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
- 700 gr firm tofu
- 700 ml water
- 350 gr mushrooms
- 200 gr peas
- 190 gr wheat pastry flour (whole)
- 180 gr onion
- 130 gr carrots
- 100 gr celery
- 90 ml water (cold)
- 65 gr wheat germ
- 32 gr flour
- 32 gr wheat flour (whole)
- 30 ml water
- 30 ml oil
- 30 ml oil
- 7 gr salt
- 5 gr garlic powder
- 2 gr black pepper
- 1 gr paprika
- 1 gr thyme
- 1 gr 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).
