Ingredients Jump to Instructions ↓

  1. 1 c Onion chopped

  2. 1/2 c Wine table, white

  3. 1 c Milk skim

  4. 1 c Celery diced

  5. 1 lb Carrots

  6. 4 md Pepper green

  7. 5 oz Beans Green, frozen

  8. 1/3 c Peas, frozen,

  9. 1/3 c Whole Wheat flour

  10. 2 c Vegetable Broth (home made)

  11. 1 T Parsley dried

  12. 1 t Soy Sauce low sodium

  13. 1/4 t Sage, ground

  14. 1/2 t Thyme, ground

  15. 1/4 t Pepper

  16. 1/4 t Cayenne pepper


  18. 1 3/4 c All purpose flour

  19. 2 t Baking Powder

  20. 1/2 t Baking Soda

  21. 2 T Margarine

  22. 3/4 c Buttermilk

  23. 2 t Honey

  24. 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

  25. 8 cup casserole dish with vegetable spray. Preheat oven to

  26. 400 degrees. n a heavy sauce pan over medium high heat, heat wine to

  27. 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

  28. 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

  29. 20 to 30 minutes or until crust is golden brown and filling is bubbling.


Send feedback