Quench MagazineVegetarian Pot Pie | Beans and Grains | Quench Magazine

Ingredients

• 1 c Onion chopped
• 1/2 c Wine table, white
• 1 c Milk skim
• 1 c Celery diced
• 1 lb Carrots
• 4 md Pepper green
• 5 oz Beans Green, frozen
• 1/3 c Peas, frozen,
• 1/3 c Whole Wheat flour
• 2 c Vegetable Broth (home made)
• 1 T Parsley dried
• 1 t Soy Sauce low sodium
• 1/4 t Sage, ground
• 1/2 t Thyme, ground
• 1/4 t Pepper
• 1/4 t Cayenne pepper
• 1 3/4 c All purpose flour
• 2 t Baking Powder
• 1/2 t Baking Soda
• 2 T Margarine
• 3/4 c Buttermilk
• 2 t Honey