*  Exported from  MasterCook  *
 
                             VEGETARIAN POT PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables                       Main dish
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Onion chopped
      1/2   c            Wine table, white
    1       c            Milk skim
    1       c            Celery diced
    1       lb           Carrots
    4       md           Pepper green
    5       oz           Beans Green, frozen
      1/3   c            Peas, frozen,
      1/3   c            Whole Wheat flour
    2       c            Vegetable Broth (home made)
    1       tb           Parsley dried
    1       t            Soy Sauce low sodium
      1/4   ts           Sage, ground
      1/2   ts           Thyme, ground
      1/4   ts           Pepper
      1/4   ts           Cayenne pepper
                         -----CRUST INGREDIENTS-----
    1 3/4   c            All purpose flour
    2       ts           Baking Powder
      1/2   ts           Baking Soda
    2       tb           Margarine
      3/4   c            Buttermilk
    2       ts           Honey
 
   Start by making the crust. (Could use instant potatoes
   instead) Start with ingredient 17. Sift flour,baking
   powder and soda into a large bowl. Using a pastry
   blender or fork cut the margarine into the mixture
   until it resembles coarse meal. Combine the buttermilk
   and honey mixing well then add to flour mixture
   stirring with a fork to form a stiff dough. Add more
   buttermilk if dough is too stiff. Knead in bowl about
   3 to 5 minutes until dough is no longer sticky. Turn
   out onto a lightly floured surface. Roll out into the
   desired shape. Coat an 8 cup casserole dish with
   vegetable spray. Preheat oven to 400 degrees. n a
   heavy sauce pan over medium high heat, heat wine to a
   simmer, add onion. Cook, stirring for 3 minutes. Add
   celery, carrots, bell pepper, green beans, and peas.
   If mixture starts to dry out add more wine. Cook,
   stirring about 3 minutes. Reduce heat to low. Sprinkle
   flour over the vegetable mixture; cook, stirring 2
   minutes. Combine skim milk and 2 cups vegetable stock
   in a separate bowl. Slowly whisk the liquid mixture
   into the saute'. Sauce will start to thicken. Add the
   parsley, soy sauce, sage, thyme, pepper and cayenne.
   Cook stirring constantly until filling is thickened.
   Remove from heat and pour into prepared casserole
   dish. Lay biscuit crust lightly over the filling. DO
   NOT SEAL EDGES. Bake 20 to 30 minutes or until crust
   is golden brown and filling is bubbling.
  
 
 
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