This time of year, comfort food is like a hot towel straight out of the dryer after coming in from the cold. It exemplifies its title; it’s truly comfort.
For me, pot pie is the ultimate, and for a long time, I figured we just had to do without. Our youngest son Beckham is dairy free, soy free, gluten free, egg free, and peanut free (I promise it’s as overwhelming as it sounds), so pot pies seemed like something we had to avoid.
But when I’m determined to do something, I always figure it out. I knew that if vegans could make “cheese” from cashews, then I could figure out how to make my baby a pot pie.
And from that determination, this creation was born. It’s stellar. It’s shareable. It’s loveable. It’s perfect for this fall weather.
I hope you enjoy this fall favorite (without all the junk!)
I don’t know about you, but I just get little girl kind of excited about fall and the beginning of soup season.
It’s probably how my hunter friends feel about the smell of deer pee and countless hours in the stand. Other people just don’t understand it (like ME), but somehow it amuses and fulfills these friends.
That’s how I feel about my soups. Other people might not get it. But it brings me joy.
Have a bad day? Make some soup. Have a great day? It calls for soup. Depressed? How about some soup and biscuits?
Soups are a part of my regular routine for many reasons:
-They freeze well and make busy nights easy!
-They are cheap. Really, who doesn’t get excited about that?!
-They are packed full of healthy ingredients. It’s even easy to sneak in some things like carrots and spinach.
-They give this vegan-like girl some awesome protein. I can’t lie though, lentils do something special to my digestive system. Whew!
I hope you enjoy this recipe, and I hope it gets you excited about this beautiful season coming up!
There’s nothing better in fall than a bowl of hearty vegetable soup. It’s the kind of meal that makes you warm inside just when life outside is getting crisp! To my friends in northern states—yes, it’s the middle of November here in South Carolina, and it’s just now getting crisp—in fact, I wore a short sleeved shirt today. We eat our hot bowl of soup and pray tomorrow will bring a chill 😉
When choosing vegetables for this soup, use local ones if possible. If local vegetables are not available, choose organic vegetables so you can limit your exposure to pesticides and chemicals! Organic frozen vegetables are fine too—and in fact, they are sometimes even better, since they are frozen within hours of being picked and therefore don’t travel and lose nutritional value!
Pair this soup with a large salad and maybe some of your favorite cornbread (with organic cornmeal, of course!) and you have a perfect, savory meal!
5 cups vegetable stock, store bought or homemade (add water if you need more liquid)
1 teaspoon sea salt
1 teaspoon dried basil
½ teaspoon dried oregano
Freshly ground pepper, to taste
In a saucepan, sauté the onion over medium heat until soft (about 5 minutes). When the onion sticks to the pan, add 1-2 T of water and stir. Repeat if necessary. Stir in minced garlic and sauté about 2 minutes more.
Pour the onion mixture in a crockpot. Add all other ingredients. Turn on the Low setting and let cook for 6-8 hours.
Really, it can’t get much easier than that!!! Enjoy!