Recipe - Recipe Vegetarian Pot Pie

1 cup Onion chopped
One half cup Wine table, white
1 cup Milk skim
1 cup Celery minced
1 pound Carrots
4 md Pepper green
5 ounce Beans Green, frozen
1/3 cup Peas, frozen,
1/3 cup Whole Wheat flour
2 cup Vegetable Broth (home made)
1 tablespoon Parsley dried
1 teaspoon Soy Sauce low sodium
One fourth teaspoon Sage, ground
One half teaspoon Thyme, ground
One fourth teaspoon Pepper
One fourth teaspoon Cayenne pepper

CRUST INGREDIENTS
1 Three fourths cup All purpose flour
2 teaspoon Baking Powder
One half teaspoon Baking Soda
2 tablespoon Margarine
Three fourths cup Buttermilk
2 teaspoon Honey

Start by making the crust. (Could use instant potatoes instead) Start with
ingredient 17. Sift flour,baking powder and soda into a large bowl. Using a
pastry blender or fork cut the margarine into the mixture until it
resembles coarse meal. Combine the buttermilk and honey mixing well then
add to flour mixture stirring with a fork to form a stiff dough. Add more
buttermilk if dough is too stiff. Knead in bowl about 3 to 5 minutes until
dough is no longer sticky. Turn out onto a lightly floured surface. Roll
out into the desired shape. Coat an 8 cup casserole dish with vegetable
spray. Preheat oven to 400 degrees. n a heavy sauce pan over medium high
heat, heat wine to a simmer, add onion. Cook, stirring for 3 minutes. Add
celery, carrots, bell pepper, green beans, and peas. If mixture starts to
dry out add more wine. Cook, stirring about 3 minutes. Reduce heat to low.
Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes.
Combine skim milk and 2 cups vegetable stock in a separate bowl. Slowly
whisk the liquid mixture into the saute'. Sauce will start to thicken. Add
the parsley, soy sauce, sage, thyme, pepper and cayenne. Cook stirring
constantly until filling is thickened. Remove from heat and pour into
prepared casserole dish. Lay biscuit crust lightly over the filling. DO NOT
SEAL EDGES. Bake 20 to 30 minutes or until crust is golden brown and
filling is bubbling.

Source: The Vegetarian Times Magazine
Posted to recipeludigest by GramWag GramWag@aol.com on Mar 18, 1998