Baklava

I forget how awesome baklava is until I eat it again. It's so good! You don't have to stick strictly to this recipe- if you like pistachios or cashews, mix them in. If you like lemon or rosewater flavours, add extracts.

The recipe is a slight alteration of the one found Here






Bonus shot of my kitty being so cute


Easy Baklava

1 lb. walnuts, pulsed in food processor until chunks and crumbs remain
1 tsp. ground cinnamon
shake nutmeg
shake allspice
1 (16-oz.) package phyllo dough
1 cup Earth balance margarine, melted
1 cup white sugar
1 cup water
1/2 cup agave nectar
1 tsp. vanilla extract
1/2 tsp. orange extract

1. Preheat oven to 350º F. Grease a 9x13-in. baking dish.

2. Toss together spices and nuts. Unroll phyllo and cut whole stack in half to fit the dish (if Phyllo comes in 2 stay-fresh packs, they may already be cut to this size). Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with margarine. Sprinkle 2 to 3 tbsp. of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

4. Bake in preheated oven 50 minutes, until golden and crisp.

5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in agave and reduce heat and simmer 20 minutes. Add extracts at the very end.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered. It freezes well, too.

Smoky Cream of Mushroom Soup

I got this recipe idea from Paula Deen (gasp! I know!). My version has a little less fat and a different mushroom combo. Button mushroom were 2 for 1 (score) at the grocery store, and I got these oyster mushrooms at the Asian Market 6oz./$2. I have never used oyster mushrooms before today so it was fun.








Recipe:

2 Tbsp olive oil (plus 1 Tbsp. for additional cooking)
1/2 teaspoon liquid smoke
1/2 cup chopped sweet onions
16 oz. button mushrooms** rough chopped
6 oz. oyster mushrooms** rough chopped
1-2 cloves chopped garlic
2 Tbsp white wine
4 cups vegan "chicken" stock, or vegetable stock , with 1/4 c. reserved
2 Tbsp. cornstarch
1/4 cup good vegan margarine
1/4 cup flour
1 cup Silk creamer (Plain, not flavoured)
1 cup soy milk/other plain-flavoured non-dairy milk
Salt and pepper
Croutons, vegan sour cream, sliced chives/green onion, for garnish (opt)

**You can use whatever combination of mushrooms that you like


Preheat oven to 350 degrees F.

Combine 2 Tbsp. olive oil and liquid smoke. Toss 1/2 (or a little more than half)of the mushrooms (1/2 the oyster, 1/2 the button) in oil mixture and roast them in the oven for approximately 30-40 minutes.

In a large pot, saute the onions in remaining 1 Tbsp. olive oil. Once onions are sauteed, add the other 1/2 (uncooked, chopped) mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Please be very careful and allow to cool slightly. Pulse in blender with lid on but keep a vent for the steam! OR you can just use an immersion blender in the pot.

Mix cornstarch and reserved 1/4 cup (cooled) broth in a small cup. Set aside.

Make a roux with the margarine/flour in a separate pan. To do this, melt the margarine, then add the flour and mix all the lumps out. This is a white roux, which means you aren't going to cook it too long.

Blend in soy creamer/milk to the roux mixture and continue to heat until warm and smooth. It's not necessary to cook until hot. Place soup mixture back in pot (if using immersion blender, soup will already be in the pot) on stove and add roux/cream. Let simmer for 20 minutes. Add the cornstarch/broth mixture in the last 5 minutes if you feel it's not thick enough*. You can add half and see if it's thick enough. Remember corn starch doesn't thicken fully until it comes to a boil.

Garnish with croutons, sour cream, sliced chives, salt, pepper, and fresh thyme (optional). I garnished with cilantro only because we are out of green onions. Use the onions or chives!

*Never add cornstarch to a pot of hot liquid, as it can clump and ruin what you are making. Dissolve it in a liquid then add to the hot liquid.

Pad Thai with Jaime

My friend Jaime came over last night and we made Pad Thai. I showed her how I make it and I did the prep, she made the sauce and did the actual stir-frying. It was really fun and really good! The recipe is from VwaV and I make this dish a lot. It is just such a good dish that it in itself is reason enough to buy the book.

Later we had a few drinks and watched Napoleon Dynamite. Silly girls.


