A.  Ingredients For Pie Crust:

1 Cup Whole Wheat Pastry Flour
½ Stick Soy or Non-Hydrogenated Margarine
3-4 Tbsp. Cold Water

B.  Directions For Pie Crust:

In a medium bowl, mash the margarine into the flour with
a fork, until the flour becomes lumpy.
Sprinkle 3 Tbsp. water over flour and continue to mash,
until flour becomes smooth and cleans the inside of the
bowl.  (Add last Tbsp. of water, only if necessary).
Roll out dough ball onto a lightly floured surface, using a
floured rolling pin, until it is about ¼ inch thick and about
2 inches wider than the diameter of the pie plate.
Preheat oven to 350 degrees.
Carefully place dough circle into the pie plate.  Fold over
excess dough that hangs over the edge of the pie plate
and pinch between fingers, making a flute design all
around the edge of the pie plate.  Puncture some holes
with a fork on the bottom and sides.
Bake the pie shell for 10 minutes.  Let cool.

C.  Ingredients For Filling:

2 Carrots
2 Zucchini
1 Cup Cauliflowerettes
1 Cup Broccoli Flowers
(Or Any Vegetable You Prefer)

D.  Directions For Filling:

Wash vegetables well.  Peel the carrots.
Slice carrots and zucchini into rounds.
Break up broccoli and cauliflower into small,
bite-sized pieces.
Steam all the vegetables for 10 minutes.
Save the liquid to use as future broth, or nourish your
plants with it.

E.  Ingredients For Sauce:

¼ lb. Mushrooms
1 Tbsp. Soy or Non-Hydrogenated Margarine
1 Tbsp. Sunflower Oil
1 Cup Soymilk
3 Tbsp. Whole Wheat Flour
½ tsp. Parsley
½ tsp. Thyme (Optional)
½ tsp. Tarragon (Optional)
½ tsp. Rosemary (Optional)

F.  Directions For Sauce:

Wash and dice mushrooms.
Sauté mushrooms in the margarine and oil until they
begin to brown.
Mix in the whole-wheat flour.
Gradually add the soymilk, and continue to cook on low
flame until the liquid thickens.
Add the seasonings and stir well.

G.  Directions For Pie:

Place the steamed vegetables into the pre-baked
pie shell.
Pour the sauce over the vegetables.
Bake for only 10 minutes at 350 degrees until the sauce
begins to bubble.
Sprinkle Sesame seeds on top and serve garnished with
mint leaves.