 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This delicious pot pie makes a nice vegetarian entree for a special occaision, such as Thanksgiving. Usually a hit with non-veggies as well. Cook it in a pretty dish for a nice presentation. Ingredients:
3/4 cup cubed tofu |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
1 1/2 cups low-fat plain yogurt |
2 cups carrots, cut into large dice |
1 cup parsnip, cut into large dice |
2 cups winter squash, cut in large dice |
1 tablespoon butter |
2 cups sliced mushrooms |
1 small red pepper, diced |
1 garlic clove, minced |
1 teaspoon ground ginger |
1/2 teaspoon salt |
2 tablespoons cornstarch |
1/4 teaspoon kelp powder (optional) |
1 pinch cayenne pepper |
1 cup skim milk |
3/4 cup jarlsberg cheese or 3/4 cup swiss cheese |
unbaked 10-inch pie shell |
Directions:
1. Preheat oven to 375.
2. Combine the tofu and soy sauce. Set aside.
3. Add 1 tbs cornstarch to the yogurt in a small bowl and set aside.
4. Steam the carrots, parsnips, and squash until tender.
5. Melt the butter in a nonstick skillet; add mushrooms, red pepper, garlic, ginger and salt and saute until the mushrooms and pepper are tender. Do not brown.
6. Combine 2 tbs cornstarch, optional kelp powder, cayenne, and milk, and add to the mushroom mixture. Bring to a boil, stirring constantly, for 1 minute.
7. Remove from heat and stir in the cheese.
8. Fold in the tofu, then stir in the yogurt mixture.
9. Add the steamed vegetables and transfer the mixture to an ungreased 10 inch deep dish pie plate.
10. Top with the unbaked crust, and slash the crust to let steam escape.
11. Bake for 35-40 minutes or until the crust is lightly browned.
|
|