This savory, meaty pie was a real treat! From The Urban Vegan by Denise Balcavage, page 140. It has a simple to make gluten-free crust, and a filling of mushrooms (we used shiitake and enoki) and leeks. I accidentally added 1/2 cup of nutritional yeast to the crust instead of 2 tablespoons and it was still amazing! This is the first time that we’ve ever cooked millet, and I have to say that I was pleasantly surprised. The crust recipe could be used as a gluten-free option for any savory pie filling. Millet is high in protein, rich in nutrients, and a great energy source.
Another magical recipe from The Urban Vegan. Can I tell you how much I love homemade pasta and porcini mushrooms and alfredo sauce, and all of them together? 😉
From The Urban Vegan. Served with Rice Crackers and Store-Bought Gyoza. This soup would warm even the coldest of hearts.
With cocoa powder, espresso powder, and molasses. Served warm with homemade whipped cream. From The Urban Vegan.