Tumeric Pie

• fried tempeh :

heat oil to medium-high, fry until at least one side is browned. Then add red wine, bragg's liquid aminos, black pepper, after which it will need stirring more frequently. Continue cooking until at least one more side is browned.

Filling:

• 1 onion, rough diced
• 3 cloves garlic
• 1 T fresh tumeric, minced
• 3 stalks celery, minced
• 1/2 c beets, coarsely chopped
• 1/2 c broccoli stalk, diced
• 1 c kholrabi, diced

prior to kholrabi and broccoli stalk: several tablespoons oil and 1/4 c flour, mixed followed by few cups of water

water added continuously to maintain pot pie consistancy

• 1/2 c broccoli florets
• beet greens
• 1/2 can (15 oz) corn
• 1 can (15 oz) black beans

• 1 t dried oregano
• 1 t sesame oil
• dash chipoltle
• dash ground clove

Topping

• 1 c polenta
• 2 cloves garlic
• 1/2 c canned corn
• black pepper to taste
• salt

cook as polenta

not-tempeh: 1/4 c quinoa + 1/4 c water add filling

with-tempeh: tempeh add filling

put on topping flatten topping bake at 350 degrees