Vegetable Pot Pie
This would be great as part of a Thanksgiving spread, easily assembled ahead of time, and warmed through in a dehydrator.
tbs. nama shoyu
tbs. olive oil
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 ¼ cup -- it'll be used with the veggies -- reserve and refrigerate the rest.
small fennel bulb, finely diced
cup mushrooms, finely diced
medium carrots, finely diced
stalk of celery, finely diced
turnip, finely diced
small shallot, finely diced
garlic clove, finely diced
tbs. fresh tarragon, finely diced
tsp. fresh rosemary, finely diced
Keyword: Finely Diced ;)
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.