Most weekends Ez and I try to cook something yummy and fun that will provide good leftovers. Last weekend I thought, “Let’s make a veggie pot pie!” We explored our various cookbooks and couldn’t find the one perfect recipe, but we used one as a jumping off point and made a vegetable pot pie that totally hit the spot.
Chef Ezra is always looking for an opportunity to prepare mushrooms like he does in his mushroom empanadas. So he employed that method for the pot pie. We wanted to use good fall veggies, so we included potato, carrot, garlic, leek, butternut squash, and parsnip. We ended up with a pot pie that was A) piping hot–a must for pot pie (part of the point, right?), and B) had just a hint of sweetness, courtesy of the mushroom prep and the squash. It is (and I say is because we’re still enjoying the leftovers) SOOOOO GOOOOOD. Hooray for fall veggies and weekends and team work!
I also bring you another vegetarian chow recommendation. I’ve lately purchased a few ready-made microwavable veggie meals for quick lunches. I’ve tried two of Kashi’s offerings, the Pasta Primavera (okay) and the Black Bean Mango. I was a little wary of the latter, but it is so tasty. I could live off of Kashi products (I practically do).