Winter Vegetable Pie

[Guest guest]

* Exported from MasterCook *

 

Winter Vegetable Pie

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 stick chilled stick margarine -- cut into small pieces

1 cup firm silken tofu -- drained and pressed dry

1 teaspoon lemon juice

FILLING

2 tablespoons corn oil

4 cups finely chopped cabbage

2 cups grated carrots

1 cup grated parsnip

1/4 cup minced scallion

1 teaspoon minced garlic

1/2 cup soy milk

1/2 cup silken tofu -- drained and pressed dry

1/4 cup tahini

1/4 cup minced fresh parsley, or 1 tablespoon

dried

1 teaspoon lemon juice

1 teaspoon salt

1 teaspoon dried marjoram

1/8 teaspoon cayenne

1 cup cooked or canned chick-peas -- drained

 

To make the crust, combine the flour, baking powder, and salt in a food

processor, then add the margarine and process with on/off pulses until the

mixture resembles coarse meal. Add the tofu and lemon juice and process to form

a stiff dough. Turn out and shape iinto a ball. Flatten to form a disc, wrap

the dough in plastic wrap, and refrigerate 30 minutes.

To make the filling, heat the oil in a large skillet over medium heat. Add the

cabbage, carrot, and parsnip, cover, and cook 5 minutes. Remove the cover, add

the scallion and garlic, and cook 3 minutes longer. Transfer the mixture to a

bowl and let it cool. In a food processor, combine the soy milk, tofu, tahini,

parsley, lemon juice, salt, marjoram, and cayenne; stir into the vegetable

mixture. Add the chick-peas, combine well, and set aside. Preheat the oven to

400 degrees. Lightly oil a 10-inch pie plate or coat with nonstick cooking

spray and reserve. On a floured surface, roll out half the dough into a 12-inch

circle and place into the prepared pan. Spoon in the vegetable mixture and

spread evenly. Roll out the remaining dough into an 11-inch circle. Place on

top of the pie and flute the edges. Trim the excess dough. Bake 45 minutes or

until the crust browns.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 401 Calories (kcal); 27g Total Fat; (59% calories from fat); 9g

Protein; 33g Carbohydrate; 0mg Cholesterol; 1095mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0