Pot Pie

Ingredients

Filling

1/4-1/2 cup olive oil and/or wine	2 onions, chopped
2 stalks celery, chopped	2 carrots, chopped
1 red pepper, chopped	1 potato, chopped fine (with skin)
1 lb tofu, chopped	1 cup green beans (frozen)
1/3 cup flour (whole wheat)	1 cup milk (2 T soyquick + 1 cup water)
1-2 cups stock (or 1T vegit + 1-2 cups water)	1 1/2 t salt
1 t thyme	1/2 t sage
1/2 t pepper	1/4 t cayenne pepper
2 T parsley (fresh or dried)	1/2 cup peas (frozen)

Crust

2 1/2 cups flour (whole wheat)	1/2 t salt
3 t baking powder	1 t baking soda
3 t sugar	1/4 cup olive oil
1 cup buttermilk (or 2 T soyquik + 1 cup water + 1 T lemon juice)

Directions

Filling: sauté vegetables in oil/wine for a few minutes. Sprinkle flour over veggie. Add milk and water, while stirring. Add all other ingredients except peas and cook until filling is thickened (about 10 minutes). Add peas and put into casseroles.

Crust: Stir together dry ingredients. Add remaining ingredients and knead lightly. Cut into biscuits and place on top of filling.

Bake uncovered at 400 for 30 minutes (until bubbling and biscuits are browned).

Notes

Use 2 round blue casseroles (or large oval and small round corning ware). From Vegetarian Times, Mar 98, p44.