Disclosure: This post is sponsored by SO Delicious. As always, all thoughts and opinions are my own.
Well, here we are, ready to start the second full week of 2016. I know that many of us have made some resolutions towards being more healthy – whether it be reducing stress, or exercising more, or making a dietary change.
And the thing about dietary changes in the new year is that the idea sounds good, but then suddenly it’s January 11 and it’s 20 degrees outside, and guess what…you really just want to make some comfort food.
Like mini pot pies.
Could you ever resist a mini pot pie? I don’t think so. (I know I can’t).
And the good news is, if your dietary changes involve eliminating dairy or gluten, then you don’t have to resist these! I made a simple gluten free crust, and a rich dairy free filling that’s full of vegetables and extra creamy from SO Delicious Culinary Coconut Milk.
I LOVE this new coconut milk – it’s so thick, creamy, and rich. It really works wonderfully well in sauces, soups, and desserts.
I know that many of you have been dairy free for a while, but for those of you who are contemplating going dairy free, SO Delicious is hosting a 21 Day Dairy Free Challenge. My recipe today is part of the Blogger Potluck that’s leading up to the start of the challenge, so I thought I’d share a few details with you today, to give you some time to think about joining in!
What? The 21-Day Dairy-Free Challenge with SO Delicious
When? January 21st through February 10th but you’re welcome to join in anytime!
Why? You may be one of the millions of people who find dairy-free living beneficial. Here are the Top Reasons People Go Dairy Free.
Where? Your kitchen and online…
Facebook: You’re invited to join the SO Delicious Dairy Free 21 Day Dairy-Free Challenge Group now! You’ll find support, recipes, and prizes. Leading up to and throughout the event there will be giveaways for gift cards, food kits and even a trip for 2 to Boulder to meet with health and fitness expert John Pierre.
Instagram: For every photo of a dairy-free meal or snack uploaded with #DairyFree4Good during the official challenge dates, So Delicious Dairy Free will donate $1 to the Farm Sanctuary (up to $10,000; limit 3 entries per person per day).
- FREE Snackable eBook (25 delicious healthy, plant-based, vegan snack recipes)
- Recipes from SO Delicious Dairy Free
- The Diet & Health Journal (Free Printable!) for Dairy-Free
- The Dairy-Free Newbies Page
- Recipes from Go Dairy Free
I love the idea of a 21 day challenge. It’s not too long, but it’s long enough to see if going dairy free is right for you! And with so many delicious dairy free recipes to choose from, it will probably be fun, too!
- 1½ cups gluten free flour blend
- ½ teaspoon salt
- ½ cup vegan buttery spread, chopped in small pieces
- 3-5 Tablespoons water
- 1 small onion, chopped
- 2 Tablespoons vegan buttery spread
- 3 stalks celery, chopped
- 1 cup shredded carrots
- 2 cups sliced mushrooms
- 1½ cups diced Yukon Gold potatoes
- 2½ cups vegetable broth
- ¾ cup SO Delicious Culinary Coconut Milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ⅔ cup frozen corn kernels
- ⅔ cup frozen peas
- 1 Tablespoon melted vegan buttery spread
- Make the crust: Place the gluten free flour blend, salt, and vegan butter spread in a bowl and use a pastry cutter to mix together until it looks like coarse crumbs. Add the water a little at a time until the dough comes together.
- Pat the dough into a disc and wrap with plastic wrap. Place in the refrigerator while you make the rest of the recipe.
- Place the onion, celery, carrots, and vegan buttery spread in a pot and cook over medium heat until softened, about 10-12 minutes.
- Add the mushrooms, potatoes, and vegetable broth. Bring to a boil, then reduce heat to medium high. Cook until the potatoes are tender, about 10 minutes.
- Reduce the heat to medium. Add the SO Delicious Culinary Coconut Milk, garlic powder, onion powder, salt, pepper, and paprika. Stir to combine.
- Add the corn kernels and peas and cook until heated through, about 5 minutes. Reduce heat to low.
- Place the disc of dough on a well floured surface. Roll out until about ¼ inch thick. Use a knife to cut out circles to go on the top of pot pies.
- Place 8 ounce ramekins on a rimmed baking sheet. Place some of the scraps of dough into the bottom of the ramekin (Just a little dough will do! And it doesn't have to look perfect because no one will see it).
- Pour the vegetable filling into each ramekin. Place a dough circle on top of each pie, and cut a few slits in the center of the crust.
- Brush the top crust with some melted vegan buttery spread.
- Bake at 375 for 30 minutes, or until lightly golden.
Linking up to Allergy Free Wednesdays and some of these parties.