Those of you who follow my blog may think I consume only Cupcakes, Brownies, and Muffins. I swear I’ve actually eaten vegetables this year! I just love baking and desserts make pretty pictures. Oatmeal, Tacos, PB&J, Salads, and Spaghetti are my go to meals. I keep it simple, but every now and then you have a little money and you get some groceries and Voilà! You make something delicious.
We had Pepperidge Farms Puff Pastry in the fridge after making Smart Dogs in a Blanket the night before, so when I saw Leinana over at Vegan Good Things tweet about a Mushroom Pot Pie I decided that would be the best way to use it. I don’t follow recipes when I cook, only when I bake. I threw in handfuls mushrooms, carrots, and broccoli to sauté with spices and added whole wheat flour as a thickener. For a Mushroom Potpie Recipe check out Real Simple.
Things have been a little stressful with work and family, but it’s nothing we can’t handle. Luckily our awesome friends Remy & Marisa are coming by to hang out tonight. The first time we had them over we made pasta and pizza to appeal to Marisa’s Italian roots without realizing she is Gluten-Free. I’m slowly making it up to her each time they come over. Tonight it’s going to be with a Vegan Gluten-Free Chocolate Cake, don’t worry I’ll eat my vegetables for dinner.