Recipe - Vegetable Pot Pie

One fourth cup White wine or vegetable
stock; up to 1/2
1 cup Chopped onion
1 cup Thinly cut or sliced up celery
1 cup Diced red bell pepper
2/3 cup Thinly cut or sliced up carrot
2/3 cup Sliced frozen green beans
1/3 cup Frozen peas
1/3 cup Whole wheat flour
1 cup Skim milk or soy milk
2 cup Vegetable stock
2 tablespoon Chopped fresh parsley
1 teaspoon Salt or lowsodium soy sauce
One half teaspoon Dried thyme
One fourth teaspoon Dried sage
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Cayenne pepper

BASIC BISCUIT CRUST
1 Three fourths cup Unbleached or whole wheat
pastry four
One half teaspoon Salt
2 teaspoon Baking powder
One half teaspoon Baking soda
2 tablespoon Butter or margarine
Three fourths cup Buttermilk or soy milk
2 teaspoon Honey

This recipe lends itself to creativity, as it can be prepared with almost
any combination of vegetables. The biscuit crust is a lowfat version of a
traditional potpie topping9. Soy milk can replace the buttermilk to make
it vegan; however, the crust may end up a bit heavier.

COAT AN 8INCH casserole dish with vegetable cooking spray. Preheat oven to
400 degrees.

In heavy saucepan, heat wine or stock over mediumhigh heat. Add onion and
cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper,
carrot, green beans and peas. If mixture begins to dry out, add One fourth cup
more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat
to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2
minutes.

In glass measuring cup, combine milk or soy milk and 2 cups vegetable
stock. Slowly add to vegetable mixture while whisking constantly. Sauce
will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper
and cayenne. Cook,. stirring constantly, until filling is thickened. Remove
from heat, transfer mixture to prepared casserole and set aside.

Biscuit topping: In large bowl, mix flour, salt, baking powder and baking
soda. Using a pastry blender or fork, cut butter or margarine into flour
mixture until it resembles coarse meal. In measuring cup, combine
buttermilk or soy milk and honey. Add liquid to flour mixture, stirring
with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
Turn dough our onto lightly floured surface. Roll out into shape to cover
casserole dish or cut into wedges.

Lay biscuit topping lightly over filling. Bake until crust is golden brown
and filling is bubbling, 20 to 30 minutes.

PER SERVING: 339 calories; 13 g. protein.; 8G total fat, (1g sat fat); 60g
carb.; 0 cholesterol; 1,318mg sodium.; 10g FIBER. LACTO/VEGAN

Recipe by: Vegetarian Times, March 1998, page 44

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 20,
1998