TOFU POT PIE

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 t Pepper 1/2 t 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008