Winter vegetable pot pie

Yield: 1 servings

Measure Ingredient
1 cup Cabbage; diced
1 small Carrot; diced
1 small Parsnip; diced
1 \N Turnip; diced
1 \N Onion; diced
4 cups Spring or filtered water
1 tablespoon Soy sauce
1 teaspoon Corn oil
⅓ cup Whole wheat pastry flour
¾ cup Whole wheat pastry flour
¼ cup Yellow corn meal
1 pinch Sea salt
1 pinch Dried rosemary
2 tablespoons Corn oil
¼ cup Cold spring or filtered water




Bring water for gravy to a boil and cook each vegetable (in the order listed above) until almost done; set aside. Using this stock as a base for the gravy, add soy sauce and corn oil and cook over low heat for 5 minutes.

Stirring constantly, slowly add flour. Gravy will thicken after a few minutes. Pour gravy over cooked veggies and stir well. Spoon this mixture into a lightly oiled deep-dish pie pan.

Preheat oven to 350F. Prepare the crust by combining flour, corn meal, salt and rosemary. Stir in oil and water with a fork and mix well. Knead briefly to form a cohesive ball of dough.

Roll out dough, between waxed paper, into a thin round. Cut crust into thin strips and create a lattice net on top of the pie. Tuck edges of lattice strips into the filling. Bake until filling is bubbling and top of pie is golden brown and firm. Serve hot.

NOTES : "My inspiration for this pot pie came from Meredith McCarty, one of the most talented whole foods cooks in the world, in my humble opinion. She has an intuitive, creative cooking style that has created some of the richest, most delicious whole foods dishes I have ever tasted." [Christina] Recipe by: Cooking the Whole Foods Way, Christina Pirello Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jan 18, 1999, converted by MM_Buster v2.0l.

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