From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: VEGAN: Priscilla's Tofu Pot Pie
Date: 16 Dec 92 00:59:43 GMT


This looks like a complicated recipe, but it's really not.  Don't let
it fool you into not making it!  It's a good recipe.  With that
said...

This is from Karen Davis' cookbook A Poultryless "Poultry" Potpourri,
from United Poultry Concerns (contact Karen Davis at (301) 948-2406).

Priscilla's Tofu Pot Pie: (serves 8 to 10)
-------------------------
Filling:
1 1/2 lbs firm tofu
1/4 cup flour
1 tsp. salt
1/2 tsp each: black pepper and garlic powder

Cut the tofu into 1/2" cubes.  Mix the flour, salt, pepper and garlic
powder.  Add the tofu cubes and toss till coated.  Saute in a large
skillet, with:
2 Tbsp. oil (I used a little bit more with a little water added)
When tofu is golden and crisp, stir in:
1 1/2 cups onion, chopped.
Continue cooking 3 minutes then add:
1 cup carrots, sliced
1 cup celery, sliced
2 Tbsp. water (again, I used a little bit more).
Cover the pan and cook over medium heat.  Stir gently, every minute or
so, till the carrots are just tender.  Remove from heat and stir in:
1 cup peas, fresh or frozen.

Gravy:
3 Tbsp. margerine
4 cups mushrooms, sliced
1/4 cup whole wheat flour
1 tsp. each: salt, sage, garlic powder
1/2 tsp. each: thyme and paprika
1/4 tsp. black pepper
2 to 3 cups water

Melt margerine in a large saucepan, then add the sliced mushrooms.
Cover pan and saute over medium heat till mushrooms are soft.  Stir in
flour and seasonings and cook over low heat 2 to 3 minutes.  Whisk in
water and simmer, uncovered, till gravy is thickened - about 10
minutes.  Mix half the gravy into the tofu and vegetables.  Set
remainder aside.

Crust: (This wasn't enough for me, in a 9 inch pan, so increase it by
   half)
1 1/2 cups ww pastry flour
1/2 cup wheat germ
1/2 tsp. salt
1/2 cup margerine (about 1 stick, though I used only 3/4 stick)
6 Tbsp. cold water

Combine flour, wheat germ, and salt and stir to mix.  Cut in margerine
till mixture resembles coarse cornmeal.  Add cold water all at once
and stir just enough to form dough into a ball.  Divide in half and
roll first half out on a floured surface.  Place in a 10-inch pie
plate.  Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the dough-lined dish (this was
too much for my 9 inch casserole dish. Since it didn't fit, I reserved
something like 1 1/2 to 2 cups as a topping for when it was cooked, as
a sortof makeshift gravy.  Using a larger pan would probably work as
well, if not better)..  Pour remaining gravy over top and cover with
top crust.  Fold edges of top and bottom crusts together and pinch to
form edge.  Cut 4 to 6 1-inch slits in top crust to allow steam to
escape (my method is to just flatten pieces of dough and place over
pie.  Where the pieces overlap there is usually a gap of some sort for
steam and juices to bubble through).  Bake in a preheated 400 degree
oven for 20 minutes.  Reduce heat to 350, and bake an additional 20 to
30 minutes, till crust is nicely browned.

--
Tara McDermott                                  tara@starburst.umd.edu

Sweet and sweet is their poisoned note, the little snakes' of silver throat,
in mossy skulls that nest and lie, ever singing "die, oh! die."
Newsgroups: rec.food.veg