Monday, April 27, 2015

Martha Stewart Meatless Monday #2

MSmm2potpiemain

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

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

Directions

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?!

Vegetable Potpies with Barley and Cannellini Beans

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

 

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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