VEGETABLES
1 c Cabbage; diced
1 sm Carrot; diced
1 sm Parsnip; diced
1 Turnip; diced
1 Onion; diced
-GRAVY-
4 c Spring or filtered water
1 tb Soy sauce
1 ts Corn oil
1/3 c Whole wheat pastry flour
-CRUST-
3/4 c Whole wheat pastry flour
1/4 c Yellow corn meal
1 pn Sea salt
1 pn Dried rosemary
2 tb Corn oil
1/4 c 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]
Yields
1 servings
