Normally pot pie is served with the gravy fully encapsulated in the crust but we decided to go a different route and just have the crust on the top to make the dish less buttery and not too rich. Inside, we went with a more liquid version of a classic pot pie filling/gravy because the taste is a little more creamier and richer. Within the gravy, we added some spices, peas, and carrot but no potatoes.
I know you’re thinking how we made meatballs, and let me tell you, it was not easy. The meatballs were a combinations of overnight soaked lentils mixed with an assortment of roasted vegetables like carrots, celery, onions all combined and chilled overnight night. The result was a vegetarian meatball that cut like butter with a flavorful deep taste that came from the char of the vegetables and the heartiness of the variety of legumes. The meatballs were topped off with a homemade marinara sauce with homegrown tomatoes served on toasted ciabatta bread with fresh mozzarella.
This is more of a holiday dish but with nothing else to do at home, we decided to go ahead and make this delicious apple pie. Considering that apple pie is one of my favorite desserts ever, I decided to share this one with you. Normally for my family, apple pie can be a little too decadent or sometimes have too much crust which is why we decided to only make a pie crust on the top, and boy was that a great decision. The combination of the warm, soft, slightly caramelized apples with a crunchy and buttery crust was a combination for the ages.
Probably the best comfort food ever, this vegetarian chili never fails to hit home. The chili itself is combination of black beans, tomato sauce, soy meat, classic chili spices and bay leaves. We topped it off with cheddar cheese, sour cream, guacamole, and crushed chips but you can really add anything while still retaining the essence of chili. Finally, the dish is complete with a side of sweet, crumbly, warm cornbread.