What Tina eats when craving comfort food

What do you love most about the weather getting colder? Anything? It can be easy to get down about the dark, blustery, short days of winter, but here are a few things I love about it (I will be coming back to this list OFTEN as the season advances!). 

  • Early sunset and long dark nights make a perfect setting for cooking, candle lighting, table sharing, and conversation having. 
  • Worth stating twice - candle lighting. Try it. Turn off the electricity, and strike a match.  Reading, eating, and conversing by candle light can be magical for the soul. 
  • No guilt in going to bed at 9pm. It's dark - sleep! 
  • Fires, cozy sweaters, blankets, and good books.
  • Red wine. 
  • And of course; warm, grounding, indulgent eating. 

The root veggie pot pie has been about 2 years in the making. It was a tricky one to get right, but I finally nailed it. This is my new and absolute favorite fall and winter comfort meal. The best part about it - it can work for any type of diet - gluten free, vegan, or animal eatin'.

I hope you have a cozy weekend, and enjoy this 'indulgent' little dish. 

xo,
Tina

Ingredients

1 T. - grapeseed oil
1.5 c. - chickpeas or local/organic chicken breast
1 T. - rosemary
1/2 - purple onion, chopped
1 package - shiitake mushrooms
1 large - carrot chopped
2 - potatoes, diced
2 c. - winter squash, diced
1 T. - thyme
sea salt and black pepper
1/4 c. - brown rice or chickpea flour
1 c. - water
1 - vegetable bouillon cube
1 1/2 c. - full fat coconut milk

Topping
1/2 c. - brown rice, cooked
1/4 c. - shaved parmesan cheese (optional)
1 t. - thyme
1/2 t. - paprika
pinch - sea salt and black pepper

Method

  1. Rinse brown rice and bring to boil in a saucepan with 1 c. water. Cover and simmer - set the timer to 45 minutes then on to the next step!
  2. In a large skillet, heat 1 T. oil over medium heat. Add chicken (if using) and/or chickpeas, and rosemary; cook chicken until no longer pink, cook chickpeas until slightly crisp; 3-5 minutes. Set aside.
  3. Add a bit more oil, then throw in the onions, mushrooms, carrots, potatoes, squash, thyme, sea salt and black pepper. Add a couple T of water, then cover, stirring frequently, until soft.
  4. Next, add flour and cook, stirring CONSTANTLY for 1 minute. Then add broth and milk, stir well, and bring to a simmer until very thick, about 10 minutes.
  5. Meanwhile, combine rice, cheese (optional), paprika, thyme, sea salt and black pepper in a bowl.
  6. Stir chicken or chickpeas back into the veggie mix, then transfer to a lightly oiled 9-inch pie dish.
  7. Scatter the rice mixture evenly over the top, then pop in the oven and bake until bubbly - about 30 minutes.

You may also like: