My first vegan pot pie, via a friend's recipe + Joy of Cooking + my own winging it... I sauteed/browned some celery, red onion, 1 sweet potato, a third of a good sized butternut squash, in coconut oil.
I added to this 1 can drained and rinsed red kidney beans for protein.
Mixed flour with thick cream coconut milk (trader joes), with some nutritional yeast. Added marjoram and salt and pepper. All mixed together.
I used 2 vegan frozen pie crusts for top and bottom. Baked at 400F for about 25 or so minutes.
It was pretty good; needed more spices and salt and pepper.
I think we would like it better with potatoes.
Social media friends told me I can freeze it (the left overs)
but don't do so with regular potatoes.
We went grocery shopping today and my Husband spied a big bottle of
Kombucha! Cheaper and my favourite flavour!
I am a bit tired, it was a busy week.
But at least I am a little more peaceful.
It takes effort to try to stay in the present
but it's worth it.
I hope and pray that this day had some
shards of light for you and God's protection!