{"id":3089,"date":"2011-12-07T10:00:52","date_gmt":"2011-12-07T10:00:52","guid":{"rendered":"http:\/\/jolene-test.com.bishopcompsol.com\/?p=3089"},"modified":"2011-12-07T10:00:52","modified_gmt":"2011-12-07T10:00:52","slug":"quick-vegetarian-pot-pie","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/quick-vegetarian-pot-pie\/","title":{"rendered":"Quick Vegetarian Pot Pie"},"content":{"rendered":"<p><a href=\"http:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2011\/12\/IMG_00721.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3090\" title=\"IMG_0072\" src=\"http:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2011\/12\/IMG_00721-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2011\/12\/IMG_00721-300x200.jpg 300w, https:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2011\/12\/IMG_00721-1024x682.jpg 1024w, https:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2011\/12\/IMG_00721-450x300.jpg 450w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p style=\"text-align: left;\">Today\u2019s recipe comes from the Nov. 4 &#8211; 6 issue of USA Weekend, a newspaper magazine. I\u2019d been looking for a new vegetarian recipe to serve when the kids come home for Christmas, and this one looked promising. When I served it for supper last week, it did not get the coveted Hiram seal of approval. But that\u2019s not surprising since hardly any meatless recipe does.<\/p>\n<p>Of course, I didn\u2019t have all the ingredients so some substitutions were required. Here\u2019s the original recipe with the substitutions in parenthesis. I didn\u2019t have mushrooms (but think they would add an interesting flavor) and added a little more of the other veggies to compensate. Next time I\u2019ll experiment by using less thyme and adding a little oregano, rosemary, or dried basil.<\/p>\n<p style=\"text-align: center;\"><strong>Quick Vegetarian Pot Pie<\/strong><\/p>\n<p>1 large, sweet onion, diced<br \/>\n1\/2 pound sliced cremini mushrooms<br \/>\n1\/2 pound chopped cabbage &#8211; about 1\/4 small head<br \/>\n1 pound red boiling potatoes or sweet potatoes, diced (I used russets)<br \/>\n1\/4 cup olive oil, divided<br \/>\n3\/4 teaspoon dried thyme leaves, divided<br \/>\nSalt and ground black pepper<br \/>\n1 cup vegetable broth and 1 cup low-fat evaporated milk, combined<br \/>\n2 tablespoons dry sherry ( I used white cooking wine)<br \/>\n1\/4 cup grated Parmesan cheese<br \/>\n1\/4 cup frozen peas<br \/>\n1 9-inch pie crust from a 14.1-ounce refrigerated box (I used homemade crust)<\/p>\n<p>In a 31 x 19 pan, toss onions, mushrooms, cabbage and potato with 2 tablespoons oil, 1\/2 teaspoon thyme, and a light sprinkling of salt and pepper. Adjust oven rack to lowest position and place pan on rack; turn oven to 425 degrees and cook vegetables, stirring occasionally until tender, about 20 minutes. Remove and set aside.<\/p>\n<p>Meanwhile, heat remaining oil in over medium heat in\u00a0 a large sauce pan or Dutch oven. Whisk in flour and remaining 1\/4 teaspoon thyme; cook until golden, about 1 minute. Whisk in milk mixture; simmer until sauce comes to a boil and fully thickens. Turn off heat, stir in sherry and Parmesan. Season to taste with salt and pepper. Add cooked vegetables to sauce, along with peas. Pour mixture into a 9-inch deep-dish pie plate. Cover with pie crust and flute as desired.<\/p>\n<p>Bake on lowest oven rack until sauce is bubbly and crust is golden brown, 25 &#8211; 30 minutes. Let cool slightly and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today\u2019s recipe comes from the Nov. 4 &#8211; 6 issue of USA Weekend, a newspaper magazine. I\u2019d been looking for a new vegetarian recipe to serve when the kids come home for Christmas, and this one looked promising. When I served it for supper last week, it did not get the coveted Hiram seal of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[436,577,752,1202],"class_list":["post-3089","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-food","tag-hiram-seal-of-approval","tag-main-dish","tag-vegetarian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Quick Vegetarian Pot Pie - Jolene Philo Staging<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quick Vegetarian Pot Pie - Jolene Philo Staging\" \/>\n<meta property=\"og:description\" content=\"Today\u2019s recipe comes from the Nov. 4 &#8211; 6 issue of USA Weekend, a newspaper magazine. 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