Recipes From The NEW YEAR, NO WASTE COMMUNITY DINNER
Vegan Curried Veggie Pot Pie
(This is a long time Jr Chef FAVORITE recipe that we altered to make similar to a Shepherd’s Pie rather than using pie crusts – either way is delicious!)
Ingredients: (please use whatever your favorite veggies are or what you have on hand!)
- 2 celery stalks, diced (about ½ cup)
- 1 cup carrots, diced
- 1 medium sweet potato, peeled and diced
- 1 cup vegetables of choice
- ½ cup coconut oil or vegan “butter”
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/3 cup flour
- ¼ teaspoon white pepper
- ½ teaspoon sea salt
- 1 teaspoon curry powder
- 1 ¾ cup vegetable broth, low sodium
- 1 cup coconut milk
- Pie Crust
Preheat oven to 400 degrees
In a large pot add diced celery, carrots, potatoes and vegetables.
Cover with cold water about 2 inches above the veggies. Boil for 10 minutes, or until the potatoes are tender. Drain and set aside.
Meanwhile, in a large pot over medium heat add vegan butter.
When the vegan butter has melted, add the diced onions and cook until translucent, about 5 to 10 minutes.
Add the minced garlic to the onions, and cook for 1 minute.
After the onions and garlic, add the flour, salt, pepper, and curry powder and cook stirring continuously for 1 to 2 minutes.
Add the vegetable broth to the onion mixture, stir to combine and cook for 2 minutes.
Add the coconut milk to the onions and continue to cook for another 3 to 5 minutes until thick and bubbly.
Add the drained vegetables and potatoes to the onion mixture and stir to combine everything. Remove the filling from the heat.
Add one pie crust to the bottom of a pie plate, and prick a few times with a fork.
Fill the bottom pie crust with the vegetable filling mixture.
Carefully roll out the top crust over the filling, and pinch along the sides to close the top and bottom crust together. Cut a few slits in the top crust. *Feel free to add shapes created from the excess pie crust dough to make it even more special
Bake for 30 minutes.
SPINACH AND CHEESE STRATA
(We used the popovers donated to us by the Popovers Restaurant rather than bread and fresh spinach donated by Aldi’s)
- 1 (10-oz) package frozen spinach, thawed
- 1 1/2 cups finely chopped onion (1 large)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
- 6 oz coarsely grated Gruyère (2 cups)
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 2 3/4 cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard
- Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
- Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
- Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
- Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
- Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
- Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
- Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.
CHIPOTLE CHICKEN SWEET POTATOES
(Please note our chefs altered this recipe greatly to match what they were given for donations and we did not write down what those changes were – so please experiment and make it your own!)
- 3 medium sweet potatoes
- 3/4 pound boneless skinless chicken breast about 2 small
- 1/4 cups olive oil
- 2 tablespoon fresh lime juice
- 2 cloves garlic minced or grated
- 3 whole chipotle pepper minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- salt and pepper
- 2 cups spinach half a 10oz bag
- 5 ounces sharp white cheddar cheese grated
- chopped cilantro for garnish
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.
(Note: We made this as a custard, forgoing the pie crust)
- 1 recipe pastry for a 9 inch single crust pie
- 1 cup white sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch salt
- 1 tablespoon butter, melted
- 1/2 teaspoon ground ginger
- 2 cups hot milk
- 2 pounds butternut squash
- 3 eggs
- Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
SWEET POTATO CAKE
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups mashed sweet potato
- 3 cups all-purpose flour (stir lightly before measuring)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/3 cup buttermilk (well shaken)
- Heat oven to 350 F.
- Grease and flour a 12-cup Bundt cake pan or a tube cake pan.
- In a mixing bowl with an electric mixer, beat the butter and sugars together until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in vanilla and sweet potato until well blended.
- In another bowl, combine the flour, baking powder, soda, salt, and spices; use a whisk or spoon to blend the dry ingredients. Stir the flour mixture into the batter, alternating with the buttermilk, until blended. Do not overmix. Fold in chopped pecans. Spoon the batter into prepared Bundt cake pan or tube cake pan.
- Bake the cake in the preheated oven for 55 to 65 minutes, or until a wooden skewer or toothpick inserted in the center of the cake comes out clean.
- Cool in the pan on a rack for 10 minutes. Carefully invert the cake onto the rack to cool completely.