Vegan Kale & White Bean Potpie with Chive Biscuits

I have two cast iron skillets that were my moms.  One is very large and the other is smaller but very deep and has a lid.  I use either one almost everyday.  Baking in cast iron is also something that I do.  Have you ever made a cast iron skillet cookie?  Amazing!  Mmm, I need a sweet to enjoy today. Since it's fall, maybe a pumpkin chocolate cookie?  I think I just found my next post!

Ingredients for Potpie:

2 T organic extra virgin olive oil
1 c organic onion, chopped
1/2 c organic carrot, chopped
1/2 c organic celery, chopped
3 organic garlic cloves, minced
8 cups organic kale, chopped
1/4 c organic whole wheat flour
3 cups organic low-sodium vegetable broth
15 ounces organic white beans, rinsed
1/2 t sea salt
1/2 t pepper

Ingredients for biscuits:

1 cup organic whole-wheat flour
1 t non-gmo, non-aluminum baking powder
1/2 t baking soda 
1/4 t sea salt
1/4 t pepper
3 T vegan butter, cut into small pieces
3 T organic chives, minced
1/2 cup cold organic hemp milk

Pre-heat oven to 350 degrees.

In a large cast iron skillet, heat oil over medium flame.  Add onion, carrot, and celery.  Cook until the vegetables are soft.  Add garlic, and kale.  Cook until kale becomes tender and wilted.

Sprinkle in flour, cook and stir often.  Stir in broth and let simmer, stirring until thickened.  Add beans, sea salt, and pepper.

Let the mixture simmer, and make the biscuits.

In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, and pepper.  Blend in the butter by using your fingers or a pastry blender.  Stir in chives and hemp milk until a dough forms.

Form into biscuits and place on top of the vegetable mixture.

Remove skillet from the stove top and place in the oven and bake for approximately 30 minutes.

*recipe adapted from Eating Well magazine 

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