Warm Green Dishes

This is the time of year for hearty plates,steaming with delicious ridicule.Some may argue that it's the perfect season for venison stew or roast chicken with stuffing.Hold those thoughts.A meatless winter dish, rife with veggies is just as good - and filling.It's just how that's re cooked that makes the difference.

Both Melissa Clark and David Tanks contributed completely plant based recipes in their respective New York Times Food section columns yesterday.Ms.Clark had written about grain bowls which are an easy make.What is great about them is that you can even use leftovers to create them.Last night's rice can be mixed with onions from two days ago ,freshened up with just sliced tomatoes and ground herbs.Ms.Clark starts with farro, an ancient grain that can be cooked like pasta.The next lingredient is egg.This provides the protein.The recipe also calls for broccoli.Turnips and freshly cut radishes add crunch, A lemony tahini  sauce tops it.Hot sauce is added for more bite and heat.What:s good about grain bowls, is that you can get creative as possible with them.Sub in rice or orzo for the farro .Tofu chicken strips or ground soy crumbles can be the protein.Green beans or Brussels sprouts cam be the Green and for texture,almonds or pecans.Try a hot sauce or an aquafaba Hollandaise.

For a definitely more heartier and more filling dish, think about David bank's garden pie recipe.His City Kitchen column features a meatless version of the English classic.The original dish is made with minced lamb and vegetables ,topped with a baked mash potato crust.If it was made with beef, it was called a cottage pie.There are even variations made with fish.Mr, Tanis ' version draws attention to mushrooms and leeks. He uses two kinds of mushrooms ,shiitake caps and brown or white mushrooms. Leeks give it a nice onion flavor too.Garlic,thyme and parsley add zing to the recipe and if you want add two tablespoons of white miso for the unami  flavor.There are two cups of whole milk added.If you want to go truly vegan, then sub in almond milk which tastes the closest to the real thing.Cornstarch is also added for thickening. It's topped with a homemade mash and breadcrumbs which gives it a lovely golden crust.If both are too much to make, use instant mashed and store bought crumbs.

There's no need to rely on heavy meat dishes this winter.Try a hearty and healthy veggie laden dish.A grain bowl or garden pie is just as delicious and filling.

The Season For Hot Pies

One of the best aspects  of fall cooking is creating delicious and filling hot savory pies. They can be rich with meat and gravy for meat lovers or chock full of veggies for vegetarians. Either way, a steaming wedge loaded with flavor is the perfect warm up on a nippy October day.

Savory pies can take a lot of work. If you're thinking of baking one ask yourself if you have the time to make a crust or just buy one.One time saver is buying already made pie dough  Pillsbury is your best bet.it's premade but has a nice homemade taste to it.However if you want create your own you can. There's absolutely no difference between a sweet pie and savory one crust unless you wish to add dry herbs for more flavor. As for the crust , that depends  on the home baker you talk to.Some use lard,others  butter, while some use a combination of the two. Vegetable shortening can also be part of the recipe as well. All need ice water. You can brush the pie bottom with beaten egg before beating. This can also be done to the crimped crust and pie top. If pie crusts aren't your thing, then think of shepherd's pie. This British classic is topped with mashed potatoes. For the ultimate classic taste use mashed russet potatoes  to top lamb or ground beef, peas and corn. Make a side dish of gravy to pour over the slices.

Now for the fillings. Again it can veer towards the traditional or vegetarian.Meat pies started as a way to reuse leftover roasts. You can do that too although you can also buy any kind of filling fresh. A traditional one is beef. This is a hearty one, perfect for a chilly night. The filling can be London Broil bought from your supermarket's deli or even beef tips. The last will require some braising in a Dutch oven before adding it to the pie.Another way is ground beef for a less chewier version. As for chicken, any part is good. Try mixing the white and dark meat for more flavor.It can be shredded or cubed. You can also do the same with leftover turkey too.Braver home chefs may want to experiment with a fish (!) pie. A rather decadent one for dinner parties would be the lobster one, rich with Pernod and cream. What do all these pies have in common? Vegetables which are the basis of a vegetarian pot pie. Potatoes are a staple.Usually the smaller Yukon Gold ones are the best along with peas and sliced carrots. The onions are always sauteed before adding. To make a meatless pie  a bit more heartier add some cauliflower and broccoli along with mushrooms and sweet potatoes.

A hot savory pie is a great dinner on a chilly night. Make your own, rich with meat or veggies. Then savor the steamy goodness they can bring to a fall supper table.