Pot Pie, Bread, Shortcake for Impatient and Vegan too

Had 2/3 of a package of silken tofu left from those spinach appetizers a couple posts back. So here is what I did:

Filling Base
2 cup peas and carrots 
2/3 package silken tofu (8 oz)
1 tbsp dried vegetables
1 chipotle bouillion cube (1/2 teaspoon powdered seasoning, broth or gravy mix)
dash salt
1/4 cup warm water

Mix well and spread into greased oven pan (glass casserole square dish).

Topping
1 cup flour
1 tbsp baking powder
1/2 cup almond milk
1 tbsp grapeseed oil
1/2 tsp paprika
1/4 tsp salt
twist or so of pepper

Picture here  is before cooking.
Mix this well and place teaspoon blobs around on top of the really wet base. Don't worry if it isn't completely covering!
Bake at 425f for about 25-35 minutes- until it is bubbly and the bread looks cooked.
 _______________________
Made a loaf of bread also, take a few hours but you can do many things while you wait.
Let sit 5 minutes: 1/2 cup very warm water,
1 tbsp agave and 3 tsp yeast dissolved well
after the 5 minutes add:
1 cup flour
1 cup wheat flour
1/2-1 tsp salt
1-2 tbsp more agave

Mix this up- will be kinda sticky. Scoot it to one side of bowl, spray oil bowl and dough that shows, scoot dough to oiled side, spray the other side of bowl. Cover (produce bag, plastic, wet towel), place in warm spot for an hour (I microwave 2 cups of water in a measuring cup for about 2 and a half minutes-and place bowl on cup in microwave, covered).
After the hour: Set aside cover. Sprinkle about 1/4th cup flour on dough, dust hands with the flour, coax dough from bowl, letting flour coat all around, knead it a few times either in bowl or in hand, pick up flour with dough ball, knead a few more times. Place in greased and flour-prepped bread pan, Cover with plastic, place back on hot water cup for another hour.
Bake at 350 for about 45 minutes (This was in a glass pan at altitude of around 4000 ft). Pop out and let cool on a rack, cut with long serrated knife once cool enough to handle!
Remember, even if you don't like your first try or this recipe, you make french toast or stuffing or bread pudding with this! If it doesn't rise proper, no loss, just make a couple pizzas with it.
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Shortbread (because yes I love strawberries, from frozen or fresh-this is basically my biscuit mix just sweetner added and less baking powder)
1 cup flour
2 1/2 tsp baking powder
dash salt
1/2 cup almond milk
1/8th cup grapeseed oil
1/8th cup agave

Mix well, make 6-8 "leaves"-oblong blobs. Give them space, they will almost double in size! Bake 425 for 10-15 minutes, until just browned.
The strawberries (1 pound/16 oz): if cold I use a sugar, if warm or room temperature-agave- another 1/8th cup, but only if you want it that sweet...my sugar IS blood...er my blood is sweet rather? Ok well, it IS sticky.

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