As I mentioned last week, I’m now officially a new Attune Foods Ambassador, and today I’m sharing the first gluten-free, whole foods recipe I’ve cooked up for them: this warming, comforting Sweet Potato-Lentil Pot Pie with Corn Biscuit Crumble.
To me, this pot pie is the perfect incarnation of my favorite kind of comfort food: it’s nourishing, filling, appealing to all types of palates—and it’s vegan and gluten-free, to boot. Cooked up in a single casserole dish, with a no-roll crumble crust made from Erewhon organic corn flakes—could there be anything easier? (And you know that’s my favorite type of recipe–especially in winter!). I love that this pot pie is made from real food ingredients with loads of veggies under that simple gluten-free crust, too.
If you’re anything like me, this time of year seems to trigger cravings for just this kind of dish. So if you’re looking for a great “clean food” recipe that’s easy to make and filled with flavorful comfort, head over to the Attune Foods blog and check out my pot pie! And I hope you’ll leave a note over there and let me know what you think, too. 🙂