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Prepare the filling as directed, dividing among the bowls. Top with the crust, seal, and crimp as for a large pie, and bake for 30 to 35 minutes at 375°F.

CAULIFLOWER AND MUSHROOM POTPIE WITH BLACK OLIVE CRUST

SERVES 4 TO 6

TIME: A LITTLE OVER AN HOUR

You’ll almost look forward to the next freezing cold night as a chance to have this old-fashioned kind of potpie in the oven, filling the kitchen with a homey, Hallmark-card worthy aroma. Fresh cauliflower teams up with succulent mushroom in a velvety leek and herb gravy. And what’s not to love about a satisfying biscuit-style top crust flecked with savory black olives? This hearty pie is best served with Sautéed Collards (page 106) or a simple green salad.

Sauce: 3 tablespoons vegan margarine

4 tablespoons all-purpose flour

2 cups unsweetened plain soy or oat milk

1 bay leaf

2 teaspoons dried tarragon

½ teaspoon dried thyme

½ teaspoon dried marjoram

¼ teaspoon mustard powder

1 teaspoon salt

Ground pepper

Vegetables: 1 pound cauliflower, trimmed, washed, and cut into

bite-size pieces

2 tablespoons grapeseed or olive oil

1 leek, sliced thinly

1 small carrot, cut into small dice

½ pound cremini mushrooms, washed, trimmed, and sliced into large chunks

1 teaspoon sherry or white wine vinegar

Black olive biscuit crust: 1¼ cups all-purpose flour or a combination of whole

wheat pastry and all-purpose

1 teaspoon baking powder

1 teaspoon salt

Pinch of dried thyme leaves

3 tablespoons vegan margarine, chilled

4-5 tablespoons cold water

⅓ cup pitted black olives (kalamata recommended), chopped coarsely

PREHEAT THE oven to 375°F. Use a large, oven-to-table Dutch oven. If you don’t have one, used a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finish potpie.

Prepare the sauce:

In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.

Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and add bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.

Heat the oil in the Dutch oven over medium heat. Add the leeks and carrots, and sauté for 6 to 8 minutes, until softened. Add the mushrooms and vinegar, stir, and cook another 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.

While the cauliflower is cooking, prepare the biscuit crust:

Sift together the flour, baking powder, salt, and thyme in a small bowl. With a pastry cutter or two knives held together, cut in the cold margarine until crumbs form, then drizzle in 3 tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but be careful not to overwork it). Fold in the olives.

Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you’ll be placing small squares of dough over the casserole, rather than one big disk of dough).

To assemble:

Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.

Allow to cool at