Florets from 1 head cauliflower

2 cups water

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, sliced

4 ribs celery, sliced

3 cups small broccoli florets

2 cups chopped mushrooms, cremini or white button

1 red bell pepper, chopped

2 T dried parsley or 1/2 cup fresh

1 t dried sage

2 t dried thyme

2 cups frozen green peas

3 T Chicken Style Seasoning (See below)

1/4 cup raw sunflower seeds

1 Biscuit Crust

In large covered pot, steam cauliflower florets in 2 cups water until tender. Spoon out cauliflower and 1 cup of broth into blender jar. Set aside. In the same pot, add 1/2 cup water, raw vegetables, and herbs. Sauté until carrots and broccoli are tender. Add more water if needed. Blend the steamed cauliflower with the Chicken Style Seasoning and seeds until creamy. Pour over vegetables, add peas, and mix well. Transfer to casserole dish. Cover with prepared Biscuit Crust. Bake at 400 degrees for 10 – 12 minutes.

Biscuit Crust

2 cups sifted white wheat flour

2 t baking powder

1/2 t sea salt

1/2 cup raw cashews

3/4 cup water

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

Chicken Style Seasoning   (Recipe from JoAnn Rachor, author of “Of These Ye May Freely Eat)

 1 1/3 cups nutritional yeast

3 T onion powder

3 T sea salt

1 1/2 T dried basil

1 T garlic powder

1 t dried oregano

1/2 t turmeric for color

Grind all ingredients in a coffee grinder or high-powered blender until smooth. Store seasoning in a glass jar