TZUTC: -0800   
   MSGID: 35582.fidonet_cooking@1:105/500 2de3cd17   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Winter Vegetable Potpie   
    Categories: Dinner pies, Vegetarian   
         Yield: 6 Servings   
       
   MMMMM--------------------------FILLING-------------------------------   
         1 lg Russet potato;   
              - peeled & chopped   
         1 lg Carrot; chopped   
         1    Parsnip; peeled & chopped   
     1 1/4 c  Super rich vegetable broth   
         2 tb Low-sodium tamari   
         1 tb Corn starch; dissolved in:   
         2 tb Water   
         1 tb Olive oil   
         1 lg Onion; chopped   
         8 oz Seitan; coarsely chopped   
              Salt   
              Black pepper; freshly ground   
       3/4 c  Peas; fresh or thawed   
      
   MMMMM---------------------------CRUST--------------------------------   
     1 1/4 c  All-purpose flour   
       1/4 ts Salt   
       1/2 c  Vegetable oil; chilled   
         2 tb Ice water   
       
     Filling:   
        
     Bring a large pot of salted water to a boil over high heat. Cook the   
     potato, carrot, and parsnip until tender, about 10 minutes. Drain,   
     rinse, and set aside.   
        
     In a small saucepan, bring the broth and tamari to a boil over   
     medium-high heat. Reduce the heat to low and whisk in the corn starch   
     mixture. Simmer, stirring, until thickened, 2 to 3 minutes. Remove   
     from the heat and set aside.   
        
     Lightly oil a 2 qt casserole rish. Heat the olive oil in a   
     medium-sized skillet over medium heat. Add the onion, cover, and cook   
     until softened, about 5 minutes. Using a slotted spoon, transfer the   
     onion to the prepared dish.   
        
     Reheat the skillet and add the seitan. Season to taste with salt &   
     pepper and cook, stirring, until browned, about 5 minutes. Transfer   
     to the casserole dish. Stir in the peas, potato-carrot-parsnip   
     mixture, and sauce, and set aside.   
        
     Preheat the oven to 350?F.   
        
     Crust:   
        
     In a food processor, combine the flour & salt, pulsing to blend. Add   
     the cold oil and process until the mixture is crumbly. With the   
     machine running, slowly add the ice water and process until the   
     mixture forms a ball. On a lightly floured surface, roll out the   
     dough until it is slightly larger than the casserole dish. Place the   
     crust over the casserole and crimp the edges.   
        
     Bake until the filling is hot and bubbly and the crust is browned,   
     about 45 minutes. Let rest for 5 minutes before serving.   
        
     Recipe by Vegan Planet by Robin Robertsn   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426