4 Pie crust recipes (9")
2 lg Potatoes
1 ts Oregano
1 ts Thyme
2 tb Fresh parsley; chopped
2 Carrots
2 Celery ribs
2 Zucchini (6")
3 Tomatoes
1/4 c Butter; for sauteing
Salt and pepper; to taste
1 tb Thick yeast extract or
- mugi miso
5 oz Braised wheat gluten
- (1/2 can);
- cut into small pieces
Boil or steam potatoes, and meanwhile saute the herbs and other
vegetables in the butter, the harder ones first. When the vegetables
are soft, add the potatoes, yeast extract, and gluten, and continue
cooking until the vegetables are well-mixed and the flavors nicely
blended. Fill pastry squares. These can be frozen to use for summer
picnics or trips.
Recipe by Vegetarian Food For All by Annabel Perkins
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
