Sincerely Carolina

recipes. lifestyle. fitness. fun.


Sticks to the Ribs.

by caroline

It’s been a busy few days — to say the least.

Lately, I’ve been all like, “Lunch? Huh? It’s time for that already?” and Dan looks at me and shakes his head because it’s 6 p.m. –– and I’ve failed to notice the urgent pleas from my stomach to give it something other than the handfuls of chocolate I’m shoving into my mouth.

Oh. That kind of busy. Yeah, you know what I’m talking about.

So, when this past Saturday night rolled around and it was time to decide on dinner, I knew it had to be something (A) quick and (B) filling.

Hey, a girl’s gotta eat.

I noticed a gorgeous recipe on the February 2012 cover of Real Simple (it’s not online yet or I would link it up here) for Creamy Chicken and Mushroom Potpie and thought, “Hmmm … I need to make that.”

Or at least a version of that.

And, so I did. I came up with this vegan and gluten-free spin on the yummy-looking dish. It’s like the insides of a healthy potpie recipe served over brown rice. Get the goods …

Creamy Vegetable “Potpie”

by The G-Spot

Cook Time: about 3 hours

Keywords: slow-cooker entree vegetarian vegan gluten-free


  • 1 cup fresh green beans, halved Note about if using frozen
  • 1 cup fresh sugar snap peas, halved Note about if using frozen
  • 1-1/2 cups potatoes of choice, chopped
  • 2 celery stalks, chopped
  • 3 carrots, peeled and chopped
  • 1 cup baby portabella mushrooms, chopped
  • 1/2 yellow onion, diced
  • 1 cup gluten-free veg broth
  • 1 Tablespoon fresh sage, minced
  • 1 Tablespoon fresh thyme, minced
  • 2 Tablespoon Earth Balance Butter
  • 2 cloves garlic, minced
  • sea salt and pepper
  • 1 can gluten-free, light coconut milk


In the bowl of a crock pot combine all ingredients with exception of coconut milk (green beans through sea salt and pepper). Cook on high for 1 hour, stirring occasionally.

Add coconut milk to veggie mixture, stirring and cooking for an additional 2 hours (or until cooked thoroughly).

Serve over brown rice.

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I used a mix of fingerling potatoes which is why you are seeing little hints of purple throughout this dish. I was a little bummed because it doesn’t photograph nearly as pretty as it does taste good. But it sure did keep our bellies happy. Like Dan said, “It sticks to the ribs!” I had two bowls and I can tell you it was just what I needed.


In other matters, watch this video. It was introduced to me by my friend, Mary, and I have been completely mesmerized ever since. Flamenco dancing is one of the most beautiful forms of dancing I have ever seen and these women embody the grace and determination that make it extraordinary. (Oh, and the song is fab too!)