I love eggs. They are why I am not vegan – well them and cheese, mmmmm cheese. I love when eggs and cheese come together and make a super creamy delightful experience for my taste buds. This is that. Promise.
I don’t remember having pot pies as a kid. Unlike most people, this is not a dish I have been enjoying my whole life. I recently got a new cookbook (Vegan Cooking for Carnivores by Roberto Martin – he is the chef of Ellen + Portia) and found this recipe. It sounded hearty and filling (which it was) and different from my usual meals.
It’s another of the recipes I made for Mr. C! I make him a lot of chicken because it’s cheap, easy and healthy. And there’s a million things you can do with it.Back when I ate meat, chicken was my favorite and I know I would have loved this dish. Garlic makes everything better.
This dish is filling (thank you black beans), fresh (corn off the cob and fresh pepper) and perfectly seasoned! I whipped up some homemade corn chips to go with this however the dish does not need them. While it’s great on its own, fresh corn chips remind me of eating out at Mexican restaurants and make me feel fancy (as if they were difficult to make). So make them or don’t, you’ll love this either way.
While there are a lot of savory and aromatic herbs and flavors in this dish, I am still not sure how it packs so much flavor. It’s a mystery I’m OK with having no answers to. Oh and I can’t forget to mention the Tomato & Cucumber salad that goes along with this! So simple yet, again, so much flavor!
This dish offers many of the things I love: PIZZA, creaminess, heartiness and easy to prepare. It’s like a risotto but with jammin pizza flavor. Do yourself a favor and make this asap. This recipe for Pizza farro is a fantastic vegetarian dish that is incredibly filling and so so tasty!