Pot pie with greens

Yield: 8 Servings

Ingredients:

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

Instructions:

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