Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 tb Safflower oil
- 1 md Carrot; peeled and diced
- 1 lb Extra-firm tofu;
- Cut into 1/2-inch chunks
- 1/2 c Frozen and thawed green peas
- 1 tb Minced fresh parsley
- 1 tb Wheat-free tamari
- 2 tb Cornstarch dissolved in 2
- 1 c Soy flour
- 1/2 c Rice flour
- 1/2 c Potato starch flour
- 1/4 c Safflower oil
- 1/4 c Chopped walnuts
- 4 ts Dried thyme
- 1/4 c Cold water
- 1/2 ts Salt
- 1 sm Onion; chopped
Crust
Preparation
Wheat-and gluten-free 6 SERVINGS VEGAN In this recipe, a combination of soy, rice and potato starch flours are used in the crust; cornstarch replaces wheat flour as the thickener in the filling; and wheat-free tamari is used as a seasoning. If yourre allergic to corn as well as wheat, use 1/4 cup mashed potatoes to replace the cornstarch mixture. Preheat oven to 350 degrees. In small skillet, heat oil over medium-high heat. Add onion and carrot and cook, stirring often, until softened, about 5 minutes. In 1 1/2 quart casserole, combine tofu, onion-carrot mixture, peas, walnuts and parsley. In medium saucepan, combine stock, tamari, thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low, whisk in cornstarch mixture and cook, whisking constantly until thickened, about 1 minute. Pour sauce over tofu and vegetables in casserole. Stir well to coat with sauce; set aside. Pastry: In food processor, combine flours, baking powder, salt and oil and process until mixture resembles coarse crumbs. With motor running, slowly add water through feed tube and process until dough forms a ball. Turn dough out onto a lightly floured surface and roll into shape of casserole dish. Carefully place crust over casserole, crimping edges. Bake until crust is lightly browned, about 45 minutes. Serve warm. PER SERVING: 178 CAL.; 7G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0 CHOL.; 344MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 44 Converted by MM_Buster v2.0l.
