Now that my kids are older and have busy lives of their own, I’ve figured out a way to bring us all together one to two times per month for a new kind of family meal. The bi-monthly family plan (haha!) is officially on the calendar. It might sound crazy, but making family a priority in my life and adding “together time” to my personal calendar exponentially increases the chances of following through. I truly believe we need time to gather, re-connect and download about events happening in our lives. It’s a time for bonding and strengthening our family ties. As part of my new master plan, I’ve been working on some family-style vegan recipes that feed at least six and up to eight people. Today’s recipe is a Gluten Free Vegan Family Pot Pie. It’s made with plenty of organic veggies and topped with a gluten-free crumbled top (the perfect way to cut time in the kitchen). No need to roll out your dough. YAY!!!!
You are What You Seek!
An excerpt from Shift Happens! by Robert Holden, Ph.D.
“The fear that something is missing in you is what leads you to search somewhere else for happiness. You overlook what is already here as you chase after there; you miss the sacred now...” -Robert Holden, Ph.D.
A mantra for those with children moving on:
“I seek to be connected to my family in a new way. To love fully and accept new family members as they come along. I choose to live with my whole heart and allow change to unfold. I want to be a productive member by allowing new energy into my home and life, letting go of old beliefs and embracing new ideas. I look forward to change rather than hiding from it.” -Kris Kelly
Ingredient Transparency:
Almond flour & Sorghum flour: Bob’s Red Mill
Millet Flour: To Your Health Sprouted Flour Co.
Organic Veggies: Whole Foods Market, Encinitas
- 1 cup almond flour
- 1 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup brown rice flour
- 1/4 cup + 2 Tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1/2 cup cold ice water with a squeeze of lemon added
- 1 head cauliflower, (about 3 cups raw) cut into florets and steamed until fork tender
- 2 1/2 cups veggie stock
- 2 teaspoons arrowroot flour
- 2 Tablespoons nutritional yeast flakes
- 2 Tablespoons coconut aminos
- 1 small clove garlic
- sea salt and fresh cracked pepper to taste
- 1 Tablespoon coconut oil
- 2 small sweet pototoes, peeled and diced (about 2 cups)
- 1 small yellow onion, diced
- 2 large carrots, diced
- 1-2 cups diced, Cremini mushrooms
- 3 cloves garlic, minced
- 1 cup frozen organic peas
- 1 Tablespoon fresh herbs (I combined thyme and rosemary from my garden)
- sea salt and fresh cracked pepper to taste
- Preheat oven to 325 degrees F.
- Steam cauliflower until fork tender.
- Using a high-speed blender or food processor, combine steamed cauliflower, vegetable stock, arrowroot powder, nutritional yeast flakes, coconut aminos, garlic and sea salt.
- Blend until creamy.
- Taste and adjust seasoning if needed. Set aside.
- Using a large skillet, over medium heat, add coconut oil, sweet potatoes, onion, carrots, and mushrooms. Sauté 6-8 minutes. Add garlic, fresh herbs, frozen peas, sea salt and pepper. Continue to cook another 2-3 minutes.
- Stir in prepared cauliflower sauce. Taste and adjust seasoning if needed.
- Pour vegetable mixture into a large casserole dish.
- Using a food processor, add flour mixture and sea salt (flour mixture: almond, sorghum, rice and sprouted millet). Pulse a few times to combine.
- Add coconut oil and pulse until pea size clumps begin to form.
- Drizzle in cold water and pulse until dough forms.
- Crumble dough over vegetables in casserole dish.
- Bake 30-35 minutes, or until crust is lightly browned and vegetables are bubbling.
- Remove and let rest 10 minutes before serving. Just enough time to make a lovely green salad to go along with the meal.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods