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Zesty Shepherds Pie with a Kick

Ingredients (use vegan versions):

* 1 medium onion, chopped
* 1/2 a zucchini, sliced and chopped
* 1 small can of corn
* 2 large cloves garlic, minced
* 1 cup chopped spinach
* 3/4 cup mushrooms, chopped
* 3/4 cup diced carrots
* 2 stalks celery, diced
* 2 tablespoon oil (I used olive)
* 1 can kidney or pinto beans
* 2 teaspoon cumin
* 1/2 teaspoon cayenne pepper
* 1 tablespoon soy sauce/tamari
* 1 teaspoon curry powder
* 1/2 teaspoon each: black pepper, paprika, basil
* 1.5 tablespoon horseradish
* 4 servings of mashed potatoes

Directions:

Preheat oven to 350 degrees. Saute
onions, garlic, celery and carrots for
a few minutes, then add the rest of the
veggies. Add all the spices, soy
sauce/tamari, horseradish and saute for
another 5-10 minutes or so (until
carrots are tender). Drain the beans
and add to the veggie mix.

Prepare your mashed potatoes in a
separate saucepan.

Pour veggie mix into a greased
casserole dish and cover with mashed
potatoes. I like to spread the mashed
potatoes on with a fork, then sprinkle
the top with paprika. Bake, uncovered,
in oven for 15-20 or until potatoes
turn a nice, golden color.

This recipe is very giving. Feel free to use
whatever vegetables you have laying around.
I imagine that textured soy protein would
work well, also. Adjust the spices to suit
your tastes; I think it adds a nice, hearty
zip to a lot of shepherd’s pies I’ve come across.

Serves: 4 as a main dish, more as a side

Preparation time: 20 - 30 min

Zesty Shepherds Pie with a Kick

Ingredients (use vegan versions):

* 1 medium onion, chopped
* 1/2 a zucchini, sliced and chopped
* 1 small can of corn
* 2 large cloves garlic, minced
* 1 cup chopped spinach
* 3/4 cup mushrooms, chopped
* 3/4 cup diced carrots
* 2 stalks celery, diced
* 2 tablespoon oil (I used olive)
* 1 can kidney or pinto beans
* 2 teaspoon cumin
* 1/2 teaspoon cayenne pepper
* 1 tablespoon soy sauce/tamari
* 1 teaspoon curry powder
* 1/2 teaspoon each: black pepper, paprika, basil
* 1.5 tablespoon horseradish
* 4 servings of mashed potatoes

Directions:

Preheat oven to 350 degrees. Saute
onions, garlic, celery and carrots for
a few minutes, then add the rest of the
veggies. Add all the spices, soy
sauce/tamari, horseradish and saute for
another 5-10 minutes or so (until
carrots are tender). Drain the beans
and add to the veggie mix.

Prepare your mashed potatoes in a
separate saucepan.

Pour veggie mix into a greased
casserole dish and cover with mashed
potatoes. I like to spread the mashed
potatoes on with a fork, then sprinkle
the top with paprika. Bake, uncovered,
in oven for 15-20 or until potatoes
turn a nice, golden color.

This recipe is very giving. Feel free to use
whatever vegetables you have laying around.
I imagine that textured soy protein would
work well, also. Adjust the spices to suit
your tastes; I think it adds a nice, hearty
zip to a lot of shepherd’s pies I’ve come across.

Serves: 4

Preparation time: 20 - 30 min

Harvest Pie

Ingredients (use vegan versions):

* 3 large potatoes
* 1 sweet potato (or yam)
* 2 tablespoon vegan soymilk (maybe more, maybe less)
* 1 tablespoon soy non-hydrogenated vegan margarine
* 1 1/2 cups of stock (see “gravy recipe” below)
* 2 cups of assorted fresh veggies

- spices (bazil, salt and pepper to taste Directions:

Basically, this is a “pie” with no crust and a mashed potato topping.

Preheat oven to 375 degrees (F)

Cook and mash potatoes adding soy milk and soy margarine to make it creamy and salt and pepper to taste. I also like to add lots of garlic!

I usually make the “gravy” by boiling 1 1/2 cups of water and adding 3 veggie bouillion cubes and boil again for 10 minutes uncovered (this makes it thick and gravy like). But you can use any other gravy recipe.

Chop and clean the veggies (I like to use carrots, broccoli, asparagus, snow peas, corn, and peas)

Put chopped veggies in a round shallow backing dish (I like to use a ceramic type, I find it cooks better than metal). Pour “gravy” mixture on top and spread mashed potatoes so that all the veggies are covered by a mashed potato “cap”. Bake for 20 to 30 minutes (or until the top of the mashed potato becomes crisp and golden). Cool and serve.