Setup



Finished Dish


Yummy! This makes a lot so if there are only 2 people, you may want to do 1/2 since you have to make it in 2 batches anyway..just make one batch. We made the entire recipe so she could take some home and we had leftovers for lunch today.

More Testers, Quiche Meal and a little friend

Okay! We have some more Lolo Testers (Seitan Ginger Dumplings and Sugar/Spice Snap Peas). I made this with a bed of garlic bok choy and tofu.



Before and after steaming:




Bonus shot of the bamboo steamer


Here we have an avocado salad. Delicious! Lettuce, avocado, tomato, small-diced onion, garlic powder, salt, pepper.


Quiche meal. Mini-Quiches from FatFree Vegan. SO good! I would double the recipe if I were you!





A little guy I found. He was so cute! He was trapped in a little electircal box. I don't think he could get out. I gave him some water and I guess he was on his way.

Two Bargains: Fruit and Steamer

Today I went to the Health Department's Farmer's Market. It's held every Monday and there are a couple tables out. The great news is that from what I could tell, people were able to use their WIC coupons. This is a huge step since the WIC program is NOT known for being vegetarian-friendly. (It's supported by the dairy industry so maybe that's to be expected). Things may be changing! I don't have kids of my own but I think a produce stand at the Health Department is the best way to show healthy eating.

Strawberries-$2, Sweet Potatoes $3, Peaches $2.50



The watermelon was from a truck right by the health department so I got one ($5)

And then I went to Goodwill and found this bamboo steamer for $3. There was a lady who found a Cuisinart handmixer. I want it but she got it. I should have gotten there 5 minutes earlier. Oh well.

Lolo's Strawberry-Banana French Toast

So good!
Lolo over at VeganYumYum is working on recipes and this is another tester (so I can't give the recipe). However, she has a lot on her site. Check my links.

Served with the optional strawberry sauce and Publix brand veggie sausages. This French Toast is really filling! I used thinner bread than regular because all the thick French and Cuban bread at the store had eggwash (pah!!). I made 3 pieces for each of us, we shared with the dogs and were still full. I saved one of my pieces for later.

Brown Rice Sushi, Hot and Sour Soup, Almost-Raw Donut Holes

Last night I had brown rice sushi for the fisrt time (I am used to white rice). One roll was Tofutti Cream Cheese/Roasted Red Pepper/Teriyaki mushrooms, the other was avocado/cucumber. I also made the Szechuan Hot and Sour Soup from Vegan Planet by Robin Robertson. Boyfriend isn't a soup fan but he loves this soup.





The dont/doughnut holes were actually really good! They are from Ani Phyo I didn't have raw almonds (beyond my means at the Health Food Store..I got roasted almonds in the bulk bun at the regular grocery. That means this dish is not raw. Every other part of it is, though!

Don't Fear The 'Fu! (Tofu Prep and Applications)

I know some people are leery of vegetarian cuisine once they hear "tofu". Can you blame them? It's white, some of it wiggles, and it has little flavour. I have had tofu prepared to where it wasn't that great. One Chinese place we went to refused to fry it for me and added it basically uncooked soft to a fried rice dish I had..gross. I wouldn't eat it that way, either! However...

I want to take the fear out of a product of one of the world's most useful plants. Whether you are a new vegetarian, just like vegetarian food, or are clueless about what to do with it, I hope this helps you.

I am not a tofu expert but I've been eating it for quite a while. Tofu doesn't judge you or worry about morning breath. Tofu doesn't mind being kept in the fridge when you sometimes forget it behind your jar of tahini or your leftovers. Tofu doesn't care that you disguise it. Tofu is a jack of all trades- it can take the leading role and showcase itself or it can be used for the structural integrity of a dish. It can also be used as a binder (like eggs) in many baked goods. You can use tofu pockets for sushi and you can use it in desserts..

What the heck is it?
Tofu is pressed blocks of soymilk that has had a coagulant added. It is actually a lot like cheese-making. The soy milk (from water and soybeans) is treated with a thickener, oftentimes this thickener (coagulant) is calcium-based. It is then pressed into blocks and the water is pressed out. It is packaged in water (needs refrigeration) or in sterile aseptic packages (which do not require refrigeration until opened).

Types of Tofu: there are basically two types of tofu (and different levels of firmness).

