Peanut Butter and Banana Pancakes (PB&BP)

Just in time for the weekend!! Another pancake recipe.

Peanut Butter Banana Pancakes
1 cup oat flour
1/4 cup white flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 soy milk (possibly more)
1 tablespoon canola oil
1 teaspoon agave
1 teaspoon vanilla
1 banana, mashed with a fork
3 tablespoons creamy peanut butter
1 tablespoon Earth Balance

Heat a griddle or frying pan to medium high heat. Grease with the Earth Balance.

Combine the soy milk and apple cider vinegar in a large bowl and let sit to curdle.

In a small bowl combine the flours, baking powder, and salt.

Add the canola oil, agave, vanilla, banana, and peanut butter to the soy milk and mix. Add the dry ingredients to the wet, and combine. Because I am trying to translate the recipe from my husband, who doesn't consistently measure ingredients, you may have to add a little more soy milk to get your desired consistency. 

Pour the batter onto the griddle by quarter cups  and brown on one side. Flip and brown on the other. 

Enjoy! 

Chile-Coconut Crusted Tofu with Lime Scented Vegetables, Millet, and Major Grey Mango Chutney

Why so fancy? Because that's what I felt like calling it. It's actually a really simple dinner. 

Originally, this recipe included quinoa. Unfortunately, there are a number of ethical problems with quinoa (n.b. I'm really glad this Mother Jones article gives the original Guardian piece--which lambasted vegans for their quinoa consumption--a reality check). A long time ago, my main interest was in Fair Trade, and so the potential problems that quinoa export is causing is not something I want to be a part of. I've edited this recipe to use millet instead. I actually really like millet a lot. It's pretty similar to quinoa in terms of texture. 

Chile-Coconut Crusted Tofu with Lime Scented Vegetables, Millet, and Major Grey Mango Chutney

Makes: 4 servings

Time: 45 minutes

For the Veggies

1 tablespoon olive oil

1 green bell pepper, sliced

1 red bell pepper, sliced

1 red onion, halved and sliced into half moons

4 cloves garlic, roughly chopped

1 tablespoon grated ginger

2 tablespoons soy sauce

juice of half a lime

Heat oil over high heat in a large skillet. Add peppers, onion, garlic and ginger all at once. The goal is to just barely soften these ingredients and bring out their flavors. Saute for about 3 minutes. Remove from heat and place veggies in a large bowl, for the time being. Add soy and lime juice and combine.

For the Tofu

4 tablespoons canola oil or coconut oil

1/2 cup cornstarch

1 tablespoon red chile powder

2 teaspoons red chile flakes

1 teaspoon cumin

4 tablespoons flaked coconut

1 pound tofu, pressed, cut widthwise into 8 rectangles and then each rectangle cut into a triangle

Heat the oil over medium high heat. 

Combine cornstarch, chile powder and flakes, cumin, and coconut in a shallow bowl. Dredge the tofu pieces in the mixture, being careful that dredged pieces do not touch one another as they will become stuck together. 

Fry the tofu on one side until crispy and dark golden. Flip finish other side.

To serve

4 cups cooked millet, warmed

1 jar Major Grey's Mango Chutney

1 avocado, sliced

4 tablespoons chopped cilantro

On each of four plates divvy the quinoa, vegetables, and avocado. Arrange four pieces of tofu on each plate and top with a generous dollop of chutney and 1 tablespoon cilantro.

Enjoy!

Mac and Cheese with Hot Dogs and Broccoli

I always loved mac and cheese when my father would add hot dogs to it. I also always loved cheese and broccoli. I decided to merge all these things. This is what I got. If you're not a fan of broccoli (which you should be) then just omit it and carry on. Your dinner won't be nearly as healthy though.

Also, thank goodness for Isa Chandra Moskowitz of the Post Punk Kitchen for coming up with this cheezy sauce. So good! 

Mac and Cheese with Hot Dogs and Broccoli
1 lb cooked whole wheat fusilli (or whatever kind of pasta you like best for mac and cheese)
3 Field Roast Frankfurters, sliced
1 cup cheddar Daiya 
2 broccoli crowns, chopped 
2 cups stale white bread, diced and pulsed through food processor
3 tablespoons olive oil 
1 recipe for Eazy Breezy Cheezy Sauce from the PPK 

Preheat oven to 375ºF. Prepare Cheezy Sauce according to directions on the Post Punk Kitchen's website (the recipe is at the bottom of the page). 

