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POT PIE WITH GREENS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Olive oil
1/2 c Onion -- sliced
1/4 c -- water
2 c Potatoes, red -- cubed
1/2 c Carrots -- diced
2 md Leeks -- halved lengthwise
-and thinly sliced
2 c Tomatoes -- coarsely chopped
2 c Greens (kale, spinach,
-collard or turnip) -- chopped
3 tb Parsley, fresh -- minced
2 ts Nutritional yeast (optional)
1 tb Tamari or soy sauce, low
-sodium
1 c Vegetable broth -- cold, mixed
-with:
1 tb Cornstarch or arrowroot
Basic biscuit Crust
Preheat oven to 300 degrees. Coat an 8-cup casserole
dish with vegetable spray.
In a heavy saucepan over medium-high heat, heat olive
oil. Add onion and saute, sturring, utnil golden. Add
water, potatoes anc carrots; cook 2 minutes, stirring.
Add leeks, tomatoes and grens; cook 3 minutes, or
until greens wilt.
Reduce heatto low. Add parsley, nutritional yeastif
desired,tamari or soy sauce, and broth mixture. Cook,
stirring frequently, until sauce thickens slightly.
Adjust seasonings to taste.
Spoon mxiture intoprepared casserole dish and top
with Basic Biscuit Crust. Do not seal edges. Bake 30
minutes, or until crust is lightly browned. Serves 8.
Per serving: 212 cal; 5 g prot; 4 fat; 39 g carb; 8
mg chol; 619 mg sod; 5 g fiber; vegan
Vegetarian Times, Nov. 93/MM by DEEANNE
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