November says "Pot Pie"

Chilly gray weather this weekend inspired some comfort food in the form of pot pie. First I cooked an onion, carrots and a diced sweet potato in some olive oil and butter until it the potato was mostly tender. Then I made a little space and melted a bit more butter, added about 1/4 cup of flour for a quick roux, and coated the veggies. Seasoned with nutritional yeast, fresh basil and fresh parsley, then added veggie broth and allowed it to bubble up and thicken a bit.
Meanwhile I rolled out an imperfect but eventually still delicious crust, and browned some Quorn cutlets to add to the veg and gravy.
Mixed in some peas and a little bit of Irish cheddar.
Added some top crust, and baked about 20 minutes at about 375.
The result: yum! Not as popular with Adelaide, but I think she heard "pie" and then was a bit disappointed that it was a meal, not a dessert. She did eat a bit, and if it hadn't had onions she might have eaten it more readily.

Roasted Yam and Sweet Potato Rounds with Gorgonzola and Roasted Pecan Slaw

Today's lunch idea started with a hankering for Agua Verde yam tacos, and morphed into these savory, nutty, sweet, soft and crunchy little pieces of heaven. I sliced and roasted the yam and sweet potatoes into rounds, brushed with a light coat of olive oil, and seasoned with salt and pepper. While they were roasting, I sliced the cabbage and tomatoes, and mixed them with some gorgonzola, sour cream, cream cheese (to cut the gorgonzola), garlic and roasted pecans.

Filling and delicious.