This post is devoted to pies. First, is the portabello pot pie (recipe from La Dolce Vegan. The crust was so easy to make using a food processor and so silky to handle too. Surplus supplies of portabellos made it a hearty dish. Served with Israeli salad featuring kumatos. Needless to say, there were no leftovers.
The second pie is a vegan coconut cream pie, from the everyday vegan. There is something about coconut cream pie that conjures up a Hawaiian luau - for me anyway.
Side note: I haven't blogged for a while and looking back at this picture I thought "When did I make rhubarb pie?" but that's just the cheery tablecloth peeking through.
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