Homemade Leftover Potpie

This is a receipt that is not actually a receipt but more of a use for good leftovers that might go to waste when the family gets sick of turkey/roast beef sandwiches.

Things you'll need

Meat (if you eat it)
Gravy
Potatoes
Carrots
Mixed Frozen Veggies
2 Pie Crusts



Optional
Raw Onions
Raw mushrooms

So, it's  pretty easy. I make small pies using little Pyrex containers to accommodate all our personal flavors, allergies and meat aversion.

I make a veggie gravy from mushroom seasoning (I buy it from the Asian store), pepper, oregano, and corn starch. If you don't know how to make gravy. I'm sorry you haven't learned yet.... Read the corn starch bottle. For the meat eaters: If the bones are still available I boil them in about 4 cups of water till the broth starts to look like broth, then I beef it up with gravy mix if needed or thicken it with corn starch if needed.

Layer

Gravy

Potato carrot mix

Meat

Mushroom onions

Frozen veggies

Gravy

Pie crust

Bake 400 degrees for about 30 minutes till bubbly and crust is brown.

Sautéed Tofu

This is a family favorite, actually everyone including the most pessimistic meat eaters I've ever met; that I can actually get to try it, like it! I cook a full packages and many times it's gone before I can put dinner on the table.

Sautéed Tofu

Prep: 5 min Cook Time: 10-15 min

1 pack Firm or Extra Firm Tofu cut to 1" cubes
Olive oil
Minced Garlic
Soy sauce
Salt and pepper

*use your best non-stick pan and turn in the vent.

First use about 1 TBL Olive Oil heat, add minced garlic (I use about a TBL pre minced jar garlic) add the diced Tofu salt and pepper the top, let sit until brown then stir, let brown then stir ... Once you have browned Tofu splash with soy sauce to taste (I use about 1-3 TBL) then serve

Roasted Red Pepper Hummus

This is a super easy, tasty, and pretty quick for a snack. Easy to make vegan or raw vegan.

Roasted Red Pepper Hummus 

1 can Garbanzo Beans Drained
2 TBL Olive Oil
1 TBL Lemon Juice
1 tea Cumin Powder
1 1/2 tea Minced Garlic
1 Roasted Red Pepper
1 1/2 tea Brown Sesame Seeds
Salt and Pepper to taste

Put everything in a blender till smooth. Eat!!!!

Vegan Mashed Potatoes

Vegan Mashed Potatoes 

I created this recipe mostly to see if I could make a good tasting low fat vegan mashed potatoes.  The second and more important reason was for my father-in-law. He is a healthy strong man who is active in the Logan, Utah's Search and Rescue, with his dog Sandy. He has struggled with heart problems years his doctor finally gave him an ultimatum that if he didn't cut fats completely out of his diet he would be dead shortly. Being a long time lacto-pescatarian (vegetarian that eats fish and dairy, no eggs) my mother-in-law came to me to help build meals. So here goes...

Vegan low fat Mashed Potato's 

Prep time: 10 min Cook time: 20 min 

Serves about 6 

Serving size: 3/4 cup (5.3oz) Calories: about 105 Protein: 4 grams Fiber: 3 grams 

2.5 Lbs. Yukon Gold Potato's scrubbed and diced

1 TBL Minced Garlic (I use the stuff in the tub) 

1 tea Oregano 

1 tea Salt 

1 tea Pepper 

1 Can Veggie Broth 

1/4 Cup soy milk (optional) 

Add potato's, garlic, oregano, 1/2 salt, 1/2 pepper bring to a boil till potatoes are soft. Drain return to pan add the rest of salt and pepper to taste, pour in veggie broth to desired consistency, add soy milk if you want a creamier potatoes.