New House, New Recipe

Moving.
Does the word itself give you anxiety?;)
It’s such a confusing one for me. Both exciting and dreadful, the process of moving house is mentally and physically draining, but also, I find, always quite memorable.
Well, moving is exactly what my roommates and best friends, Maddie and Mary, and I have been doing the past few days. Having lived together for two years now, with each year a bit of a different set up than the last, our third and, likely, final year of living together is in a three-level townhouse, much different from our one-level unit shared between five people. It has been a transition that so fair has gone smoothly, despite Maddie and I finding a massive beetle our first sleep here… finding myself sick and fevered since we moved in… and struggling to find the perfect layout for the house, though disagreements have been minor.
From my mom and sister coming late at night to help me move, making my entire day, to debating for over half an hour on how to place decorations on one little shelf, this move has been an exemplary revelation of the love I’m surrounded by, and the excitement my roomies and I have for this final year. I’m anticipating a year of learning and growing closer to Jesus only ever, facing challenges and developing new skills.
Since living here, I even got to test a new recipe! This is a mini veggie pot pie that I whipped up from scratch.

Veggie Pot Pie For One

Ingredients

1/4 c whole wheat flour

1 tsp oil

1 Tbsp almond milk

1/2 tsp salt

1/4 c butternut squash cubes

3 stalks celery, chopped

1/4 cup carrots, chopped

1/4 c onion, diced

1/4 cup mushrooms

1 tsp thyme

1 tsp garlic powder

2 Tbsp almond milk or cream

1 Tbsp balsamic vinegar

salt and pepper to taste

1/3 cup cooked quinoa

1 Tbsp toasted oats

Method

1. In small dish, combine flour, oil, milk, and salt until a dough forms. Press dough into bottom and sides of a mini ramekin. Refrigerate at least 30 minutes.

2. Preheat oven to 425 degrees. On foil lined baking tray, place squash, celery, and carrots. Drizzle with oil and sprinkle with salt and pepper. Roast in oven about 20 minutes, tossing occasionally.

3. Meanwhile, heat generous amount of oil in a small sauce pan over medium high heat. Add onion, and cook about 3 mins, until fragrant. Add mushrooms, thyme, garlic, milk, vinegar, and some salt and pepper. Sauté another 7-10 minutes.

4. Add roasted vegetables and quinoa to saucepan, along with 1/3 cup boiling water. Mix well. Scoop this filling into the prepared ramekin of dough. Bake about 18-20 minutes, sprinkling with oats at the last minute. Serve hot.