Vegetable Pot Pie
2 large white or yellow organic potatoes, Wash and cut into small cubes
2 large organic carrots, chopped
1 medium yellow or white organic onion
1 1/2 cups of organic green peas, Frozen or fresh
1 1/2 cups organic green beans, Frozen or fresh
1 1/2 cups organic whole kernel corn, Frozen or fresh
1/2 tsp. minced or crushed garlic
1/4 to 1/3 cup Bragg Liquid Aminos, or to taste
1/2 tsp. dried basil
1/4 tsp. black ground pepper, or to taste
1/4 cup plus 3 Tbsp. (or 7 Tbsp. total) organic whole wheat flour
1/2 cup cold water
(Drop Biscuit Recipe below)
Put all veggies* including garlic in a large pot and cover with water, about 1 inch over the top. Bring to a boil, reduce heat to high simmer and cook until potatoes are tender. Add Bragg, basil, and pepper. Return soup to a boil. Put flour in a jar with a lid and add cold water. Place lid on jar and shake vigorously until flour and water are well blended. While stirring soup, add flour water to boiling pot and stir until thickened. Pour into a 8 X 11 or 9 X 13 baking pan. Heat conventional oven to 400 degrees. Make drop biscuits (recipe below) and drop by the tablespoonful about half an inch apart over the top of the stew. Bake about 20 minutes until biscuit topping is browned.
3 c. organic flour, unbleached, unenriched (we used half whole wheat and half white)
1 Tbsp. raw Sugar or Agave’ Nectar
2 Tbsp. (heaping) Baking Powder
1/8 tsp. Salt
1-1/2 c. cold Hemp milk or Soy milk or rice milk
1/4 c. expeller pressed canola oil
In a large bowl, mix dry ingredients. In a small bowl, mix liquid and oil; Stir into flour mixture just until moistened. Follow directions above for topping stew and baking.
If using this recipe for biscuits, heat oven to 425 degrees, drop on a lightly oiled cookie sheet and bake 12 to 15 minutes until lightly browned.