This morning I took a block of tofu out of the freezer to thaw, and pressed it for a couple of hours to remove a lot of the moisture. I also added hot water to raw cashew nuts and let them soak for a few hours.
Carrots, potatoes, peas, cauliflower, onion and garlic were steamed until soft.
I made a rue with coconut oil and all purpose flour and let it cook for a few a couple of minutes before adding hot water from the vegetable steamer. I then added in the steamed vegetables and chopped tofu.
The seasoning ingredients ground together with mortar and pestle were:
- black pepper
- powdered rosemary
- celery seeds
- onion powder
- garlic powder
- nutritional yeast flakes
- kosher salt
I intended to include sage but forgot.
I blended the soaked cashews with a little water to a smooth slurry and added it into the pot of vegetables.
The crust was made with equal parts olive oil and ice cold water blended together, whole wheat pastry flour and salt.
I pressed the dough into the bottom and sides of the ramekins and rolled it for the top.
The pot pies were baked at 425ºF with the convection fan until the crust started to brown.