Veggie Pot
								Pie
This recipe is from Liz Goldman and is published here with
							 her permission:


Ingredients (use vegan
							 versions):
 * 1 pie crust
 * 1-2 med/large
							 potatoes, peeled and in small cubes
 * 1 cup frozen/fresh/or
							 canned peas
 * 2-3 carrots, sliced
 * 1 large
							 package of extra firm tofu, drained and cubed
 * 1/2 cup celery
							 (optional)
 * 1/4 cup or 1 small can mushrooms
							 (optional)
 * 1 large onion, diced 
* bay
							 leaves (very important!)
 * 2 (non-tomato) vegetable bouillon
							 cubes
 * 3 cloves chopped garlic

 Directions: I like to prepare my own crust,
							 based on the flaky pastry recipe in The Joy of Cooking and using Earth Balance
							 shortening. If you're very short on time, any crust will do.

							 First, saute the onion in oil or Earth Balance (I love this brand) spread, in a
							 large pot until the onion turns translucent. Dissolve the bouillon cubes in
							 about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot,
							 cooking on medium heat and stirring frequently. After 5 minutes, add the tofu,
							 the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for
							 20-30 minutes, until the potatoes are cooked and the mixture is not too
							 liquidy. If there is an excess of watery broth, leave the lid off for a while
							 so some cooks off, or add a little flour to make it thicker. If there is no
							 liquid and it seems dry, add a little more broth or water. Remove the bay
							 leaves
 When mixture is done, spoon it into the pie crust, and
							 bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not
							 burn.
 You can vary the amount of tofu and potatoes you put in
							 this pie. I find that too much potato (more than one large one) makes everyone
							 who eats it very sleepy.

Web designer's notes:  We
							 use vegetable broth, instead of the bouillon cubes in water. We also use only
							 1/2 package of tofu and add 1/2 tsp salt when adding the tofu to the mixture.
							 Also, if your pie crust tends to be thick, bake at 400F for 10 minutes and then
							 turn down to 350F for the additional 20 minutes. This is a delicious dish
							 !