While the sauce is simmering, heat one tablespoon oil in saucepan. Add the broccoli, and cook until bright green. Remove from heat. 

In a 9x13 rectangular baking dish, combine the sauce, broccoli, sliced hot dogs, Daiya, and cheezy sauce. Add most of the pasta and stir to combine. *I believe I had about 1 1/2 cups cooked pasta left over, because I felt like if I added the entire amount there would be too much pasta for the broccoli, hot dogs, and cheese. Reserve for another use.*

Toss the bread crumbs with the remaining olive oil and spread across the top of the casserole.  

Bake until the bread crumbs are browned and the casserole is heated through. 

Enjoy!

Taco Salad

Here's a vegan taco salad recipe that is not necessarily great for you, but is loads better than its meatgrease-laden alter ego. You know, the 2,000 calorie taco salad described in that Budweiser commercial years ago. This one is probably 1,500 calories. Just kidding, it's probably not that bad! However, it is chockfull of protein, and because it's made with tempeh you need not fear the presence of any suspicious, processed faux ground beef. It has minimal cholesterol and saturated fat. Actually, has a good amount of veggies too. 

You can substitute romaine lettuce for the spinach if you like, but for heaven's sakes please don't use iceberg. Nutritious=not iceberg lettuce. Also, it would be pretty delicious with pinto beans rather than black beans as well! 

Taco Salad

makes 4 servings

For the Tempeh Mixture

2 packages tempeh (1 lb or 16 ounces), finely diced
4 cloves garlic, roughly chopped
juice of 1 lime
3 tablespoons shoyu (soy sauce)
4 tablespoons canola oil
3 teaspoons red chile powder
1 teaspoon cumin
3/4 cup light colored beer 
1 can black beans, drained and rinsed
1 cup frozen corn

Put tempeh in a microwave-safe container, cover with water, and microwave for about 10 minutes, until water has boiled for a few minutes. Drain, and return tempeh to container. Add garlic, lime juice, shoyu, 2 tablespoons oil, red chile, and cumin. Mix to combine. Pour beer over mixture and stir. Marinate for an hour.

Heat remaining oil in a large pan. Add marinated tempeh and saute until browned, mashing with spatula to achieve a texture similar to ground beef. Add beans and heat through. Add corn and saute until all ingredients are warmed.

For the Guacamole

2 avocados, peeled
2 teaspoons granulated garlic
1 teaspoon dried minced onion
1/2 teaspoon salt
juice of 1/2 lime
2 tablespoons chopped cilantro

Mash all ingredients together.

For the Relish

2 large tomatoes, diced
1 red onion, diced
1/2 cup jarred sliced jalapenos, drained
3 diced scallions
1 tablespoon red wine vinegar

Mix all ingredients in a large bowl.

For the Sour "Cream"

1 cup cashews

1/2 cup water

1 teaspoon lime juice

2 teaspoons apple cider vinegar

Soak the cashews in water overnight or boil and cool. Place in blender with the rest of ingredients and blend until smooth.

To serve

1 bag of corn chips 

1 cup cheddar Daiya

6 cups spinach

1 8 oz jar salsa 

Place desired amount of chips on individual plates. Sprinkle with Daiya and place in oven. Heat oven to 200ºF. Turn oven off, conserve energy! You just want chips warmed and cheese melted.

Once the tempeh-bean-corn mixture is ready, remove plates from oven. Place 1 1/2 cups spinach on each plate and distribute the tempeh mixture evenly on top of the spinach. Top each with relish, sour cream, guacamole, and salsa. 

Kicking Off Spring with Hot Dogs, Coleslaw and Brewskies

Sorry it has been so long since my last post! I had the opportunity to go to the loon conference in NH last week. I presented on my research project and got to listen to some interesting talks and talk to interesting people! 

The only downside was the $15 vegan pasta dish I decided to take a risk on. It was terrible. I literally paid $15 for penne and boiled, frozen vegetables. Fifteen. To say I felt ripped off is putting it mildly, and made me realize two things. One, I will not eat at a restaurant if I feel I'm going to be gipped by their vegetarian option. I will forever carry PB&J's in my purse just in case. Friends, I will patiently sit with you while you eat your food, but I'm not going to pay someone for something I don't want, namely food that has no nutritional value and tastes like cardboard. Second, it made me remember that most people don't really understand what vegans eat. Whoever came up with this menu could have easily googled "vegan pasta" and come up with any number of inspirations for dinners that would have actually tasted good. But clearly, the veggie offering was an afterthought. God forbid that you might actually take pride in the vegetarian options  put on your menu. Sure, you started a restaurant, and I am aware that most people don't like vegetarians and especially vegans, so maybe you put these things on the menu in revenge, or simply because you think people become veg*n because they don't care about taste like the rest of the world, but it is actually YOUR menu. You should take pride and try to excel in all the things you put on it.

