Guest guest Posted March 13, 1999 Report Share Posted March 13, 1999 Here is a pot pie made with winter root vegetables. We liked it, but the crust was terribly tough, and the leftover crust was very soggy. Note that I only used 1 tbsp of oil, so perhaps that was the problem. * Exported from MasterCook Mac * Winter Vegetable Pot Pie Recipe By : Cooking the Whole Foods Way, Christina Pirello Serving Size : 1 Preparation Time :0:00 Categories : Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetables: 1 cup cabbage -- diced 1 small carrot -- diced 1 small parsnip -- diced 1 turnip -- diced 1 onion -- diced --- gravy: 4 cups spring or filtered water 1 tablespoon soy sauce 1 teaspoon corn oil 1/3 cup whole wheat pastry flour --- crust: 3/4 cup whole wheat pastry flour 1/4 cup yellow corn meal 1 pinch sea salt 1 pinch dried rosemary 2 tablespoons corn oil 1/4 cup cold spring or filtered water 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. > Ellen C. <ellen - - - - - - - - - - - - - - - - - - Per serving: 1098 Calories; 36g Fat (28% calories from fat); 28g Protein; 179g Carbohydrate; 0mg Cholesterol; 1327mg Sodium Food Exchanges: 9 1/2 Starch/Bread; 6 Vegetable; 7 Fat 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] Nutr. Assoc. : 0 0 0 0 0 0 0 0 1582 0 0 26182 0 0 26182 435 0 0 0 1582 _____ -- Ellen C. ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 1999 Report Share Posted March 13, 1999 * Exported from MasterCook * All-In-One Shortbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces wholemeal flour 4 ounces margarine or butter 2 ounces demerara sugar 1. Put the ingredients in a food processor and process until the mixture resembles breadcrumbs. 2. Press the mixture lightly in to a greased 7 " x10 " Swiss roll tin. 3. Bake at 180øC/350øF/gas mark 4 for 15-20 minutes or until pale brown. Mark into sections and leave to cool. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : This is one of the fastest biscuit recipes ever! The all in one method yields a crispier texture than a traditional shortbread but is equally delicious * Exported from MasterCook * Almond And Herb Dip Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pint tub soured cream 2 tablespoons mayonnaise 4 tablespoons ground almonds 2 tablespoons snipped chives 2 ounces peeled and grated cucumber 1 tablespoon fresh chopped dill salt and freshly ground black pepper 1. Mix all ingredients well in mixing bowl. 2. Chill for 1 hour. 3. Turn out into a serving dish and garnish with chive flowers, toasted flaked almonds and dill fronds. 4. Serve with a selection of crudite - try to vary the vegetables from those used in the vegetable kebabs. Tips: Make sure the mayonnaise contains free-range eggs, or buy the vegan variety ---------- Liz T2 @)---}--------- Controlled by Diet, Exercise and Herbs. lolla http://www.geocities.com/CapeCanaveral/6875 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.