YumUniverse Giveaway and Super-Veggie Pot Pies!

Gluten Free Veggie Pot Pie

I’ll get right to the point: today and for the following week, you’ll have a chance to win your own copy of YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle by Heather Crosby, of YumUniverse! Exciting, right? The answer you’re looking for is, “Hell yeah!”

This book is more than a colorful and eye-catching cookbook, it is a thorough guide to gluten-free, plant-based eating. Heather starts out with explaining WHY you should try out a plant-based diet, listing off the benefits (there are many!) then spends a while teaching you HOW to achieve it talking about pantry staples, prep, appliances and social situations. 

After all of that comes the stuff that I’m into, beautiful breakfasts (banana pancakes!), baked goods, toppings/sauces/spreads, entrees (fig & caramelized onion tart!), desserts (Mexican unfried ice cream!), and more. You may want to grab a napkin or bib before looking through this book, because I’m pretty sure that you’re going to drool on it.

I do have to point out that there are a few recipes where she uses honey, and I’m sure that’s why they call this book “plant-based” instead of “vegan”, just make sure to use agave nectar or maple syrup instead!

Now, you lucky readers get to see one of the tasty recipes that I made from the book, the Super-Veggie Pot Pies! I made these into larger containers than listed in the recipe and they came out to a perfect 4, filling, servings. Making gluten-free crust was fun and I’ll definitely have to try it out again. After the recipe, you’ll find where to enter the giveaway for a copy of YumUniverse! (US residents only, sorry!)

One Year Ago: Persimmon Cheesecake in a Glass

Two Years Ago: Persimmon Oatmeal Cookies

Three Years Ago: Quick Curry Tofu

(Sorry, my recipe plugins aren’t working again, this is the temporary format!)

Individual Super-Veggie Pot Pies

6+ Servings

Tender veggies in creamy gravy. Buttery crust. Heaven. I have a love affair with things in mini, but if you’d like to prepare a large pot pie, please do! Just fill a 9″ glass pie pan and serve in bowls. Otherwise, you’ll need twelve 3″ ramekins, or six to eight 4″ ramekins.

INGREDIENTS

Vegetable Pie Filling

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

Sauce

2 tablespoons chickpea miso

2 cups veggie stock

1 cup water

2 teaspoons arrowroot starch/flour

¼ cup cashews, soaked

Crust

1 ½ cups sorghum flour

1½ cups almond flour

¾ teaspoon sea salt

¼ cup + 1 teaspoon coconut oil*

½ cup cold water

2 teaspoons lemon juice

STEPS

  1. Preheat oven to 325°F.
  2. 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.
  3. While veggies cook, add all sauce ingredients to a blender. Puree until smooth. Set aside.
  4. In a large mixing bowl, use a fork to combine all crust ingredients until crumbly and starting to stick together.
  5. 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.
  6. 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.
  7. Bake ramekins for 25 – 30 minutes. Serve warm.

psst! The heat will compromise the probiotic benefits of the miso a bit — it’s used in this recipe mainly as a tasty seasoning.

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.

Enter the giveaway below! 🙂

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37 Comments on “YumUniverse Giveaway and Super-Veggie Pot Pies!

  1. I want to make some brekkie! Fig & caramelized onion tart & Mexican unfried ice cream both sound lovely to try! Thanks for the giveaway, Jackie! x

  2. Just began my gluten-free journey and can’t wait to try every vegan gluten-free cookbook!

  3. I am excited to utilize this cookbook to make food that makes my taste-buds and my body happy 🙂

  4. I’m always looking for a new vegan cookbook to add to my collection! And this pot pie recipe looks so amazing, I would love to see the other gems in this book!

  5. What excited me most is using whole grains that are gluten free! A whole new area to explore!

  6. Yum Universe is such a lovely book! I reviewed it on my blog a few weeks ago and have made so many of the recipes already. I love how accessible they are – not to mention delicious!

  7. The name alone says it all! I am always looking for interesting and yummy vegan recipes to make for friends. This would be great!!

  8. Chicken pot pies used to be one of my favorites before I went vegan – this looks like an even better & healthier version, can’t wait to try! The leaf cut out is so cute.

  9. The photos! Just perused the book on Amazon and the photos look amazing! I like to see what the finished product is supposed to look like! 🙂

  10. I’m most excited that the cookbook is vegan, gluten-free, AND soy-free! I don’t strictly avoid either gluten or soy, but my best friend is eliminating both for health reasons, and I would love to have such a wealth of recipes to make for her when we get together.

  11. I’ve been getting Heather’s YU emails for a while now. I love her writing style, her joyous attitude and her recipes. I know the book must be just as good!

  12. It’s so exciting to see a recipe that focuses on vegan (minus the honey) food that’s also gluten-free! I’m vegan and GF and it can be a challenge to come up with creative recipes, so I love this!

  13. The RECIPES excite me most…and the chance that I may win the book excites me most about the book. A little redundant I know.

  14. Pingback: Pressure Cooker Seitan with Red Wine Mushroom Sauce | Vegan Yack Attack

  15. Pingback: Double Chocolate Peppermint Cookies with White Chocolate Drizzle

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