To be fair, I am a picky eater, but sheesh!

Anyways, now that I'm back, and the weather has warmed up, I'm ready to start posting some seasonable recipes. Yesterday, March 18, was a balmy, sunny day in Boston. If I remember correctly, last year at this time, there was still snow on the ground, lakes still frozen, and I was still wearing a peacoat everywhere. But yesterday, I sat on my porch in a tank top, I listened to Bob Marley, drank homebrew, and ate hot dogs and coleslaw. This is an anomaly for sure, and as I write this Arizona is getting buried under snow. Global warming (climate change.... ahemmm..) is a bitch folks!

Well actually, I'd say that global warming is doing nothing but good for New England. It hit 80 degrees in Nashua, NH yesterday! And actually, I'm pretty sure that my friends in the southwest are thoroughly enjoying their snow. It's been a good trade. If it weren't for the complaints from the polar bears and those annoying unseasonable tornadoes rearing their ugly heads, things would be downright peachy. 

It's like the Postal Service song:

"Again last night I had that strange dream 

 Where everything was exactly how it seemed 

Concerns about the world getting warmer 

People thought they were just being rewarded 

For treating others as they'd like to be treated 

For obeying stop signs and curing diseases 

For mailing letters with the address of the sender 

Now we can swim any day in November" 

Ah, if only everything were as simple as hot dogs and coleslaw.

Especially when you have these hot dogs. Why? Because they are so much better for you than regular hot dogs, without sacrificing the taste! 

For comparison one Hebrew National All Beef Frank has 150 calories, 14 grams fat (6g saturated), 8 percent of your cholesterol, and only 6g protein. One Field Roast Frankfurter has 190 calories, 9g fat (1.5g saturated), no cholesterol, and 21g protein. So while the veggie verson has 40 more calories, it has WAY less "bad stuff" like cholesterol and saturated fat, and way more protein than a regular hot dog. 

I love these because they actually taste meaty and have great texture. When you bite into them they even look like real hot dogs!! I also like them because they are made from seitan, which is something that I make in my own kitchen every week. There's nothing sketchy on their ingredient list like you may find with Morningstar products (by sketchy I mean un-pronouncable and mysterious chemicals)

Just grill them up and put them in a bun! Serve them with coleslaw (recipe below)!

Oh, and beer also makes a good addition! While we got to enjoy our Vanilla Bean Stout homebrew, I didn't have a chance to take a picture of it before it was all gone. Unfortunate but true. 

Creamy Vegan Coleslaw

To be entirely honest, I wasn't really measuring anything when I made this, so you may have to adjust the seasonings to your taste.

4 cups shredded cabbage
2 diced carrots (I totally spaced on this but you should put this in!)
3/4 cup Vegenaise
1 scallion, diced
3 tablespoons cilantro, chopped
2 teaspoons mustard powder
3 teaspoons dried dill
2 teaspoons sugar
1 tablespoon apple cider vinegar

Mix everything in a bowl!

"Beef" Stew to Warm Your Bones

This winter has been so strange here in Boston. On October 1st we had a nasty snow storm. After least year's winter, when the city literally ran out of space to put the snow (you can't just push it into the ocean because of all the pollutants it picks up in the street), everyone took this to be a terrible omen.

But then came November, December, January, February and nothing happened. There may have been one little storm that left about three inches but was gone the next day. There was lots of rain. There was a day in the 60's. But come March 1st we get dumped on. It snowed for nearly 30 hours straight. Good thing the temperature was high enough to keep some of it from sticking, but we still got some significant snowage. While it has mostly melted in the city, there is still about five inches covering the countryside.

It has been grey out for the last three days and I'm thinking that it may be my last chance to make "warm you from the inside out" food. Something that, in the words of Isa Chandra Moskowitz "gives a warm and flavorful fork you to winter."

