Recipe Review from Fresh From the Vegetarian Cookbook

[Guest guest]

Slow Fashioned Potpie with Biscuit Crust.

 

This tastes wonderful but I didn't have any luck with the biscuit topping. If

anyone who has tried this had luck please let me know.

 

3T olive oil

1 medium yellow onion fine diced

1 medium carrot chopped

1 cup plus 2 T of flour

1 large potato, scrubbed and diced

2 cans chickpeas

1/2 cup frozen peas

3/4 cup vegetable stock

1 T soy sauce

1/2 Teaspoon thyme

1/2 teaspoon savory

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup rice or soy milk

 

1. Heat a skillet to medium with 1 Tablespoon oil add the carrots and onion.

Saute until soften about 5 minutes

 

2. Place the onion mixture in a lightly oiled crock-pot add 2 Tablespoons of

flour and stir well. Then add the potato, chickpeas, peas, stock, soy sauce,

thyme, savory and mix in.

 

3. Cook on Low for about 5 hours

 

4. About one hour before serving make the biscuits. Add 1 cup of flour, baking

soda, baking powder in bowl and mix in soy milk along with the remaining 2

Tablespoons of oil.

 

5. Spoon biscuits over the vegetables and cook on High for about 1 hour

longer. If you want a drier crust remove the cover from the crock pot in the

last 5 to 10 minutes.

 

 

 

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