Did everyone have a nice Columbus Day? I work for a nonprofit native foundation and we get the day off from work, but we certainly don’t call it Columbus Day. We call it “Family Wellness Day” and I think that is much more appropriate. Do you know anyone or any group that abstains from celebrating good ol’ Columbus? I spent the day organizing the kitchen and guest room, and just generally toiling away at home. 

Well, it’s that time again. Time to clean out the fridge before a vacation! Usually this means some sort of soup, but I wanted to make something different and I remembered that I had a package of phyllo dough in the fridge. Now, I’d like to be able to tell you that the dough wasn’t a few months shy of it’s one year birthday…but that would be a lie. Yes, in fact the last time I used the dough was for this recipe. I know, it’s completely shameful, but “waste not, want not” is what my Grandma D always says. The phyllo was totally fine. It was in an unopened roll…that shiz lasts forever. Unless it’s opened, then it lasts about two minutes. Phyllo can be a tricksy monster. 

It’s now a horrible race to take my photographs without surrendering to the artificial lamp. The sun begins to wane at about 4 pm, as you can see from the photos in this post. I suspect this is the last post without the dreaded lamp.  

“The animals of the world exist for their own reasons. They were not made for humans any more than black people were made for white, or women created for men.”

— Alice Walker

A sturdy and healthy tofu pot pie casserole made with phyllo dough and common vegetables. Quick and easy for a weekday dinner!

print recipeTofu Pot Pie Casserole by October-14-2014A sturdy and healthy tofu pot pie casserole made with phyllo dough and common vegetables. Quick and easy for a weekday dinner!Ingredients

  • 1 Tbsp. olive oil
  • 4 celery ribs and leaves, chopped
  • 3 medium potatoes (about 12 oz.), diced small
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 15 oz. can of sweet peas, drained
  • 1 heaping cup of frozen sweet corn
  • 2 cups non-dairy milk
  • scant 1/3 cup all-purpose flour
  • 1 12oz. block of firm tofu, drained and cubed small
  • 1 Tbsp. dried Italian herbs
  • 1 Tbsp. vegan Worcestershire sauce (optional)
  • 3 Tbsp. nutritional yeast, divided
  • 1 tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 12 sheets of phyllo dough (about ½ a roll)

InstructionsIn a large soup pot, heat the olive oil over medium-low. Add the celery and potatoes, bringing the heat to medium and sauté for about 5-8 minutes. Then add the onion and garlic. Sauté another 5 minutes. Add the peas and corn and sauté for 3 minutes. Now, add the milk stirring well to combine. Slowly add in the flour, stirring to combine and ensuring there are no lumps. Stir in the tofu.Mix in the remaining ingredients, excluding the phyllo dough and reserving 1 Tbsp. nutritional yeast. Preheat oven to 350 F and coat a large 9 x 13 casserole dish with a nonstick cooking spray. Place 4 sheets of phyllo dough down then cover with half of the pot pie mixture. Add another 4 sheets of dough, then the other half of the mixture. Finish with 4 sheets of dough, coating them with a bit of olive oil and sprinkling with 1 Tbsp. nutritional yeast. Bake at 350 F for about 30 minutes and serve hot. DetailsPrep time: Cook time: Total time: Yield: 6

Dutch Word of The Day

Casserole –> stoofschotel (stoofs-ho-tull)

Good Deed of The Day

Do you know someone who suffers from multiple sclerosis? Invite them read this new study on the benefits of a low-fat, vegan diet on the disease here. It’s worth a shot! That’s actually how Todd and I became vegan. Not because of MS, but through seeking relief from rheumatoid arthritis. 

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