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Cheddar and Caramelized Onion Topped Blue’s Pi

March 14, 2009

If you look hard, if you really examine things – nature, music, art – the foundation is mathematics.

I believe this beautiful science is indeed the foundation of all that exists. And because math is actually the foundation of my relationship with the resident omnivore, it holds a special place in my heart.

We ate this meal on March 14th. Any high school math dork (and I say dork with the utmost endearance) knows what March 14th is — Pi Day.

 

Now, I know you know what Pi represents.  But, just in case you happen to be reading this blog to your toddler niece, I’ll give you a brief definition:  Pi is a Greek letter that approximates the number that results when any circle’s circumference is divided by its diameter: the distance around divided by the distance across.  Amazing.  ANY CIRCLE!  Go ahead, measure that quarter in your pocket.  Test it against your dinner plate.  Look up the circumference of the earth and divide it by the distance from San Fran to ShaingHai (only if that is the diameter — I kind of randomly picked those two cities because it sounded neat).  ALWAYS THE SAME NUMBER!  Phenomenal, people.

Alright, so we’ve covered the Pi part of this blog title.  What’s the deal with the Blue?  

Well here’s the deal.  We’ve got this carnivore living in our house, and her name happens to be Blue.  And she happens to be a German Shepherd.

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“Fine,” you say, “You like math and have a German Shepherd, well, what’s for dinner?”

imgp1486

Cheddar and Caramelized Onion Topped Blue’s Pi (Vegetarian Shepherd’s Pie)

mashed potatoes, any variety, leftovers, instant, fresh
1 carrot, shredded
1 can stewed tomatoes, cut with kitchen scissors
1 stalk celery, sliced
3/4 onion, diced
1/4 onion, sliced into rings and caramaelized
1/2 cup corn, frozen
1 T Worchestshire Sauce
1 T Italian seasoning
3 T nutritional yeast mixed with 1/3 cup water (can easily omit but it adds a creamy factor)
1-2 vegan steaks, roughly chopped (sub with red kidney beans if desired)
cheddar cheese

Saute diced onion and celery until soft.  Add chopped tomatoes to skillet, then corn, nutritional yeast, and spices.  Simmer until thickened and warm.  Add in shredded carrots and set aside.  Preheat oven to 350 degrees.

imgp1469Is it bad that I was this.close to just stopping the cooking show and chowing down into my half-way assembled Blue’s Pi at this point?  It looked soooo good.  

Spread vegetable mixture into pie plate and top with mashed potatoes (I added freshly ground pepper here).  Bake at 350 * for 30-45 minutes, topping with cheddar cheese an caramelized onions near the end.  

imgp1491The ‘vore gives this recipe a thumbs up without even tasting it first.  When questioned about this, he assures me that “history suggests this will be a good one.”  And he was right, he loved this recipe.  As he ate his final bite he said, “Don’t tell anyone but I didn’t even miss the meat.”  Hmmm.  I didn’t tell him that there was vegan “meat” in this recipe, but that must be why he didn’t miss it.  


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5 Comments leave one →
  1. March 15, 2009 3:15 pm

    This meal is too cute!

  2. The 'Vore permalink
    March 16, 2009 9:32 am

    I’ve been had! I had no idea it wasn’t real meat (else, truth be told, I probably would have declined). But Branny not only Boils Over, Branny knows best. Leftovers? Um….let me think about it….

  3. March 16, 2009 4:03 pm

    this looks amazing!

Trackbacks

  1. Baked Gnocchi with Wilted Spinach in a Veloute Sauce « Branny Boils Over
  2. The evolution of wheat meat « Branny Boils Over

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