For a healthy gluten free dinner, give this Slow Cooker Root Veggie Pot Pie a try! It's an all-in-one dish rich with flavor and nutrition that will warm and satisfy the entire family. The inspiration for this dish comes from a recipe by Jeanne Kelley in Cooking Light magazine. For the original recipe, click HERE. It was easy enough to adapt to gluten-and dairy-free; I streamlined the prep and adapted it to the slow cooker to save time. Enjoy!   Seitenbacher is a fabulous German natural foods company with distribution centers in the USA. I was fortunate to receive this complimentary Vegetable Broth mix to try, and I love it! It adds a very subtle flavor to many foods as a seasoning as well as makes a delicious vegetarian broth for recipes. This is what I used to make the broth for Slow Cooker Root Veggie Pot Pie, but you could use any veggie broth you like, or make your own Homemade Stock. In the interest of full disclosure: this product was provided free of charge from Seitenbacher; however, I was not asked to write a review of this product or otherwise promote this product in any way. I am providing a link to this product for your benefit in the event you are interested in learning more.  Slow Cooker Root Vegetable Pot Pie Gluten-soy-nut-free; Vegan 2 large carrots 2 large parsnips 1 rutabaga 1 large sweet potato 1 large sweet onion 8-ounce package white mushrooms 3 cups vegetable broth 2 Tablespoons olive oil 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sea salt 1/2 Tablespoon herbes de Provence 1/2 teaspoon garlic powder For carrots, parsnips, rutabaga, sweet potato, and onion: peel and cut into 1-inch chunks; add to slow cooker. Cut mushrooms in half and add to slow cooker. Add remaining ingredients to veggies and stir. Cover and cook on high for 2-3 hours, or until veggies are fork tender but not mushy. At this point, add: A mixture of 2 Tablespoons cornstarch and 1/4 cup cold water. Stir cornstarch mixture into veggies in slow cooker and top with dough topping (recipe follows). Cook for 30 minutes to 1 hour more or until topping is cooked through. Topping: 1 cup gluten free all-purpose flour blend*(see below) 1 Tablespoon olive oil 2 teaspoons baking powder 1/2 teaspoon salt 1/2 – 3/4 cup rice milk, depending on flour blend you use In a mixing bowl, combine flour, baking powder, and salt. Stir with whisk to mix. Drizzle with oil, then add milk and stir. Begin with 1/2 cup milk and add more as needed to achieve a consistency that is not as stiff as biscuit dough, but not so thin that it is “pourable” – you want something in between the two. Spoon topping onto veggie mixture in slow cooker and cover, leaving lid slightly askew so that a bit of steam can escape (this keeps the topping from being soggy on top from the condensation). Gigi's Standard Flour Blend with Xanthan Gum: 2 cups white rice flour 1 cup sweet sorghum flour 1 cup tapioca flour 1/2 cup millet flour 1/2 cup corn starch 4 teaspoons xanthan gum Combine in large bowl, stir with whisk until evenly mixed; store in airtight container, preferably in freezer for longer storage time.  Comments03/07/2011 14:21
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