Yield: 6 Servings
|2 cups||Cabbage; chopped|
|½ cup||;water (from cooking the vegetables)|
|2 tablespoons||Nutritional yeast|
|¼ teaspoon||Caraway seeds|
|Egg replacer for 1 egg|
|1||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