| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Vegetarian, Pies |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Barley flour or unbleached white flour |
| 1/2 |
c |
Whole wheat flour or whole wheat pastry flour |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Oil |
| 1/4 |
c |
Water |
| 2 1/2 |
c |
Vegetable broth |
| 3 |
c |
Diced potatoes |
| 1 |
c |
Finely chopped carrot |
| 1/2 |
c |
Chopped onion |
| 1 |
c |
Frozen green peas, corn kernels, or chopped celery (or combination of any of these equaling 1 cup) |
| 1/2 |
c |
Chopped mushrooms (opt) |
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Poultry seasoning |
| 1/2 |
c |
Soy milk or water (filling tastes much richer with soy milk) |
| 1 |
pk |
Extra-firm tofu, drained, patted dry and cut into cubes (10.5 oz or 16 oz) |
|
|
Salt to taste |
INSTRUCTIONS
CRUST
FILLING
From "The Teen's Guide to Going Vegetarian," an upcoming book by Judy
Krizmanic.
Crust: Mix together flours and salt. Stir in oil and mix in water.
Chill dough while making filling.
Filling: In a large saucepan, bring vegetable broth to a boil over
medium-high heat. Add potatoes, cover and cook 5 minutes. Add carrots,
onions, and celery. Cover and cook 3 minutes. Add peas and-or corn and
mushrooms. Cover and cook 2 minutes or until tender.
Combine flour, pepper and poultry seasoning. Add soy milk or water and
beat together well. Gradually add to vegetable mixture, stirring well.
Over medium-high heat, stir constantly for about 3 minutes, or until
mixture is thickened and bubbly. Remove from heat, stir in tofu, and
salt to taste.
To assemble: Heat oven to 350'F. Roll out dough to fit over the top
of a 9" square casserole dish. Spoon tofu-vegetable mixture into
casserole dish and cover with crust, cutting off any extra dough and
folding over and pinching edges to seal. Cut 4 or 5 slits on top.
Bake for about 40 minutes, or until crust is done.
Nutritional analysis per serving: 342.5 calories; 11.1 grams total fat
(1.2 grams saturated fat); 12.9 grams protein; 46.3 grams
carbohydrates; 0 milligrams cholesterol; 265.5 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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