Tofu Pot Pie

I just opened the oven and slid in a pie, a tofu pot pie.  For those with eclectic or simply open tastes, this is one good dish.  It was introduced to us by our friends, Spike and Liz, when we visited them a couple of years ago out in Idaho.  We jotted down the recipe on the back of a random page from a transcribed telephone conversation about a land conservation deal, and it has become a staple for us since then.

It took me about an hour and a quarter to put it all together, another quarter hour to clean, and we still have 15 minutes remaining for it to bake.  It can sometimes take two hours from beginning of prep time to pulling it from the oven, but it is worth it.  It is comfort food at its best, with no factory farmed critters in the mix.

Aside from its gustatory pleasures and its ability to satisfactorily fill one’s gut, this pie offers something else.  Whenever I make it I think of Spike and Liz.  They are two of my favorite people and I have not seen them in way too long.  We almost saw them this fall but plans fell through.  Making this pie helps keep them fresh in my mind.  I hope that anyone who reads this has had the fortune to have friends like these.

They are bright, ambitious and set an example of how to achieve.  Yet, despite their ambitions and achievements, they are both humble, enjoy simple pleasures and are accepting of even those with differing viewpoints.  Neither of them is content to accept anything without asking first, Why is this this way, and is there a better way?  They probe the mysteries of life and take what comes, even if it is difficult or tragic, with grace.  I love them both.

So in this season where the harvest is now in the root cellar, I sit in the dark for dinner and enjoy with my family a meal whose recipe I learned from some high quality individuals.  And I think of them as I prepare it and as I eat it.  Here is to Spike and Liz, for sharing, for teaching me, and for making the world a better place.

Happy pie!  May you have such meals as this.

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