Please Pass the Peas

Please pass the peas -Vegetarian Chickpea Pot Pie Recipe Why I became a vegetarian.

When I was a kid I was a picky eater.  I had a handful of things that I considered edible and anything else was left behind.  No amount of begging and bargaining would get me to eat my veggies. My family tried everything to convince me that veggies were good to eat and not for feeding the dog. I however wasn’t convinced.

I remember one evening my Gram had made peas for dinner and she tried everything to get me to eat them.

At last they tried ” If you don’t eat them, they will cry.. ”

Cry? Really?

I looked at those tiny green heads on my plate the concept of then putting them in my mouth and squishing their tiny green brains made it even more impossible.

So how in the world did I end up being a vegetarian??

Well, the answer came more in the desire to do something not just for myself but for the well-being of others. For me, it started with my daughter, my youngest child not being able to digest certain foods including breast milk. We became vegetarians as a family and it’s been one of the best adventures.

But something changed in me once I made that choice, I began an adventure into learning to love my veggies. Spinach, squash, and even Brussels sprouts now became part of our weekly dinner schedule.

I learned new recipes, learned to love cooking, and learned that there’s more than one way to roast a root veggie.  Now I love my veggies and I can’t wait to try new dishes.

Now I have a beautiful new kitchen filled with cookbooks, steamers, cookers, and whisks of many sizes.  And with delight I pass the peas!

Here’s one of my favorite recipes:

Chickpea Pot Pie

ingredient list

-Serves 6

  • 2 Tbs. grape seed oil
  • 1 medium onion, diced (11/2 cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 3 celery ribs, chopped (1 cup)
  • 2 medium carrots, diced (1 cup)
  • 6 cups low-sodium vegetable broth, divided
  • 2 cups frozen corn kernels
  • 1 15-oz. can garbanzo Beans (chickpeas), rinsed and drained
  • 2 Tbs. dried parsley
  • 1 Tbs. dried rubbed sage
  • 1 Tbs. dried marjoram
  • 2 bay leaves
  • 2 Tbs. cornstarch
  • 2 Tbs. whole-wheat flour
  • 4 oz. reduced-fat cream cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups frozen peas
  • 2 cups frozen green beans
  • 1 sheet frozen puff pastry, thawed OR vegetarian pie crust

Directions

  1. Heat oil in Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes.
  2. Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 30 minutes. Stir in noodles, and cook 5 minutes, or until noodles are tender. Remove bay leaves.
  3. Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans.
  4. Preheat oven to 375°F. Place puff pastry or pie crust on top of vegetable mixture in Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown.

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