Title: Tofu Pot Pie
Categories: Vegetarian Pie
Yield: 6 Servings

CRUST
3/4	c	Barley flour or unbleached white flour
1/2	c	Whole wheat flour or whole wheat pastry flour
1/2	ts	Salt
3	tb	Oil
1/4	c	Water
FILLING
2 1/2	c	Vegetable broth
3	c	Diced potatoes
1	c	Finely chopped carrot
1/2	c	Chopped onion
1	c	Frozen green peas, corn kernels, or chopped celery (or combi
1/2	c	Chopped mushrooms (opt)
1/4	c	Flour
1/4	ts	Pepper
1/2	ts	Poultry seasoning
1/2	c	Soy milk or water (filling tastes much richer with soy milk)
1	pk	Extra-firm tofu, drained, patted dry and cut into cubes (10.
		Salt to taste

From "The Teen's Guide to Going Vegetarian," an upcoming book by Judy Krizmanic.

Crust: Mix together flours and salt. Stir in oil and mix in water. Chill dough while making filling.

Filling: In a large saucepan, bring vegetable broth to a boil over medium-high heat. Add potatoes, cover and cook 5 minutes. Add carrots, onions, and celery. Cover and cook 3 minutes. Add peas and-or corn and mushrooms. Cover and cook 2 minutes or until tender.

Combine flour, pepper and poultry seasoning. Add soy milk or water and beat together well. Gradually add to vegetable mixture, stirring well. Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly. Remove from heat, stir in tofu, and salt to taste.

To assemble: Heat oven to 350'F. Roll out dough to fit over the top of a 9" square casserole dish. Spoon tofu-vegetable mixture into casserole dish and cover with crust, cutting off any extra dough and folding over and pinching edges to seal. Cut 4 or 5 slits on top. Bake for about 40 minutes, or until crust is done.

Nutritional analysis per serving: 342.5 calories; 11.1 grams total fat (1.2 grams saturated fat); 12.9 grams protein; 46.3 grams carbohydrates; 0 milligrams cholesterol; 265.5 milligrams sodium.

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