Ingredients
- 4 pepper green
- 1,100 gr casserole dish with vegetable spray
- 475 ml vegetable broth
- 240 ml milk skim
- 250 gr carrots
- 220 gr all purpose flour
- 180 ml buttermilk
- 160 gr beans green
- 120 gr onion (chopped)
- 120 ml wine table
- 100 gr celery (diced)
- 65 gr peas
- 40 gr wheat flour (whole)
- 10 ml honey
- 9 gr baking powder
- 9 gr margarine
- 5 ml soy sauce low sodium
- 2 gr baking soda
- 1 gr parsley (dried)
- 1 gr thyme
- 1 gr pepper
- 1 gr cayenne pepper
- 1 gr sage
a simmer, add onion. Cook, stirring for 3 minutes. Add celery, carrots, bell pepper, green beans, and peas. If mixture starts to dry out add more wine. Cook, stirring about 3 minutes. Reduce heat to low. Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes. Combine skim milk and 2 cups vegetable stock in a separate bowl. Slowly whisk the liquid mixture into the saute'. Sauce will start to thicken. Add the parsley, soy sauce, sage, thyme, pepper and cayenne. Cook stirring constantly until filling is thickened. Remove from heat and pour into prepared casserole dish. Lay biscuit crust lightly over the filling. DO NOT SEAL EDGES. Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling.
