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IMG_2094We all know I have a weak spot for cool cookbooks (my exploding bookshelf is a clear reminder!), and Bake and Destroy has totally gotten my attention. After that amazing french toast the other day, I started browsing the savory recipes to see what else was hiding in there. It is hard to resist decadent cookbooks with amazing pictures! Plus, with the weather getting cooler, I am really craving some fall comfort food! Therefore, last night, I decided to try making the Samosa Potpie. I never make Samosas; but Tibits, one of the few vegan/vegetarian restaurants in Switzerland, makes amazing ones. Since it is almost the season of apple pies, pumpkin pies and other favorites, I thought I would get my pie groove back. 

They key to making any type of pie crust is patience. So, put some nice music on and don’t rush magic! 

I found that the separate pie crust recipe was really simple and easy to handle. It called for half all purpose flour and half whole wheat, but I just used all whole wheat pastry flour. I like the taste of whole wheat better and I feel it is somewhat healthier! Instead of the shortening I used non hydrogenated margarine and it turned out super. It was really soft and easy to roll out, yet it was sturdy enough to easily be shaped into the pie pan without breaking apart or stretching infinitely. So far so good!

IMG_2095The filling was made of awesome things like potatoes  tomatoes, ginger, chiles, peas and spinach. What I didn’t like so much was the ‘cream’ made with margarine, flour, soy milk and curry. I felt like it kept too much of that ‘margariney’ taste. I think next time I will make it like I make béchamel sauce, only with curry added. 

All in all it turned out really great. The crust was nice and thin, crunchy and flaky. The inside was hardy and very creamy. Plus it really was very pretty to look at. Hubby totally loved it! The recipe makes enough for a 9inch pie, therefore we had enough leftovers for lunch. I feel like the pie was even better the day after! The flavors had really developed and the spice was more pronounced (something both the hubby and I like), sort of like vegetable curry.

I served it with a nice fresh side salad and it was awesome! This is definitely something I would confidently serve non-vegan guests. 

Anyone running out to buy the cookbook yet? Because I am warning you, I have some chocolate cookies in the oven that might push you over the edge! I feel like I will be cooking my way through this cookbook. It might be time I get myself a juicer to fast away all this craziness!

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