Pot Pie Cupcakes
Everything is fodder for the soul. This was the meditation of one of my professors in grad school that, whether I wanted it to or not, has been forever etched into my internal audio tape. The basic meaning behind it is that everything that happens in your life is always an invitation to grow, become more aware, or even find an extra inch of loving-kindness within yourself, regardless of how trivial the circumstances seem.
You could open up to the opportunity to practice this meditation even while you are shredding tax papers into 7 full trash bags for 3 hours straight (hypothetical, of course). Shredding papers can bring you the realization that you like to think about future circumstances in order to escape from the reality of now (hypothetically, again). The point is that nothing is ever too small or menial to open up to learning more about your authentic self. Even tossing a paper into a shredder is an invitation.
It’s a chance to become a passive outsider; a non-judgmental observer to the reactions and recordings in your mind. You become more in tune with what bothers you, what makes you happy, and what triggers certain emotions. The main focus is to do all of this without judgment. And somehow in all of it, after a while, you start to find freedom. Freedom from the emotions that hook you, freedom from the need to tear yourself apart with those nasty voices in your head, and freedom from those habits that keep you in unhealthy patterns.
It’s a slow change yes, but change none-the-less because as said by Dr. Coe, everything is fodder for the soul. Your life–just as it is right in this moment–contains everything you need to find freedom, find change, find happiness, and find the lessons you need to learn. You have all the tools you need, which is sometimes difficult to believe, but it is the truth. It’s simply your choice to open up to it right in this moment.
Vegetable Pot Pie “Cupcakes” Recipe
Makes 12 mini or 4 full-sized ramekin pot pies
For the pie crust:
- 1 c. superfine brown rice flour
- 1 c. sorghum flour
- 1/2 c. arrowroot powder
- 1/2 c. potato starch
- OR use 3 c. regular flour
- 1 tsp baking powder
- 1 1/2 tsp salt
- 2/3 c. shortening
- 2/3 c. ice water
- Combine flours, salt and baking powder in a large bowl until mixed thoroughly.
- Add shortening and stir until it is mixed into flour. You might need to get those fingers dirty and mix with your hands.
- Add the ice water in 1/3 c. at a time. You want it to just combine into the dough in order to make it stick together.
- Form into a ball. Divide into 4 balls. Flatten, cover and chill while you prepare the filling.
For the filling:
- 2 c. vegetable broth
- 1 bay leaf
- 1/4 onion, chopped
- 2 Tbs Earth Balance margarine
- 1/2 tsp paprika
- 1 tsp dried thyme
- 1/4 c. gf flour (you can just use brown rice flour)
- 1/4 c. non-dairy milk
- 3 carrots, chopped
- 1/2 c. frozen peas
- 1/2 c. frozen corn
- 1 can Great Northern beans, rinsed and drained
- First, allow the bay leaf to infuse into the vegetable broth by simmering the 2 together in a small saucepan.
- Saute your onions in the butter. Allow to sit for a good 12 minutes, stirring occassionally.
- Add paprika, thyme and flour into the onions. Stir until well mixed. Cook for 5 minutes. Add milk.
- Take the vegetable broth (bay leaf discarded) and add into the onions mix; along with the remainder of the ingredients (carrots, peas and beans). Bring to a boil and then simmer on low heat for 10 minutes.
- Preheat the oven to 375 degrees.
- Roll out the dough in individual pieces by using wax paper on each side. It might help to use a 3″ cookie cutter to cut out dough and *gently* place into a greased muffin tin. If the dough rips (it probably will), do not freak out. Using your fingers, gently push it back together.
- Place the filling into muffin tins up to the top. Place a piece of the dough on top and gently seal the edges together by pinching it with your fingers.
- Take a knife and place a few slits through the top. Brush with olive oil and bake for 25 minutes or until top has browned.