Ingredients
- 10 pie (plate)
- 9 casserole dish
- 3 1/2 margerine
- 2 as a topping for when it was (cooked)
- 1 slits in top crust to allow steam to escape
- 1/2 dough
- 1/2 gravy the tofu (into)
- 1/2 roll first
- 1/2 out on a floured surface
- 1 1/2 lb firm tofu
- 3 c water
- 4 c mushrooms
- 1 c peas
- 1 1/2 c wheat pastry flour (whole)
- 1 1/2 c onion
- 1 c carrots
- 1 c celery
- 6 tb water (cold)
- 1/2 c wheat germ
- 1/4 c flour
- 1/4 c wheat flour (whole)
- 2 tb water
- 2 tablespoons oil
- 2 tb oil
- 2 1/2 ts salt
- 1 1/2 ts garlic powder
- 3/4 ts black pepper
- 1/2 ts paprika
- 1/2 ts thyme
- 1 ts sage
flatten pieces of dough and place over pie. Where the pieces overlap there is usually a gap of some sort for steam and juices to bubble through). Bake in a preheated 400 degree oven for 20 minutes. Reduce heat to 350, and bake an additional 20 to 30 minutes, till crust is nicely browned. Hints: If there is way too much gravy for you to fit in your casserole pan, leave out the excess and serve over individual pieces as you serve it. (serves 8 to 10) This is from Karen Davis' cookbook A Poultryless "Poultry" Potpourri, from United Poultry Concerns (contact Karen Davis at (301) 948-2406).