"Regular" tofu is packaged in a small amount of water. I have heard it referred to as "Chinese tofu", "block tofu", "water-packed tofu", etc. Usually when tofu is the star of a dish, this is it. There is soft, medium, firm, and extra firm. In some areas where there are Trader Joe's you can get super-firm (I haven't seen it). Baked tofu in stores is made from this type of tofu. This is also the type of tofu used in tofu scramble, fried tofu in restaurants, etc. It is my go-to tofu for all sorts of dishes, including scrambled tofu.




"Silken" tofu is a smooth creamy tofu. It is also sometimes sold in plastic containers in water, but it is most commonly found in the aseptic packages. Silken tofu is great when used as a base. You can make dips, soups, and mousse (chocolate mousse!) out of it. It can also be used as a creamy dessert base for other things like quiche.



How Do I prepare it?
For water-packed/Chinese tofu, you will need to get the water out. Tofu is very good at absorbing the flavours around it, but it doesn't have too much flavour on its own. There is a distinct taste to it that I personally like so often my tofu is plain sauteed, but I still press it for this application.

Pressing Tofu:You can spend a lot of money on fancy tofu presses but all you need is something clean and absorbent and something with weight. If you need to do something with the whole block of tofu, then you may need to press longer (up to an hour) but I like to slice it and press for just a few minutes.
*Place clean, absorbent item (paper towel or my choice- a clean kitchen towel. VERY absorbent and you can reuse it) on the bottom. Place tofu on top of towel. Place another towel on top of tofu. Put a weight on top of towel. Many people will use: counter-towel-tofu-towel-plate-can of soup. Use what ever you want.

Flavour Infusion- Since tofu doesn't have much flavour, you can marinate it in a number of different sauces. Press it first (see above) and marinate for a couple of hours. If you are using only tofu and vegetables in the marinade, feel free to use the marinade as a sauce. You can reduce the marinade (cook until some of the liquid evaporates). I don't often marinate my tofu but many people like to.

Freezing- Freezing tofu changes the texture. It becomes chewier and more sponge-like. Drain excess water (not necessary to press) and store in an air-tight container. Freeze for 24 hours or longer. Thaw in refrigerator. Once thawed, squeeze water out with hands. Marinate or cook as desired.

Baking- Baked tofu in the grocery store is expensive. You can do the same thing at home. Slice and press firm or extra firm tofu , drizzling with olive or peanut oil and seasonings. Generally, it's baked for 45 minute-1 hour at 350 or 375 degrees (F). Search baked tofu recipe and you'll find a lot of them. Less expensive than store-bought and exactly to your individual preference.

Different Tofu Applications- Besides what I listed here (and some reiteration), you can do a tofu scramble (saute up some vegetables, add pressed tofu in chunks/crumbles and add seasonings such as nutritional yeast (NOT Brewer's yeast), soycheese, etc).Don't forget stir fry, General Tao's/Tso's Tofu, sushi, etc. Here is some Inari/ Inarizushi- litte pockets of sweet tofu used for stuffing with sushi rice and fillings.
. You can get it in cans at your local Asian Market.

There is SO much to do with tofu. If you've never tried it before, you may want to go to a Chinese restaurant and get a vegetable fried rice, minus egg, add fried tofu. Or you could try some of the recipes at a number of websites. A simple search of tofu recipe yields over 1 million links!

Amazon search of "tofu" (Be warned, the Tofu Noodles are not vegan as they derive their calcium from seashells or something)
Barnes and Noble Tofu Cookbooks Search
More than you wanted to know and could possibly be false information but is generally accurate on Wikipedia

I haven't even begun to scratch the surface. Feel free to add your own experiences, problems, and successes with tofu. Hope you aren't missing out on this awesome food!

Doggie Birthday Party!!!

Today we are celebrating the 2-year and the new (official) adoption of our dogs, respectively. I made doggie and people food. The people food was sort of supposed to look like doggie food.

The Birthday Cake- Peanut Butter Icing and Carob Cream Cheese Icing (cooked potatoes/soy milk/natural peanut butter in food processor and Tofutti Non-Hydrogenated cream cheese/agave/carob powder using beaters, respectively). Do NOT use cocoa powder. It is not safe for dogs. Carob is a dog-safe roasted bean powder, like chocolate. The flavour isn't the same but they like it. It's different.
The Ice cream- frozen Silk yogurt in ice cube trays. Easy.




