Cauliflower florets from 1 head of cauliflower, cut into large florets
2 cups water
1 medium onion, chopped
2 cloves garlic, minced
2 cups sliced, carrots
4 ribs celery, sliced
3 cups small broccoli florets
2 tablespoons dried parsley or 1/2 cup fresh
1 teaspoon dried sage
2 teaspoons dried thyme
1 red bell pepper, chopped
2 cups frozen green peas
3 tablespoons vegetarian chicken-flavored seasoning
1/4 cup sunflower seeds or cashews
1 Biscuit Crust

Heat the oven to 400 F. In large covered pot, steam cauliflower florets in 2 cups of water for 5–10 minutes or until tender. Spoon out cauliflower and 1 cup of broth into blender jar. Set aside.

In the same pot, add the remaining vegetables and herbs, stirring between additions, and cook until soft, adding a little water if needed. Blend the steamed cauliflower with the chicken-flavored seasoning and seeds or nuts until creamy. Pour over vegetables and stir well. Transfer to casserole dish. Top with prepared Biscuit Crust. Bake for 10–12 minutes.

Biscuit Crust

2 cups sifted white wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cashews
3/4 cup soy milk

Combine flour, baking powder, and salt in large bowl and mix well. Blend cashews with soy milk until smooth. Gradually add to dry ingredients and mix until dough forms a ball. Turn out onto a lightly floured surface and knead for 30 seconds to form a smooth ball of dough. Roll to 1/2 inch thick and shape as desired. Cover pot pie or cut out for biscuits.