Cornbread vegetable pie; Vegetable-macaroni bake; Vegan Bean and rice casserole; Quick biscuits/dumplings RECIPES with info from THE GREAT GRANNY diet

I am including these simple re-worked dishes from America 1970's as everyone has busy days or evenings and needs something nourishing that can be prepped then just left in the oven to cook/bake while you get on with other things, so here are 2 vegetarian dishes and one Vegan, that are tasty and economical and can probably be made, in homes, all round the globe.

In place of cornmeal you may use fine polenta or semolina flour

Cornbread vegetable pie
the filing can be made several hours ahead then just make the topping and bake

serves 4

2 tbsp oil
1 pound/ 2  cups root vegetables ( carrots,parsnips, turnips, parsnips, sweet potato, rutabaga..and combination), peeled and chopped
1 cup diced onion
1 x 15 ozs can peeled and diced tomatoes
2 cups vegetable stock
3 cloves garlic smashed and minced
1/2 cup chopped bell pepper
1 cup chopped celery
1/2 cup cooked sweetcorn or peas or green beans
salt & pepper
2 tbsp ground cumin (optional)
herbs of choice ( thyme, basil, oregano, cilantro & etc)
1 cup cooked dried beans ( SEE THE GREAT GRANNY Diet Book)

1/2 cup chopped parsley

In a large heavy bottomed pan, heat the oil & proceed with the vegetables  as stated in THE GREAT GRANNY Diet under stocks and soups.

Add the vegetable stock, cooked beans and canned tomatoes ( and their juice), herbs, and ground spice.
Bring to boil then turn down to medium simmer and cook slowly with tight lid for 30 mins.
Check seasonings and tenderness of vegetables.
Add the cooked sweetcorn and chopped parsley
Remove from stove, and set aside uncovered

The topping:
3/4 cup cornmeal
1 tbsp all purpose flour/ or whole wheat
1 tbsp sugar
1/2 tsp salt
1 1/2 tsp baking powder

mix well together in a bowl then add
1 large egg beaten
1/2 cup milk
1 tbsp melted butter
mix well.

In a large deep oven proof casserole, place the vegetable on the bottom and top with the cornbread mix.

Bake at 350F for about 20-25mins until the cornbread is cooked.

Remove from oven and wait 10 mins for contents to settle before serving ..it will be very hot.

If prepping then baking later...heat the filling first, then place in casserole then top with freshly made cornbread.
Variations:
may add cooked spicy chilies, eggplant, squashes, cheese in or on top of cornbread..whatever is growing and local where you live.

May de-glaze the vegetables with apple juice or wine, even beer, works.

Vegetable-Macaroni Bake

serves 4

2 cups cooked macaroni or other pasta
1 cup sharp cheese grated
1 can condensed mushroom soup
2 cups milk
2 cups sliced mushrooms
1 cup chopped onion
1 cup chopped celery
3 cloves garlic smashed and minced
2 tbsp butter or oil
salt & pepper
2 tsp dried sage or thyme
1 cup chopped walnuts or pecans ( optional)
1 cup  diced squash ( butternut, zucchini, acorn etc.)

In a large sauce pan
melt the butter and add the onions and celery..saute for 3 mins
Add the mushrooms, season with salt and pepper and saute a further 3 mins.
Pour in the milk and the garlic, herbs and bring to boil then simmer.
Add the can of condensed soup, mix well to blend.
Add the squash and cook for 10 mins on medium simmer.
pour in the cooked pasta, nuts and cheese and mix well.
Remove from heat and set aside uncovered.

Meanwhile smash 1/2 box of Ritz or other salted crackers in plastic bags with a rolling pin to produce cracker crumbs.


Gently pour cheese and pasta mix into a buttered deep casserole, oven proof dish, sprinkle with cracker crumbs.
Bake in a 350F preheated oven  for 35 mins.
if prepping before hand and baking later, bake(having returned it to room temp. at 325F for 45-55 mins to heat through)

variations:
add hot sauce to the mix before baking
add whatever vegetables (in same amounts) that you have available.
In place of cracker crumbs use potato chips/crisps

Vegan bean and rice casserole 

serves 6   (may be frozen unbaked)

1 cup sliced onions
1 cup sliced scallions
2 cups sliced mushrooms
3 cloves garlic smashed and minced

2 cups any combination of root vegetables, washed well, peeled & chopped  ( carrots, parsnips, potatoes, rutabagas, yams, sweet potatoes, turnips & etc.)

 2 cups  cooked brown rice ( or farro, barley, wild rice)

1 cup  green peas ( if frozen, defrosted)
2 cups any cooked dried bean ( chickpeas, black beans, kidney red or white beans & etc. SEE THE GREAT GRANNY Diet for the correct way to cook dried beans)

2 cups almond or other nut milk

2 tbsp nutritional yeast /2 tsp yeast extract
2 cups vegetable stock
2 tbsp vegan margarine/2 tbsp oil


2 cups coconut milk to finish


in a heavy bottomed saucepan, heat the oil to hot and add the first 4 ingredients, saute stirring on high for 3 minutes, season with salt & pepper.
Add the root vegetables and saute for 10 mins. stirring occasionally to allow the vegetables to get some color.
Add the almond milk,  and vegetable stock and simmer  for 25 mins, covered.
Preheat oven 350F

Remove from heat and add the yeast, rice and mix well.
Then add the garden peas and cooked beans

Place in a greased deep casserole covered with greased parchment and foil and bake on a lined cookie sheet for 25 mins.

Check the casserole, uncover and pour approx 1/2 cup coconut milk over, add ground  sweet paprika or smoked, any chopped fresh herb/chopped raw nuts..and serve

Great meal as is or with a green salad


Variations:
 in place of beans add cooked lentils and some ground cumin or cinnamon.

In place of nutritional yeast try some vegan cheese

also can add chili beans




Quick biscuits/dumplings

these are wonderful and may be added to any bubbling stew or casserole..just make sure there is plenty of thin sauce for the dumplings to soak in and they do double in size when cooked so don't over load the pot.

Or baked for breakfast and smothered in honey and butter

Made in a food processor these are very QUICK "made from scratch" too..
2 1/2 cups all purpose flour
OR 50:50 with wholewheat flour (if using whole wheat add extra water)
1/2 tsp salt
1/2 tsp baking powder
3/4 tsp sugar
1/2 cup butter or margarine
7 - 9 tbsp cold water


Preheat oven 400F

Put all dry ingredients in bowl and pulse several times to increase the air
Add the fat and run the machine until "breadcrumbs" form.
With the processor running add  7 tbsp cold water in a steady stream ( so pre-measure before making), until dough forms a ball, adding more water as needed.
Once ball of dough forms, process for 1 minute more.

Biscuits:
remove dough to a floured board and roll to 1/4 inch thick
using a round cookie cutter cut into 1 1/2 inch rounds.
Place on an ungreased cookie sheet..prick tops of each biscuit with tines of fork 2 times.

Bake 20 mins  or until lightly browned..serve hot

Dumplings:
form the dough ball  & pull walnut sized pieces off. Roll into small balls. 
Towards the last 30 mins of cooking a casserole or stew, add the dough balls and cover with a lid..keep covered.

also for dumplings add some fresh herbs to the flour before making the dough..makes them even tastier.!!

For the sizes of cut vegetables refer to THE BASICS, THE GREAT GRANNY Diet