savoury pies?

[Bobbie]

Do you have any ideas on how to imitate any of these traditional pies?

mince and onion pie
steak and kidney pie
chicken and mushroom pie
meat and potato pie
butter pie (contains mashed potato and butter)
scotch pie (minced mutton highly spiced with pepper)
corned beef pie (corned beef, onion, potato)
steak pie
pork pie
cornish pasty

[Sharon in Colorado]

You can use quartered marinated mushrooms and lots of veggies. Also cubed marinated zucchini is chewy and meat-like. Nutritional yeast, although not raw, is often used to give a chickeny or cheesy-like flavor. For mashed potatoes you can cream up parsnips with garlic and butter extractas was suggested here by someone else.

[rawpriestess]

Marinated portabellos is an excellent meat replacement, if you add some beets it adds an earthy taste too, or beet juice.

you can also make Alissa's burger, the carrot and pecan ones, and use them with gravy on them.

and I make an excellent mushroom gravy using

almond milk, pine nuts, corn, mushrooms, red pepper, cayenne, sea salt and white onion, if you like, you can add non pasturized miso, or chickpea miso and it makes a wonderful gravy.

I find that when you allow nut milks to set a bit, they will often thicken, especially cashew milk, seems to thicken right up quickly, so I often use that in gravys, if you want a truly decadant gravy, I would use Brazil nuts, as they taste kind of meaty to me and they have alot of oils, so they are more like meat.

It's all a personal choice, as I become more and more raw, it's less and less something I want to eat, so your mom may actually change her desires too.
I certainly did over time.

I used to ONLY eat meat and cheese, milk and salt, that was what I was raised on, now that is what I don't eat, maybe we can only eat so much of anything in our lives. LOL

[Bobbie]

[QUOTE=Sharon in Colorado]You can use quartered marinated mushrooms and lots of veggies. Also cubed marinated zucchini is chewy and meat-like. Nutritional yeast, although not raw, is often used to give a chickeny or cheesy-like flavor. For mashed potatoes you can cream up parsnips with garlic and butter extractas was suggested here by someone else.

QUOTE]

Thankyou!
There's a recipe in Juliano's book for Pot Pie, but the chopped veg are broccolli, which she can't eat (bad teeth), and onion which she can't eat (burns her mouth), but I'll use your suggestions of marinated mushroom and zucchini.
Although it says to put the pastry in soup bowls and put the bowls in the dehydrator and bowls won't fit in mine. :eek:
I wish I had the creative skills of some of the people on this forum! Whenever I try to invent anything, it turns out utterly disgusting.

[Bobbie]

Marinated portabellos is an excellent meat replacement, if you add some beets it adds an earthy taste too, or beet juice.

you can also make Alissa's burger, the carrot and pecan ones, and use them with gravy on them.

and I make an excellent mushroom gravy using

almond milk, pine nuts, corn, mushrooms, red pepper, cayenne, sea salt and white onion, if you like, you can add non pasturized miso, or chickpea miso and it makes a wonderful gravy.

I find that when you allow nut milks to set a bit, they will often thicken, especially cashew milk, seems to thicken right up quickly, so I often use that in gravys, if you want a truly decadant gravy, I would use Brazil nuts, as they taste kind of meaty to me and they have alot of oils, so they are more like meat.

It's all a personal choice, as I become more and more raw, it's less and less something I want to eat, so your mom may actually change her desires too.
I certainly did over time.

I used to ONLY eat meat and cheese, milk and salt, that was what I was raised on, now that is what I don't eat, maybe we can only eat so much of anything in our lives. LOL

I hope so :D :p
Thankyou for all the advice. I've just gone and switched the nut milk maker on and its making brazil nut milk.
Mine usually separates rather than thickens if left (water on the bottom, powder at the top), but I'll leave it for a while to see...maybe it will go thicker before it separates.
Thankyou so much for the gravy recipe, I've been searching for a good gravy to make tonight, and couldn't decide what to do.
I'll try to make yours, although I'll probably get the quantitites wrong and it won't turn out like yours.

[rawpriestess]

Okay, let me help you then,

Raw Priestess' Mushroom Gravy

1 cup almond milk
1/2 cup corn kernels
1 T pine nuts
2 tsp sea salt

blend in Vita Mix for 45 seconds,

2 tsp chickpea miso
and
1 T minced white onion
2 T minced red pepper
dash cayenne
2 dashes black pepper
1/2 cup large chopped mushrooms

you may need to add more sea salt

put on stove and warm to finger warm, then put in fridge to cool, then warm to finger warm again, and it will taste great, the warming and cooling does something to the almond milk, it makes it a bit thcker and makes the onion not so harsh,

sometimes, I warm and cool this a few times, can also be used up to three days later, if you like

[rawpriestess]

This is a link to my Raw Holiday Feast

there is gravy, dressing, fake turkey, mashed potatoes etc, in here, maybe you will like a few of these recipes

http://www.rawfoodtalk.com/forum/showthread.php?t=8144&highlight=holiday

[rawpriestess]

here's another thread that Raw Truth posted with some recipes


http://www.rawfoodtalk.com/forum/showthread.php?t=22641&highlight=gravy

[Bobbie]

ahhhhhhh thankyou so much!
I'll have to go and buy corn but apart from that I've got everything in.
Thankyou Thankyou Thankyou!

[Bobbie]

This is a link to my Raw Holiday Feast

there is gravy, dressing, fake turkey, mashed potatoes etc, in here, maybe you will like a few of these recipes

http://www.rawfoodtalk.com/forum/showthread.php?t=8144&highlight=holiday


ahhh thankyou!
You're not a Priestess, you're an angel :)

[Bobbie]

Oh my goodness, that gravy was absolutely amazing. Thankyou so much Raw Priestess. It knocked the socks off the couple I've made before. I didn't use miso as eating any not-raw food gives me cooked cravings, and makes it difficult to stay raw.
I gave it to my mum and even though I'd put far too much lemon in the parsnip mash, the cauli mash was still bitty, and the sausage had gone off, she still loved the meal because the gravy was so good. Thankyou!!!
We'll be having that for Christmas.