Take comfort that this dish is gluten-free

There have been lots of people telling me they are trying to eat gluten-free or, at least, eat less gluten.

They want to eat healthier, but they don't want to give up their favorite "comfort foods" like pizza or pot pie. Eating healthier doesn't mean you have to give up the foods you like to eat...you just have to address them in a new way.

Alternative flours are readily available at almost any grocery. Creamy sauces can be made in a less fattening, vegetable-based way. These foods are just as good as the originals. They might taste a little different, but they are none-the-less delicious and, by far, better for you.

The crust for this pot pie is flaky and has a little sweetness to it. Don't tell your friends it's gluten-free and they'll never know it. You might want to start with a little less than the recommended amount of milk and mix it, adding a little more at a time to make sure it is the right consistency. You want it to be a really thick batter than falls slowly off your spoon.

Make one of these pies up for a gathering of your family or friends. They won't  know it's not the "real" thing. Everyone will be happy and healthier...

Gluten-Free Pot Pie

Filling

·       1 onion, diced

·       1 carrot, chopped

·       1 cup of peas

·       1 cup of cauliflower

·       2 cups of kale

·       1/2 cup of corn

·       1 tablespoon of olive oil

·       1 teaspoon of salt

·       1 teaspoon of pepper

     Crust

·       1 cup of gluten free flour

·       3/4 cup of coconut milk

·       3/4 teaspoon of salt

·       1 1/4 teaspoon of baking powder

·       1 teaspoon of baking soda

• In a cast iron skillet on medium heat, sauté the onion, the carrot, the cauliflower, the corn, and the peas until the whole lot of it is fork tender. Then add the kale and sauté until it’s wilted (10 to15 minutes total).
• Preheat oven to 375º F and make cauliflower sauce (recipe below) while you wait.
• Spray a pie pan with baking spray.
• Add all the veggies to the pan and pour cauliflower sauce over it. Coat all the veggies with the sauce. Set aside and make the crust.
• In a medium bowl, mix together all dry ingredients. Add the coconut milk and stir it up until everything is combined into a batter.
• Pour the batter over the filling and smooth it out.
• Bake for 35 to 40 minutes, until crust is golden brown.

Cauliflower Sauce

·       2 cups of roughly chopped cauliflower

·       1 tablespoon of olive oil

·       2 teaspoons of salt

·       1 teaspoon of pepper

·       3 cloves of garlic

• Boil the cauliflower for 10-15 minutes and save the water.
• Sauté the garlic in olive oil.
• In a blender, add cauliflower, garlic with the oil, 1/4 cup of the boiling water that you set aside, and a teaspoon each of salt and pepper. Blend it until it’s smooth.

Vegan