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Tofu-Vegetable Pot Pie

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking30 minutes
Ready In50 minutes
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Ingredients

1 cup apple juice or white wine
1 cup onion sliced
2 each garlic cloves minced
2 cups zucchini sliced
2 each sweet red bell peppers seeded and chopped
2 each green bell peppers seeded and chopped
1 cup carrots sliced
1 cup swiss chard chopped
1 cup corn frozen
1/2 cup peas, frozen
4 ounces tofu firm, cubed
1 x salt and black pepper to taste
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1 x biscuit crust

Directions

Preheat oven to 350 degrees.

Coat an 8-cup casserole dish with vegetable spray.

In a heavy pan over medium-high heat, heat juice or wine until simmering; add onion and garlic.

Cook, stirring, 3 minutes.

Add zucchini, peppers and carrots; cover and cook 5 minutes.

Add chard, corn, peas and tofu; cook, uncovered, 2 minutes.

Remove from heat and season with salt, pepper, thyme and cayenne.

Pour into prepared casserole dish.

Top with Basic Biscuit Crust.

Do not seal edges. Bake 30 to 40 minutes, or until crust is golden brown.

Serves 8.

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Peanut Butter Kisses

this is the best peanut butter kiss cookie I have ever made. Yummy!