Vegan pot pies and cornbread. Two of my all-time favorite comfort foods just became BFFs. Can you even imagine? That thick and creamy veggie filling sending herby fall smells all throughout your house. When the cornbread starts to rise and turns golden brown, we officially have magic. Break through that crispy crust with a spoon to get the perfect filling-to-crust ratio and it's heaven. This is my kind of fall food.
After making these vegan cornbread pot pies, we got up the next morning and headed to the mountains (ok, it was definitely afternoon by the time we left but who's keeping track?). We knew it was going to be cold. We brought plenty of layers and blankets and a jacket for Scout. What we didn't know was that it was going to SNOW and be FREEZING cold.
Colorado is teaching us lots of lessons. Like – don't trust the radar when it says it's clear. And snow can happen on the second day of fall. And the aspen leaves can disappear overnight, so peep them while you have the chance.
The cold temps and brisk winds had me dreaming about these pot pies all weekend. As we heated up soup in the dark, I kept envisioning myself pulling the one of the leftovers out of the fridge and popping it into the oven. We had 4 left and I wanted to eat every last one of them to warm my bones.
But alas – I had to wait until we got back last night to dig back in. You know how certain foods taste better the next day? Things like chili, curry, brownies, these pot pies. Something magic happens overnight in the fridge that is unexplainable but I am very much a fan. It makes these pot pies even more practical because you can enjoy them all week long. 👌👌👌Print