MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Celebration Vegetarian Pot Pie
Categories: Dinner pies, Vegetarian
Yield: 4 Servings

MMMMM--------------------------FILLING-------------------------------
2 tb Butter
3/4 c Onions (1 md); chopped
2 c Red potatoes; unpeeled,
- chopped
4 cl Garlic; up to 5, minced
1 ts Dried thyme
1 c Butternut squash; seeded,
- peeled, cubed
3/4 c Celery; sliced
1 c Carrots (1 lg); sliced
2 c Broccoli; chopped, stems and
- florets
1 c Water
1/2 ts Salt
1/8 ts Nutmeg
1/8 ts Cayenne pepper
1 c Peas; fresh or frozen
2 tb Sunflower oil
1 lb Tofu (2 blocks)
2 ts Tamari

MMMMM---------------------------SAUCE--------------------------------
2 tb Butter
2 tb Unbleached white flour
1 1/2 c Water
1 tb Nutritional yeast
1 tb Tamari
1/2 c Dry red wine
1/4 c Fresh parsley; minced

MMMMM---------------------------CRUST--------------------------------
1 c Unbleached white flour
1 c Whole wheat pastry flour
2 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
6 tb Butter
1/2 c Sharp cheddar cheese; grated
1 Egg; beaten
1/2 c Buttermilk
1 Egg yolk; beaten
1 tb Milk

This recipe takes a while to make, but provides a full meal in itself
that is quite satisfying.

Set a 4 qt soup pot over medium heat and add butter. When melted, add
onions, potatoes, garlic, thyme, and squash. When onions become
translucent, add celery, carrots, and broccoli and cook until
vegetables are just tender. Lower heat and simmer, add water, salt,
nutmeg, cayenne, and peas, and stir well. Simmer 1 to 2 minutes more
and turn off heat.

Preheat oven to 450°F. In a 10" frying pan, add oil and set over
medium heat. When hot, add tofu and cook until browned on all sides,
stirring occasionally. When browned, pour tamari over it, stir
quickly, remove from heat, and add to vegetables.

Prepare sauce. In same frying pan, add butter. When melted, add flour
and cook over low heat until browned. Slowly add the water, stirring
constantly with a whisk. Stir in nutritional yeast and tamari. Remove
from heat and add to vegetables along with red wine and parsley. Set
aside.

Mix the flours, baking powder, soda, and salt in a medium-sized bowl
or food processor bowl. Cut in butter or run through processor with
cutting blade. When mixture resembles corn meal, add the cheese and
stir. Mix the egg and buttermilk together and mix into flour-cheese
mixture. Knead dough on floured board just enough to hold together
and cut into 8 pieces. Butter 4 individual oven-proof bowls or baking
dishes that will hold 2 cups vegetables each. Roll 4 pieces of dough
out on floured board. Place 1 piece into the bottom of each dish.
This should come up the edges of the bowl. Pour vegetable filling
into crust. Now roll out the remaining 4 pieces of dough somewhat
smaller to fit over the top of each baking dish and crimp the edges
of dough together. Beat the egg yolk and milk together nd brush over
each pie top. Prick each top generously with a fork. Bake 15 minutes.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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