1 cup Barley
3 cup Water
1 md Onion
2 md Carrots
2 md Parsnips
2 cups Cabbage -- chopped
1/2 cup Water (from cooking the -vegetables)
2 tablespoons Tamari
2 tablespoons Nutritional yeast
1 teaspoon Thyme
1/4 teaspoon Caraway seeds
Egg replacer for 1 egg
1 Double crust 10-inch whole -wheat pie shell, unbaked
| | Wash the barley. Place it in a large kettle with the
water, and bring to a boil. Lower heat, cover and
simmer for 1 hour, or until the water is absorbed.
Whle the barley is cooking, prepare the vegetables:
chop the onion and slice the carrots and parsnips, and
steam them, along with the cabbage, until they are
tender-crisp.
Mix together the cooked barley and vegetables. Add
the remaining ingredients. Mix well.
Spread the mixture into an uncooked 10-inch pie shell.
Cover with the top crust. Cut a whole into the top
crust to let steam escape.
Bake at 375 degrees for 35 minutes, or until the
crust is golden brown.
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