March is here Old Man Winter, and I just want you to know that we've now got the upper hand! Your demise is looming just right around the corner.

So here it is, this vegan "Beef" Stew. What's the best thing about it? Well, its hard to say. There's a lot of things that are good about it.

• It's way healthy for you. Little saturated fat, no cholesterol.
• Lots of veggies.
• Lots of protein.
• Tender "meat."
• No tough, terrible strings of animal flesh stuck between your teeth. 
• You do not have to simmer Gardein for an hour and a half to make it edible like you would for tough pieces of cow. This means your stew is ready to go in under an hour.
• You don't have to trim fat off of muscle, and then chop it up. Gardein comes ready for the pan. And your hands, knife, cutting board, etc. are not bloody or potentially dangerous.
• My recipe makes a ton.
• Beefless. It's what's for dinner.

And just a note about Worcestershire Sauce. Traditionally it's not vegan. It has anchovies in it. Annie's Naturals makes an organic, vegan version! Yay! It's by the steak sauce in natural foods stores. 

"Beef" Stew

2 packages Gardein "Beefless Tips" (Find it in the frozen section)

3 tablespoons Earth Balance Vegan Buttery Sticks

2 yellow onions, cut in half and sliced into half moons

6 cloves garlic, minced

1 cup diced celery

1 cup diced carrots

3 cups potatoes, skins on (better for you!) and cut into 1" pieces

1/2 pound white button mushrooms, quartered

2 teaspoons mustard powder

1 1/2 teaspoons paprika

1 1/2 teaspoons thyme

1 1/2 teaspoons basil

1 1/2 teaspoons marjoram (you can sub oregano if you don't have this)

3/4 cup red wine

2 tablespoons tomato paste

4 tablespoons Worcestershire sauce

3 tablespoons shoyu (you can use soy sauce)

4 cups water (may be more or less depending)

2 tablespoons flour

1 cup frozen peas

3 tablespoons parsley, chopped

salt and pepper, to taste

Ciabatta or other crusty bread, to serve

Beer, such as Sam Adams Alpine Spring, to serve

Let the Beefless Tips thaw while you chop the veggies. Then heat 2 tablespoons of Earth Balance in a VERY large pot.

Add the Beefless Tips and saute until browned on all sides. 

If there is enough oil in the bottom of the pan, add the onions, garlic, carrots, celery, and mushrooms. If there is not enough, add the remaining tablespoon Earth Balance, and then add the veggies. Saute until the onions are translucent and the mushrooms have lost their water. Add the potatoes and stir. Continue to saute until the water/oil at the bottom of the pan has been used up. Add the mustard, paprika, thyme, marjoram, and basil. Stir and cook until fragrant, about 30 seconds.

Meanwhile whisk together the wine, tomato paste, Worcestershire sauce, and soy sauce.  Add mixture to the pot to deglaze. Scrape the burnt bits from the bottom of the pan and bring the liquid to a boil. Reduce heat to medium and simmer until the wine is reduced by half. 

Add water to the pot until the vegetables and Gardein are just covered (you want to add enough water that your stew has as much broth as you would like in it). Bring to a boil, reduce heat to medium-low, and simmer until potatoes and carrots are tender.

Once the veggies are all thoroughly cooked, use a liquid measuring cup to remove about 1/2 cup broth. Add the flour to this broth and whisk until evenly incorporated. Return the flour/broth mixture to the pot, and stir. The sauce should thicken. If after thickening, there is not enough broth left, add a bit more water, until desired consistency is achieved. Add the peas and heat through.

Remove stew from heat, stir in chopped parsley and salt and pepper to taste. Serve with warm bread and chilled beer!

Cheers!

Palak Dal

I love Indian food. It may be one of my favorite types of foods. 

Palak means spinach. Dal refers to thick lentil-based stews. So together, they become a lentil-based stew with lots of spinach. I can't think of many things that could be more healthful for you than this dish, with its spices, spinach, lentils, brown basmati rice, and tomatoes. 

I used red lentils. Since lentils are really still a new world to me and maybe are for you too, here's a picture of my red lentils so that you know what you're looking for at the grocery store.

