Part 75 (1/2)

SERVES 4 TO 6.

TIME: A LITTLE OVER AN HOUR.

You'll almost look forward to the next freezing cold night as a chance to have this old-fas.h.i.+oned kind of potpie in the oven, filling the kitchen with a homey, Hallmark-card worthy aroma. Fresh cauliflower teams up with succulent mushroom in a velvety leek and herb gravy. And what's not to love about a satisfying biscuit-style top crust flecked with savory black olives? This hearty pie is best served with Sauteed Collards (page 106) or a simple green salad.

Sauce: 3 tablespoons vegan margarine

4 tablespoons all-purpose flour

2 cups unsweetened plain soy or oat milk

1 bay leaf

2 teaspoons dried tarragon

teaspoon dried thyme

teaspoon dried marjoram

teaspoon mustard powder

1 teaspoon salt

Ground pepper

Vegetables: 1 pound cauliflower, trimmed, washed, and cut into

bite-size pieces

2 tablespoons grapeseed or olive oil

1 leek, sliced thinly

1 small carrot, cut into small dice

pound cremini mushrooms, washed, trimmed, and sliced into large chunks

1 teaspoon sherry or white wine vinegar

Black olive biscuit crust: 1 cups all-purpose flour or a combination of whole

wheat pastry and all-purpose