Quarter potatoes and boil in a pot for 30 minutes or until soft enough to mash

Heat one tablespoon of butter in a pan on medium and add about 2 leeks worth of chopped crescent shapes, sauteeing until softened. Add your kale and an additional 1/2 tbsp. of butter. Sautee for a minute or so. Sprinkle with salt and pepper and then add a dash of water, covering the pan and lowering the heat. Let cook on low for 10-20 minutes, covered, or until kale is buttery soft and leeks are nicely caramelized. Remove to a bowl. Melt another tbsp. of butter in the pan on medium heat and add your remaining leek crescents. Sautee for a minute or two and then add your thinly sliced cabbage. Cook your cabbage for about five minutes, and then add your remaining 1/2 tablespoon of butter, generous amounts of salt and pepper to your taste, lower heat and cover until you have nice caramelized leeks and very soft, buttery cabbage with light browning. You may wish to turn the cabbage once during this.

While the cabbage mixture is cooking on the stove-top, mash your potatoes with a masher and add your glug of rich milk. Fold the leek-kale mixture into the potatoes gently. When the cabbage-leek mixture is done, you can add it to the potatoes as well. Don’t over-stir; you want the potatoes to have a slightly lumpy, rustic presentation.

Sprinkle with a dill-onion type herbal blend and serve.

Serve in a pretty piece of pottery as a side dish for a St. Patrick’s Day themed feast!

Heat olive oil on medium in nonstick pan and saute your onion until it turns translucent. Then add your nutritional yeast and quinoa flour, toasting lightly. Lower the heat to medium-low, and whisk in one cup of water that you slowly add to the pan. When you have a nice smooth sauce, add your soy free margarine and tomato paste, mixing thoroughly. Season with salt, pepper, and smoked paprika. Let sauce thicken until it gets to your preferred “cheesy sauce” texture. Add water as needed if the sauce gets too thick. Take off burner and enjoy!

Combine flours, salt, and shortening in a food processor fitted with the S-blade. Process until all ingredients are combined and it starts looking mealy. Add your dairy-free milk and process again. It should start to form a ball. Using a spatula, scoop out your dough ball and shape into a nice ball in your hands. Wrap in plastic wrap and refrigerate for 30 minutes to an hour. (You can rush this step but dough will be more persnickety.)

Meanwhile, prepare your spinach and make the smoked un-cheddar sauce. Mix the two together in a bowl and reserve.

Preheat oven to 375.
Place your chilled ball of dough in a gallon sized, freezer-safe ziploc bag. Roll thinly to cover the whole interior of the bag. Cut out the sides of the bag and peel back the top. Place with remaining bag side DOWN over an inverted pie pan (a). Place another inverted pie pan (b) on top of the naked dough and flip your tins so that they are right side up. Remove pie pan (a). Carefully peel back the remaining ziploc bag sheet to reveal a pretty pie crust.

Pre-bake pie crust for 5-10 minutes. Don’t worry if it cracks on the bottom- it will taste just as good as a gorgeous, uncracked crust and no one sees anything but the top part of the crust.

Fill with your blanched and drained spinach in your smoky un-cheddar sauce. Bake for 20 minutes or until top looks set and lightly browned.

Serve and enjoy!

Tastes great cold the next day!

Either scoop out baked acorn squash flesh OR slice into attractive serving slices. Sprinkle with fresh basil and smother with smoky un-cheddar sauce. Add some more fresh ground pepper, to taste, and enjoy!

Place warmed liquid, butter and eggs in your bread machine. Top with favorite sandwich bread mix and make a small well for the yeast. (Or follow your bread machine directions if they differ.) You can add herbs on top or wait until the add cycle- up to you.

Set machine on white bread- medium or your favorite gluten-free bread cycle with only one rise period and press start. My cycle bakes for about an hour, for reference.

When bread is done, remove immediately and cool on a wire rack before cutting.

If you want warm bread, you can microwave on high for 20 seconds or toast it for crunchy bread. It tastes soft and wonderful for the first 2 days at least, in my opinion.

Whir the flour and salt together in your food processor, then add the margarine, pulse until it becomes mealy, and then add milk and combine. Remove and shape into a ball and chill for at least an hour.

When ready to assemble, place your ball of dough inside a sturdy, freezer proof gallon sized ziploc bag and roll your dough out inside the bag to fit the dish you’re planning on making your pot pie in. If you like you can refrigerate the rolled out dough (in its bag) for another half an hour or so before using it. If it cracks, steal a piece of dough from the borders and repair it as best you can.

Preheat oven to 400 degrees and grease a nice pie pan or other baking dish that you like. (8*8 or 8*6, whatever you have_

To make your filling: Heat your olive oil over medium heat in a nice, heavy pot and then add your onions, cooking until translucent. Throw in the carrot, pepper and cook a few more minutes. Add your potato, peas, tofu, portobello mushroom bits, lentils, stock, and seasonings (but not flour or milk!!) and bring to a boil, lowering heat and then simmering for 6 minutes or more. You want your lentils to be al dente. At last, sprinkle in your flour and add your milk, letting the dish thicken and stirring as needed.

Pop your filling into your prepared pan and cover with your prepared dough. Don’t sweat it if the dough cracks- it will just look more rustic that way! Cut into the dough attractively so steam can escape and bake for 25 minutes or until lightly browned.

Whir the flour and salt together in your food processor, then add the margarine, pulse until it becomes mealy, and then add milk and combine. Remove and shape into a ball and chill for at least an hour.

When ready to assemble, place your ball of dough inside a sturdy, freezer proof gallon sized ziploc bag and roll your dough out inside the bag to fit the dish you’re planning on making your pot pie in. If you like you can refrigerate the rolled out dough (in its bag) for another half an hour or so before using it. If it cracks, steal a piece of dough from the borders and repair it as best you can.

Preheat oven to 400 degrees and grease a nice pie pan or other baking dish that you like. (8*8 or 8*6, whatever you have_

To make your filling: Heat your olive oil over medium heat in a nice, heavy pot and then add your onions, cooking until translucent. Throw in the carrot, pepper and cook a few more minutes. Add your potato, peas, tofu, portobello mushroom bits, lentils, stock, and seasonings (but not flour or milk!!) and bring to a boil, lowering heat and then simmering for 6 minutes or more. You want your lentils to be al dente. At last, sprinkle in your flour and add your milk, letting the dish thicken and stirring as needed.

Pop your filling into your prepared pan and cover with your prepared dough. Don’t sweat it if the dough cracks- it will just look more rustic that way! Cut into the dough attractively so steam can escape and bake for 25 minutes or until lightly browned.