Chicken Pot Pie....um Vegetarian Style?!

1 box Rachel Ray Chicken Stock (approx 2-3 cups)

4 carrots diced

3 potatoes cubed

1-2 teaspoon salt

pepper

onion powder

garlic powder

Put in a pot and bring to boil, then turn to medium heat and cook until soft.

3-4 tablespoons butter

1 onion, finely diced

1/3 cup spelt, barley, brown rice flour or just whole wheat or spelt flour

1 cup milk

1 tablespoon dried parsley (add last after all ingredients are combined)

1/2 to 1 cup cooked Quinoa

Melt butter in a large saucepan or wok, add onions and cook 1-2 minutes, then whisk in flour to create a thick paste...add more butter if it is too dry or more flour if it is too wet. Then add 1 cup of milk (rice, soy or any milk will do) and whisk until all ingredients are blended. Once it becomes thick, add the carrot, potato and broth mixture to the thick sauce and mix until thick. Lastly add, the cooked Quinoa.

Biscuit's

1 cup whole wheat flour (or spelt)

1 cup white flour

1/2 teaspoon salt

2 tablespoons coconut oil (unrefined, expeller pressed)

1 egg, beaten

1 cup milk

1 tablespoon Rumford baking powder (add last)

Mix dry ingredients. Add oil, egg and milk. Stir until well combined. Add baking powder, and stir only until baking powder is mixed (do not over stir).

Pour sauce into a 9x13 inch pan, drop the biscuits by spoon on top of the sauce mixture. Bake at 400 degrees for 20 minutes or until the biscuits begin to turn brown on top.

I served this to my family the other night and as we were eating realized that I did not add chicken! In all my excitement I didn't add it to my veggies....so we had a great vegetarian meal and everyone loved it! We were taking the challenge of living off of our food storage so we were out of lettuce and so we used our sprouts with a super yummy dressing I invented and tomatoes. My kids loved it and to me that spells success! My kids love this dressing on everything now.

Here is the dressing for those interested:

Balsamic Dream

1/2 cup expeller pressed extra virgin olive oil

1/2 cup expeller pressed Walnut Oil (I buy mine at Smiths)

2 tablespoons Lemon Zest Omega 3 Flax Oil (Barleans is the brand, found at Dave's Nutrition)

1/2 cup balsamic vinegar

2 tablespoons lemon juice

1-2 garlic cloves finely minced

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

1-2 teaspoons minced dried onion

I put this dressing in a shaker. The flax oil binds the ingredients together and does not immediately separate like other vinaigrette's. It will separate over time but not as quickly as other dressings. If you choose to not use the lemon Flax oil, the regular flax oil will work, the flavor might not be something you like, but you can experiment with it. Store in your refrigerator. This should keep for at least a month or more.