1 c Onion chopped
1/2 c Wine table, white
1 c Milk skim
1 c Celery diced
1 lb Carrots
4 md Pepper green
5 oz Beans Green, frozen
1/3 c Peas, frozen,
1/3 c Whole Wheat flour
2 c Vegetable Broth (home made)
1 tb Parsley dried
1 ts Soy Sauce low sodium
1/4 ts Sage, ground
1/2 ts Thyme, ground
1/4 ts Pepper
1/4 ts Cayenne pepper
-CRUST INGREDIENTS-
1 3/4 c All purpose flour
2 ts Baking Powder
1/2 ts Baking Soda
2 tb Margarine
3/4 c Buttermilk
2 ts Honey
Start by making the crust. (Could use instant potatoes instead) Start with
ingredient 17. Sift flour,baking powder and soda into a large bowl. Using a
pastry blender or fork cut the margarine into the mixture until it
resembles coarse meal. Combine the buttermilk and honey mixing well then
add to flour mixture stirring with a fork to form a stiff dough. Add more
buttermilk if dough is too stiff. Knead in bowl about 3 to 5 minutes until
dough is no longer sticky. Turn out onto a lightly floured surface. Roll
out into the desired shape. Coat an 8 cup casserole dish with vegetable
spray. Preheat oven to 400 degrees. n a heavy sauce pan over medium high
heat, heat wine to a simmer, add onion. Cook, stirring for 3 minutes. Add
celery, carrots, bell pepper, green beans, and peas. If mixture starts to
dry out add more wine. Cook, stirring about 3 minutes. Reduce heat to low.
Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes.
Combine skim milk and 2 cups vegetable stock in a separate bowl. Slowly
whisk the liquid mixture into the saute’. Sauce will start to thicken. Add
the parsley, soy sauce, sage, thyme, pepper and cayenne. Cook stirring
constantly until filling is thickened. Remove from heat and pour into
prepared casserole dish. Lay biscuit crust lightly over the filling. DO NOT
SEAL EDGES. Bake 20 to 30 minutes or until crust is golden brown and
filling is bubbling.
Yields
8 Servings