Tofu pot pie!

[Guest guest]

> " Natalie Yarbrough " <natalie

> RE: kindergarten lunches

 

> Let me know

> if you want my recipe for ... tofu " chicken "

> pot pie!!

 

Yes, please!

~Doh

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" We have enough youth. What we need is a Fountain of Smart. " ~Anonymous

[Guest guest]

This is long!!

It is reminiscent of those mini pot pies I ate over at friends houses

cuz my mom wouldn't by them, but takes about as long, is cruelty free,

organic and way yummier!!Don't be intimidated by the pie crust, I

started winging it about a year ago and had some disasters,I included

hints and tips to make it easier and less fussy, be sure to let the kids

shape the extras and honey and cinnamon them & bake with the pie. (not

the kids!!)Also, I reuse my foil and plastic wrap, the wrap works good

to cover seedlings for quick germination, and I just use the foil until

it is all holey, then recycle!!You can get the foil and wrap post

consumer recycled, too, I'm sure most of you know this!!

Shopping list: unbleached flour( I use unbleached organic flour, Bob's

Red Mill makes a good one); bag of frozen mixed veggies,Cascadian Farms

is good, or farmers market fresh organic carrots, peas, corn and green

beans; small organic pearl onions; broth, 16 oz, chickenless, or herbal

or veg broth; cornstarch; good apple cider vinegar;12-16 oz of extra

firm tofu; veg shortening or coconut oil; sea salt; 6 organic new

potatoes or 2 medium reg ones; olive oil spray, or just regular.Some

Spike seasoning if you can get it, or your favorite herbs, celery salt,

rosemary, pepper, thyme, sage is especially good.Pie weights or a bag of

dried beans. Here goes!!

For a single pie crust, you need 1 C. flour

3TBS ice water

1/2 tsp cider vinegar

1/4 tsp salt

1/4 C. veg shortening(coconut oil works too)

Olive oil in a pump(cooking spray)

The trick is, you make something called a slurry, with 1/4 C. flour, ice

water and vinegar, and whisk. In a separate bowl, mix 3/4 C. flour and

salt, and cut in the shortening or c. oil with a fork or pastry cutter.

Blend until it looks like coarse meal. Add slurry, toss with fork until

moist and crumbly. (don't form ball)

Press mix into 4 inch circle on heavy duty plastic wrap or pastrysheet ,

cover in plastic wrap and roll out. Chill in freezer a few minutes,

meanwhile heating oven to 400 degrees. Remove top sheet and lay crust in

pie plate, cover in tin foil. Use dry beans or pie weights to fill in

and keep crust flat (save beans for future crust; they will be too hard

for anything else except homeschool art projects!!) Bake crust for 20

minutes (This recipe is loosely translated from The Complete Cooking

Light Cookbook, compiled by Cathy A. Wesler,and published by Oxmoor

house.) I suggest making a second crust to cover the pot pie while the

first is cooking.

Here is my very own recipe for tofu pot pie!! Yummm!!

One can of chickenless chicken broth, ( or enough cubes of herbal or

chickenless broth to make about 16 oz ) 1TBS cornstarch, flour will do

but I recommend having cornstarch anyway, it is awesome for berry

compote in the summer over icy creamy frozen stuff!!Cube and boil your

taters, add your veggies, except the onions, and just cook until tender

but firm, drain. Use the same pot.Put your broth on to simmer and whisk

in cornstarch, let it boil but don't scorch it, take it off the burner

and add your onions & tofu. Check on your pie crust. Spice the broth and

stir in the veggies, then heap those veggies & thick broth into the

crust, cover with a top crust if you are using one, use a fork to

puncture a design all over it!Trim edges with a butter knife. Bake 20

-30 minutes, or until the top crust is done, cuz the insides are all

cooked, remember? The crust can be made the night before and frozen, or

just baked and chilled, and the veggies and stuff are quick and easy

after that, I also made it once before with cheesy garlic mashed

potatoes as the top crust, kind of a shepherd's pie. N'Joy, N'Joy!!!

Love,

Natalie Joy & her boys