As you may have heard Seattle was struck by as the locals call it “Snowmeggadon.” I know many of you in the mid west are laughing at us because you get far more snow but really, Seattle gets it so rarely that it literally shuts down. Hubby who grew up in Chicago and is use too much more snow is even amazed at how debilitating it is here.
Ok, I digress. The point of this is that I was unable to get out of my neighborhood the other day which forced me to stay home from work (ahh…shucks.) Hubby who didn’t think the snow would be a big deal didn’t really do any extra stocking up so I had to got to do my favorite thing and get creative with what we had in the cupboards and freezer. I had a box of puff pastry that had been in there for months that I was determined to use and that lead to memories of my moms A La King.
A couple of notes. I really wanted peas but we were out. I recommend if you have them that you add 1/2 cup. Also, if you don’t have puff pastry on hand, hubby ate the left overs with rice and said he loved it. I think it would also really work well over pasta or a slice of toast.
2 9 x 9 sheets of defrosted vegan puff pastry sheet
1 tbsp olive oil
1 medium russet potato diced (I left skin on)
1/2 cup diced onion (I used red)
1/4 tsp celery salt
1/2 tsp sage
1/4 tsp ground pepper
1/4 tsp thyme
1 cup thinly sliced mushrooms
1 cup frozen spinach (I measured frozen)
3/4 cup diced artichoke hearts
1 1/2 cup frozen broccoli ( I chopped into smaller pieces)
1/2 cup frozen corn
1 can garbanzo bean (drained and coarsely mashed)
1/4 vegan butter
2 tbsp flour
1 tsp Better Than bouillon Chickenless broth mixed in to cups of water*
3/4 cup cashew cream
*you could replace this with 2 cups vegetable broth
Preheat oven to temperature recommended on puff pastry package. Using a round glass (or pastry cutter) 3″ in diameter and cut out 9 circles out of each sheet. I used the extra dough to make little bread stick. Bake according to directions on package until golden brown.
Saute ingredients from potato to thyme in olive oil until potatoes are tender. Add ingredients from mushrooms to and cook for 10 minutes. Stir in garbanzo beans. Add butter. Once butter is melted add flour and cook for 10 minutes. Slowly stir in broth and bring to slow boil. Turn heat to low and stir in cashew cream. Cook five minutes.
To serve: Cut top 1/3 off pastry. Cover with veggie mix. Put top on. We ate three each which gives you six servings.