2 ts Olive oil
1/2 c Onion; sliced
1/4 c ;water
2 c Potatoes, red; cubed
1/2 c Carrots; diced
2 md Leeks; halved lengthwise
-and thinly sliced
2 c Tomatoes; coarsely chopped
2 c Greens (kale, spinach,
-collard or turnip); chopped
3 tb Parsley, fresh; minced
2 ts Nutritional yeast (optional)
1 tb Tamari or soy sauce, low
-sodium
1 c Vegetable broth; cold, mixed
-with:
1 tb Cornstarch or arrowroot
Basic biscuit Crust
Preheat oven to 300 degrees. Coat an 8-cup casserole dish with
vegetable spray.
In a heavy saucepan over medium-high heat, heat olive oil. Add onion
and saute, sturring, utnil golden. Add water, potatoes anc carrots;
cook 2 minutes, stirring.
Add leeks, tomatoes and grens; cook 3 minutes, or until greens wilt.
Reduce heatto low. Add parsley, nutritional yeastif desired,tamari
or soy sauce, and broth mixture. Cook, stirring frequently, until
sauce thickens slightly.
Adjust seasonings to taste.
Spoon mxiture intoprepared casserole dish and top with Basic Biscuit
Crust. Do not seal edges. Bake 30 minutes, or until crust is lightly
browned. Serves 8.
Per serving: 212 cal; 5 g prot; 4 fat; 39 g carb; 8 mg chol; 619 mg
sod; 5 g fiber; vegan
Vegetarian Times, Nov. 93/MM by DEEANNE
Yields
8 Servings