Erin Pavlina from VegFamily sent me a copy of her new cookbook, Vegan Family Favorites. Thanks, Erin! I've added a link to her book on the sidebar. We've been enjoying her fast, easy, kid-friendly recipes. Last night I made the recipe for Tofu Pot Pie and set aside some pastry and filling to make this lunch-sized pot pie in a mini loaf pan. I refrigerated it overnight then baked it this morning and wrapped it in foil. I sent it with an organic apple and some chocolate graham crackers filled with chocolate ganache. Beverage: fortified vanilla almond milk.
Verdict: I added some frozen corn to the peas, carrots, and tofu in the pie crust. The sage gravy was easy to make and quite yummy. Little shmoo especially appreciated the fact that this recipe contained no onions! 5 stars.