Happy Thanksgiving + Vegetarian Pot Pie Recipe

Happy Thanksgiving! 

It's the Canadian Thanksgiving weekend, which is also my favourite Canadian festival. Who doesn't love a bit of gratitude and appreciation. Thanksgiving is a harvest festival where you show gratitude for nature's bounty. Each year in Canada, on the second Monday of October, families often come together and celebrate Thanksgiving by sharing a big feast.

In India around the same time we celebrate Navratri- the nine nights the goddess Durga fights the demon Mahishasura- gaining victory over him on the 10th day - Vijayadashmi or Dussehra. Dussehra also signifies the harvest season where offerings are made to the goddess; friends and families come together to celebrate the harvest. So it is amazing to see the parallels in the harvest season in different culture around the world. 

'Thanksgiving' literally means giving thanks. Showing gratitude, deep respect and appreciation for the all the gifts you receive, always helps you in life no matter what place or situation you are in.

I have recently turned back to being a vegetarian after attempting it a few times in various stages of my life. Being a Kapha-Pitta girl with a classical Kapha sluggish digestion, I have always leaned towards a plant based diet. My mind-body-emotions can handle vegetables, beans, grains and even small amounts of dairy so much better than it can process meats. Changing my diet has given me tons of energy, better digestion, better sleep quality and I can finally go about my day without feeling drained or sluggish no matter what.

For most, thanksgiving signifies a big turkey dinner. As I prepared to celebrate this wonderful festival with my extended family yesterday, I was determined not to have meat. I decided to go against various turkey replacements- tofurky or seitan, and cook myself a delicious vegetable based pot pie with a little meaty texture.

Portobello mushrooms are low in glycemic index, a good source of protein, dietary fiber, B vitamins like Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B6 and Folate and minerals like Copper, Magnesium, Manganese, Phosphorus, Potassium,Selenium and Zinc. These are delicious with an earthy flavour and work their magic in most recipes as meat replacements. 

Since, Thanksgiving is an autumn festival with a natural dominance of Vata in the environment, I have added butter, buckwheat flour to make this a Vata balancing meal. So enjoy this delicious meal without guilt.
Whats your favourite vegetarian Thanksgiving recipe? Feel free to share!