"Bones"- Chocolate Chip Cookies, some with macadamia nuts, cut with Dog Bone cookie cutter, but m
ost spread so you can't really tell the shape. Served in "dog" bowls, of course.


Mini-Cakes-Golden Cupcakes from VCTOTW. Got the papers at Michael's craft store.


If doing minis:
Cook only 10 minutes, let cool 5 minutes in tray, transfer to cooling rack.
Fill with a tea-spoon (one you use to eat with) so they are about 1/2 full. If they are too full they will spill over and stick to the sides, and not have cute rounded tops. Decorated with the Cream Cheese frosting (same book), some with the chocolate variation. Coconut extract instead of vanilla for the frosting. It actually isn't too coconut-ish, it just tastes really creamy.

Pizza!
"Meat" Lover's and Combo. "Meat" lovers has seitan (with fennel seeds added), Tofurkey Italian Sausage and Lightlife Pepperoni and some veggies. Combo has all sorts of things. Made with Follow Your Heart Cheese.



Whole table and the birthday boys!

Pad See Ew- Tester for Lolo

I am luckily a tester for Lolo over at VeganYumYum (see side link). This dish is called Pad See Ew. It's really tasty! It uses noodles, Chinese Broccoli, and seitan. You can buy packaged seitan or make your own. I always make my own because it's WAY cheaper and because it stores well so you can use it for all sorts of things.

Here are my pictures: mise en place (which means set your ingredients out to use), the dish itself, and my chopsticks: Panda and Frog. Aww. <3<3<3

Tips

Today I am going to give some of my favourite money/time saving and healthy-eating tips. I need to take my own advice and eat fewer sweets (which I have been good about but sometimes I just want to put chocolate in my face) but that's for another blog, another day.

Healthy Eating and Money-Saving

This isn't about low-carb this (can we get over that, yet?) or low-calorie that. These are just a few tips to eat more whole fruits and vegetables and to maybe save a buck or two. Whatever method of cooking (or un-cooking)you are using, I hope this is helpful. Whether or not you are vegan or vegetarian, I hope this helps.


*First step to eating more fruits and vegetables is to GET SOME! Obvious alert-
You are more likely to eat an apple or a nice salad if it is available to you and within reach. Stock up on produce and leave it in sight.

Regular grocery stores will have everything you need as far as common produce goes, but why not try a farmer's market or flea market? You don't have to be "granola" to support local produce. I do my fair share of Publix-shopping. However, when I have the chance I like to go to the flea market and get produce. It is closer to home and you are helping a smaller business most of the time. Closer to home means fewer fossil fuels used AND more nutrient retention. It is also usually more cost-effective. Case in point, yesterday I got:
2 green bell peppers-$1
2 red bell peppers- $1.50
1 pint blueberries-$2
3 HUGE onions-$2 (which equals about 6 regular size onions)

You can also get fruits and vegetables by dumpster-diving. Many fruits and vegetables are thrown out because of expiration dates but are perfectly good. Some are organic and some are even packaged in plastic. Don't be freaked out! Grocery stores hate when you do this so go at night, be safe and don't say I sent you. I am too chicken to do it. Here's a link to the Freegan Kitchen. They do vegan cooking with free food.

*You are more likely to eat veggies that are ready-to-eat. Do not spend extra money on pre-cut anything. It's more expensive, often not as fresh, and wasteful in packaging. Prep Veggies and Fruits yourself! This way you can cut what you want, exactly as much as you want. Obviously I cannot suggest a method for each bit of produce but here are some basic veggies used here in the States.

