I’m so honored to have Lindsay of The Lean Green Bean Blog as my first guest blogger while I’m out of the country. I’ve been an avid reader of Lindsay’s blog for months and am a big fan of her creative, healthy, vegetarian recipes. I also love participating in the monthly Foodie Pen Pals events that she organizes.
I made Lindsay’s zucchini-carrot-apple muffins for my company’s annual United Way Bake Sale and they sold out. Now, her pot-pie recipe is sure to become a regular recipe in my apartment. Not only is it one of the best tasting things I’ve cooked in a long while, it’s also a great way to use up pretty much anything in your fridge. I made it right after Thanksgiving and it turned out perfectly with leftover sweet potatoes and green bean casserole added to the mix!
Hi Veggie Next Door readers! I’m Lindsay and I blog over at The Lean Green Bean (www.theleangreenbean.com). I’m so excited to be guest posting for Diana while she’s off on her exciting adventure! I’m in school studying to become a Registered Dietitian and love blogging about some of the healthy eats that I enjoy with my hubby- along with some tasty treats, of course!
Way back in August, my hubby and I decided to challenge ourselves to go vegetarian for a whole month. I’d gone vegetarian in the past and really didn’t eat that meat to begin with so it wasn’t a huge change for me…but my hubby has always been a huge meat-eating kinda guy. I was so excited when HE suggested we try the vegetarian challenge…and I was SO proud of him when we both made it through the whole month meat-free! After our challenge month was over, we realized we hadn’t really missed meat all that month and decided to continue our new veggie lifestyle. Now here we are several months later and we’re still going strong!
One of the biggest challenges for me has been coming up with ways to recreate our comfort foods. I like chicken noodle soup when I’m sick, spaghetti and meatballs on Sundays and chicken pot pies on a cold winter night….and clearly all of those involve meat!
One of my favorite comfort food makeovers so far has been pot pies. I’ve come up with a version that includes lentils instead of chicken and you might say I’m a bit obsessed. It’s healthy, packed with veggies, simple to make and vegetarian. I make them several times a month. The hubby may or may not be getting sick of them…but I don’t care!
Ready for the recipe?
Lentil Pot Pies
Makes 3 pot pies
1 Tbsp butter
2 cloves garlic, minced
3 cups vegetables, diced
1 ½ c lentils, cooked
1 ½ c low-sodium vegetable broth
½ c skim milk
black pepper, to taste
½ tsp cayenne pepper
1 tsp paprika
2 Tbsp flour
1 sheet puff pastry
1. In a large skillet, saute the butter, garlic and veggies over medium high heat until just tender.
2. Add lentils and heat through.
3. Sprinkle flour over lentil and veggie mixture, add broth, milk and spices and stir to combine.
4. Bring the mixture to a boil, reduce heat and let simmer for about 10 minutes or until sauce thickens slightly.
5. Lay the puff pastry sheet flat on a cutting board, turn a ramekin upside down and press lightly to make circles. Cut out two circles and two squares and set aside.
6. Grease 3 ramekins and divide mixture evenly among them. Top two with circles of puff pastry and one with a leftover square. Make two slits in the middle of each pastry to let steam out.
7. Bake at 375 degrees F for approximately 20 minutes, or until puff pastry is golden brown.
A few notes:
- You can use whatever veggies you’d like in these pot pies. My staples are usually potatoes, carrots, onion, peas and red peppers. Sometimes I add sweet potatoes or green beans or whatever else I have laying around.
- These are pretty healthy so the “sauce” part is not super thick! If you can’t deal with that, add a little more butter and flour, or use whole milk or cream instead of skim milk.
So there you have it! My favorite comfort food makeover. Thanks for reading….feel free to come visit me over on The Bean, and make sure you say hi! I love making new friends!