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Vegetable pot pie gone a bit fancy with saffron, porcini mushrooms and an olive oil crust. This #vegan, weekend family #food #recipe will remind you of pot pies of yore, but without the saturated fat. #potpie #familyrecipe #vegetables #vegetarian #baking

Vegetable pot pie gone a bit fancy with saffron, porcini mushrooms and an olive oil crust. This vegan, weekend family food recipe will remind you of pot pies of yore, but without the saturated fat. Growing up in post-60s America, frozen meals – “TV dinners” – were de rigueur. And by meals, I do mean …

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A summer-into-fall chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za'atar. Covered, of course, with a few hand-crumpled layers of paper-thin phyllo pastry. Easily vegan and gluten-free.

It is more “Scottish monsoon” than “flaming June” around here so you will forgive me, I hope, for ignoring salads and plumping for pie. A summer-into-fall (!) luscious chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za’atar. Covered, of course, with a few hand-crumpled layers of paper-thin …

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