Savory Solar Potato And Green Bean Pie Recipes

GREEN BEAN MUSHROOM POT PIES WITH MASHED POTATOES

Steps:

• To make Mashed Potatoes: Fill a medium pot with water, bring it to a boil, and add potatoes. Cover, and cook over medium heat for about 25 minutes, until potatoes are tender but still retain their shape. Drain, and add vegan margarine and mash potatoes with a potato masher, adding just enough plant-based milk to make a creamy texture. Make sure to create a texture thin enough to smooth over the surface of the pot pies. Season as desired with salt and pepper. Set aside. (Makes about 3 ½ cups)
• While potatoes are cooking, prepare the Green Bean Mushroom Filling.
• Heat olive oil in a large sauté pan.
• Add onions, garlic, carrots, and green beans, and sauté over medium heat for 5 minutes, stirring frequently.
• Add mushrooms, tempeh, poultry seasoning, celery salt, dried mustard, black pepper, parsley flakes, and sea salt (optional). Sauté for an additional 3 minutes, stirring frequently.
• In a small bowl, mix together broth, plant-based milk, soy sauce, and flour.
• Add to sauté pan and stir well. Simmer, covered, stirring frequently, for an additional 5 minutes, until vegetables are just crisp tender. (Makes about 6 cups).
• While vegetables are simmering, preheat oven to 400 F.
• Divide vegetable stew among 4 oven-proof soup or mini-casserole dishes (about 1 ½ cups per bowl). Top each dish with one-fourth of the mashed potatoes (about 3/4 cup each), smoothing over surface of stew. Alternatively, you may place all of the stew into one 2-quart baking dish, and top with all of the mashed potatoes.
• Place the dishes on the top rack of the oven and heat for about 15-20 minutes, until mixture is golden on top.
• Remove, garnish with chopped chives, and serve immediately.
• Makes 4 servings

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

GREEN BEAN MUSHROOM PIE

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender; drain and set aside. In the same skillet, saute onions and beans in remaining butter until beans are crisp-tender, 18-20 minutes. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until the cheese is melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, dill and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream to form a soft dough. , Divide dough in half. On a well-floured surface, roll out 1 portion to fit a deep-dish 9-in. pie plate; trim pastry even with edge. , Pour green bean mixture into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge. , In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400° until golden brown, 25-35 minutes.

SAVORY SOLAR POTATO AND GREEN BEAN PIE

Steps:

• Set Global Sun Oven out to preheat. Wash the potatoes, put them in a pot with enough cold water to cover them well and bring to a boil. Trim the green beans and soak them in a large bowl of cold water for 10 minutes. Bring 4 quarts of water to a boil. Add 1 tablespoon salt. When water returns to a rapid boil, add the drained green beans. Adjust heat so that it boils at a moderate pace. Drain the beans when they are just tender and have lost their raw flavor, 6 to 10 minutes. Chop the beans until very fine in a food processor; do not puree. Drain the potatoes when tender. Peel them and pass them through a food mill or potato ricer. Combine beans, potatoes, eggs, salt, pepper, and marjoram in a large bowl. Mix thoroughly. Lightly smear the baking pan with olive oil. Sprinkle bread crumbs generously over the bottom and the sides of the pan; invert the pan to shake out excess crumbs. Put bean and potato mixture into the pan, distributing it evenly and leveling it with a spatula. Top with more bread crumbs and a drizzling of olive oil. Bake in the GSO for about 90 minutes. Cool on a rack for about ten minutes, run a knife around the edges and carefully release the ring of the pan. Serve warm or at room temperature.