Palak Dal

Serves: 2-4

Time: 45 minutes, 15 minutes active

2 tablespoons olive oil

1 yellow onion, diced

4 garlic cloves, minced

1-2 tablespoons grated ginger

1 jalapeno, not seeded because you're tough, minced

2 tablespoons curry powder

1 teaspoon garam masala

1 teaspoon cumin

1 teaspoon cardamom

1 teaspoon tumeric

2 cups red lentils 

6 cups veggie broth

1 pound spinach

1 large tomato, diced

1 medium eggplant, diced

2 tablespoons fresh cilantro, chopped

1/2 cup non-dairy unsweetened creamer

Freshly cooked brown basmati rice, for serving

Heat olive oil over medium-high heat. Add onion, garlic, ginger and jalapeno. Saute until translucent. Add curry, garam masala, cumin, cardamom, and tumeric and saute for 30 seconds. Add water and lentils. Bring to a boil, reduce to a simmer and cook until lentils they are soft (this took about 20 minutes I believe, but the package suggested up to 45 minutes so leave extra time in case they take longer). 

Once lentils are cooked, stir in spinach, tomato, eggplant, cilantro, and soy creamer. Bring to a boil and simmer for about 10 minutes or until the eggplant is cooked through. 

Serve over rice.

Cheers!

Coffee Sometimes Leads to Inspiration, But Today Has Been a Bust.

Oh magnanimous enthusiasm in a cup.... I was depending on you to help me finish my letter of inquiry and begin my grad school admissions essay today. So far, you have only helped me succeed at publishing your photograph online while I apparently should have been in a job interview that I thought had been rescheduled for Friday.

My one accomplishment was running five 7 1/2 minute miles, but that was no thanks to you Soy Latte.

C'est la vie. You were beautiful AND delicious, and I suppose that is enough.

Top of the afternoon to ya.

Lavender Hearts for Your Valentine

When I was fifteen years old, I made these cookies for my high school sweetheart. They weren't vegan then, and neither was I, but clearly I was willing to experiment a lot with my food. I mean, how many fifteen year-olds are willing to try making a cookie with dried lavender in it? 

Lavender just seems like such a bizarre ingredient, don't you think? Well, these are some very unique cookies, to be sure. But they are so sweet and flaky and are perfect for February, because the smell and taste of the flowers really touches that little part of your soul that is retaining hope that spring is just around the corner. I would say these cookies begin the transition from the heavy and dark baked goods of winter, you know, pumpkin bread and ginger cookies, the type of foods that remind you of golden leaves and heaps of snow on the ground and that make you feel warm inside. These cookies make me think of little green buds on the tips of tree branches and daffodils and tulips peeking up through cracks in the concrete. Just like a big orange slab of spiced pumpkin bread can send you into hibernation under a mountain of blankets next to a big fireplace, these cookies wake you up out of your hibernation so that you can sit in that warm pocket of air just behind every sunny window and watch the water drip off of the icicles on the other side of the pane.

Ok. Enough imagery. I made these cookies for my sweetheart, every year, until we graduated highschool, and I remember making them several years in college too. I don't remember where I found the original recipe, but I used to keep a little notebook where I wrote down all of my favorite recipes. These cookies are in that notebook next to my other old favorites, such as the Guadalajara Burger, Beef Bulgogi (Korean BBQ), Om Rice with pork, my veggie chile recipe, too many recipes with shrimp, and one loner recipe for marinated tofu with bok choy. I clearly was willing to try anything at that time in my life- not only things with the name Bulgogi, but anything vegan or vegetarian (despite the fact that at this point in my life I scorned vegetarians and especially vegans). So, yes, I was eating tofu long before becoming a vegetarian, albeit alone, because my sweetheart used to have a soy allergy. Its actually really good stuff if you are just willing to have an open mind about it! But anyways...

I was looking through this notebook a few weeks ago, and came across this recipe again. Now that I've married my high school sweetheart, I figure, what better time to bring back these sentimental cookies than our tenth Valentine's Day together? There was only one thing standing in my way. This recipe isn't vegan. Luckily though, since it's a shortbread cookie with no egg, veganizing these cookies was a piece of cake! They came out exactly the way I remember them. All I had to do was sub in some Earth Balance Vegan Buttery sticks, which by the way, taste more like butter than butter itself. 

As far as the lavender goes, you need to try and find culinary lavender. I'm not positive, but if it doesn't say culinary on it, it might have things added to it that are not really intended for humans to eat. It can be difficult to find. After thoroughly searching the herbs and spices at Whole Foods, I couldn't find it. I asked someone for help and after he was gone for about 10 minutes, returned with a bottle of culinary lavender, but I have no idea where in the store it came from! If you can't find it right away just ask for help. 

