Pie, who doesn’t love it? Or do I mean Pi, the mother of all numbers? My friends and I love both, being the nerdy food lovers that we are, so March’s Potluck gathering was in celebration of all things Pie and Pi. Mike and I brought two pies to the table:
Vegan gluten free Shepard’s pie made with Bob Red Mill’s Textured Vegetable Protein, and perfected with some ‘pie crust’ patterning.
Gluten free chocolate pudding pie in a homemade graham cracker crust
Some of the other dishes includes: Gluten free pizza, gluten free salmon and asparagus quiche on a potato slice pie crust, gluten free spinach and mushroom quiche, gluten free Irish cream pie, gluten free apple pie, Shepard’s tater tot pie, cheesecake, broccoli and cheddar quiche, Artichoke and Jalapeno Savory pie, bacon ham quiche, gourd pie, gluten free blueberry hand pies, apple pie, and chicken pot pies.
One of the favorites of the night was the Artichoke and Jalapeno Savory pie. It was a bit quirky, seeing as it was a pie full of pasta, but everyone found it to be rather full of unique flavor. It wasn’t until after the potluck that I found the recipe was from Gluten Free Blogging’s very own Gluten Free Goddess. You can find the recipe here:
www.glutenfreegoddess.blogspot.com/2008/03/artichoke-jalapeo-savory-pie.html
For April we will be doing something a little bit different. Rather than the buffet style potluck we will be trying our hand at a traditional Passover meal. It won’t be fully kosher I am sure, but I’m excited to learn about the traditions behind this holiday.