h*lp with vegetable pie

[Guest guest]

I've been looking for interesting recipes at the living better (TV Show)

archive. This vegetable pie with vegetarian gravy caught my eye.

 

I tried to edit it to bring the calories and fats into something reasonable but

can't.

 

If you are interested in this one and have nutritional facts for " nutritional

yeast " etc., would you give this one a try and see if you can tweak the

nutrition to less than 1304 Calories; 83g Fat (57.5% calories from fat) per

3-ounce portion. The url for the original recipe is at the bottom. The crust

seems heavy too.

 

pat

 

 

 

* Exported from MasterCook *

 

Organic Vegetable Pot Pie - Too Caloric

 

Recipe By :Living Better TV Show with Ellie Krieger

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Golden Gravy:

5 cups water

1 cup nutritional yeast flakes

1 cup whole-wheat pastry flour

1/2 cup canola oil

1 tablespoon sage

1 tablespoon rosemary

1 teaspoon sea salt

1/2 teaspoon black pepper

Whole-Wheat Pastry Crust:

2 cups whole-wheat pastry flour

1 cup unbleached white flour

1 teaspoon baking powder

1 teaspoon sea salt

1 cup cold canola oil

2 1/2 cups chilled water

8 ounces mixed vegetables -- approximately

(include Potatoes, mixed vegetables, herbs and oil) --

see directions

 

For the Golden Gravy: In a stock pot, toast nutritional yeast and flour over a

medium flame for 3 minutes until both flour and yeast are lightly brown.

 

In a large frying pan, heat oil. Add herbs, then add this mixture to toasted

flour and yeast.

 

Whisk for 3 minutes until mixture turns golden brown.

 

Slowly add water and whisk until creamy.

 

Add salt and pepper. Continue to whisk until smooth and creamy. Remove from

heat.

 

For the Whole-Wheat Pastry Crust: Combine flours with baking powder and sea

salt. Pour oil in all at once, but do not overmix it. Simply toss the flour in

and move it around a bit -- a light touch here is important. The final blending

will take place in the rolling.

 

Add enough water to form a ball. Cut in half. Roll out one half. Lay and shape

into a 12-ounce-deep bowl.

 

Add vegetable mixture. Roll out second half of dough and shape on top of the pot

pie.

 

For the Vegetable Mixture: Steam potatoes for 10 minutes or until tender.

Potatoes should remain a little crunchy.

Sauté the other vegetables and herbs of your choice in oil until tender. Then

add steamed potatoes.

 

Mix in the gravy, and place mixture in pastry-filled bowl. Bake at 350 degrees F

for 45 minutes.

 

 

Copyright:

" http://63.74.122.150/recipes/archive/organic_vegetable_pot_pie.htm "

Yield:

" 12 ounces "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1304 Calories; 83g Fat (57.5% calories

from fat); 26g Protein; 113g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol;

1241mg Sodium. Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 16 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 3309 0 0 0 0 0 0 3309 3309 0 0 4267 1582 0 2130706543

 

 

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