I have a vegetarian recipe for deep dish vegetable pie which combines broccoli & cauliflower (frozen or fresh) cabbage, carrots, celery & onion in a rich vegetable sauce, flavoured with basil, oregano & dill. It can be topped with a pastry crust but biscuits are a good substitute & would be easier to serve. Would this be doable with our current pantry stock? Would this dish appeal to our vegetarian guests? -
Sally
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3 comments:
Sally,
Fax 416 840 6279, email contact@alderson.ca or post the recipe. We usually plan on cooking about 50 portions of vegetarian. Can you suggest starch to go with it (rice?)
David
Also - we order food supplies Tueday before the meal (Wednesday morning absolutely latest. So it would be very helpful if you could quantify recipe requirements for 50, check the online pantry for availability and send me the net shopping list for the dish.
Kind regards,
David
Deep Dish Vegetable Pie 'Shopping' List. These are 'as purchased' weights.
4 lbs broccoli
3.5 lbs cauliflower (1 large head)
3.5 lbs cabbage (1 large head)
4 lbs carrots
3 lbs celery
1 lbs walnuts
3 lbs onions
1 lb butter or margarine
1 lb all-purpose flour
8 eggs
Pie Crust to cover pans.
If we have frozen vegetables, they can be substituted for fresh. I think frozen corn would make a nice addition. I wouldn't add frozen peas.
Serve with rice or mashed potatoes.
- Sally
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