Tofu Pot Pie
Great down-home cooking, veggie style.



3/4 cup barley flour or unbleached white flour
1/2 cup whole-wheat flour
12/ tsp. salt
3 Tbs. oil
1/4 cup water


2/12 cups vegetable broth
3 cups diced potato
1 cup finely chopped carrot
1/2 cup chopped onion
1 cup frozen peas, corn or chopped celery (or any combo = 1 cup total)
1/2 cup chopped mushrooms
1/4 cup flour
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1/2 cup soymilk or water (or perhaps milk?)
1 pkg (10-16 oz) tofu, cubed


Mix together flours and salt. Stir in oil, then mix in water. Chill dough while making filling.

In large saucepan, bring veg. broth to boil over med-high heat. Add potatoes, cover, and cook 5 mins. Add carrot, onion, celery & cook 3 mins. Add peas, corn, and mushrooms & cook 2 mins.

In a small bowl, mix flour, pepper, and poultry seasoning. Add soymilk or water and beat together well. Gradually add to veggie mixture, stirring well. Over med-high heat, stir constantly for 3 mins, utnil thickened and bubbly. Remove from heat & add tofu and salt to taste.

To assemble: heat oven to 350. Using a rolling pan, roll out dough to fit over the top of a med. casserole dish. Spoon tofu-veggie mixture into casserole and cover with crust, pinching edges to seal (you can make a fun pie design if your want). Cut 4-5 slits on top to let steam escape. Bake for 40 mins until crust is done. Let stand 10 mins before serving.




A Teen's Guide to Going Vegetarian