This post is linked to the Virtual Vegan Linky Potluck event.
Have you ever heard of the idea that fruits and vegetables can resemble the human organs that their nutrients benefit the most?
Here’s a quick look if you’ve missed it along the way.
In reality, there are just so many different health benefits that come from eating Brussels Sprouts (remembered the ‘s’ Rika! ) that it really does throw the whole “fresh foods vs. body part benefit theory” right out the window. But, it’s still a nice thought, if only for a few seconds of your day, that fruits and veggies are somehow color coded for ease of use for us.
I, for one, have much better things to do with my time than to contemplate it much longer. But wouldn’t that be pretty cool if it were true? I’m wondering now which body part looks like a big chunk of dark chocolate?
I am sure that a variety of different fresh foods are the best way to go.
I think that was my thought when I made up this ‘Potato Salad Pot Pie’. I think I was trying to get all of them into one dish maybe.
If you’re in a part of the World that has summer weather just winding down for the year you may be anxious to extend all those summer goodies but still crave some of the autumn cold weather favorites by now as well. Months of 90 degrees tend to give me those thoughts as well. Squash, Pumpkiny Spices, Quick Breads. The fall foods are all on their way for sure. I like easy meals to fix that maximize the nutrition of the veggies and all the while ‘Wow’ my taste buds. That’s this pie. Something for everyone here. Summer potato salad meets a savory cold weather pot pie.
Very impressed with the @BeyondMeat chicken pieces that I used here. If you can’t get a hold of some, you soon will. They’ve been growing their availability monthly. Safeway, Whole Foods, and Target now are all carrying a few items.
For now, if you can’t find any, just add in a few more veggies to fill the pie.
- 1 12 oz. box of @BeyondMeat chicken strips cut into 1 inch pieces
- 2 cups chopped and blanched Brussels Sprouts
- 2 cups cooked Brown Rice
- 3 - 4 Tbs. Olive Oil
- 1 medium Zucchini, diced
- 1 20 oz. bag of diced, frozen Potato and Onion or equivalent
- 1/2 cup Dill Pickle juice from the jar
- 4 Tbs. Brown Mustard
- 1 tsp Garlic Powder
- Salt & Pepper 1 tsp each
- 1 (2 piece) premade Pie Crust or equivalent
- 1 Tbs. melted Vegan Butter for topping
- In a small bowl, mix together Pickle Juice, Mustard, Garlic Powder and Salt & Pepper until smooth.
- In a large bowl, stir together all other ingredients (except for the pie crust) and then pour the liquid mix on top. Carefully toss the liquid in with the veggie mix to coat well. Stir in the chixen pieces if using.
- Line a deep pie plate with 1 of the crusts. Add in the pie filling and cover with the second crust.
- Crimp the edges. Baste the pie top with Vegan butter and sprinkle top with more Salt and Pepper.
- Cut a few slits in the top crust for venting and bake for 30 minutes @ 350 degrees. Check to make sure that the top crust does not get too browned.
- For a creamier filling, add in 1 cup of Vegan Sour Cream when blending the liquids together with the veggies.
- Can be made ahead of time and reheated or frozen before baking if wrapped tightly and sealed to retain the moisture of the dough.
- Makes 1 9" pie.
Have a safe weekend everyone.
More from my site
- Virtual Vegan Linky Potluck Week 10
- Virtual Vegan Linky Potluck Week 11