*  Exported from  MasterCook  *
 
                           TOFU-VEGETABLE POT PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Apple juice or white wine
    1       c            Onion -- sliced
    2                    Garlic cloves -- minced
    2       c            Zucchini -- sliced
    2                    Red bell peppers -- seeded
                         -and chopped
    2                    Green bell peppers -- seeded
                         -and chopped
    1       c            Carrots -- sliced
    1       c            Swiss chard -- chopped
    1       c            Corn, frozen
      1/2   c            Peas, frozen
    4       oz           Tofu, firm -- cubed
                         Salt and pepper to taste
      1/2   ts           Thyme
      1/4   ts           Cayenne
                         Basic Biscuit Crust
 
    Preheat oven to 350 degrees. Coat an 8-cup casserole
   dish with vegetable spray.
   
    In a heavy pan over medium-high heat, heat juice or
   wine until simmering; add onion and garlic. Cook,
   stirring, 3 minutes. Add zucchini, peppers and
   carrots; cover and cook 5 minutes. Add chard, corn,
   peas and tofu; cook, uncovered, 2 minutes. Remove from
   heat and season with salt, pepper, thyme and cayenne.
    Pour into prepared casserole dish. Top with Basic
   Biscuit Crust. Do not seal edges. Bake 30 to 40
   minutes, or until crust is golden brown. Serves 8.
   
    Per serving: 224 cal; 7 g prot; 4 g fat; 38 g carb; 8
   mg chol; 444 mg sod; 4 g fiber; vegan
   
    Vegetarian Times, Nov 93/MM by DEEANNE
  
 
 
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