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Cauliflower & Mushroom Potpie Cla

You'll almost look forward to the next freezing cold night as a chance to have this old-fashioned kind of pot-pie in the oven, filling the kitchen with a homey, worthy aroma. ~Submitted by Christian Alexander~

Serves 6people
tbsp vegan margarine
tbsp all-purpose flour
cups unsweetened plain soy
or oat milk
bay leaf;
tsp dried tarragon
tsp dried thyme;
tsp dried marjoram
tsp mustard powder
tsp salt, ground pepper
lb cauliflower, trimmed, washed, and cut into bite-size pieces
tbsp grapeseed or olive oil
leek, thinly sliced
small carrot, cut into small dice
lb cremini mushrooms washed, trimmed and sliced into large chucks
tsp sherry or white wine vinegar
Black Olive Biscuit Crust:
1 1/4
cups all-purpose flour
or a combination of whole
wheat pastry, and all-purpose
tsp baking powder
tsp salt
pinch of dried thyme leaves
tbsp vegan margarine-chilled
tbsp cold water
cup pitted black olives (kalamata recommended), chopped coarsely
Preheat the oven to 375°F. Use a large, oven-to-table Dutch oven. If you don't have one, used a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finish potpie.
Prepare the sauce: In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.
Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and add bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
Heat the oil in the Dutch oven over medium heat. Add the leeks and carrots, and saute for 6 to 8 minutes, until softened. Add the mushrooms and vinegar, stir, and cook another 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
While the cauliflower is cooking, prepare the biscuit crust as shown below
Sift together the flour, baking powder, salt, and thyme in a small bowl. With a pastry cutter or two knives held together, cut in the cold margarine until crumbs form, then drizzle in 3 tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but be careful not to overwork it). Fold in the olives.
Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disk of dough).
To assemble: Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.
Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.

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