Oh my! I forgot how much I love pot pie!! My only complaint with this recipe is that I did not make enough! My fiancé, his niece and I had it for dinner and had enough for lunch leftovers. If you are planning to make this a meal for more than one night for two people, you might want to increase your measurements or serve it with mashed potatoes or sautéed kale dish.
Of course, as always you could omit the animal flesh here to make a good veggie pot pie. If you do that, I would add lima beans and green beans to boost the protein.
This was just SO good, I had to share it with you all.
I didn’t even get a picture of a ‘full’ before, just an ‘almost gone’!
If you aren’t a fan of peanut butter, you probably wouldn’t like it. 😉
I don’t always eat vegan.
Sometimes I crave meat, so I don’t deny myself. Plus, on the menu for the month the fiancé wrote ‘chili with meat’ specifically, so I shall get it done.
Sure, I could make a vegan chili, but would it still be chili? Would it be a bean & tomato soup?
A main factor to making chili is that the spices are right. Meat doesn’t add the flavor, spices do.
When I need something quick & easy and full of nutrients to fuel me for a busy day, I turn to a great blend of fruit, veggies, seeds and nuts in a smoothie! I am sure to get a source of fiber and protein inside to keep my appetite satisfied until lunchtime.
I absolutely LOVE Indian Cuisine. It’s usually all naturally gluten-free, healthy & tastes amazing. Eating a mostly vegetarian diet is so good (and good for you) especially Indian food. 🙂
Utthapam is a savory Indian pancake food. It is not thin and crispy like Dosa is. Traditionally, the batter is fermented, but again I go the quick and easy route to get similar flavor. I suppose one could add Apple Cider Vinegar to the mix to give it more of a sour flavor, but why add more ingredients to a simple breakfast?
Healthy, spicy, vegan South Indian breakfast! I love the flavors and colors of Indian food. One awesome thing about traditional Dosas, or thin crispy crepes, is that they are naturally gluten-free! These delights can be made from combining a bean and a grain, the most common being Urad Dal (skinned black matpe lentils) and Rice and then fermented. I prefer to make them using chickpeas and millet, especially with flour (no soaking, grinding or fermented needed). Using flours makes this a quick and easy crispy bread, full of nutrients – perfect for breakfast! A great alternative to the sweet American breakfast pancake we are so familiar with.
I tend to go to Bob’s Red Mill for a Gluten-Free flour mix. Recently, I have been trying combination of other grain and bean flours (since I have acquired a few different types from frequenting Indian grocers.