*  Exported from  MasterCook  *
 
                                TOFU POT PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
      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
                         -----FILLING-----
    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
 
   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.
  
 
 
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