Tuesday, November 28, 2006
Okay, so I neglected to actually take any pictures of all the food I made for Thanksgiving. I wasn't a huge fan of the field roast, though. It was a little salty for me. I didn't just want to throw it out, though, so I decided to make it into a pot pie. And then I decided to turn my pot pie into miniature pot pies using muffin tins. The recipe (both for the crust and the filling) is loosely based on the recipe from the Vegetarian Times Complete Cookbook. Their biscuit crust recipe calls for 2 friggin' pounds of butter/margarine, though! I didn't use NEARLY that much and mine was still tasty. The filling contains onion, celery, carrots, peas, and chopped up field roast. I didn't add any extra salt (or soy sauce like the recipe calls for) because the field roast was already a bit salty, and the recipe used vegetable broth, which also contains quite a bit of salt.