo
Awe thanks Sonia :) . That means a lot. Thanks so much for the support! And who knows maybe down the road I'll have other fun projects to share! Something else bubbling on the back burner I hope I can share soon :) Keep you posted!!
Yum looks delicious i am making this soon can make this to low carb as am low carb and vegan started on 20 November 2018 onwards tell george i love him sooooooo much and i say hi to him my focus is on him love dogs love your videos making me hungry Thanks Ramya
F or 25 years we have provided deluxe wilderness outpost fishing trips from our Armstrong location into beautiful Wabakimi Provincial Park and surrounding lakes.
Yes, we take you where the fishing is extraordinary , but there is more than fishing. Yearly family gatherings sharing a wilderness experience in comfort. Father - son (or daughter) bonding trips or Husband and wife celebrating a second honeymoon with the added spectacular outpost fishing or `the buddy trips where the tall tales get taller.
Its a big time stress reliever! . how do you think about anything else when you are fighting a fish?
Greg and I had a great week. we caught over 1000 walleye. There were well over 200 in the slot size (>18"). This is the most large walleye that have ever been caught on a trip to whiteclay for me. The slot size protection is working. It seems that each trip has more large fish being caught. Our largest northern was 43". It was caught on a jig while walleye fishing.
Greg and I sent see what you missed letters to about a dozen folks. Hope that translates into a large group for next June. . Fran and I are looking forward to the August fishing trip .
G. Ostrander, Green Bay, WI.
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Received your card. Congratulations on 25 Years! We speak often about the great times we had at Ogoki! A Tribute to you both!
Best Regards, Rich Craddock.
What a nice surprise to find your post card in my mail yesterday. Twenty-five years is a long time to do anything; much less a business like yours with all the uncertainties of weather, exchange-rates, two-country economies, etc. There is a reason why your business has survived and (hopefully) thrived. you do the wilderness fishing experience better than anyone in the outdoor sport vacation business.
Dear Judy and Paul,
Congratulations on 25 years. I have many fond memories of my time with Jack at Ogoki. Hope all is well with you.
. . . Nicole will take you on a guided tour!
This website will take you every step of the way for a worry free fishing vacation!
Let us introduce ourselves; Judy & Paul Boucher and family. Weve been doing this for 25 years and have learned a thing or two on how to take the worry out of the wilderness experience. Our staff will help you with anything you may not understand or solve any mechanical glitch right away. In short: we treat you like family!
Just a note to let you know our recent fishing junket to your Mojikit South Outpost.
Ive been coming to Armstrong area since 1972 and have probably flown in with 6-7 different outfitters over the years to numerous outposts. Your Mojikit South camp is clearly the nicest camp I have been to. The cabin is beautiful and roomy. Great kitchen and dining area. Beautiful screened in deck and outside porch overlooking the channel. Large chest freezer and a frig that actually keeps things cold. Screened in fishing cleaning house with running water. Bedrooms that are roomy. Vaulted ceiling the the cabin is a plus. The cabin is centrally located to both the lake and the Ogoki Reservoir.
The boats are the best that Ive ever experienced at an outpost. The inside bottoms consist of flat carpeted panels. easy to get in and out of. 1st time Ive fished an outpost with "dry" feet. The boats had comfortable swivel seats and 15 & 20 hp 4-stroke engines that worked great.
We will definitely be back. Everything about Ogoki Frontier was quality. My two grandchildren had the time of their lives, as did the other 2 members of our party. Thanks for the memories.