Pot pie and dilly dip

Here are two more recipes from the VegCookbookClub December pick, Vegan Holiday Kitchen by Nava Atlas. The cashew chocolate mousse pie that I made last week turned out great! My parents were impressed and I had a left-over pie crust. So this time, I tried a savory pot pie recipe and a quick appetizer.

Hearty Vegetable Pot Pie
Above and below are two photos of the vegetable pot pie. I'd never made a pot pie before but I remember them from my childhood. This recipe had lots of room for play. I got to choose 3 veggies: collard greens, broccoli, and mushrooms. Then I swapped Japanese sweet potatoes for the regular white potatoes. I "made" the breadcrumbs as directed, which wasn't hard at all. And used a Penzeys salt-free seasoning blend called "Forward!," instead of Spike or Mrs. Dash. Overall, I was happy with this recipe. It didn't slice perfectly, but I really stuffed it with ribbony and chunky veggies. I'm certain to make the pot pie again with other variations.

Pot pie cross-section

Dilled Miso-Tahini Dip
This creamy, versatile dip was a cinch to make with soft tofu, tahini, and white miso blended together with lemon juice, dill, and scallions. I left out the optional nutritional yeast but added garlic, giving it a "hummus flavor." This recipe makes a thick dip that really clings to your crudités. (I recommend raw broccoli.) It also makes a nice sandwich spread and a handy dressing for massaged salads.