Amy’s Vegetable Pot Pie is so good I forgot there wasn’t any meat in it.
I’m a chicken pot pie person. Even though I don’t eat meat much at all anymore, when I think “pot pie,” I always think chicken. It’s so delicious when crammed in among all those veggies! There’s something so satisfying about lifting out a fluffy triangle of succulent crust and tender pieces of meat and vegetables when you’ve got one of those giant pies at home.
Well, Amy’s gives you the same satisfaction, only without the chicken and just for you, no need to share! This is an organic pot pie, which includes tofu, butter and a generous dose of creamy flavor in the form of turmeric and other spices. It clocks in at only 590mg of sodium as compared to other brands that get into the 1000s.
Potatoes, carrots and peas are the veggies, which are surprisingly filling for one little 7 1/2 oz pie. Don’t let the portability fool you! I found myself breaking apart the entire pastry shell to make sure I got every last bit, it was that good, but I didn’t need to heat up another pie (even though my tastebuds wanted more). I was also very happy that it baked just fine in the microwave since the microwave is all we have at work.
This pot pie is not exactly macrobiotic but it’s definitely vegetarian, definitely delicious and definitely a good pick for an on-the-go work lunch.
Oh, Amy, you did it again.
Golden lentils. Curry. Basmati rice. Tofu. Tomatoes. Onions. Peas. The non-dairy, gluten-free answer to Muttar Paneer, what we have here is perfect for a work lunch: Amy’s Indian Mattar Tofu.
I’ve invested in several of Amy’s microwaveable meals lately, and while microwaving isn’t the most macrobiotic thing to do, I’m kind of stuck with it at work, unless–god forbid–I make more time to make more healthy, non-microwaveable lunches myself.
Right. In the meantime, check this out: Loaded with organic ingredients and coming in at a cool 280 calories, the 680mg of sodium is a little high but guarantees the flavorful, spicy taste I expect from a dish with “curry” in the ingredients. The rice, peas, onions and tofu top the ingredients list, with tomatoes and mung dal (lentils) next and garlic a little further down. Ginger, turmeric and a surprise appearance by jalapeno peppers bring up the rear.
I had this for lunch just today and was eagerly spooning up every last bit. I highly recommend!
I know I said in an earlier post that rice macaroni’n’cheese, especially the gluten free, dairy free and soy free and caseinate-free kind, can taste like warmed-over pressed cardboard.
That was before I tried Amy’s Rice Macaroni with Dairy Free Cheeze. I just may be converted.
Every bit as good as the “regular” macaroni and dairy-free cheeze, this organic rice pasta dish, loaded with taste, cooked to a tender, creamy, piping-hot entree. That just-like-the-real-thing flavor is something Amy’s does extremely well with their mac’n’cheese.
The sodium’s a little high at 740 mg, but you know what, I enjoyed every bite. For the macrobiotic or vegan on the go, you could do far worse than have this for lunch!