Veggie Pot Pie Go green, get green peas! Green Peas are a mildly sweet double-good treat. Both low in calories and high in nutrients, they provide healthy doses of vitamins K, C, B1 and A, as well as, folic acid, phosphorus, dietary fiber, and protein. Green peas are also good for the planet. The United Nations confirms that a plant-based diet reduces greenhouse gases and global warming. Ingredients: 3 stalks celery, chopped 1/2 onion, chopped 3 carrots, chopped 3 Tbs. Earth Balance margarine 1/2 cup flour 2 veggie boullion cubes, in 2 cups hot water 1 cup plain soymilk 1 tsp. salt 1 tsp. pepper 3/4 cup frozen peas 3/4 cup frozen edamame (soybeans) Pot Pie Crust 1 cup flour 1 tsp. salt 1/3 cup Crisco 2-3 Tbs. cold water Directions: For the crust, mix flour and salt together, cut in shortening, add the water, then shape into a ball and place in the fridge to chill. After preparing the filling, roll out the dough to fit the casserole dish. Sauté celery, onions, and carrots in margarine for about 10 minutes. Add the flour, stirring constantly for 1 minute. Add broth and soymilk to mixture while stirring constantly. Cook over medium heat until bubbly then stir in the peas, edamame, salt, and pepper. Pour into a 2 qt casserole dish and top with crust. Bake at 375 F for 30-45 minutes
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