My favorite yoga teacher said the title of this blog to our class last week while we were in shavasana. I couldn’t agree more. Because I try to go to yoga after work I often skip delicious meals. If I go to yoga I end up making eggs really quickly when I get home. I really want to integrate yummy meals back into my evenings… even if I am at yoga. I have been using the crock pot more and more to help ease the burden of time consuming cooking. I love cooking vegetarian pot pie however its labor intensive which means I haven’t made it in forever. I recently found a vegetarian pot pie crock pot recipe and I am so very happy to be reunited with this tasty meal. I have altered the recipe quite a bit and the results are perfect! Enjoy!
Vegetarian Pot Pie Crock Pot Recipe
1 cup vegetable broth
3 small potatoes chopped
1/2 cup carrots, chopped
3/4 cup butternut squash, chopped
1 cup of mushrooms, sliced
1/2 cup peas
1/2 yellow onion, chopped
1 1/4 cups water
1/2 cup flour
1/4 cup canola oil
1 teaspoon salt
1 teaspoon of sage
1 teaspoon of thyme
1 teaspoon of basil
1/3 teaspoon pepper
2 cups baking mix (I use Bisquick Heart Smart)
just a bit over 1/2 c cup of unsweetened almond milk
1. In a crock pot, put broth and vegetables (potatoes, carrots, celery, peas, and onion).
2. In medium bowl, whisk together the water, flour, oil, and spices (salt, garlic powder, and pepper) until smooth.
3. Pour mixture into crock pot and stir. Cook on high for 1.5 hours until thick and bubbly.
4. Mix baking mix and nondairy milk (you could use any biscuit or dumpling recipe) and spread over top of vegetable mixture in crock pot. ( *I take the mixture and take small balls and flatten them out. This makes it a lot easier to cover the top evenly.) Reduce heat to low and cook another 2.5 hours.