*  Exported from  MasterCook  *

                               TOFU POT PIE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST-----
     3/4   c            Barley flour or unbleached
                        -white flour
     1/2   c            Whole wheat flour or whole
                        -wheat pastry flour
     1/2   ts           Salt
   3       tb           Oil
     1/4   c            Water

                        -----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   ts           Pepper
     1/2   ts           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.
 
                   - - - - - - - - - - - - - - - - - -