Recipe - Barley And Vegetable Pie

1 cup Barley
3 cup ;water
1 md Onion
2 md Carrots
2 md Parsnips
2 cup Cabbage; chopped
One half cup ;water (from cooking the
vegetables)
2 tablespoon Tamari
2 tablespoon Nutritional yeast
1 teaspoon Thyme
One fourth teaspoon Caraway seeds
Egg replacer for 1 egg
1 Double crust 10inch whole
wheat pie shell, unbaked

Wash the barley. Place it in a large kettle with the water, and bring to a
boil. Lower heat, cover and simmer for 1 hour, or until the water is
absorbed.

Whle the barley is cooking, prepare the vegetables: chop the onion and
slice the carrots and parsnips, and steam them, along with the cabbage,
until they are tendercrisp.

Mix together the cooked barley and vegetables. Add the remaining
ingredients. Mix well.

Spread the mixture into an uncooked 10inch pie shell.
Cover with the top crust. Cut a whole into the top crust to let steam
escape.

Bake at 375 degrees for 35 minutes, or until the crust is golden brown.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini