I was just getting used to the language shift from “vegan” to “plant-based”, when Heather Crosby swooped in with her own upgraded term for eating a diet without animal products: plant-powerful. Her new book, YumUniverse (named after her popular blog), focuses on “plant-powerful” living with whole foods and recipes that are vegan and gluten-free … like these Super-Veggie Pot Pies.
If you are a magazine buff like me, who is interested in whole food, veggie-loaded living, then YumUniverse is a must have. The first half of the book is an information-filed array of sound bites and articles with everything from an edible oil guide (including their flavors, uses, and smoke points) to tips and times for soaking and sprouting. Heather even mixes additional recipes into the first half to break things up and serve as examples in her writing.
Of course, YumUniverse is filled with recipes, too. The layout and smattering of photos are stunning, giving added appeal to truly wholesome, unique creations, like Maca & Chicory Root Latte, Ginger & Pear Crepes, Rainbow Veggie Ribbon Alfredo, Mexican Unfried Ice Cream, and… yes, coming full circle to those heart-stamped Super-Veggie Pot Pies.
Nourishing and fulfilling, these veggie pot pies are the perfect hearty meal for winter. Each creamy and flaky bite provides healthful ingredients and nutrients that our bodies often lack around the holidays.
Special Diet Notes: Super-Veggie Pot Pies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 1 teaspoon coconut oil
- 1 yellow onion, diced
- 3 stalks celery, diced
- 2 large carrots, diced
- 1 cup sweet potato, diced
- ¼ cup dry white wine
- 3 cloves garlic, minced
- 2 – 4 leaves kale, stems removed, chopped well
- 1 cup fresh green peas
- 1 cup chickpeas, cooked (1⁄3 cup dry)
- 1 ½ teaspoons thyme leaves
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chickpea miso*
- 2 cups vegetable stock
- 1 cup water
- 2 teaspoons arrowroot starch/flour
- ¼ cup cashews, soaked
- Preheat oven to 325°F.
- Warm a skillet to medium-high, add coconut oil, onion, celery, carrots, sweet potato, and wine. Saute for 7 minutes. Add garlic and saute for 3 minutes.
- While veggies cook, add all sauce ingredients to a blender. Puree until smooth.
- In a large mixing bowl, use a fork to combine all crust ingredients until crumbly and starting to stick together.
- Add kale, green peas, chickpeas, thyme, and sauce to your skillet, and stir for 5 minutes. Season with salt and pepper to taste. Remove from heat and fill ramekins almost to the top with the filling.
- If you’re rolling out a crust, roll dough into a ball with your hands, place on a sheet of parchment paper, and top with another piece of parchment.** Roll, then peel back top layer. Cut pieces of dough to cover the entire top of the ramekin. If you’re doing a crumble crust, break up dough with fork and sprinkle over top of filling — cover the entire top.
- Bake ramekins for 25 – 30 minutes. Serve warm.
**Roll out dough onto parchment, cut, then slide onto a cookie sheet and freeze for 5 minutes. Use an offset spatula to easily lift up crust “disks” to lay on top of ramekins.
Recipe from YumUniverse by Heather Crosby. Reprinted with permissions from BenBella Books. Copyright 2014.