Local Milk | The art of slow living

wild mushroom, fennel, & camembert pot pie

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

The goal with this mushroom pot pie was to create a new holiday tradition. I’m southern, and nothing says Thanksgiving like pie, but they’re usually sweet pies. This works as both a meat free Thanksgiving main for those in need of a turkey stand in, but works just as well as a sumptuous side for the classic bird lovers. I wanted to create a recipe that would please everyone. And this, friends, is IT. Made extra creamy by a  milk & Camembert sauce, this is magic food. I can imagine this golden pie steaming on the table of some hobbit home carved out of the trunk of a 1,000 year old tree in a mossy forest populated by fantastical flora and fauna, faeries and all manner of magical beasts. Mr. Tumnus would make this for you if you dropped by. Okay, maybe I just got carried away. But the point remains: this vegetarian mushroom pot pie is true feast day food worthy of any holiday table. So, without further ado, meet your new favorite tradition. Trust me.


tamago kake gohan | a simple, quick japanese breakfast

traditional japanese breakfast tamago kake gohan (japanese rice and egg bowl) and yuzo miso soup with a side of tsukemono pickles

Meet one of my favorite breakfasts: tamago kake gohan. A traditional, Japanese breakfast dish, tamago kake gohan is a rice and egg bowl that’s quick, easy, and comforting. Seasoned with a bit of shoyu & mirin + topped with furikake, it’s completely addictive. The final bowl is creamy, luscious, umami perfection. I know the raw egg might seem weird, but it cooks, and it’s SO good. Please trust me and try this ASAP. I’ve had it every morning for the past…I don’t even know how many days. You can top it with all kinds of things like scallion, greens, or even raw or cooked salmon or other fish.


pumpkin pie oatmeal (vegan + gluten free)

pumpkin pie oatmeal porridge | vegan gluten free

It’s pumpkin season. And that demands PUMPKIN EVERYTHING, amirite? It’s also oatmeal season. So! Pumpkin Pie Oatmeal: my standard breakfast oatmeal pumpkin-ified. Because I wanted to give you some real food for real days, not a big layer cake or a pie recipe that only has any business being made 1 or 2 days out of the year. Nothing wrong with those—I love feast day food & have a couple of really luscious Thanksgiving recipes in the works! But I’m in a practical mood these days. Maybe it’s because I’m a mom now, and that’s how that (vegan, whole grain) cookie crumbles. Haha. So go build a fire, put on a cozy sweater and cable-knit socks, jump in a pile of burnished leaves, fill every corner of your home with decorative heirloom gourds, and put it all on Instagram. But eat this before you do. Cause it’s #fallyall, and that gives us all permission to get a little basic.


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