Archive for November 11th, 2010

Adding this one to my comfort food list. I just love hearty vegetarian dishes. Great flavors, and we never missed the meat.

Vegetable cobbler (adapted to be nondairy by me, from Handle the Heat blog)

1 tablespoon olive oil

1 1/2 cups coarsely chopped onion

3 cloves garlic, minced

1 teaspoon salt

1 – 2 teaspoons dried thyme

1/4 teaspoon crushed red pepper flakes

4 – 5 cups sliced mushrooms

1 tablespoon Dijon mustard

2 cups peeled and chopped butternut squash

2 cups chopped potatoes

2 cups peeled and chopped carrots

1/4 teaspoon black pepper

3 cups vegetable broth

3 tablespoons cornstarch dissolved in 1/2 cup water

1 cup frozen green peas

1 cup frozen corn kernels

1 tablespoon soy sauce

1/2 teaspoon salt

Biscuit topping:

2 cups unbleached AP flour

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons melted margarine

1 cup plain soy yogurt

1 teaspoon chopped fresh thyme

Preheat the oven to 400 degrees F. Lightly oil a 9 x 13″ baking dish. Warm the oil in a soup pot. Add the onions and garlic and cook on medium heat for 10 – 12 minutes, stirring occasionally. Add the salt, thyme, crushed red pepper flakes, mushrooms, and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the butternut squash, potato, carrot, black pepper, and broth, and bring to a boil. Then reduce the heat, cover, and simmer for 15 – 20 minutes, until the vegetables are just tender.

Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce, and salt. Taste and adjust the seasonings. Pour the vegetables into the prepared baking dish, and set aside.

In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. In a separate bowl, mix together the melted margarine and the yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.

Drop the biscuit batter over the vegetables in the dish in six equal mounds. Sprinkle the fresh thyme over the dough. Bake for 25 – 30 minutes, or until a knife inserted into the center of a biscuit comes out clean. Serve immediately. Makes 6 servings.

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