Sauce:
3 Tb Earth Balance or other margarine
4 Tb all-purpose flour
2 cups unsweetened
soy milk or almond milk
1 bay leaf
2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp mustard powder
1/2 tsp salt
pepper to taste
In heavy-bottomed saucepan over medium heat, melt margarine and sprinkle
in flour. Whisk into a paste, and cook until bubbly and lightly-browned, about 4-5 minutes. Remove from heat and slowly
pour in soy milk, whisking all the while to keep smooth. Whisk in seasonings, then return to medium heat and cook 8-10 minutes
until a thick sauce forms. Set aside.
Vegetables:
1 Tb olive oil
2 1/2 cups diced potatoes
1 cup diced carrots
1 leek or medium onion, diced
1 1/2 cups diced cauliflower (or mushrooms or another vegetable of choice)
Saute veggies in oil for about 10 minutes. Combine with sauce in a large
sprayed casserole dish. While veggies are cooking, begin on biscuit crust.
Biscuit Crust
1 1/4 cups whole wheat pastry flour
1/2 tsp
salt
1 tsp baking powder
pinch of thyme
3 Tb oil
4-5 Tb cold water
1/3 cup chopped black olives
Sift together
dry ingredients. Add oil and cut in with pastry cutter or fork until mixture resembles small crumbs. Drizzle in the water
until a soft dough forms (do not overwork). Fold in olives. For a rustic presentation, drop chunks of dough about 1/2" thick
across top of veggie and sauce mixture in casserole. For nicer appearance, lightly roll out the dough on floured surface
and cut into circles or diamonds to place atop the casserole.
Finally, bake for 35-40 minutes at 375 degrees. Allow to cool 10 minutes before serving. Serves 6.
