Sinfully Simple Veggie Pot Pies

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Happy Friday darlings! I’m sitting here, cozied up on the couch planning for the month of April (can you believe April starts next week?!) and reflecting on last night’s workshop. Yesterday, I co-hosted a workshop with a wonderful yoga teacher, Erica, from Nueva Alma Yoga and Wellness Studio. She led our class through a soulful yoga flow while I led one of my first (not in my home) cooking demos. Holy cow! You know, I am amazed at how obvious the signs from the Universe are when we just listen. For real though. I kid you not. There was something absolutely natural and free-ing about leading the cooking demo and I really felt I was in my element. You besta believe, I’m gonna do more of these thangs 😉

I have to admit, even though I really enjoy cooking, cooking in front of a larger group and walking them through this process was a big fear of mine. How am I going to explain why I do it this way or how much am I using? How do I explain the benefits or the importance of this combo and all those convos that happen before we do something on a grander scale! This really makes me think of the 3rd Sutra of the Aquarian Age, which says, “When the time is on you, start, and the pressure will be off.” Um…say what?! How relevant is that?! How absolutely true is that? Stop overthinking, overanalyzing, worrying and just freaking start already and look how amazingly simple it is to just go with the freaking flow. And that’s just beautiful. That’s your soul bursting forth.

Okay so let’s get back to being cold…I’m still waiting for Mother Nature to say, “hey guys it’s spring, let’s get cracking on some buds and flowers and frolicking through the grass.” So even though I’m switching to more cleansing, light, refreshing foods, a part of me is seeking warming and comforting goods. And this is where pot pies come in handy. Legit, you can swap out or put in ANY veggie you like and you have such a comforting meal in about 30-45 minutes. Plus you can make this easily with grass fed, free range organic meats! I make this for Matt with chicken. And trust me, everyone will be happy.

What You Need: 

  • 1 14-oz can full fat organic coconut milk
  • 1 cup organic vegetable stock
  • 1 16-oz bag of organic frozen mixed veggies, thawed
  • 2 red-skinned potatoes, scrubbed and cut into 1 inch cubes
  • 2 cloves of garlic, minced
  • 1 medium sized spanish onion, chopped
  • 2 sprigs of thyme, leaves removed (about 1 teaspoon thyme leaves)
  • 1 bay leaf
  • 2 tablespoons organic ghee or grass fed butter or vegan butter (soy free please)
  • 1 tablespoon sprouted spelt flour or organic all-purpose flour
  • Himalayan pink salt and black pepper to taste
  • 1 teaspoon ground nutmeg
  • 1 sheet of buttery puff pastry (defrosted and at room temp), pie crust or biscuits (your choice ;))

How You Make It: 

  1. Preheat your sexy oven to 425 degrees F.
  2. Get ready to create a creamy and delish pot pie. In a large pot, heat 1 tablespoon of ghee and saute onion and garlic until soft. Generously season with salt and pepper and add thyme and bay leaf.
  3. Toss in the veggies (including the potatoes) and stir to coat.
  4. Continue to cook on medium-low heat until veggies are mostly cooked and potatoes have softened.
  5. Slowly pour in veggie stock and coconut milk. Stir to combine all ingredients and cook for about 15 minutes.
  6. Half way through the cooking process, in a separate bowl (of course), whisk ghee (or butter of your choice) with flour. Once mixed, rapidly whisk into the veggie mixture. Continue to let it cook until it gets thick and creamy.
  7. Season once more with salt and pepper before adding nutmeg.
  8. Fill 5-6 ramekins (7 or 8 oz ramekins work) with veggie mixture just leaving an inch or two at the top for the puff pastry. Cut just enough to cover the top of the veggie mixture.
  9. Place ramekins on a baking sheet and put into the oven to cook for 15-20 minutes or until puff pastry/biscuit/pie crust has become crispy and golden.
  10. Serve with a delightful massaged kale salad with a glass of white wine.
  11. Enjoy with good company.

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P.S. You can totes enjoy this recipe with chicken! Just please be sure to cook it beforehand to ensure the safety of your loved ones. And, you can also add some cheese to this as well. I used organic raw gruyere and it was DIVINE! Add about a 1/2 cup to the mixture before pouring into ramekins.

Stay warm lovers and let’s keep praying for the Spring!

Peace, love and no beef 😉

G

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