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Tofu and Vegetable Pot Pie in Pumpkins

1 medium-sized pumpkin, about 24 inches in diameter

Cut out the top of the pumpkin and clean out the seeds and string.
Oil the cut surface and bake in a 350 F oven for about 30 minutes
or until a fork easily sticks into the pumpkin. Remove the pumpkin
and cool to room temperature or bake it the day before and store
in the refrigerator. If you try and put the pastry on a hot pumpkin,
the pastry will melt. You could also make individual portions by
using small pumpkins.

Tart Pastry

1 1/2 cups sifted unbleached all-purpose flour
1/2 tsp salt
1/3 cup firm unsalted butter, cut into 1/2 inch cubes
2 Tbs chilled vegetable shortening
4 Tbs ice water or more as needed

In a large bowl, shift together the flour and salt. Add the butter
and shortening and toss to coat with flour. Cut or rub in the fat
until the mixture resembles coarse meal with some pea sized pieces.
Drizzle 1 Tbs of water at a time around the side of the bowl. Use
a fork to push the mixture toward the center of the bowl. Add the
last Tbs of water 1 tsp at a time. Feel the dough with your hand;
it should feel cool and slightly moist. To determin if the dough
has enough water, gather some in your hand and press it against
the side of the bowl. It should hold together. If not, add some
water sparingly untl it forms a mass and cleans the bowl. With
floured hands, press the dough into a 5 inch disk. Dust it with
flour and score with the side of your hand to relax the gluten.
Cover with plastic wrap and chill 30 minutes or longer before using.

This recipe makes more dough than you will need for one large
pumpkin. The dough will keep 3 days in the refrigerator or 6 months
frozen. Thaw overnight in the refrigerator before using.

Vegetarian Pot Pie

1 cup diced onion
1 cup thinly sliced celery
2/3 cups thinly sliced carrots
1 cup diced red peppers
1 cup brown mushrooms, quarterd
2.3 cup sliced frozen green beans
1/3 cup frozen peas
1/3 cup whole wheat flour
1 cup soy milk or skim milk
2 cups vegetable broth
2 Tbs minced fresh parsley
1 tsp soy sauce or tamari
1/4 tsp dried sage
1.2 tsp dried thyme
12 oz - 1 pound firm tofu, cut into 1/2 inch cubes
1/4 tsp cayenne pepper, optional
salt and pepper to taste

one egg and milk to glaze pastry crust

Preheat oven to 375 F.

In a heavy sauce pan, over medium heat, saute the onions, carrots,
and celery in some olive oil or butter until the vegetables begin
to caramelize. Add the peppers and mushrooms. Deglaze the pot with
some additional water or broth. Add the frozen vegetables and let
them warm up. Lower the heat and sprinkle the flour over the
vegetables and cook, stirring for 2 minutes. Slowly wisk in the
milk and broth. The sauce will start to thicken, stir frequently.
Add in the herbs, salt and pepper, and gently stir in the tofu.
Simmer just a bit longer, stirring gently until the sauce is thicken.
Remove from heat.

Take the pastry dough out of the refridgerator and let it warm up
a few minutes. Roll out to about 1/4 inch thick. Shape the stem of
the pumpkin by gathering the middle of the pastry and pinching it
into a stem shape.

Fill the cool pumpkin with the pot pie filling. Wet the opening
and sides of the pumpkin with cool water, so the dough will adhere.
Place the dough on the pumpkin, centering the stem. Use the backside
of a knife and score the dough along the natural crevices of the
pumpkin to make the dough look like the pumpkin's pattern. Glaze
the dough with the egg and water mixture. Place in a preheated oven
and bake about 20-30 minutes or until the the crust is nicely


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