Do you have those picky eaters in your family? Have you ever heard of VEGan who doesn’t like veggies? Well now you have because one of my bffs is that person. I have to get creative in getting him to eat any veggie other than mushrooms (he loves mushrooms) and it usually works. Of course there are those times where I’ve put them in sauces and when I’m cleaning the dishes his is the one with everything gone, but every diced veggie that was in the sauce. I swear the man is magic because I have no idea how he does it.
A few weeks back I made a delicious pear, potato, lentil soup. I’ve known him for six years, I’ve shared many a meal with him and this night he expressed his dislike for soup. He tasted a spoonful of it and I thought maybe he didn’t like that particular soup, but nope he came out and said he doesn’t like soup period. There are exceptions: He likes cream of mushroom and he likes a gravy like stew I make with potatoes and Gardien Beef Tips. That night I made him grilled Dayia Cheese and Tofurkey sandwiches with green chile.
Because I cannot make a small batch of soup I had to get creative with the leftovers. I thought of making a pot pie out of the soup disguising what was inside with a vegan whole wheat pie crust covered with Pepperidge Farms Puff Pastry – can you believe it? It’s vegan! When I went to the store to get the puff pastry I noticed they had puff pastry shells that are vegan too. Instantly I thought, mini pot pies. My only mistake was buying one box of 6 because they are reall small and my bffs have an appetite.
This brings me to yesterday’s dinner dilemma. I’ve decided rather than getting completely frustrated with my adult child because he doesn’t like what I’ve made for dinner, I call or text him for any suggestions. Oddly enough when he asks me to make something he likes it gives me great satisfaction to make it for him because he never asks me for anything. Yesterday he didn’t have a suggestion so I told him I was making green chile stew with potatoes, corn, tomatoes, onion and garlic. His huge sigh turned into a suggestion: Get some of those puff pastry bowls and serve it in that! Praise baby Jesus, the man is going to eat his veggies and soup! Funny thing is, I served the first two and he ate them, but when he went back for more – I bought two packages this time – he carefully made sure he only got potatoes. The kid is magic, I swear!
What he doesn’t know is tonight when they come over we are having the same thing for dinner for a couple of reasons: I made a lot of soup last night and my kitchen is in shambles because we are in the process of installing my new dishwasher and I can’t really get to a lot. I was going to try to soften the blow when he walks in the door tonight, but Whole Foods did not have any of his favorite vegan chocolate chip cookies. We went last night to get him some while he started the dishwasher install process and they were out, and when I went at lunch there weren’t any. So he’s just going to have to suck it up and eat the second thing he doesn’t like: leftovers. I’ve said it for years, this man is preparing me for kids, but I love him more than my luggage and he’s damn cute so what ya’ do?!
Below are a couple of recipes I’ve talked about above – remember this makes a lot of food so cut it down as you please:
Green Chile Stew
6-8 Yukon gold potatoes cubed
1 cup chopped roasted green chile
2-3 cups frozen corn kernels
16 oz can diced tomatoes, drained
1 small onion diced
2-3 cloves minced garlic
Cover with veggie broth, not beef broth or not chicken broth about 1 inch above the ingredients and cook on high for 4 hours in the crock pot. To thicken the stew take 3 tablespoon of corn starch and desolve it with 6 tablespoons of cold water and add it to the stew slowly while stirring it in. Salt and pepper to taste.
Bake the puff pastry shells as directed on the back of the box for “extra crispy shells” – 425 degrees F for 25 minutes.
If you have a George Foreman grill pull it out and use it for these sandwiches. It is quick, easy and makes perfect sandwiches.
Slather bread of your choice with Earth Balance butter – just a little bit as to not add a ton of fat
Cover with shredded Daiya Cheese of your choice
Add three slices of your choice of lunch meat – I use any and all of the Tofurkey lunch meats
Cover your meat with cheese
Top it with another bread slice, butter side up and press that sandwich with the top of the Foreman grill until golden brown. You can also use this method for quesadillas, just sub the bread for tortillas. I add green chile because it’s good that way, but if you don’t have green chile that’s good eats too.
Hope you enjoy! Happy Eating!