Then after my nap, it was ready to tackle the big project: Almost All-American Pot Pie (Veganomicon). I knew this would be labor intensive since it has a crust, and boy was it. The crust wasn't even the time consuming part! That was ready in 5 minutes, and the whole wheat/cornmeal crust was soooo yummy. Unfortunately, the 1/2 cup of shortening negates the "health" factor of the whole grain... The crust rolled out easily and held together really well. I popped it in the fridge to get the filling ready.
The filling was based on a chickpea flour roux, into to which the veggies were sauteed. That seemed a little strange and dry, but once the wine and veggie broth were added to deglaze, the gravy came together in a snap. I was worried about it being too soupy, so I think I over-reduced the gravy, but it wasn't too dry either.
I would have liked to spend more time making a pretty crust edge, but just as I was laying it down, Miss Baby decided to awaken and holler for dinner. I just had time to slap it over the filling and shove it in the oven.
And here it is, the final result. This crazy angle might not be too flattering, but was a tasty, tasty pot pie. The crust was hearty and light at the same time, and the filling was perfectly savory. I really wish I'd paced myself, I'm stuffed!
By the way, the little bean told me "Mom, you are such a good cooker" today. Made my DAY.