Thanks to Bob’s Red Mill for sponsoring today’s post! The content, photos, and opinions expressed are fully my own.
It’s starting to feel a lot like Christmas. Although we still can’t have a tree for the third year in a row, because a certain cat can’t be trusted with almost anything he could fit in his mouth, it’s showing in other ways.
(Sorry, dangly ornaments and strings of brightly colored lights. Maybe next year. But let’s be honest, probably not next year.)
David and I drive through our neighborhood with festive tunes playing on the radio and pass flashing houses in white, red, and green. There’s an ugly sweater folded at the top of my dresser drawers, and right on cue, this past weekend we even shoveled. It wasn’t a ton of snow, just a couple of inches. But it was wet enough that by afternoon, my Facebook feed was filled with pictures of kids and snowmen.
After we put our shovels away, I was in the mood for something cozy and warming.
It was time for vegetable pot pie.
These elegant vegetable pot pies are a far cry from the 40 cents apiece version I had lined up in my freezer as a young 20-something just out of college.
I’ve made the pot pies multiple times for testing, and I’d gladly eat another one all over again right this minute. They are ridiculously good.
They are filled with veggies aplenty – onions, carrots, celery, green peas, and potatoes. Plus, beans for satiety. The creamy sauce is made from cashews and savory spices. (Yep, this velvety filling doesn’t include a drop of dairy.)
And on top? A buttery, flaky crust made with Bob’s Red Mill unbleached all-purpose flour.
There’s a reason that Bob’s Red Mill flour is often recommended by professional bakers. It’s consistent. I often shy away from pastry, but with the right ingredients, it’s a cinch.
That’s why I was excited to team up with Bob’s Red Mill for today’s sponsored post. Their organic unbleached white flour is freshly milled from organic hard red wheat, and it’s not enriched with any additives. It’s a versatile flour that works just as well for loaves of bread as it does airy baked goods or flaky pot pies.
Start by making your pie crust, cutting it into circles, and putting it into the refrigerator to cool while you make the filling.
Pour the prepared filling into mini cocottes or 8 ounce ramekins, and top each one with a circle of dough. Then bake for thirty minutes.
There’s something about individual vegetable pot pies that feels like a present.
“You made this just for me?”
They are impressive but unassuming. I mean, who doesn’t like pot pies? Even dinner guests who are wary of “vegan food” could hardly turn down the temptation of a luscious sauce dotted with vegetables and a nutty pastry crust.
So put on your favorite crackling Christmas record. You know, the one where you have all of the skips and scratches memorized after years of play? Pull out the ugly Christmas sweater from the top drawer, and invite over a few friends to celebrate the season.
Then serve each one a mini vegetable pot pie and feel the season hug you from the inside out.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.