Lavender Hearts

1/2 cup Earth Balance Vegan Buttery sticks

1/4 cup sugar + extra for dusting

1 1/2 cups flour

1/2 teaspoon salt

1 tablespoon dried lavender

1/4 cup water

Cream the margarine and sugar together until fluffy (this is what will make the finished cookies have lots of flaky layers so don't skip!).

Stir in flour, salt, and lavender and mix until thoroughly combined. If you cannot form a coherent ball of dough, add water one tablespoon at a time, and combine (I only needed 2 tablespoons of water before mine formed a dough ball). 

Form dough into a disc and refrigerate for 15 minutes

Preheat oven to 400ºF. Roll dough until about 3/8 inch thick and use a little heart shaped cookie cutter to cut out as many hearts as you can.  Place on a greased cookie sheet and sprinkle with extra sugar, pressing the sugar gently into each cookie. 

Bake for 8 minutes, or until the edges turn a golden brown. 

Cheers!!

Seitan Pot Pie!

It appears my new obsession is savory pies! I really didn't like Chicken Pot Pie as a child, and have had the most "Pot Pies" after becoming vegan, but I tried to make this pie as classic as possible. 

Something that I have found as a vegan and also when I was a vegetarian, is that you associate certain flavors with certain meats, for example: sage or rosemary with chicken. When you use sage or rosemary in a vegan recipe, it is reminiscent enough of the food that used to be there and is really satisfying. That being said, this pie makes use of sage, thyme, marjoram, and mustard, as well as a lot of wine, which, coincidentally is really important to vegan cooking!

This meal is also REALLY filling. You will not. I repeat- You will NOT feel like you just ate something vegan. I have been told by people who briefly tried vegetarianism that they just couldn't "get full" and that they had to go back to eating meat. I had a similar feeling when I became vegan, that is, until I relearned how to cook. Becoming vegan and learning how to cook this way has been really rewarding and has rekindled my interest in cooking, period. This recipe is is a product of that journey, so I hope you enjoy it!

Seitan Pot Pie

Makes: 6 servings

Time: 1 hour

Crust

2 1/2 cups flour

1/2 cup cornmeal 

2 teaspoons sugar

1 teaspoon salt
3/4 cup Earth Balance Vegan Buttery Sticks (12 tablespoons), chopped

2/3 cup water

Filling

1 tablespoon buttery sticks

2 tablespoons olive oil

1/3 cup flour

2 teaspoons mustard powder
1 lb seitan, cut into 1-inch pieces

1 large yellow onion, diced

2 medium red potatoes, diced

1 stalk celery, diced

2 medium sized carrots, diced

3 garlic cloves, minced

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried marjoram

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup white wine

3/4 cup vegetable broth
1/2 cup frozen corn
1/2 cup frozen peas

In a large bowl combine the flour, cornmeal, sugar, and salt. Throw in the "butter" and mix with two forks, a pastry mixer, or your two hands, until it resembles coarse sand. Drizzle 1/3 cup water over the mixture and then mix. If a coherent ball of dough does not form, add more water, 1 tablespoon at a time, until the dough coalesces into a ball. Press into a disc, and keep in fridge while making the filling. 

Preheat the oven to 375º.

To make the filling, heat the oil and margarine in a large skillet or dutch oven on medium-high heat. Add the flour and mustard powder, and whisk while browning the flour. Once the flour has come to a deep golden color add the onions, potatoes, seitan, celery, and carrots and stir until the vegetables become translucent. Add the garlic and herbs; stir for about a minute. Add the peas, corn, wine and broth to deglaze the pan, and bring to a boil. Once the liquid has thickened slightly, remove the pan from heat and season with salt and pepper. 

Pour the filling into a 2 quart square baking dish (or any dish where the filling sits about 2 inches thick). Roll the dough out into the shape that corresponds with your pan such that the perimeter extends about two inches beyond the edge of your dish in every direction. Place the dough on top of the filling, centering it on the pan, and then roll the edges upwards and over along all the sides into the pan, to give the crust a thick, raised edge. Push this edge downwards along the edges of the pan into the filling. This is nice because despite the fact that there is no crust on the bottom, the outer edge of the pie has a little bit. With a knife pierce the top of the pie several times to allow steam to escape. 

Bake until the crust is golden brown, about 45 minutes to an hour. Remove and enjoy.

Cheers!