Saturday, September 3, 2011

Day 3 Portobello Pot Pie-pg. 168 and All Purpose Crust-pg. 262

Hot from the oven!

For the vegetable broth I used Better Than Bouillon No Beef Base. It gives it a richer, heartier taste. I am always afraid of making pie crusts. (I don't know why) but making it in the food processor was so easy! I rolled it out between 2 sheets of wax paper and it worked wonderfully.
I just had to show off my handmade pottery plate by Jeanette Zeis; I love her stuff. I served this with a side of frozen organic green beans sprinkled with the No Salt Seasoning I made yesterday.  Dee-licious!


  1. Did you use the full recipe or the halved recipe that was given in the Pie recipe? Several of us had problems with the halved recipe. So I am gathering data.

  2. I used the halved recipe and it worked out just fine. I followed her directions; I cubed the margarine before adding to food processor and then wrapped the dough in plastic wrap and chilled all day in fridge. I rolled it out between 2 sheets of wax paper as she suggested. No problems here.