Wednesday, October 20, 2010

Super Salad and Pot Pie

The Chef: Elizabeth

The Menu: A gigantic salad of romaine, grated carrot, bell pepper, cucumber, and black olives tossed with Annie's Goddess Dressing. In addition to this massive pile of vegetable bounty, I also enjoyed an Amy's Kitchen Non-Dairy Vegetable Pot Pie, filled with potatoes, carrots, tofu, and a delicious white sauce all wrapped in a soft pastry shell.

The Goods: After having every intention of not buying lunch today (in an effort to curb my raging Gracias Madre addiction), I discovered two things. One: it was really cold this morning. Two: the grocery store right around the corner from the office sells Amy's Pot Pies. You know what this editor can't resist on a cold day? That's right—it starts with "pot" and ends with "pie."

1 comment:

Jeri@GodsDreamsForMe Ⓥ said...

This pot pie is perfect. We've been trying to find a few "not cooking today" foods. Especially for when we don't have time to cook. This goes great with Vegan At Heart's "Nourishing foods when you can't cook"