Ahhh, spring in New England. March was in like a lion but definitely not out like a lamb this year. As the cold lingers, I find myself wanting to make all the comfort food recipes I didn’t have a chance to get to over this past winter. Savory pies seem like something that fits the bill perfectly. This vegan kidney bean pie recipe is inspired by traditional kidney pie flavors - tomato paste, bay leaves, Worcestershire sauce - but swaps out the meat for kidney beans. It also adds in all the “hearty” vegetables - mushrooms, potatoes, carrots, and onion. Instead of just, you know, a pie full of meat (or in this case, beans).If we still had root cellars, this would a good way to finish off the store from winter.