Greens (bok choy, kale, collards, etc)- Cut inedible fibrous parts off (for kale and collard, this is the stem/vein that runs the length of the leaf) and place in a large sink or bowl full of water. Agitate and let sit. Magically...they float. Sediment sinks to the bottom. Cut to the size you want. I keep mine in a plastic bag with a paper towel at the bottom but I use them fairly quickly. Let them breathe a little. Invest in a salad spinner! You can get one for cheap at dollar stores or thrift stores and they really do dry your leaves off! Some fancy ones run kind of high. I would save my money for something else because my $2-3 one works fine.
Zucchini/Squash-Wash and cut rough stem off. If prepping zucchini, you can leave the skin on. If using a butternut squash you may want to remove the tough skin..although many methods of cooking involve keeping the skin on.
Asparagus-Cut fibrous ends off, wash, store.
Leeks- Cut all or most of the green part off, cut in half lengthwise, and place in water (like the greens). Leeks are very "dirty" vegetables and dirt can get in the layers. If cleaned correctly, they are delicious.
Hot Peppers- Are these technically fruit? Wash and dry. It is very important to use latex or other food-service gloves when handling peppers. Even mild peppers, when coming into contact with your skin, can cause a burn, especially on your face. And don't even think about touching your eyes. I once cut jalapenos, washed my hands several times-even with baking soda and soap- I changed my contacts and it felt like someone stabbed my eyes. DO NOT DO THAT. Anyway, cut the stems off and cut lengthwise. Most of the heat is in the seeds and the white membrane part. You can store prepped peppers in the freezer. Once again- USE GLOVES and wash your knife and cutting board very well.


Fruit Most fruit is ready-to-eat but if you want, you can prep:

Apples for apples/peanut butter or to eat plain. Core with a corer or just slice pieces off like I do. Sprinkle with a little orange or lemon juice to keep from browning. Keep skin on for more nutrients or peel for picky eaters.
Oranges by cutting off the rind and cutting into pith-free segments. Here is a great tutorial. It takes a couple minutes but it is so worth it. No pith, no rind, no membranes.
Grapes/Cherries De-stem, wash, rinse well and store in bag. Use a cherry pitter if you have one. I don't.
Melons Wash melon with soap and water. Dry. Cut both ends off so you have a steady flat surface. You can do this several ways but I like to cut in half (scooping out seeds if it is a cantaloupe- which in the US are actually not real cantaloupes but musk melons. Thank you Alton, Brown) and cut into "smiles" or chunks. You can also cut off the rind completely and work from there.

Be Sneaky- Puree vegetables into sauces for those "picky" eaters. "Hide" vegetables in the food.
*Will your kids (or your partner!?) know there is some cooked puree of carrot in the spaghetti sauce?
*Will they know there are flax seeds in the bread or even the muffin? (Always grind flax seeds for nutrition intake. You don't get the benefits of the Omega-3's unless they are ground. Flax seeds can be used as a binder in many baked goods. Use a coffee grinder and add flax seeds to water to replace eggs.)
*If you eat soy or dairy yogurt, put some dried fruit or granola on top. You are getting fruits and whole grains.
*Mix in some zucchini or eggplant in with your lasagna.
*Make veggie pizza

******

$$$ Saving Money/Time $$$
If I am anything, it is thrifty. I use improve kitchen utensils, buy the 2-for-1 specials. If there is a deal in the store, I will take it. This goes for things besides food so sometimes I "save" on stuff I won't use, therefore wasting money. Don't do that, ok?

Saving money food-wise:
Make your own vegetable stock: keep discarded bits and pieces of vegetables throughout the week in a container in the fridge/freezer. At the end of the week, add some water and seasonings and cook it down. This is what we do at the cafe and this was also mentioned on PPK. You can use things a little past their prime, but nothing you wouldn't want in a soup. You are eating it for goodness sake.

Shop at "Ethnic" Markets. You can REALLY save money here. The Ethnic section of your grocery store is great for emergencies. You love it, it takes care of you when you need coconut milk or those boxes of Pad Thai that aren't really great but that are ok when you want "Dinner in 15 Minutes". But it is also somewhat a rip. These items are considered "specialty" items at a regular grocery store.
Shop at the local Asian and Hispanic Markets. You will find rice noodles, bok choy, ginger, garlic, spices, coconut milk, masa (for tamales), soy sauce, nori, and all sorts of wonderful items. They are almost always cheaper (sometimes 1/2 the grocery store price or less) and there is more variety. They are also mostly family-owned, so you are helping support someone in your community.

Plant an Herb Garden- I have covered this before but you can get a decent crop of herbs just out of pots. This will save you money in the long run and the smells of the fresh herbs alone are worth it!

