Ever since I was a little girl I ate what I wanted regardless of whether or not it was PC food for that meal. I broke my arm in second grade doing gymnastics and when the EMT’s asked my mom what I ate for breakfast she replied “Ravioli.” Which of course the EMT’s gave my mom a weird look, again she replied “Hey, at least I got the kid to eat something!” (I really never have been a fan of traditional breakfast foods)
My point being, it’s Florida in the middle of Summer and I want Veggie Pot Pie!! Which when living in Chicago was something I loved on a cool fall day to warm me up. I’m already warm living in FL now but I don’t care it’s what I want and what my body wants. Try to listen to what your body tells you when you have a craving for a certain type of food (I’m not talking about sweets, soda and junk food). There are times I crave beans or veggie proteins and I know my body is telling me I need more protein so I listen. Sometimes all I want are greens, again I feel when I have a strong craving for these foods my body is trying to balance out my carb/fat/protein ratios and vitamins and minerals.
Start listening to your body! And give it the food fuel it needs! Hope you enjoy my Veggie Pot Pie- Cheers
1/4 cup peas
1/4 cup corn
2 carrots, sliced
1/2 cup mushrooms, diced
1 cup chik’n strips, diced
1/4 cup onion, diced
2 tbsp water
1 cup vegetable broth
1 cups almond milk, unsweetened
3 tbsp chickpea flour
1 tbsp nutritional yeast
2 cloves garlic, pressed
1 tbsp black pepper
1 tsp lawyers salt
- Heat 2 tbsp of water in saute pan over medium heat and add: carrots, onions, pea, corn, mushrooms, chik’n strips and saute for 5 minutes.
- Pre-heat oven to 350 degrees.
- Mix a rue with almond milk and chickpea flour/nutritional yeast until it becomes thick.
- Add vegetable broth to sauteed veggies and turn heat to low and let simmer 2 minutes.
- Gradually stir in almond milk rue until it is evenly mixed. Add garlic, salt and pepper. Continue to cook on low for 2 minutes.
- Fill oven save bowls or ramekins 3/4 with pot pie and cook at 350 degrees for 20 minutes.
- OPTIONS: After 10 minutes in the oven: add shredded vegan cheese or dairy cheese and stir continue cooking last 10 minutes. Add a biscuit on top of the ramekin and cook remaining 10 minutes.
- Remove pot pies from oven and let stand 10 minutes to cool.
- Best part = EAT, nom nom nom 🙂