• Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
• Heat the 1 tablespoon oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.
• In the same pot, add the remaining 1 teaspoon of olive oil.
• Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.
• When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, 1 tablespoon of herbs and all of the mushroom stock.
• Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender.
• Add the remaining herbs and cashew paste. Stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, and if it is getting too thick, add some water or stock to thin it out.
• Add salt and ground black pepper to taste. Stir in the parsley.
• Turn off the heat.

Assemble the pot pies

• Preheat the oven to 425° Fahrenheit
• Roll out the puff pastry and, using a glass or a cookie cutter, cut circles or squares large enough to fit over the ramekins or pie plate you will use. I cut circles just large enough to fit over the ramekins I used, but because the pastry shrinks when it cooks, the stew bubbled up through the sides of the ramekins. I don't mind it because it looks rather rustic, but if you want a more polished effect, make sure the puff pastry covers the top of the ramekin completely.
• Spoon the mushroom filling into the ramekins and cover the tops with the puff pastry circles or squares.
• At this point, for a prettier crust, I like to brush on a mixture of 1 teaspoon olive oil + 1 teaspoon nondairy milk on top of the crusts-- this makes them really golden, but it's completely optional.
• Cut a small slit in the top of the puff pastry in each ramekin.
• Place the ramekins on a baking sheet and place in the oven. Bake 15 minutes, then turn down the heat to 350 degrees and continue baking for another 10 minutes or until the tops are all golden and puffy.
• Remove from the oven, let stand 15 minutes before serving.