2 cups rich vegetable broth or 2 cups canned broth
2 tablespoons chopped fresh parsley
1 teaspoon tamari or 1 teaspoon reduced sodium soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
salt freshly ground black pepper
1 3/4 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter
3/4 cup buttermilk or 3/4 cup plain soymilk
2 teaspoons honey
Steps:
Preheat the oven to 400F
Make the filling In a medium skillet over medium-high heat melt the butter the oil Add the onion and cook stirring often until soft about 5 minutes Add the celery broccoli bell pepper and green beans and cook stirring often until the vegetables are tender about 10 minutes Reduce the heat to low Sprinkle the flour over the vegetable mixture Cook stirring constantly for 2 minutes
Make the Broth In glass measuring cup combine the milk and broth Slowly add to the vegetable mixture while whisking constantly The sauce will start to thicken Add the parsley tamari thyme and sage Season to taste with salt and pepper Cook stirring constantly until thickened Remove from the heat transfer to a 2quart casserole and set aside
Make the topping In a large bowl mix the flour salt baking powder and baking soda Using a pastry blender or fork cut the butter into the flour mixture until it resembles coarse meal In a measuring cup combine the buttermilk and honey Add to the flour mixture stirring with a fork to form a stiff dough Add more buttermilk if the dough is too dry Knead lightly in the bowl for 3 to 5 minutes until the dough is no longer sticky Turn the dough out onto a lightly floured surface Roll out into a shape to cover the casserole dish
Lay the biscuit topping lightly over the filling Do not seal the edges Bake for 20 to 30 minutes until the crust is golden brown and the filling is bubbling
