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Recipe: Vegetable Pot Pie

It’s that time of year again. Here in the northern hemisphere, the air is getting cooler and drier and Vata season (which begins in late fall) is around the corner.  

Vata’s characteristic elements are air and ether, which are dry and cold.  If you have symptoms such as dry skin and hair, constipation, gas and bloating, insomnia, or joint pain, your body may be signaling a Vata imbalance.  Restlessness, anxiety and generally feeling spaced-out are also characteristic of too much air and ether.

To balance Vata, keep yourself warm, sip warm drinks, and enjoy comfort foods like this delicious pot pie.

RECIPE: Vegetable Pot Pie

Filling Ingredients

1 Tbsp ghee (or olive or coconut oil to make it vegan)
2 carrots, diced
2 stalks celery, diced
1 small potato, diced
1 small zucchini or yellow squash, diced
1 C diced cabbage (or other leafy green vegetables like kale, spinach, etc.)
1 C very firm cubed tofu or substitute shredded cheese or sliced paneer (optional)
1 C peas, fresh or frozen
2 C water
¼ C flour (whole wheat or unbleached)
1 tsp salt
1 tsp sage
½ tsp thyme
½ tsp paprika
¼ tsp black pepper

  1. Preheat the oven to 400 degrees fahrenheit. If you use tofu, drain it between two paper towels, cut into cubes and fry in oil or ghee, five minutes on each side until brown. Remove from skillet and set aside.
  2. Heat remaining oil or ghee and saute carrots, celery, potato, zucchini, and cabbage (or other leafy greens).
  3. Meanwhile, combine flour, water, salt, sage, thyme, paprika, and black pepper in a small bowl. 
  4. Add the liquid to the vegetables and stir gently over medium heat until thickened (like gravy). Remove from heat and gently stir in the peas, and browned tofu (or cheese). 

Biscuit Dough Crust Ingredients

2 cups flour (your choice: combine whole wheat or unbleached, oat flour, bran, wheat germ)
½ tsp salt
2 tsp baking powder
¼ to ½ C  butter or plant based butter
⅔ cup milk (almond, soy, coconut, or cow’s milk) 

  1. Stir together dry ingredients. Cut in cold butter and combine with your hands until crumbly. 
  2. Add milk until dough forms into a ball. Knead gently 5–10 times, but don’t overwork.
  3. Divide the dough in half and roll half into a thin crust and pat into the bottom of your pan. Roll out the second half for the top crust. 
  4. Pour filling into your dough-lined pan, cover with top crust and pinch closed.*
  5. Slit the top crust in a pleasing pattern with a sharp knife to allow steam to escape. 
  6. Bake at 400 degrees F for 20 minutes. Turn down heat to 350 degrees and bake another 20 minutes, until nicely browned.
  7. Remove from the oven and cool for 5—10 minutes before serving.

*Save excess dough in refrigerator for up to 1 week, or freeze it to use later as a pizza crust or biscuits. 

The unedited version of this recipe by Elizabeth Herman was originally posted on artofliving.org. 

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