Falling for food...


Put away those bathing suits ladies and gents of the No. Hemisphere cuz its..... FALL!  Bring on the cute sweats, chunky socks and cozy knits...AND FOOD!  

Ok so it may still be in the mid 80's here in Lala land but that doesn't mean we aren't ready to start cooking up some pot pies and baked dishes (some call them casseroles but since my mom used to make me eat tuna fish casserole..**insert barf face here**... you can understand why I know call them "baked dishes").  Continue on for our faves for fall...

pot pie (you will devour) // (the best) enchiladas // broccoli soup (a cozy meal in a bowl)

POT PIE- from Kitchn


Vegan Tofu and Vegetable Pot Pie

serves 2


1 package beyond chicken cut into small pieces

3 tablespoons olive oil, divided

1 small yellow onion, diced

1 celery rib, diced

1 carrot, diced

2 cloves garlic, crushed 

1/4 cup all-purpose flour

2 teaspoons nutritional yeast

2 tablespoons soy sauce

1 1/4 cups vegetable broth

1/2 cup fresh or frozen peas

1 teaspoon finely chopped sage (i used jarred)

1 teaspoon thyme leaves (i used jarred)

Salt and pepper

Special Equipment

oven safe dish

For the Crust (Part 1)

Trader Joes Phillo Dough

For the Filling

Preheat oven to 400° F.

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside.

Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent.

Add potato to the skillet and cook, stirring frequently, until tender but not mushy.

Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.

Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.

Add protein, peas, sage, and thyme and stir until combined.

Remove from heat and season to taste with salt and pepper.

Assemble and Bake

Put filling in oven safe dish, cover with phillo

Bake in the oven until golden and bubbly, about 30 minutes.

Let sit for about 5 minutes before serving.





21/4 cups vegetable broth

1/3 cup tomato paste

21/2 tablespoons chili powder

2 teaspoons ground cumin

11/2 teaspoons dried oregano

2 to 3 cloves garlic, minced

2 teaspoons soy sauce or tamari

1 tablespoon lime juice


1 large sweet potato (about 1 pound), chopped into nickel-size pieces*

2 teaspoons olive oil

1/2 yellow onion, chopped

1 medium yellow squash, grated on your box grater (about 1 cup)

1 teaspoon chili powder

2 cloves garlic, minced

11/2 cups cooked black beans**

1 teaspoon maple syrup or agave syrup

A pack of corn or flour tortillas

Sliced avocado

Chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon salt

  • Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn’t just sitting in a fucking clump. Let that simmer together for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let that shit cool while you make the filling.
  • To cook the sweet potato, grab a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Throw in your metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump into a bowl and smash the pieces around. Some chunks are fine, so you don’t need to work too hard at making this smooth.
  • While the sweet potato steams, grab a large skillet or wok and heat the oil over medium heat. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that shit is combined.
  • Now you’re going to make the motherfucking enchiladas. Crank your oven to 375F. Grab a 9 x 13-inch baking dish.
  • Cover the bottom of the baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. You know how the fuck enchiladas are supposed to look, so handle that shit. Keep going until you run out of space or out of filling.
  • Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top those savory sons of bitches with some sliced avocado or chopped cilantro if you give a shit about presentation.
  • * You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your shit: Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more.** Or one 15-ounce can


Thanks Rich from  Roccos Sweets  for our favorite go to fall soup ever!

Thanks Rich from Roccos Sweets for our favorite go to fall soup ever!

1 stick of salted butter
4 cloves of garlic- minced
3 med/large carrots- sliced
3 large leeks- washed and sliced
2 Tb olive oil
Pinch of White pepper (much better than black in this soup)
Pinch of Cayenne pepper

Saute above ingredients for 7 minutes until sides turn golden

Add to pot of sautéed veggies-
8 cups of vegetable stock (i love better than bouillon from whole foods)
3 med broccoli crowns

Boil for 25 minutes.  Use an immersion blender or stand up until pureed...and eat!

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xoxo TWH