Use Utensils for More than One Thing-Your strainer can be the bottom part of a tofu press (so can your cutting board). Your knife can smash garlic. Your coffee grinder can grind spices and flax seeds. Your boozing roommate can hand over the bottle of cheap whiskey and you can use that as a rolling pin (for some things). Also, tell him or her the rent is late and that you are sick of doing their laundry.

Employ the Kids-I do not have kids that are people, but if you do, you can save time by having them knead the seitan, pick off the cilantro leaves, stir the pot, or whatever.

I am done for the day, but I hope these helped. Feel Free to add your own tips in the comment section.

Dog Chewies

I recently purchased a used Excalibur Food Dehydrator at a really reasonable price. This is the first thing I made!



Doggie #1 wrestling chewy away from me. I couldn't even get Doggie #2 to take a picture!


All it is is dehydrated sweet potatoes, but they are really good!

I do not have a mandolin or other food slicer, so I made them into little chips. If you have a food slicer, the chewies would be more like "real" chewies by cutting them lengthwise.

These can be raw but technically I do not think they are since I set the temperature to a higher setting so they would dry faster. Do not dry them all the way, leave a little "give".

Both of my dogs are vegetarian*, 99%vegan, so we do not feed rawhide. Both dogs were ambushing me for 2nds and 3rds. Even if your dogs are not vegetarian, they will enjoy these!

*Having a happy, healthy vegetarian dog is easy. There are commercially available dog foods in larger Pet store (right now I would suggest Petco over Petsmart, as Petsmart is using glue traps and generally treating the animals there horribly, according to Peta). My dogs are on a mix of Natural Balance and V-Dog.

Neither of these companies tests on animals, like other brands such as Iams (warning- graphic pictures at Iams site). My dogs are happy, healthy, energetic, and have soft, shiny fur. We're very happy with their diet.

Special Thanks

Special Thanks to Kelly at TeenyTinyTantrums and Lolo at VeganYumYum for helping me with my blog. Thanks, ladies!!!

Savory Vegetable Pot Pie

I made the Savory Vegetable Potpie from The Candle Cafe Cookbook








Some tips and alterations:

*I substituted seitan instead of using tofu** (Joanna's recipe- check Yellow Rose Recipes link for her blog. It was a tester recipe so I can't share but I assure you it's easy to do with delicious results).

*I added a genereous handful of pearl onions*

*I added 1/4 cup of Silk Creamer to the vegetable mixture- that only added 60 calories and 4 grams of fat to the entire dish.

*My only "complaint" was that the dough wasn't pliable enough. I used Safflower oil instead of sunflower oil. Maybe that was why. It wasn't dry or anything though. Also, I do not have a 1-quart baking dish so I used an 8x8 square pan. If you do this, I suggest making 1.5x the dough.

*Regarding herbs- this recipe uses a variety of fresh herbs. This can get expensive with you pay $2/small bag at he grocery store. What a rip! I suggest using dried (use 1/2 the amount called for) or growing a potted herb garden. In a very small space, we have basil, oregano, rosemary, thyme, and parsley. Plus, growing your own herbs is good fun for kids- they get to have a responsibility, see where their herbs come from, and help cook with them! I don't have 2-legged kids but it's just a suggestion. I still don't know how to properly harvest them, I just rip them off the plant..so if anyone has tips on harvesting herbs w/o damaging the plant, leave me a comment! Thanks!

*Recipe calls for 1/2 a white potato and 1/2 sweet potato and essentially 1/2 zucchini. What to do with the leftovers:

Cube and saute zucchini and white potato for part of a breakfast.
Slice sweet potato into thin slices and bake or dehydrate- they make yummy dog chips- dogs love these! You can add nutritional yeast or brewer's yeast if desired. Never sub Brewer's for nutritional yeast in human-friendly recipes. You'll cry. It's disgusting. Dogs like it though.

*Pearl onions: I don't believe potpie is potpie without onions! I like pearl onions- delicate, sweet and small. I suggest buying frozen; they are more cost-effective AND they are already peeled- although to peel, just put fresh ones in boiling water for a couple minutes. They should slide off.

**Seitan- Make your own! It is $3+ for 8oz where I live. I can make 4x that in one batch. Find a recipe you like, stick with it, and freeze seitan if you have to. It's worth the time. Spend the $3 on your dog or making a cotton shopping bag instead.