Amy’s Non-Dairy Vegetable Pot Pie

copyright Amy's Kitchen, Inc.

1/19/2011

Okay, let’s be realistic, I didn’t actually just eat this…it’s 2:30am. I did, however, eat this for lunch yesterday. Amy’s Kitchen meals were in one of the front cases at my local Whole Foods and now I’m not really sure why I picked this one in particular.

I think, for one, this vegan option, at 360 calories, had fewer calories than the original, at 420 calories. Nutritionally, the vegan version also has no Cholesterol and less fat grams, including a Saturated Fat gram content down to 1.5 from the original’s 12.

Secondly would probably be that even though I’m not a vegan, I’ve grown fascinated with vegan foods lately. I’m baking vegan desserts and trying vegan cheeses and buying milk substitutes, but I’m not vegan. Ethically, I see nothing wrong with eating dairy. I think I find the fact that things that are vegan are by default vegetarian to be easier, even though veganism I’m sure is by no means easy.

Okay, so back to the pot pie. I went the half and half route. I put it in the microwave for 3 minutes then in the oven for 15 mins. I went this route for one reason…I didn’t read the directions far enough ahead. I saw the word microwave and the time…and, well, it happens. Anyway, this method or the fact that I had the oven at 375 rather than 350 were probably what contributed to the crust getting a little darker than ideal. And no, that doesn’t mean I burned it. Doesn’t matter though. While some of the crust rim wasn’t the softest, the whole thing was great. I had to crack the top of the crust with my fork, which was always something I enjoyed from way back. The sauce was creamy and the veggies were tender. Actually, I don’t think I’ve had a pot pie in years. Honestly, the last one I’d had probably had clucked before it met my plate. So I’m gonna just cast off those old days; I like this one better. It has the taste without the, um…remorse?

Funny thing is that at one point when I first started being vegetarian back in 2002, I tried an Amy’s Kitchen meal and hated it. I was chatting online more recently with someone about tastes evolving and it made me give this brand another try. I don’t really know if it was me that changed or the brand, but I like it now. The tofu, which may have been what turned me off to the brand before, fit right in. It was tender and had taken up some of the sauce, but wasn’t spongey. I’ll be buying this again…even better if I can find them on sale!

I’ll still never be a fan of the sodium content of some of Amy’s foods. I mean, this 360 calorie pie packed 640 mg of Sodium…which, according to the box, that’s 27% DV of a 2000 calorie diet. Though, I think their attention is being drawn to this issue since they have now added several options lower in sodium.

This pot pie is part of their expanding vegan options. For more information on their vegan options, check out Amy’s Vegan Diet Plan.

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