So I dedicate this recipe to you Dr Esselstyn! (click the title to visit his website)
Makes Four Servings
Cooks notes: 1) I keep tofu frozen in my freezer -- it keeps for many months. Freezing tofu changes the texture profoundly and makes it work well in this recipe. I can thaw it quickly for any use by simply popping a pound into a pot of boiling water. 2) Because potatoes, corn and soy are now widely genetically modified -- I only use these from organic sources. 3) You can alter this recipe to also be soy-free by substituting a half teaspoon of salt plus a TBS apple cider vinegar, and leave out the tofu and instead add a can of your favorite beans.
1/2 cup water
1/4 cup ground flax seeds
1 tsp xanthan gum
1 tsp Ener- G Egg Replacer
1 small apple cut into slices, core removed
3/4 cup sorghum flour
3/4 cup ground flax seeds
1/2 cup rice flour
1 tsp baking soda
- Place the water and 1/4 cup of flax seed into a blender and blend on high until smooth.
- Add the apple and egg replacer and blend another minute.
- Add the xanthan gum to the blender and blend until very thick
- Place the flours, 3/4 cup of flax seeds and baking soda into a bowl and mix well with a wire wisk.
- Add the contents of the blender to the flour mixture and mix until moisture is evenly distributed with a spatula or spoon, then use your hands to knead it until it is like play-dough. Divide the dough into two peices of 1/3 and 2/3 the original mass.
- Using a two large peices of parchment paper, place the larger peice of dough in between sheets and using a combination of pressing with your hands and rolling with a rolling pin press the ball into a large flat circle about 14 inches in diameter. Sprinkle each side with rice flour occaisionally to keep it from sticking to the parchment paper.
- Carefull lay the bottom sheet of the paper into a 1.5 quart casserole dish with slanted (not verticle) sides. Use your fingers to press the dough (leaving the paper in place between the dough and the dish -- it will be cooked this way) into the dish. Check carefully to see that no dough is caught in folds of paper -- the paper can still have folds -- just make sure they are behind the dough. Leave a little lip of dough sticking out around the edges.
- Now take the smaller piece of the dough and roll it out into a circle about 12 inches in diameter using the same technique. Leave it sitting on a peice of parchment --- but not covered by parchment.
- Fill the casserole dish with the filling (see below) -- it should be slightly overfull.
- Carefully flip the 12 inch dough circle onto the top of the casserole and remove the parchment it was on. Use your fingers to pinch the edges of the top crusts to the bottom crust and form a nice rim. Poke the top a few times with a fork to allow steam to escape when it cooks. Trim any parchment that sticks out too far from the dish (see photo on the right)
- Place the pot pie into a preheated oven and cook at 350 degrees for 30 minutes. Serve hot.
1/2 cup water
1 cube Rapunzel Bouillon
1 medium onion diced
2 cup sliced carrots
2 cups diced organic potatoes
1 lb organic water packed tofu frozen and then thawed
1/4 cup balsamic vinegar
1 TBS organic wheat free tamari (San J is a good choice)
1 cup fresh or frozen green beens (cut into 1 inch pieces)
1 cup fresh or frozen peas
1 cup fresh or frozen organic corn
1 tsp dried sage
1 tsp dried thyme
1/4 tsp black pepper
2 tsp garlic powder
3 TBS nutritional yeast flakes
1 TBS arrowroot powder
1/3 cup plain unsweetened soymilk
- Place the water into a cast iron skillet and break up the bouillon cube into the water and bring it to a boil on high. Use a fork to mash the bouillion up until it is well distributed in the water.
- Add the onions and allow to boil for five minutes
- Add the carrots and potatoes.
- Tear the thawed tofu into chunks about the size of large marbles and add to the skillet.
- Add the vinegar and tamari and boil skillet until vegetables become soft. Stir often.
- Add all the remaining ingredients and while stirring often, bring to a boil then remove from heat.