Right Brain Feed

 We recently treated ourselves to an old favorite.... Tex Mex at an Austin originated restaurant, Chuy’s. We discovered that a Chuys branch opened in Greenville, and we needed to make a shopping run to Greenville anyway, so we sat out on their patio and stuffed ourselves silly on chips (with salsa and creamy jalapeño sauce ), roast chicken enchiladas with chicka boom boom sauce and green chili sauce, and of course rice and beans.  We needed a detox meal, so the next night it was tofu buddha bowls.  I pressed tofu, then marinated it in soy/garlic/rice vinegar/canola, then roasted it. Then I cleaned out the fridge of veggies that were on the verge of ending up in the compost bin: kale that we sautéed, broccoli and sweet potato that we roasted and tossed with sweetened harissa, and fresh grated beets. Toss on some quinoa, and you have the Tex Mex detox of champions. 

  It tasted great, but sure didn’t match up to the glorious pot pie picture in the recipe book. I made turkey pot pie for the first time , and used a crust recipe that uses canola in place of butter, and adds a handful of parmesan.  Crust needs some work, I’ll definitely try it again.