Coat an 8-inch casserole dish with vegetable cooking spray.
In heavy saucepan, heat wine over medium-high heat.
Add onion and cook, stirring often, until soft, about 3 minutes.
Add celery, bell pepper, carrot, green beans and peas.
Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
Remove from heat, transfer mixture to prepared casserole and set aside.
In large bowl, mix flour, salt, baking powder and baking soda.
Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
In measuring cup, combine buttermilk and honey.
Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
Lay biscuit topping lightly over filling..
Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
Serve steaming hot into bowls and check six veggies off of your list!
Try changing up the flavor of the filling, for example, make a curry vegetable pot pie. The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
Kids do what we do, not what we say, so do some delicious things together on #FamilyHealthandFitness Day like #Gardenwithyourkids and #Cookwithyourkids our maybe take the #VegOut2019 challenge together at https://t.co/8dp3I1t5IY Turn #HealthyEating into a family affair.
It's #KeepKidsCreativeWeek plus #PotPieDay We think the best way to celebrate is to get the #kidsinthekitchen to help cook dinner tonight & unleash their creativity with this scrumptious recipe https://t.co/4wzTVphtls Check 6 veg off your #VegOut2019 while you're at it.