Vegan Veggie Pot Pie

Warm, comforting, savory and delicious. An easy pot pie that you can put together and serve in an hour. This recipe makes enough for 2 10-inch round pans and will serve 8 people. Half it for a smaller group!


  • ⅓ cup olive oil
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 3 carrots peeled and diced
  • 6 TBSP AP flour
  • 3 cups veg or faux chicken broth
  • ½ tsp sage
  • ½ tsp thyme
  • ½ tsp oregano
  • 1 cup unsweetened non-dairy milk
  • 1 bag (10-12 oz) frozen peas
  • 1 bag (10-12 oz) frozen corn
  • 1 container firm or extra firm tofu, drained and diced (can be done without)
  • salt and pepper to taste

Biscuit topping

  • 4 cups flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 2 TBSP chives or dill (optional)
  • 1 stick cold butter, diced
  • 1.5+ cups non-dairy milk


Heat olive oil over medium heat. Add onion, celery, and carrots and sauté until carrots are slightly soft.

Add flour and gently fold vegetables in flour until it evens out. If this makes you nervous, you can remove the vegetables from the oil and set them aside, and then put them back after you make the roux.

Add broth and herbs, turn heat up slightly, and stir until it thickens.

Slowly add milk, whisking until it thickens, then turn down the heat to low and allow to simmer while you make the biscuits.

Preheat oven to 425* Make biscuits by combining dry ingredients and then cutting in the butter. Add milk slowly until dough forms. Press out dough on a floured surface to about ½ inch thick and cut 10-12 rounds.

Add 1/2 of the frozen veg and half of the thickened gravy into each of your baking pans. Fold gently. Top each with ½ of the biscuits.

Bake for 25-30 minutes until biscuits are your desired level of golden or your family wants food.

I like pepper 😉

Sourdough Strawberry Shortcakes

Good morning! I hope you had a healthy breakfast today. I’m not going to tell you that I did – exactly – but it was delicious. Last night for dessert, I made sourdough strawberry shortcakes. I didn’t have any then, so I gave myself permission for a shortcake breakfast. So yummy!

There are many ways to do the cake/bread part of shortcakes, but I grew up having them as biscuits, so that’s what I made. Specifically, I used this Flaky Sourdough Biscuit recipe. The only change that I made was a little sugar on top before baking. They came out lovely!

While the biscuits were cooking, I made the strawberry topping. I made it with a wee bit of rhubarb, which you can’t taste much. It just gives a hint of something to the strawberry. If you like rhubarb (I love it, but not everyone in the house does), you can certainly add more here!

4 cups strawberries, cleaned and sliced
1-2 large rhubarb stalks, cleaned and chopped
2 cups water
4 cups sugar

– Add water and sugar to a pan, whisk, and cook over low-medium heat until the sugar dissolves.
– Add rhubarb and continue to cook until the rhubarb breaks up to the degree you want (if you like rhubarb, just get it tender; if you are not a fan, keep going until it pretty much dissolves when you stir it).
– When complete, remove from heat and allow to cool.
– Once cool, if you don’t really like rhubarb much, optionally use an immersion mixer to fully incorporate it into the sauce.
– Add berries and chill an hour or until you are ready to serve!

Flaky Sourdough Biscuits


  • 4.5 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon kosher salt
  • 12 tablespoons (85g) unsalted butter, cold and cut into cubes
  • 500g (about 2 cups) mature sourdough starter at 100% hydration, chilled
  • 1/2 cup unsweetened soy milk, more or less as needed


  • Preheat oven to 425*.
  • Lightly butter the bottom of 2 cast iron skillets or glass pans.
  • Whisk together dry ingredients.
  • Cut in the butter until evenly distributed.
  • Add the starter and a little milk and begin to gently mix until it begins to come together in a shaggy mass. You can add a little more milk at a time as needed, but don’t make it overly wet.
  • Once fully combined, remove the dough to your work surface and do a series of pressing it out and folding it to help laminate the dough. 4-5 are enough. Don’t overwork it. Be gentle.
  • Press into a circle about 1/2 to 3/4 inch thick.
  • Cut into 2 1/ 4 or 2 1 /2 inch rounds. As you press your cutter into the dough, try to avoid twisting. You don’t want to seal closed any layers.
  • Place biscuits in your cast iron or glass pans. You don’t need to leave much room between (and when you do, you may find that they sort of dump over as they bake).
  • When you finish cutting from then circle, gently press the dough back together, with as little handling as possible, and cut more. You can do this several times if you are gentle.
  • Bake for about 20-25 minutes or until tops of biscuits just start to turn golden brown.
  • Remove from oven and serve!