feat: add Thyme and White Bean Pot Pies. Fixes #472.

cook/vegetarian/Thyme and White Bean Pot Pies.cook

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+>> source: https://minimalistbaker.com/thyme-white-bean-pot-pies/#wprm-recipe-container-35425
+>> total time: 1 hour 20 minutes
+>> serves: 6
+
+Preheat oven to 400°F (204°C) and arrange 6 #ramekins{} on a #baking sheet{}. Set aside.
+
+Heat a #large pot{} over medium heat. Once hot, add @olive oil{2%Tbsp} and @white or yellow onion{1%large}. Season with a pinch each @salt{} and @pepper{} and stir. Sauté until soft and translucent, about 4 to ~{5%minutes}.
+
+Add @carrots{1%lb} and season with a pinch more salt and pepper. Cook 2 to ~{3%minutes}, then add @all-purpose flour{30%g} and stir well to thoroughly coat.
+
+Cook for ~{1%minute}, then slowly add @dry white wine (optional){1/2%cup} followed by @vegetable broth{3%cups}, whisking to prevent clumps.
+
+Add @dry thyme{1%tsp} and @white beans{1%15-oz can} and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.
+
+To prepare pie crust, add @all-purpose flour{180%g} and @salt{1/4%tsp} to a #mixing bowl{} and whisk to combine.
+
+Next add @vegan butter or coconut oil{10%Tbsp} and use a #pastry cutter or fork{} to cut the two together, until it resembles wet sand – about 30 to ~{45%seconds}.
+
+Add 4 to 7 Tbsp of @ice cold water{7%Tbsp} 1 Tbsp at a time and use a #wooden spoon{} to gently mix. Add only as much water as needed to help it come together and form a dough – about 4 to 6 Tbsp.
+
+Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then wrap in plastic wrap and chill for 1/2 an hour.
+
+Transfer directly to a well-floured surface and form into a disc with your hands.
+
+Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8 inch thick. Add more flour as needed to prevent sticking.
+
+Use a #pizza cutter or knife{} to cut into 6 large squares slightly larger than the size of your ramekins.
+
+At this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy as soup or future pot pies).
+
+Use a lightly floured #spatula{} to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.
+
+Bake pot pies for 35 to ~{40%minutes}, or until the filling is bubbly and the pie crust is golden brown. Let cool ~{10%minutes} before serving.
+
+Store leftovers covered in the refrigerator for 3 to 4 days, or in the freezer up to 1 month. Reheat in a 350°F (176°C) oven until completely warmed through.

docs/vegetarian/thyme-and-white-bean-pot-pies.md

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+---
+comments: true
+tags:
+  - vegetarian
+---
+# :herb: Thyme & White Bean Pot Pies
+
+![Thyme and White Bean Pot Pies](../assets/images/thyme-and-white-bean-pot-pies.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 6 | 59 minutes |
+
+## :salt: Ingredients - Filling
+
+- :olive: 2 Tbsp olive oil
+- :onion: 1 large white or yellow onion
+- :salt: some salt
+- :salt: some pepper
+- :carrot: 1 lb carrots
+- :ear_of_rice: 30 g all-purpose flour
+- :wine_glass: 0.5 cup dry white wine (optional)
+- :stew: 3 cups vegetable broth
+- :herb: 1 tsp dry thyme
+- :canned_food: 1 15-oz can white beans
+
+## :salt: Ingredients - Crust
+
+- :ear_of_rice: 180 g all-purpose flour
+- :salt: 0.25 tsp salt
+- :butter: 10 Tbsp vegan butter or coconut oil
+- :ice_cube: 7 Tbsp ice cold water
+
+## :cooking: Cookware
+
+- 1 ramekins
+- 1 baking sheet
+- 1 large pot
+- 1 mixing bowl
+- 1 pastry cutter or fork
+- 1 wooden spoon
+- 1 pizza cutter or knife
+- 1 spatula
+
+## :pencil: Instructions - Filling
+
+### Step 1
+
+Preheat oven to 400°F (204°C) and arrange 6 ramekins on a baking sheet. Set aside.
+
+### Step 2
+
+Heat a large pot over medium heat. Once hot, add olive oil and white or yellow onion. Season with a pinch each salt and
+pepper and stir. Sauté until soft and translucent, about 4 to 5 minutes.
+
+### Step 3
+
+Add carrots and season with a pinch more salt and pepper. Cook 2 to 3 minutes, then add all-purpose flour and stir well
+to thoroughly coat.
+
+### Step 4
+
+Cook for 1 minute, then slowly add dry white wine (optional) followed by vegetable broth, whisking to prevent clumps.
+
+### Step 5
+
+Add dry thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes.
+Cover and remove from heat while preparing crust.
+
+## :pencil: Instructions - Crust
+
+### Step 6
+
+To prepare pie crust, add all-purpose flour and salt to a mixing bowl and whisk to combine.
+
+### Step 7
+
+Next add vegan butter or coconut oil and use a pastry cutter or fork to cut the two together, until it resembles wet
+sand – about 30 to 45 seconds.
+
+### Step 8
+
+Add 4 to 7 Tbsp of ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as
+needed to help it come together and form a dough – about 4 to 6 Tbsp.
+
+### Step 9
+
+Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then wrap in plastic wrap and
+chill for 1/2 an hour.
+
+### Step 10
+
+Transfer directly to a well-floured surface and form into a disc with your hands.
+
+### Step 11
+
+Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8 inch thick. Add more
+flour as needed to prevent sticking.
+
+### Step 12
+
+Use a pizza cutter or knife to cut into 6 large squares slightly larger than the size of your ramekins.
+
+### Step 13
+
+At this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy
+as soup or future pot pies).
+
+### Step 14
+
+Use a lightly floured spatula to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use
+a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.
+
+### Step 15
+
+Bake pot pies for 35 to 40 minutes, or until the filling is bubbly and the pie crust is golden brown. Let cool 10
+minutes before serving.
+
+### Step 16
+
+Store leftovers covered in the refrigerator for 3 to 4 days, or in the freezer up to 1 month. Reheat in a 350°F
+(176°C) oven until completely warmed through.
+
+## :link: Source
+
+- <https://minimalistbaker.com/thyme-white-bean-pot-pies/#wprm-recipe-container-35425>

mkdocs.yml

@@ -738,6 +738,7 @@ nav:
             vegetarian/sprouted-kitchen-lentil-&-rice-bowls-with-vegetable-kebabs.md
       - Texas Potato Pancakes: vegetarian/texas-potato-pancakes.md
       - The Best Began Burger: vegetarian/the-best-vegan-burger.md
+      - Thyme & White Bean Pot Pies: vegetarian/thyme-and-white-bean-pot-pies.md
       - Tortilla de Patatas: vegetarian/tortilla-de-patatas.md
       - Vegan Caesar Salad: vegetarian/vegan-caesar-salad.md
       - Vegan Giant Bean & Kale Penne: vegetarian/vegan-giant-bean-&-kale-penne.md