Ruthie's idea for making hot pockets was a big hit! I used my whole wheat pizza dough recipe to make the pocket and filled with a veggies and some of the leftover pumpkin and white bean soup. We ended up with a fun and yummy meal. Thanks Ruthie!
Tonight the vegetable soup will make its final appearance as it is used in Baked Veggie Mac & Cheeze. The original recipe called for broccoli but I've used collards, cauliflower and a whole lot of other veggies. Since I've used most of the broth already, its just the veggies that will be in this dish, although leftover broth could certainly be used in place of the water in the recipe. Here's the recipe:
1/4 cup canola or olive oil
1/2 cup whole wheat pastry flour
2 cups of water (boiling is ideal but cold works as well)
1 Tbs plus 2 tsp tamari
1 1/2 tsp garlic powder
pinch of tumeric
1 cup nutritional yeast
I a small saucepan heat the canola oil. Whisk in ww pastry flour until crumbly and combined. Add water and continuing whisking. Whisk in remaining ingredients except for nutritional yeast. Cook until sauce thickens and bubbles. It is a very forgiving sauce, you can add more water if it gets too thick. Remove from heat and whisk in nutritional yeast.
This is enough for 4 cups of uncooked pasta plus 1-2 cups of added veggies, depending on your tastes of course. Pour 3/4 of this cheeze sauce over pasta and veggies mixing thoroughly. Pour mixture into greased 9 x12 pan and top with remaining cheeze sauce. Bake at 350 degrees for 20 minutes.