In honor of the Irish holiday, not only did I sport my Shamrock socks, but I made a festive dinner as well. I have so many good memories that involve Irish dinners, the company is always excellent and the food is so comforting. It doesn't have to be St. Pat's to enjoy this meal, but I swear the food tastes even better with a pint of cider and some Irish music in the background.
Menu: Vegetable Pot Pie, Mashed Potatoes, Steamed Cabbage
Vegetable Pot Pie
1 1/4 c Bob's Redmill GF Biscuit Mix
1/4 c plus one Tbs butter or butter substitute
1/4 + 1/8 c water
2 c Mimi Creme
1/2 yellow onion, diced
1 carrot, chopped
1 brimming c broccoli florets
1/2 c peas
2-4 oz extra firm tofu cut into 1/2 inch squares
2 Tbs fresh thyme
2 Tbs fresh sage, minced
2 cloves of garlic, minced
Make a half batch of GF biscuits using Bob's Redmill biscuit mix. I added some time a fresh garlic for taste. Make 6, 1/2 inch by 4 inch biscuits. Set aside.
In a medium saucepan, saute onion and carrot in butter or oil until onions start to turn translucent. Add cream, tofu and herbs. Once the sauce begins to bubble reduce to a simmer, stir frequently. Just when sauce starts to thicken, add broccoli, garlic and peas. Cook until broccoli turns bright green. Pour sauce into a deep baking dish. Place biscuits gently on top of the sauce. Bake at 350 degrees until the sauce bubbles and biscuits turn golden brown. Remove from heat and let rest approximately 10 minutes before serving.
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