INGREDIENTS

INSTRUCTIONS

Bring water for gravy to a boil and cook each vegetable (in the order
listed above) until almost done; set aside. Using this stock as a  base
for the gravy, add soy sauce and corn oil and cook over low heat  for 5
minutes. Stirring constantly, slowly add flour. Gravy will  thicken
after a few minutes. Pour gravy over cooked veggies and stir  well.
Spoon this mixture into a lightly oiled deep-dish pie pan.  Preheat
oven to 350F. Prepare the crust by combining flour, corn  meal, salt
and rosemary. Stir in oil and water with a fork and mix  well. Knead
briefly to form a cohesive ball of dough.  Roll out dough, between
waxed paper, into a thin round. Cut crust  into thin strips and create
a lattice net on top of the pie. Tuck  edges of lattice strips into the
filling. Bake until filling is  bubbling and top of pie is golden brown
and firm. Serve hot.  NOTES : "My inspiration for this pot pie came
from Meredith McCarty,  one of the most talented whole foods cooks in
the world, in my humble  opinion. She has an intuitive, creative
cooking style that has  created some of the richest, most delicious
whole foods dishes I have  ever tasted." [Christina]  Recipe by:
Cooking the Whole Foods Way, Christina Pirello  Posted to EAT-LF Digest
by "Ellen C." <ellen@brakes.elekta.com> on  Jan 18, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 600
Calories From Fat: 250
Total Fat: 28.4g
Cholesterol: 3.9mg
Sodium: 1346.8mg
Potassium: 1662.6mg
Carbohydrates: 81.8g
Fiber: 18g
Sugar: 31.7g
Protein: 11.3g