today was a memorable day. it was our second celebrated event of pot pie brew night, a brilliant tradition we recently invented that will clearly continue, because it is wonderful. beer + brewing + eating delicious variations on the pot pie... how could that go wrong?
tonight the pot pie was a creamy cauliflower pot pie with a black olive studded biscuit crust. the beer a lovely smelling nut brown, bubbling happily in the fermentor beside me, right this second.
here's the tasty recipe. for the pie. not the beer. that's top secret...
i believe the inspiration for this pot pie was originally pulled from veganomigon but has been made and altered numerous times over the past few years. i once made this for my hamburger helper and cold hot dogs on crackers eating grandpa and he loved it. that's a winner for sure. he didn't even tell me it tasted "healthy"!
3 tablespoons butter - i use earth balance
4 tablespoons all purpose flour
make a roux! brown that flour in the melted butter, until it smells nutty and delicious, stirring constantly.
2 cups unsweetened coconut milk (or other unsweetened milk)
slowly stream in milk while stirring
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons good grainy mustard
salt and pepper to taste
add herbs, mustard and salt and pepper. simmer for about 10 minutes until thickened into a sauce.
now, sauté your veggies!
1 large leek, thinly sliced
1 large carrot, peeled and diced
sauté leek and carrot for about 10 minutes until soft
2 cups quartered crimini mushrooms
1 teaspoon white wine vinegar
add mushrooms until softened and beginning to brown, deglaze with white wine vinegar.
1 head cauliflower, in florets
add cauliflower, cook for a few minutes until just tender. don't over cook.
add the sauce to the veggie mixture and pour into a casserole dish.
roll out crust to fit the top and gently place over veggie mixture sealing at the edges.
bake at 375 until top in golden and interior is bubbly. let rest a few minutes and devour.