Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Barley |
| 3 cups | ;water |
| 1 medium | Onion |
| 2 mediums | Carrots |
| 2 mediums | Parsnips |
| 2 cups | Cabbage; chopped |
| ½ cup | ;water (from cooking the vegetables) |
| 2 tablespoons | Tamari |
| 2 tablespoons | Nutritional yeast |
| 1 teaspoon | Thyme |
| ¼ teaspoon | Caraway seeds |
| \N \N | Egg replacer for 1 egg |
| 1 \N | Double crust 10-inch whole wheat pie shell, unbaked |
Wash the barley. Place it in a large kettle with the water, and bring to a boil. Lower heat, cover and simmer for 1 hour, or until the water is absorbed.
Whle the barley is cooking, prepare the vegetables: chop the onion and slice the carrots and parsnips, and steam them, along with the cabbage, until they are tender-crisp.
Mix together the cooked barley and vegetables. Add the remaining ingredients. Mix well.
Spread the mixture into an uncooked 10-inch pie shell.
Cover with the top crust. Cut a whole into the top crust to let steam escape.
Bake at 375 degrees for 35 minutes, or until the crust is golden brown.
From the files of DEEANNE