Monday, March 18, 2013

Meatless Monday with Mindy #7 Potato, Leek & Chickpea Pie

Welcome to the 7th installment of Meatless Monday with Mindy!

In case you are just discovering Meatless Monday with Mindy you can find the first 6 installments on The Howell Blessings.  That is another of my blogs that was getting too crowded with food posts. Not the original intent for that one.  So.....

It All Begins with Dirt was developed to accommodate Meatless Monday as well as other recipes that I am developing and trying out and nutritional information that I am I learning as I go.

Now that we've been introduced, here's what my Meatless Monday looked like.  I seriously was going to make my typical morning smoothie, but taking pictures for Meatless Monday changes things. I mean, how many times can I show ya'll a smoothie in a glass? I could take pictures of the different colored smoothies I make, that could be exciting.  Right?

Yeah, I didn't think so either.

So with viewers in mind, I switched up my breakfast today.

I recently discovered Silk brand yogurt made with Almond Milk. I was totally excited to find this at my local grocer. But then I quickly got snotty about it when I also discovered they are only carrying two flavors. Hmph!  Oh well.

 I'll get over it.

My breakfast consisted of raspberry almond milk yogurt and raisin english muffins. Twas tasty.

Now, let me show you a picture of my lunch.

Oh, that's not a picture of my lunch.  But then, I didn't get a picture of my lunch. Now that I think about it, it could be because I didn't eat lunch today.  Instead I went grocery shopping.  

On an empty stomach. 

And yes, I made a foolish purchase.

Maybe two.  

Don't judge me.

Once I came home and put away all the groceries I bought, and scarfed down a newly purchased oreo....or two,  (what did I say about judging?), I began putting together my mise en place  (pronounced [miz on plas]) it's a French phrase which means "everything in place", as in getting it all ready. It makes me feel fancy to say it, so please just go with it.  Thank you.

I sliced some baby portabello mushrooms, about 8 oz.

And one very large leek, into the green. I prefer using smaller leeks, but this is all my grocer had.

I diced 3 potatoes. Depending on the size you could get away with 2. I used Yukon gold, but any waxy potato will work here.

And I coarsely chopped about 8oz of spinach.  Give or take. I like spinach.

 Then I got...mise en place. Sorry, just had to say it again.  Stay with me here.

Let's get started!

I was inspired by St. Patty's Day to make an Irish dish that was meatless.  Not so easy as the Irish LOVE their meat. But where there's a will, there's a way. I found a Potato, Leek & Chicken Pie recipe in an Irish cookbook I own and decided to give it a whirl. Boy am I glad I did. It turned out yummy!    I added spinach, chickpeas and olive oil, and omitted butter, lot's of butter, and chicken. I also changed from dairy milk to non-dairy milk. These simple changes turned a tasty, but not so good for you recipe into a very tasty vegetarian meal. 

Here's the details:

Potato, Leek & Chickpea Pie

Adapted from Irish Pub Cooking

2-3 waxy potatoes, diced large
1 TB Extra Virgin Olive Oil
1 leek, sliced
1 1/2 cups sliced mushroom, I used baby portabella
8 oz spinach, coarsely chopped
2 1/2 Tbsp flour
1 1/4 cups non-dairy milk (I used Silk brand almond milk)
1 Tbsp Dijon mustard
1 tsp dried ground sage
1 15 oz can chickpeas, drained and rinsed
8 oz Phyllo dough (puff pastry), thawed if frozen (make sure to flour it as it thaws or it will stick together)
salt and pepper to taste
Butter flavored spray

Pre-heat your oven to 350 F or 180 C. 
 Cook the diced potatoes in a pan of boiling water for 5 minutes. Drain and set aside.

In a large hot skillet, add the olive oil. When it starts to run for the hills, add the leeks and mushrooms and cook for 3 minutes, stirring as it cooks.

Add the spinach and stir in with the leeks and mushrooms. At this moment breathe in deep. You'll thank me for it.

Stir in the flour and cook for 1 minute, stirring constantly.

Gradually stir in the milk and bring to a boil. You'll need to stir this constantly as well or you'll end up with a lump of .... well, let's just say it wouldn't be pretty.

Add the mustard, sage, potatoes and chickpeas.  Mix all that up.  Then season to taste with salt and pepper, and simmer for about 10 minutes, stirring as needed. 

Meanwhile back at the ranch, line a deep pie dish with half of the sheets of puff pastry.

Spoon the chickpea mixture into the dish.  Doesn't this look soooo good? !!

Cover with strips of the remaining pastry sheet.
Spray the top with a mist of butter pan spray. Pop this bad boy into the oven. and bake for about 35 minutes or until the puff pastry is just golden brown and crisp.  

Serve hot!

I made myself stop at one serving, but I wanted more.

Ok, I shared my Meatless Monday with you, now share yours with me.


Donna S said...

I read it and think I can actually follow it, (did I mention I hate to cook?) but you made it a fun recipe and you had pictures, lots of pictures! Good job!

Dave said...

Good job. Fun read and nice photos to follow along with. As for meatless Monday, well, mine wasn't. Sausage and eggs for breakfast and a tuna sub for lunch. Didn't get dinner because we didn't get done with work till 11:30pm so I just went back to the hotel.

Mindy Howell said...

Considering I feed you mostly meatless at home, I guess I can't be upset you ate meat while out. :) Thanks for the positive feedback!

Mindy Howell said...

Donna, let me know once you make this... and the changes that I know you'll make to it.

Sharon Becker said...

I made this. ~ i used green onion & added 2 tsp red pepper flakes for a bite. THIS IS GOOOOOOD. I couldnt stop at 1 serving A keeper.

Mindy Howell said...

This is definitely a comfort food that makes you want to keep eating it! Thanks for your comment!