October 11, 2013
this butternut squash and lentil pot pie is one of my all time favorite go-to fall meals. perfectly proportioned and full of fall flavors, it just hits the spot on these cool sweater evenings. i make it vegan by using earth balance butter and tofutti cream cheese. the butternut squash combined with lentils and rosemary just seem to warm you up from the inside out. it’s so delicious!
*why are the dinner ideas posts different? click here to read more.
what was on your plate this week? any favorite recipes you’d like to share?
we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!