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Country Pot Pie

1/2 cup whole wheat pasttry flour
2 tablespoons nutrional yeast
sea salt
pinch of ground sage
1 teaspoon garlic powder
1 1/2 cups firm tofu, cut in 1/2-inch cubes
1 tablespoon olive oil
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 1/4 cup peas
1 1/2 cups diced potatoes
2 to 3 tablespoons water

1 cup whole-wheat flour
1 1/2 cups whole-wheat pastry flour 1/2 cup soft tofu
12 tablespoons oil
1/2 cup ice water
1/4 teaspoon salt

Sift flours, then place in a food processor with tofu. With motor
running, add oil until mixture is is a mealy consistency. Add water,
1 tablespoon at a time, until dough begins to form a ball. Roll
out 60 percent of this crust on a floured surface. (crust will be
thin.) Place in a 9-inch pie plate, leaving edges uncut. Cover with
a damp towel and set aside. Wrap remaining dough and refrigerate.

Combine flour, yeast, salt, sage, and 1/2 teaspoon garlic powder
in a small paper bag. Add tofu cubes, shake well to coat throughly,
and set aside.

Heat oil, onions, and celery in a large skillet. Saute' until
translucent, then add carrots, peas, and potatoes. Saute' 3 to 4
minutes stirring frequently. Add water, cover, and steam over
medium-low heat until carrots are slightly tender. Remove cover
and stir in tofu. Satue' until tofu is browned, adding remaining
1/2 teaspoon garlic powder. Preheat oven to 400F.

Prepare Gravy:

1/2 cup nutritional yeast
1/4 cup whole-wheat pastry flour
1/3 cup olive oil
1 1/2 cups water 2 to 3 tablespoons soy sauce
salt to taste
freshly ground pepper

Combine yeast and flour in a medium skillet and toast until aromatic.
Add oil and whisk until smooth, then add water slowly, stiring
until gravy begins to thicken. Stir in soy sauce and salt and pepper
to taste.

Combine gravy with tofu-vegetable filling and mix throughly. Pour
into pie shell. Roll out remaining dough to cover pie. Crimp edges
and prick top with a fork. Bake for 30 to 40 minutes or until top
is golden.


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