Vegetable Pot Pie

By Nicole_Pryce

Ingredients

• Vegetable Pot Pie
• (makes 2)
• This would be great as part of a Thanksgiving spread, easily assembled ahead of time, and warmed through in a dehydrator.
• Gravy
• 1/2 cup water
• 1/2 apple, peeled
• 1 tbs. nama shoyu
• 1 tbs. olive oil
• 1 tbs. lemon juice
• 3 or 4 pieces of sun-dried tomato, soaked for 20 minutes
• Eat the other half of the apple ;)
• Everything else goes into the vita mix, puree until smooth. Pour off about a 1/4 cup -- it'll be used with the veggies -- reserve and refrigerate the rest.
• Filling
• 1 small fennel bulb, finely diced
• 1 cup mushrooms, finely diced
• 2 medium carrots, finely diced
• 1 stalk of celery, finely diced
• 1 turnip, finely diced
• 1 small shallot, finely diced
• 1 garlic clove, finely diced
• 1 tbs. fresh tarragon, finely diced
• 1 tsp. fresh rosemary, finely diced
• Keyword: Finely Diced ;)

Details

Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

Add all of the ingredients to a large bowl, toss with the reserved 1/4 cup of gravy, a pinch of salt and spread out on two dehydrator sheets and dehydrate at 105F for about 1 1/2 to 2 hours. The veggies will shrink, but they should still have some moisture left.

Crust

1/2 cup pine nuts
1 tbs. flax, spice grinder
pinch salt
pinch pepper
1/8 tsp. nutmeg

Grind the pine nuts and flax seed together with the salt, pepper and nutmeg, which should make a loose sticky dough. Divide the dough in half and gently roll them both into circles, slightly larger than the diameter of the ramekin. Dehydrate at 105F for 1 hour, flip and go for another hour or so. It may still seem a little "wet" at this point, but you'll be dehydrating it again once everything is assembled.