tvp pot pie

I wish I was writing this down as I was making it. The filling tastes amazing. I am going to kind of guess as to how I made it because it is worth making again.
rehydrate 1/2 a cup of TVP (bob's red mill) by adding 1/2 cup of boiling vegetable stock and let it sit covered for 10 minutes
in a med sauce pan saute 1 small onion in 3 tbsp olive oil until they are transparent. Add 2 medium chopped carrots, 2 small cubed potatoes, and 1 cup of chopped button mushrooms let this sit covered for maybe five minutes on low heat so that the carrots and potatoes get soft. You can add a little vegetable stock (maybe 1/4 c) to it if you are worried about it burning and sticking to the bottom of the pan.
I then added the TVP a little more vegetable stock a large handful of frozen peas, and added sea salt, garlic powder and black pepper to taste. I mixed about a tablespoon of flour with another 1/4 c of stock until it was well mixed and added that to my pot to make it a little thicker. I pretty much arbitrarily added stock till it "looked right" so nothing is exact.
Preheated the oven to 350. I oiled an 8 by 8 in pyrex baking dish, whipped togeter an "easy" pie crust (for a 1 crust pie) that needed to be refridgerated for one hour and I froze it for maybe five minutes. I dumped what was in the sauce pan into the baking dish, topped with the crust and popped it into the oven where it is now. I am thinking I'll bake it for about twentyfive minutes. The reason I know this well be good is because I was snacking on the filling while I was making it and it is delicious! Next time I make this I am going to try and write down something a little more exact.


roasted apsaragus

The only way to prepare asparagus!

Prep time: 15 minutes
Serves: as many as you want
asparagus with thick stalks, it can be white or green. use as much as you can eat
olive oil
coarse sea salt
Cooking Instructions:
preheat the oven to 475 (F)
toss asparagus with oil. place in a single layer on a rimmed baking sheet. sprinkle with salt. bake for 12-15 minutes

vegetable fried rice

This rice rocks my world. It's really easy to make and so freaking delicious. You don't have to use brocolli, you could use asparagus or another vegetable but I have only made it with brocolli and asparagus and I like the brocolli the best. I have also made this with hot rice because I was too impatient to let it chill and it comes out fine but the rice doesn't stick to itself as much when it is chilled.
Servings: 2 large or 4 small
Prep time:20 minutes
sesame oil or cooking oil, about a tablespoon
1 cup brocolli, fresh or frozen
4 or 5 chopped button mushrooms
1 small stalk of celery, bias cut
2 thinly sliced green onions
2 cloves of garlic, minced
3 tablespoons reduced sodium soy sauce
2 tablespoons saki
a healthy dash of ground red pepper
2 cups chilled, cooked rice
Cooking Instructions
in a large skillet cook and stir the brocolli, mushrooms, celery, gr. onions, & garlic for about four minutes. Stir in the soy sauce, saki and pepper. Add the rice. Cook and stir for about two more minutes.