The most fabulous Thai Pizza...and pretty delish veggie pot pie too!

Thai Pizza (Source: adapted from Eat Drink and Be Vegan)
2/3 cup natural peanut butter
1/3 cup ketchup
2 T rice vinegar
2 T soy sauce
2 large cloves minced garlic
1 1/2 T fresh chopped ginger
1/4 t crushed red pepper (used a lot more than that!)
1/4 cup coconut milk
1 T additional coconut milk
1 pizza crust
5 green onion stalks, chopped (I cooked these first as I can't eat raw ones)
2/3 cup bean sprouts
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/2 cup peanuts

Combine sauce ingredients (peanut butter through coconut milk)in blender until smooth. Spread over pizza crust (I didn't bake my crust first but if you want a crisper crust, I would recommend baking for 5-10 min prior to toppings and final baking). Sprinkle remaining ingredients on top of sauce. Bake at 400 degrees for 15 min or until crust is browned.




Primavera Potpies (Source: Adaptable Feast - once again, a pretty modified version. I added and deleted several things so this is only kind of like the original!)
Pie Crust: (this is my family recipe rather than the one used in the book)
1 1/2 cups flour
1/2 t salt
1/2 cup non-hydrogenated shortening (I love the Jungle brand though Whole Foods has stopped carrying it. Going to look online as it is far superior to any other non-hydrogenated shortening I have tried)
4-5 T water
Combine flour and salt. Cut in shortening. Add water until dough forms. Don't add too much or dough will be too sticky.
Filling:
1/2 cup flour
4 cups vegetable stock (I used Better than Boullion Faux Chicken which I think tastes more like veg stock than chicken stock - worked well)
2 T olive oil
1 cup chopped onion
2 t minced garlic
2 medium carrots, peeled and chopped
1 large potato, peeled and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1/2 cup lima beans
1 t faux chicken boullion (for added flavor)
salt and pepper to taste

Put flour in a small bowl and whisk in 1 cup veg broth. Set aside. Heat oil in a medium saucepan over medium heat Add onion, garlic, carrots, and potato. Cook for about 10 min, adding a small amount of broth if necessary to keep from sticking. Add remaining stock, celery, lima beans and mushrooms and simmer for 2-3 min. Add flour/broth mixture and stir. Reduce heat and simmer until potatoes and carrots are tender. Ladle filling mixture into invidual oven-proof bowls or dishes or into one large casserole dish. (I made individual ones for my family as we have different veggie likes. This worked out perfectly to provide taste-delights for everyone!). Top each pie with prepared pie crust. Bake at 400 degrees for 15-20 min or until crust is golden and filling is bubbly. Enjoy!