I’m in Love with an Aussie (Veggie Pie, that is!)

Photo taken by thehipvegetarian

Today I ran into Whole Foods Market and as I was headed to the checkout counter I was drawn to the deli area.  There next to a heated display swarmed shoppers like bugs drawn to light.  And there I discovered the Aussie awesomeness of Boomerang’s Gourmet Veggie & Meat Pies.  What a thrill to discover meat pies reminiscent of my visit to New Zealand.

For those who aren’t familiar with this Australian favorite; meat pies are flakey, handheld and considered the “national dish” of New Zealand and Australia.  For Texans it’s like an empanada collided with a pot pie.

Based out of Austin, Texas Boomerang’s nailed it with their vegetarian version of their Spicy Mexican Veggie (diced poblano peppers and jalapenos, vegetarian sausage, red beans, cheddar cheese, red pepper flakes, diced jicama and cucumber mixed in Boomerang’s Colorado sauce) and a vegan Thai Veggie (baby corn, carrots, water chestnuts, basil and cilantro all combined in Boomerang’s gourmet Thai peanut sauce).  Looks like they also sell Curry Veggie, Southwest Veggie and Spinich & Mushroom.

Photo taken by thehipvegetarian

These vegetarian delectables are a meal unto themselves.  Whole Foods was introducing them for $3.99 today and will sell them for $4.99.  This might seem steep, but these pies are thick and stuffed full with vegetables. I felt like it was a fair price, especially since I can’t eat lunch for less than $8 these days. I didn’t walk away hungry.

Checking out their website I discovered these savory pies are sold in Whole Foods throughout Texas, Louisiana, Arkansas and Oklahoma.  Don’t live near one of these awesome states or have a Whole Foods near you?  No problem mate, they also ship.

Vegetables Korma

Photo taken by thehipvegetarian

Tonight I had Naan in the house that I didn’t want to go to waste, so this gave me the good opportunity to try out a new recipe that I have been saving from my Vegetarian Times magazine.  Vegetables Korma is a traditional Indian dish. To make it simple, Vegetarian Times suggests that frozen vegetables be used.  Which is a good way to combine all those individual frozen vegetable bags with only a handful of food left in them.

This can also easily be converted into a vegan dish by using coconut milk instead of heavy cream.

I was surprised by how fast the meal came together.  I placed the rice on the stove top burner to cook and by the time it was finished the meal was ready to be served.

This recipe is very mild in flavors, not spicy at all. This might be a good introduction to Indian food for those who don’t like curry or spicy cuisine.

The original recipe says it serves two, however this was a lot of food. I think you could easily serve six if you add in the chickpeas.

Photo taken by thehipvegetarian

My husband said he liked it, however he suggested that the Masala could be quadrupled.  He pulled out the spice and started sprinkling it on his serving.  I thought I’d give it a try, and he made a good call.  However I will disclose that we do like Masala on our popcorn.

Vegetables Korma

  • 1/2 cup basmati rice
  • 2 medium tomatoes, cut into chunks
  • 1/2 small white onion, cut into chunks
  • 1 1/2 Tbs. minced fresh ginger
  • 1 Tbs. vegetable oil
  • 1/2 tsp. garam masala or curry powder
  • 1/4 tsp. plus 1/8 tsp. ground cardamom
  • 2 Tbs. golden raisins
  • 2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
  • 1 7-oz. can chickpeas, rinsed and drained (3/4 cup), optional
  • 3 Tbs. fat-free evaporated milk or heavy cream
  • 1 Tbs. toasted slivered almonds, optional

DIRECTIONS

1. Cook rice according to package directions.
2. Purée tomatoes, onion, and ginger to paste in food processor or blender.
3. Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
4. Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.

The New Meatloaf

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This savory veggie-meatloaf dish is a family favorite; a recipe that Mom gave me which she received from a friend of a friend.  You know how that goes.

A couple of things to note. I use the Griller Crumbles by MorningStar Farms, however I personally prefer the Worthington Vegetarian Burger, if I have it on hand.  Though it’s not as readily accessible to acquire.  The MorningStar Farms products can be found in your local grocer’s freezer aisle.

Secondly, I like to give my bread cubes what’s called the “Roberts’ Tan.” Meaning, I like to brown the bread really well while sauteing. Also during the saute process I cover the skillet so the moisture is trapped, softening the bread.

I gave this recipe to my friend Mike when he opened up his vegetarian restaurant Green Vegetarian Cuisine, and he was able to create a vegan version by substituting butter for margarine and replacing the cheese with a vegan variety.  He reports that he receives rave reviews from vegetarians and meat consumers alike.

Neatloaf

Neatloaf

Saute:
1 chopped Onion
1 stick of Butter
6 slices Whole Wheat Bread, cube 1 inch squares

Add to:
1 bag of MorningStar Meal Starters Griller Recipe Crumbles
2 cups Cheddar Cheese, grated
4 Eggs
1 tea. Garlic Powder
1 tea. Sage

Heat oven to 350F
Place in greased 9x9x2 pan.

Place on top of Neatloaf the following Sweet & Sour Glaze before Cooking.

Sweet & Sour Glaze
1 cup Ketchup
1/2 cup Brown Sugar
1 tea. Garlic Powder
1 tea. Lemon Juice

Cook for 35-40 minutes.