Savini Vegetarian Chili
over elbow noodles topped with sour cream and chihuahua cheese serves 10-12
6 cloves of garlic
half a white onion
half a yellow onion
two yellow baby squash
Savini Pot Pie
2-3 large portobello mushrooms
2 15 oz cans of cream of mushroom
quarter cup of peas
quarter cup of carrots
one baby zucchini
one yellow baby squash
one package of firm tofu
8 oz or feta cheese
one yellow bell pepper, one orange bell pepper or red bell pepper, one green bell pepper
two jalapeño peppers no seeds
two tomatoes chopped.
one can fire roasted crushed tomatoes
one can whole tomatoes
one 25 ounce can of Garbanzo beans
one 25 ounce can of Pinto beans
two 25 ounce cans of black beans
one table spoon chili powder
garlic powder to taste
2 teaspoons of salt
liquid smoke optional
chipotle chili seasoning optional.
heat oil in bottom of large pot
added chopped garlic and onions until they start to brown
add all the peppers,squash and zucchini
let stew and season with chili powder and garlic powder
add crushed tomatoes
add whole tomatoes can
bring to boil and and add all the beans.
bring to boil and then simmer
add salt to taste and optional ingredients including liquid smoke or chipotle chili seasoning.
cool down and bring to boil again. or let sit over night and the bring to boil when ready to serve over noodles topped with cheese and sour cream.
8 oz of fresh mozzarella
chihuahua cheese shredded
one egg white
in a ten in inch casserole dish spread out the bottom pie crust
in pan oar wok coat with olive oil
and then mix in garlic until golden brown..
add zucchini and squash and garbanzo beans
simmer for 3 minutes
add peas, and carrots simmer for 2 minutes
add mushrooms and season with garlic salt,
stir and mix flavors wells for a 2 minutes.
add two cans of cream of mushroom soup
transfer vegetable to pie crust covered casserole dish when hot
cover in feta, mozzarella and topped with chihuahua cheese
cover it all with pie crust rubbed with egg white and bake at 350 for 40 minutes or until crust is golden brown.
let cool for 10 minutes and server or cool down in refrigerator over night and reheat for richer flavor.
For the pie crust:
Lightly spray some oil on 6 disposable pot pie pans. Remove the excess oil.
Roll out the pie crusts on a very lightly flour surface. Cut into 6 disks slightly bigger than the circumference of the pot pie tins. Lay a dough round on each pot pie pan. Dock the pie crust with a fork. Brush some egg whites inside each pot pie tins lined with pie crust dough and place the pot pie tin into the refrigerator until all the rest of the preparation is ready.
Serves: 10 Yield cups
2 ½ cups uncooked kidney beans
1 1/2 cup garbanzo beans (optional)
1 1/2 cup pinto beans (optional)
1 chopped tomato
1 medium onion , peeled,quartered and
2 medium onions , peeled,finely chopped
½ inch ginger , peeled,chopped
1 tablespoon coriander seed
1 green chili pepper
4 red chili peppers
½ teaspoon cumin seed
¼ inch turmeric or 1⁄8; teaspoon turmeric powder
10 black peppercorns or 10 black pepper , to taste
2 cinnamon sticks or 1⁄8; teaspoon ground cinnamon
2 tablespoons ghee or 2 tablespoons clarified butter
1 teaspoon dried mango powder
2 teaspoons salt
3 cups water
4 cloves of garlic chopped
Yields: 6 servings
12 squares frozen pie crust, store bought, thawed
1 egg white
1 piece tofu, firm
4 Tbs canola oil, as needed
1 carrot, cubed
1 celery stalk, cubed
4 tsp garlic, finely minced
1 cup shitake mushrooms
2 tsp salt
4 Tbs ghee, + extra 1 Tbs for brushing the pie crust
2 Tbs ginger garlic paste
1 yellow onion, chopped
1 tsp chili garlic sauce
1 tsp coriander seed powder, finely ground
1 Tbs coconut powder
1 Tbs sugar
2 tsp turmeric powder, for food coloring
2 tsp turmeric paste
3 Tbs tapioca starch
1/2 red bell pepper, cubed
1 fresh serrano chili pepper, sliced
1 can low sodium vegetable broth, 14 oz
5.6 oz coconut milk, 1 small can
1/2 tsp black peppercorns, freshly ground
2 Tbs cilantro leaves
1 drizzle roasted sesame oil, optional
Directions:Preheat the oven to 425°F.
For the vegetables:
In a skillet, heat about 1 tablespoon of oil on high heat. Add the serrano chili pepper and infuse the oil. Remove and discard the chiles. Add the minced garlic until it's slightly golden, then add the onion and cook until they are transculent. Add the sliced carrots and pour about 1/2 cup of vegetable broth. Lower the heat to a medium low and cook for about 8 minutes. Add the celery and stir frequently for about 2 minutes. Add the shitake mushrooms and the red bell peppers. Finish with the chili garlic sauce. Mix well. Extend the cooking to another minute. Season with salt and pepper. Remove from the heat.
For the curry sauce:
In a bowl, dissolve the tapioca strach into about 1/2 cup of vegetable broth.
In a saucepan, melt the ghee over medium heat. Add the tumeric powder, coriander powder and ginger-garlic paste. Cook for a minute until the ginger and garlic are slightly golden. Add the rest of the vegetable broth. Bring the broth to a boil, then pour in the tapioca starch liquid. Stir constantly until the liquid thickens. Add the sugar, coconut powder, coconut milk and turmeric paste. Decrease the heat to low. Stir frequently to prevent the sauce from sticking to the bottom of the pan. Season with salt and pepper if necessary. Drizzle a little sesame oil. Set aside.
For the tofu:
Cut the piece of tofu into 1-inch even cubes.
Pour the rest of the canola oil in a small pan. You should be able to get about a 1 inch deep layer of oil. Heat the oil for about 2 minutes. The key to a good fried tofu is to get little bubbles when the tofu is in contact with the oil. Don't overheat the oil otherwise the tofu will get too golden and chewy. Just stick to the slighlty jumping bubbles. Place the tofu one piece at a time and don't overcrowd the pan, make sure the tofu pieces don't touch each other. Lower the heat to a medium heat. Cook for 2 minutes, the tofu will start to pop and increase in volume. Flip each piece and cook about a minute longer. Pick each tofu piece with wooden chopsticks with as little oil as possible and immediately dip the tofu into the curry sauce. The tofu will deflate instantaneously. Pick up the curry-sauce-sunken tofu with another pair of clean wooden chopsticks. Repeat until all the tofu pieces are ready.
Add 1 1/2 tablespoons of cilantro to the curry sauce.
Divide the vegetables and fried tofu with warm curry sauce filling equally among the 6 pot pie tins. Don't overfill the tins with too much curry sauce. Roll the remaining 6 pieces of pie crust into 6 disks. The disks should be about 1/2 inch larger than the top of the tins. Brush the outside edges of each bowl with the egg white (the egg white will act as a glue and bond the dough together), then place the disks on top of each pot pie. Fold the excess dough under itself. Seal and crimp the dough to fold over the side with your fingers. Press the edges of the pot pie using a fork. Brush the dough with a little melted ghee using a silicone brush. Make 3 slits on the top of each pot pies using a pairing knife. Decorate each pot pie with 3 leaves of coriander.
Place the 6 pot pies on a baking sheet and place in the oven. Bake for 10 minutes at 425°F, then lower the heat to 400°F for another 20-25 minutes, until the pie crust is golden.
Remove from the oven and let the pot pies cool down for about 15 minutes.
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