Fall Into a Cozy Potpie

Nothing says "Welcome fall!" like this dish!  Chocked full of seasonal vegetables and topped with a Parmesan biscuit.  Slip on some snuggy clothes, slippers and cop a squat on the couch with a snuggy blanket and enjoy a bowl of cozy!

Minestrone and Parmesan Biscuit Potpie
Yield: 8 servings

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Ingredients:

• 3 T. extra virgin olive oil
• 3 leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise, and rinsed well
• 4 garlic cloves, minced
• 1 pound butternut squash, peeled and cut into 1/2 -inch cubes (4 cups)
• 1 large zucchini, peeled and chopped into bite size pieces
• 1 can (19-ounce) garbanzo beans
• 1 can (24-ounce) can crushed tomatoes
• 1 bunch Tuscan kale, chopped
• 3 cups chicken stock or water for vegetarian
• 1 rosemary sprig
• 1/4 cup finely grated Parmesan cheese (1/2 oz.) plus 1 Parmesan cheese rind (about 3 inches) or use Parma Raw for vegan
• Coarse salt and freshly ground pepper

Ingredients for Topping: - if desired see below for vegan biscuit recipe

• 2 cups all-purpose unbleached flour
• 2 t. baking powder
• Coarse salt
• 1 stick cold unsalted butter, cut into small pieces
• 1 cup finely grated Parmesan cheese (2 oz.)
• 1 1/2 cups heavy cream, plus more for brushing

Instructions for the Filling:

1. Heat oil in a large Dutch oven over medium heat. Cook leeks and garlic until tender, about 5 minutes. Add butternut squash, zucchini, beans, tomatoes with juice, kale, stock, rosemary, and Parmesan rind. Bring to a gentle simmer. Cook, covered, until vegetables are just tender, about 20 minutes. Stir in cheese, and season with salt and pepper. Let cool.
2. Preheat oven to 375 degrees.

Instructions for the Topping:

1. Whisk together flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in butter using a pastry cutter or your fingers until small clumps form. Stir in cheese. Add cream, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).
2. Transfer filling to an 11 x 13 inch (10 cup) baking dish. Top with dough balls, and brush with cream. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil.

Adapted from Martha Stewart Living

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Servings: 1 bowl

Calories:  633

Total Fat:  33.5 g

Cholesterol:  72.9 mg.

Sodium:  440.7 mg.

Protein:  23.1 g.

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Vegan Biscuits
Yield: 8 biscuits

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Ingredients

• 2 cups all-purpose flour
• 5 tsp. baking powder
• 1 tsp. salt
• 3 Tbsp. nonhydrogenated shortening
• 2 Tbsp. nonhydrogenated margarine
• 1 cup Parma Raw cheese
• 2/3 cup rice or soy milk, plus more for brushing

Instructions:

1. Whisk together flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in shortening and margarine using a pastry cutter or your fingers until small clumps form. Stir in Parma Raw. Add milk, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).
2. Transfer filling to an 11 x 13 inch (10 cup) baking dish. Top with dough balls, and brush with milk. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil.

Adapted from Vegan with a Vengence

~ Enjoy!