FILLING
1/4 c Orange juice 1 tb Ginger; grated
2 tb Apple juice concentrate 3 c Eggplant; peeled and cubed
1 c Onion; chopped 1 ts Unbleached flour
1 c Yam or sweet potato, raw; 1/4 c ;water, if necessary
-cubed 1/2 c White wine or vegetable
1 c Mushrooms; sliced -broth
1 ts Mustard seeds, whole 1 c Peas
2 ts Curry powder 1 ts Lemon juice
-CRUST-
2 c Brown rice, short-grain; 1 ts Honey
-cooked (should be slightly 1/2 ts Cardamom
-sticky) 1/2 ts Canola oil
Preheat oven to 400 degrees. Coat an 8-cup casserole dish with
vegetable spray.
Filling: In a Dutch oven, heat orange juice and apple juice
concentrate until bubbling. Add onion. Cook, stirring, 3 minutes. Add
yam or sweet potato, mushrooms, mustard seeds, curry powder, ginger
and eggplant; cook, stirring, 5 minutes, or until seeds pop. Add
flour; cook, stirring, 2 minutes. Add water if mixture is dry.
Gradually add wine or vegetable broth andcook 5 to 8 minutes, or
until slightly thickened. Remove from heat and stir in peas and lemon
juice. Pour into prepared casserole dish.
Crust: In a bowl, combine rice, honey and cardamom.
Spoonover pie filling and smoothwith back of wooden spoon.Brush with
canola oil.Bake 35 minutes, or until crust is lightly browned and
filling bubbles. Serves 8.
Per serving: 130 cal; 3 g prot; .7 g fat; 25 g carb; 0 chol; 7 mg
sod; 3 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Yields
8 servings