Snow day Pot Pie 

 When I first heard of ramekin recipes, I would think of Giada or Ina.  The thought of making a breakfast quiche or a baked oatmeal in their flawless kitchens seemed so convenient, but like a distant dream.

Especially when both Food Network personalities are far from vegan. 

I can imagine a vegan personality in the network but I haven’t watched in so long. Does anyone know if there’s one now? What about if one ever auditioned for the Next Food Network Star? 

Over at Honey & Allspice, I’m all about dreams and I’m all about reality too. One of the easiest and most favorite vegan dishes are the ones that have been duplicated from my childhood favorite recipes. It’s the ones that don’t taste too earthy or like something you’re supposed to be eating, it instead should taste like something you want to eat, right? 

Enter my take on the pot pie. Served up in ramekins I’ve acquired for a dollar at an church rummage sale, they can be prepared in 45 minutes. 

As we head into Winter, I want to refresh your pantry stock with comfort dishes that are hearty, affordable and savory. 

Today also marks our half year wedding anniversary! We also received our first snow of the season. I remember flurries on our wedding day…in early May. 

A little snow doesn’t stop the birds!

Pot Pies (Soy Free, Nut Free, Vegan)Serves 6 if using ramekins or 2 if using bowls 

1 onion, sliced

4 cloves of garlic 

1 tsp of lemon juice 

1 tsp of sea salt 

1/4 cup of coconut flour 

1/4 cup of cashew milk 

2 cups of organic vegetable broth (I use Pacific) 

4 bay leaves 

1 tsp of turmeric 

1 tsp of allspice 

2 cups of frozen vegetables (I used a vegetable medley. Try looking for something similar!) 

For the sea salt biscuits 

2 cups of organic coconut flour 

4 tbsp cold Vegan butter, solid and 1 cup of melted vegan butter

1 tbsp baking soda 

1 tbsp baking soda 

1 tsp fresh lemon juice 

1 tsp lemon zest 

2 cups of cashew milk, whisked in slowly 

1 tsp of sea salt 

Method for biscuits 

Add dry ingredients, then lemon zest then wet ingredients. Stir in milk last until sticky. Put on a floured board and gently knead out. Take the end of a clean glass tumbler or clean mason jar to cut a circle and put it on a greased cookie sheet, one by one. Brush tops with melted vegan butter. Set aside until you dished your pot pie out!


Heat up coconut oil in a saucepan. Add in your onions and garlic and cook for several minutes or until the onions are softened.

Whisk or stir in your flour to make almost like a roux.

Now add in your vegetable broth and bay leaves with the spices. Simmer to thicken for 14 minutes and you get this…

Spoon into ramekins. Overflow is delightful! 

Put your unnamed biscuits on top of each one and bake in a preheated oven to 350 degrees for 20 minutes. 

Take out and serve immediately. 


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