Tuesday, October 21, 2014

Martha Stewart Meatless Monday #2

MSmm2potpiemain Martha Stewart Meatless Monday #2

Happy Meatless Monday!!

Today, I’d like to share another recipe from Martha Stewart’s new cookbook Meatless: More Than 200 of the Very Best Vegetarian Recipes Martha Stewart Meatless Monday #2

Vegetable-Barley Potpies

Filled with a hearty mix of mushrooms, barley, and white beans, these potpies are just as satisfying as more traditional chicken versions. Phyllo dough offers a quicker— and delectably flaky— alternative to a pâté brisée top. (FYI – I’ve been able to find vegan phyllo dough at Whole Foods market.)

Makes 4

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 onion, finely diced
  • 2 carrots, thinly sliced
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced
  • ¼ cup dry white wine
  • 1 ½ cups cooked pearl barley (see page 371)
  • 2 cups cooked white beans (see page 365), drained and rinsed
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock, preferably homemade (see page 364)
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 6 sheets frozen phyllo dough, preferably whole wheat, thawed
  • Sea salt, for sprinkling


1. Heat olive oil in a large skillet over medium. Sauté onion, carrots, and mushrooms until tender, stirring frequently, 6 to 8 minutes. Add wine; cook, stirring up browned bits, until almost all the wine has evaporated.

 2. Combine barley and beans in a large pot. Whisk flour into stock and add to pot. Bring to a boil and cook, stirring, until slightly thickened. Remove from heat. Stir in parsley and let cool slightly.

3. Preheat oven to 425°F. Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo; keep covered with a damp paper towel. Spoon barley mixture into 4 ramekins. Brush each cut sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt and reserved parsley.

4. Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes. Let cool slightly before serving.

V Per serving: 492 calories, 11.9 g fat (1.93 g saturated fat), 0 mg cholesterol, 78.25 g carbohydrates, 17.22 g protein, 13.62 g fiber

Don’t these just look DELISH?!

MSmm2potpie Martha Stewart Meatless Monday #2

Please let me know if you try this and how you like it. For that matter, share if you try any of her new recipes – I’d love to hear which ones you like.

Happy Meatless Monday,

litasign Martha Stewart Meatless Monday #2


P.S. This recipe was printed with permission – in case you were wondering. Also, there’s a link to purchase the book at Amazon in the right sidebar…Thanks!

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