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Cauliflower and Mushroom Pot Pie With Black Olive Crust Recipe

Cauliflower and Mushroom Pot Pie With Black Olive Crust Recipe

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Cauliflower and Mushroom Pot Pie With Black Olive Crust

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Ingredients:

Serving

3 tbsp margarine
4 tbsp all-purpose flour
2 cups unsweetened plain soymilk
1 bay leaf
2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp mustard powder
1 tsp salt
ground pepper
1 lb cauliflower, trimmed, washed , and cut into bite-sized pieces
2 tbsp olive oil
1 leek, thinly sliced
1 small carrot, diced
1/2 lb cremini mushroom, washed, trimmed, and sliced into large chunks
1 tsp sherry wine
1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 pinch dried thyme
3 tbsp margarine, chilled
4 -5 tbsp cold water
1/3 cup pitted black olives, chopped coarsely ( kalamata recommended)

Directions:

Preheat the oven to 375 degrees. Use a large, oven-to-table Dutch oven. If you don't have one, use a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finished potpie.
Sauce:.
In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.
Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
Heat the oil in the Dutch oven over medium heat. Add the mushrooms, leeks and carrots, and saute for 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
Prepare the crust while cauliflower is cooking:.
Sift together the flour, baking powder, salt and thyme in a small bowl. With a pastry cutter or two knives held together cut the cold margarine until crumbs form, then drizzle in tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but careful not to overwork it). Fold in the olives.
Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disc of dough).
Assemble:.
Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.
Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	354.83 Kcal (1486 kJ)
Calories from fat	180.81 Kcal
		% Daily Value*
Total Fat	20.09g	31%
Sodium	1046.13mg	44%
Potassium	679.14mg	14%
Total Carbs	35.28g	12%
Sugars	2.66g	11%
Dietary Fiber	4.31g	17%
Protein	9.22g	18%
Vitamin C	38.8mg	65%
Vitamin A	0.2mg	8%
Iron	55mg	306%
Calcium	210.9mg	21%

Amount Per 100 g
Calories	119.86 Kcal (502 kJ)
Calories from fat	61.08 Kcal
		% Daily Value*
Total Fat	6.79g	31%
Sodium	353.38mg	44%
Potassium	229.41mg	14%
Total Carbs	11.92g	12%
Sugars	0.9g	11%
Dietary Fiber	1.45g	17%
Protein	3.11g	18%
Vitamin C	13.1mg	65%
Vitamin A	0.1mg	8%
Iron	18.6mg	306%
Calcium	71.3mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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