Today I cooked for an old friend of my mom and some other people. It’s funny when I have guest and the first thing they say as I’m cooking is that they are worried I’m making vegetarian food. I guess it never occur to me I would not. Since I was, it made me very nervous but decided not to make a big deal about and not tell them. This way they would not have an opinion before hand and actually maybe enjoy what they eat.
I had made the bread I was blogging about yesterday and also a pot pie that came out really well and was very much enjoyed by my meat eating friends.
1/2 cup leeks, diced
1 tbs canola oil
1 1/2 cups seitan, chicken style
2 cups kale
2 tbs all-purpose flour or white spelt flour
1 cup water
1/2 cup sour cream
Salt and pepper to taste
1 package puff pastry, defrosted
Milk to brush pastry with
Preheat oven to F400
Heat oil on medium heat in a saucepan. Cook leeks for 1 minute. Add seitan and kale and cook for another 5 minutes stirring. Sprinkle flour over and blend. Pour on water, salt and pepper and mix well and bring to a boil while stirring the whole time. Cook until thicken and then remove from heat. Stir in sour cream and blend. Place filling in a baking dish. Roll out puff pastry and cover the baking dish complete. Use back of a fork to press down the edges. Brush top with a little milk. Bake for 10-15 minutes. Serve with a side of mixed salad.