Savory Nut Pie With Potato Crust

Only a fraction of the present body of professing Christians are solidly appropriating the justifying work of Christ in their lives... In their day-to-day existence they rely on their sanctification for justification... Few know enough to start each day with a thoroughgoing stand upon Luther’s platform: you are accepted, looking outward in faith and claiming the wholly alien righteousness of Christ as the only ground for acceptance, relaxing in that quality of trust which will produce increasing sanctification as faith is active in love and gratitude.

Richard Lovelace

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Vegan	Main dish, Vegan, Vegetarian	4	Servings

INGREDIENTS

1	T	Oil
2	c	Onion, chopped
2	c	Celery, chopped
1	t	Rosemary
1	t	Thume
1	c	Pecans or walnuts, chopped
2	T	Tamari or shoyu
		Egg replacer to equal 2 eggs
1/4	c	Water or vegetable broth
1		Potato pie crust, unbaked

INSTRUCTIONS

Heat the oil in a large skillet. Add the onion and celery. Saute until
almost tender.  Let the vegetables cool slightly and then add the nuts,
tamari, egg  replacer, and water or broth. Mix well.  Pour the mixture
into an unbaked 9-inch potato pie crust.  Place the pie on the bottom
rack of a 375-degree oven and bake for 40  minutes, or unti the crust
is brown and the filling is set.  From DEEANNE's recipe files  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 78 Calories From Fat: 34 Total Fat: 3.8g Cholesterol: <1mg Sodium: 91mg Potassium: 291.1mg Carbohydrates: 10.2g Fiber: 2.5g Sugar: 4.7g Protein: 1.5g