Mini Tuscan Vegan Pot Pies

For dough, in a food processor fitted with a dough blade combine 2 cups of the whole wheat flour, the almond flour, ½ teaspoon. salt, and ½ cup water. Process until a smooth dough forms, adding 1 to 2 tablespoons water as needed to help dough come together. The dough should be moist and tight. Transfer dough to a bowl; cover with a clean damp towel. Set aside while making filling. For filling, in a medium saucepan combine the next seven ingredients (through garlic) and ½ cup water. Cook over medium about 10 minutes or until vegetables are tender, stirring occasionally. In a small bowl whisk together ¼ cup whole wheat flour, the tomato paste, vinegar, and 1 cup water. Add to saucepan. Add beans, zucchini, thyme, and rosemary; cook over medium about 7 minutes or until liquid thickens, stirring occasionally. Season with salt and black pepper. Spoon filling equally into eight 16-oz. ramekins or pie plates. Preheat oven to 400°F. On a work surface divide dough into eight equal portions; roll portions into balls. Roll balls in additional flour and place balls on a clean cutting board. Using a rolling pin, flatten dough balls into 6-inch disks. Cover each ramekin with a dough disk, pressing around edges to seal. Score dough with a sharp knife or tines of a fork. Place ramekins on a baking sheet. Brush tops with milk. Bake 30 to 40 minutes or until lightly browned. Let stand at least 5 minutes before serving. To Store: Let pot pies cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through. Prep-time: 30 MINUTES / Ready In: 50 MINUTES Makes 11 cups Serving size: 2¾ cup