Chickpea pot pie with a chickpea flour crust

This was definitely one of the tastiest non-Indian dinners we've had lately! We got the potpie recipe off one site and the crust recipe from another.

Pot pie I found we needed to add in 2 more tablespoons of besan flour & 1 of cornstarch. We also substituted one medium-sized potato for the noodles. This has the BEST gravy!

Crust 1 1/2 times this recipe made enough dough for 7 individual pot pies - and we now have 5 of them in the freezer for later. I love doing that for busy or lazy times.

We found this completely filling but I do think a green salad or other green leafy side would add to it.

Brown gravy

Copied here from Book of Yum, this recipe is a gluten-free option (and I like the idea of the added onion & garlic powder, etc. We love Bryanna's brown gravy, but it is not the healthiest thing, made with all purpose flour!

1/4 cup brown rice flour
1/4 cup nutritional yeast flakes
1 1/2 cup water
2 tbsp Braggs GF liquid aminos
2 tsp olive oil
1/4 tsp onion granules
1/4 tsp garlic granules (if desired)
1/8 tsp black pepper

Directions

Heat brown rice flour and nutritional yeast flakes in a dry nonstick frypan on a medium temperature, and let them lightly brown and release their fragrance. Take the pan off the heat and slowly add water, braggs, olive oil and seasonings, whisking continuously until mixture is silky smooth. Return to heat and stir until gravy reaches desired consistency.

Notes

Miso gravy

Miso Gravy from here


Makes about 1 ½ cups

Here's a gravy that's as savory and pleasing as my mother's creamy gravy made from pan drippings. The primary difference is that this one is cholesterol free and low in calories. And protein-rich miso is a potent healing food. It's an anticarcinogen and it reduces the effects of radiation, smoking, air pollution and other environmental toxins. This gravy is great over mashed potatoes, steamed cauliflower, a grain entrée or biscuits.

1 tablespoon mellow white miso
1 cup unflavored soymilk
2 tablespoons unsalted butter
1 clove garlic, minced
1 small yellow onion, diced
1 teaspoon minced fresh thyme
3 tablespoons whole wheat or barley flour
Sea salt and freshly ground pepper to taste

Place the miso and 2 tablespoons of the soymilk in a small bowl and purée with a spoon or fork. Set aside.

Melt the butter in a medium skillet over medium heat. Add the garlic and onion and sauté for 5 minutes or until the onion is lightly browned. Add the thyme and flour and sauté, stirring constantly, for 2 to 3 minutes until aromatic and the mixture is lightly colored and creamy rather than grainy. Reduce the heat if necessary to prevent browning.

Whisk in the remaining soymilk all at once, stirring constantly until the mixture thickens, 2 to 3 minutes. Stir in the miso purée and cook an additional 2 minutes. Adjust the seasoning with salt and pepper. Serve immediately or keep the gravy warm until ready to use.

May you be well nourished,

Rebecca Wood

Golden Gravy a la Real Food Daily by way of PostPunk Kitchen

Itngredients:
1/2 c. nutritional yeast
1/2 c. whole wheat flour
1/3 c. canola oil
1/2 c. chopped onion
2 tsp minced garlic
2 tsp chopped fresh thyme, or 1 tsp dried
2 tsp. chopped fresh sage, or 1 tsp. rubbed dried
4 c. water
1/4 c. tamari
1/2 tsp sea salt
1/2 tap. ground black pepper

Stir yeast and flour in heavy skillet over medium heat for five min or until fragrant.
Heat oil in large heavy saucepan over medium heat. Add onion, saute for 10 mins, or until it begins to brown. Add garlic, thyme, sage, and saute for 30 secs, or until fragrant. Whisk in flour mixture thoroughly, then whisk in water, tamari, salt, and pepper. Bring to a simmer, whisking frequently, and continue until reaches desired thickness. Strain into a bowl to serve.

Pan Fried Tofu and Mushroom Gravy

Slice extra-firm tofu 1/4 to 1/2 inch thick. Place it in a long dish and let it marinate in Braggs and water (1 part Braggs to 2 water) for at least 10 minutes. Mix together:

1/2 cup flour NOTE: use semolina instead for breading - then mix up a separate batch of dry ingredients for the gravy. This makes the tofu wonderfully crunchy & flavorful!
2 Tbs. nutritional yeast flakes
1/2 tsp. salt
1/2 tsp. each basil, oregano
1/4 tsp. poultry seasoning (or half thyme and half sage)
dash of garlic powder
generous grinding of black pepper.

Shake off excess marinade from tofu and put all dry ingredients in a zip-lock bag. Put tofu into bag, then shake to coat. Pan fry in a non-stick skillet sprayed with oil. Serve with mushroom gravy.

To make the mushroom gravy (there's no exact recipe for this), I take whatever's left of the flour mixture and, if necessary, add a little more flour, nutritional yeast, some crushed chili peppers, and poultry seasoning. You'll need at least a 1/4 cup total, more for large amounts of gravy.

Steam-fry some sliced mushrooms and garlic in a non-stick skillet with a little water. (Cover, but stir frequently.) When they're about done, add the flour mixture and brown slightly. Then add liquid, starting with about a cup, stirring constantly. The liquid could be veg. broth or soy milk diluted with water or water with some broth powder added--or any combination of these, but I recommend some soy milk for creaminess. Add more liquid as necessary to make it the right consistency for gravy and add extra seasoning to taste. Serve over the tofu. I also serve it over mashed potatoes and with dressing.

Submitted by: Susan Voisin
http://fatfreevegan.com/soy/pan-fried.htm