This week we are moving toward strong vinyasa, and as such I was able to hear a refreshing and new perspective from a student in the strong vinyasa class at Smiling Dog. What I enjoyed about this week is that it allowed me to realize that these labels of different vinyasas are what you make them. Some people enjoy strong vinayasa because they feel strength within themselves in accomplishing a ‘hard’ class, other people move from class to class for the instructors that teach them. So this week we are not only asking “Are you sweet, strong, or spicy?” but also, “What do those labels mean to you?”.
Here is a review from a student in the strong vinyasa class on Wednesday evening.
“I don’t really pay attention to the strong or sweet aspect, it is the teacher. They’re seems to be a gray area between what is strong and sweet, so it is whoever comes in and the people who make up the class that determines the class. I personally prefer not to use strong or sweet, because every class is different. Today was slightly different than yesterday’s class, today was more focused on postures and movement. It calms my mind and works on my body, that’s what brings me to yoga” – Bob
Thank you Bob, for that great review. I am glad you pointed to how yoga morphs and changes through each class, and supports focusing in the present.
When I first started yoga I was intimidated by the classes that were characterized as “hard” or “strong”, because I felt incapable of doing them. As time has gone on I have realized that it is just as important to not let those labels pressure me into staying within my comfort zone, but instead to see growth in enjoying a practice for whatever it is sweet, strong, or spicy. This leads me into a wonderful recipe that I have for you all today. It is a Veggie Pot Pie recipe and is wonderful! I made it earlier this week, and what is spectacular about it is that you can add whatever flavors or spices you choose to manipulate it into your own special pot pie. So enjoy getting out of your comfort zone and trying something new.
This makes about 4 servings, depending on how big your serving dishes are. The vegetables for the filling are fairly flexible – just use whatever you have that sounds like it would be good in a pot pie!
For the filling:
- 1 large potato, peeled and chopped into 1/2 inch pieces
- 1 large carrot, peeled and chopped fine
- 1 stalk celery, chopped fine
- 1 medium onion, chopped fine
- 1 large shittake mushroom or 4-5 white mushrooms, chopped
- About 3/4 cup chopped broccoli florets (optional)
- 1/3 c . frozen peas
- 1/3 c. frozen corn
- 4-6 cloves garlic, chopped fine
- 1 Tbsp Corn Starch (or potato starch)
- 1-2 tsp salt (to taste)
- 1 tsp dried oregano
- 1 bay leaf
- Pinch of red pepper flakes
- 2 c. water or vegetable broth
- Black pepper, to taste
For the crust:
- 3/4 c. Amaranth flour
- 3/4 c. White Rice flour
- 1/4 c. + 2 Tbsp Potato Starch
- 1 Tbsp Arrowroot
- 1/2 tsp salt
- 3 Tbsp Coconut Oil (at room temperature)
- 3 Tbsp Canola oil (or some other neutral oil)
- 1.5 Tbsp Apple Cider Vinegar
- 2.5 Tbsp cold water (or more, see below)
- Olive oil (optional – to brush over the top of the crust)
To make the filling: Sauté potato, carrot, celery, onion, corn, mushroom, broccoli, peas, and garlic in a medium pot until softened. Add water or broth and whisk in corn starch. Add bay leaf, oregano, salt, pepper and red pepper flakes and heat, stirring occasionally, until sauce is thickened and bubbling. Remove from heat, remove the bay leaf, and fill your serving dishes with 1/4 of the mixture in each.
To make the dough: Preheat oven to 350°. In a large bowl, stir together Amaranth, White Rice flour, potato starch, salt, and Arrowroot. Add in coconut oil, canola oil, apple cider vinegar, and water and mix with a fork or your hands until a cohesive dough ball forms. If necessary you can add a bit more water or amaranth to make it more wet or dry, as needed.
Roll the dough out on a smooth clean surface into a 1/4 inch sheet. Cut out circles slightly larger than your serving dishes. Using a wide spatula, transfer your dough circles onto the top of your filled serving dishes. Gently press your finger around the edge to create a wave, if desired. Brush a thin coat of olive oil over the top of the crust and bake at 350° for 15-25 minutes, checking every few minutes to make sure it doesn’t burn, until surface is slightly cracked and a light golden brown. Let cool for a few minutes and enjoy!