Veggie Pot Pie Cupcakes
Everything is fodder for the soul. This was the meditation of one of my professors in grad school that, whether I wanted it to or not, has been forever etched into my internal audio tape. The basic meaning behind it is that everything that happens in your life is always an invitation to grow, become more aware, or even find an extra inch of loving-kindness within yourself, regardless of how trivial the circumstances seem.
You could open up to the opportunity to practice this meditation even while you are shredding tax papers into 7 full trash bags for 3 hours straight (hypothetical, of course). Shredding papers can bring you the realization that you like to think about future circumstances in order to escape from the reality of now (hypothetically, again). The point is that nothing is ever too small or menial to open up to learning more about your authentic self. Even tossing a paper into a shredder is an invitation.
It’s a chance to become a passive outsider; a non-judgmental observer to the reactions and recordings in your mind. You become more in tune with what bothers you, what makes you happy, and what triggers certain emotions. The main focus is to do all of this without judgment. And somehow in all of it, after a while, you start to find freedom. Freedom from the emotions that hook you, freedom from the need to tear yourself apart with those nasty voices in your head, and freedom from those habits that keep you in unhealthy patterns.
It’s a slow change yes, but change none-the-less because as said by Dr. Coe, everything is fodder for the soul. Your life–just as it is right in this moment–contains everything you need to find freedom, find change, find happiness, and find the lessons you need to learn. You have all the tools you need, which is sometimes difficult to believe, but it is the truth. It’s simply your choice to open up to it right in this moment.
How to make veggie Pot Pie Cupcakes (gluten free too!):
- 3 c. Cara's All-Purpose Blend
- 1½ tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. xanthan gum
- ⅔ c. shortening
- ⅔ c. ice water
- 1 tsp. apple cider vinegar
- ¼ onion, chopped
- ½ tsp. paprika
- 1 tsp. dried thyme
- ¼ c. gluten free flour
- 2 c. vegetable broth
- ¼ c. nondairy milk
- 3 carrots, chopped
- ½ c. frozen peas
- ½ c. frozen corn
- 1 can Great Northern beans, rinsed and drained
- Whisk together the flour, salt, xanthan gum, and baking powder in a large bowl until mixed thoroughly. Add shortening and stir until it is mixed into flour. You might need to get those fingers dirty and mix with your hands. Add the ice water in ⅓ c. at a time. You want just enough to get the dough to stick together but not too much to make it wet.
- Knead with your hands until you have smooth dough formed. Cover and chill while you prepare the filling.
- Saute your onions in olive oil for 5 minutes or until lightly browned.
- Add paprika, thyme and flour and mix well. Add nondairy milk and vegetable broth.
- Add the carrots, peas and beans and bring to a boil and then simmer on low heat for 10 minutes.
- Preheat the oven to 375 degrees.
- Take a small chunk of dough and roll out between two pieces of parchment paper. Roll out to ¼" thickness and slightly bigger than your palm (see recipe tutorial). Gently place into a greased muffin tin. If the dough rips, do not freak out. Using your fingers, gently push it back together.
- Repeat with another same sized dough, trim and place on top. Gently seal the edges together by pinching it with your fingers.
- Take a knife and place a few slits through the top. Brush with olive oil and bake for 25 minutes or until top has browned.