Serves: 4

Preparation time: 1 hour

Not just “Jack-O-Lanterns”

Ingredients (use vegan versions):

* 1 pumpkin, with a flat bottom. Size it to how many people to serve.
* Rice, from 11/2 cups
* vegies of your choice, but peppers are a must
* apple cider vinager
* origano
* garlic
* onions
* hot sauce, tobasco or the like

Directions:

Cut the top from the pumkin, clean out the seeds and the stringy stuff. Put the pumkin in a large pot, add 6 cups of water and boil until just starting to get tender. (about 1/2 hr) In the mean time, cook your rice, use what ever type of rice that you like. Mix the rice with the veggies, I use the frozen mixed veggies add your spices, crushed garlic or salt, what ever you prefer. Don’t forget the viniger and hot sauce. Drain the pumpkin, stuff with the mixture, put top back on and put in a shallow baking dish. Leave in the oven for an hour at 425 for an hour, or until the pumpkin is soft, but still firm. Put the pumpkin on a plate, and let your guests slice off a piece of dinner.

This meal looks very nice and tastes wonderful. You can sit it on a bed of parsley to decorate.

Serves: 4 - 10

Mashed Potato Pie

Ingredients (use vegan versions):

Crust:
* 1/2 cup (125 ml) oil
* 1 1/2 cup (375 ml) wholewheat flour
* 3 tablespoon (60 ml) water or as needed
* 1/2 cup vegan graham cracker crumbs
Filling:
* 4 cup (500 ml) mashed potatoes
* 1 540 ml/19 fl oz can

- tomatos 1 156 ml/5.5 fl oz
- can tomatoe paste
- 1 teaspoon serrano pepper (or to taste)
- bazil, oregano, hing, salt
- grated tofu cheese (cheddar)
- oil Directions:

Crust: Preheat oven to 200oC/390 F. Combine flour, graham crumbs and oil. Rub well until the mixture reaches a coarse meal. Add water and work into a firm pastry. Press mixture into a medium sized pie plate. Bake for about 10 minutes or until golden brown. (Crust may puff up in the middle while baking.)

Filling: Preheat oven to 190oC/375 F. Open can of tomatos and tomatoe paste and set aside. Place a spoonful of oil in medium sauce pan over high heat. When oil is hot, (about 3 minutes on electric or 1 minute on gas) add hing and fry until fragrant (about 2 minutes). Add remaining spices except salt and fry briefly. Add full can of tomatoes including juice and stir. Cook over medium to high heat at a strong simmer for about 10 minutes. Add full can of tomatoe paste and stir well. Allow to cook another 3-4 minutes, then add salt and remove from heat. Grate cheese. Fill crust with a layer of potatoes, a layer of tomato sauce, then a layer of cheese. Top with potato mixture and continue layering untill fillings are used up. You can decide which layer is to be on top. Finish off with grated cheese and bake 20 mintues or until cheese is golden.

Preparation time: 1 hour

Layered Vegetable Pie

Ingredients (use vegan versions):

* 1/2 lb zucchini, sliced
* 1/2 lb eggplant, sliced
* 1 lb red peppers, chopped
* 1 1/2 lb potatoes, parboiled, sliced
* 1 tin chopped tomatoes (8 - 10 oz)
* 1 large onion, finely chopped
* 2 garlic cloves, chopped
* 4 oz

- vegan breadcrumbs 1 tablespoon scented oil (hazel or walnut)
- 3 teaspoon chopped fresh thyme
- 1 teaspoon chopped oregano
- olive oil
- salt and pepper Directions:

1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry.

2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate.

3. Layer the vegetables in a casserole.

4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and thyme.

5. Add the tomatoes and simmer to a rich sauce.

6. Season and pour over the vegetables.

7. In a bowl mix vegan breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.

8. Spread the vegan breadcrumb mixture over the vegetables to make a crust.

9. Cover and bake in a pre-heated oven at 180C for 45 minutes.

10. Remove the cover and bake for a further 15 minutes to brown the crust.

N.B.

a) The pie may be served hot or cold.

b) The proportions of eggplant & zucchini may be varied to your preference.

Serves: 4 - 6

Preparation time: 90 min

Artichoke Pie

Ingredients (use vegan versions):

* 3tablespoon olive oil
* 1/2 cup chopped onion
* 2 to 3 cloves garlic, minced
* 3 or 4 egg replacements, beaten
* 1 9oz package frozen artichoke hearts, thawed and coarsely chopped
* 2tablespoon minced parsley (fresh)
* 1 teaspoon dried

- bazil 1/4 cup grated Parmesan style soy cheese
- 1/4 vegan soymilk
- dash of your favorite hot sauce (we prefer Frank’s Red Hot for this)
- salt and freshly ground pepper to taste Directions:

***You will also need a pie crust for this. If you don’t want to make your own, you can often find excellent frozen organic pie crusts in many health food stores.***

Preheat the oven to 350 degrees.

In a nine or ten inch pie dish or quiche pan prebake the pie crust. I like to pre-bake the crust because it keeps it from getting too mushy on the bottom. To do this, prick the uncooked crust in a few places. Loosely line the pan (with the crust already in it) with foil. Fill the foil with dry beans or lentils as a weight. This will keep the crust from puffing up. Bake for 10 to 15 minutes. You just want to get the crust **barely** cooked. Carefully remove foil and beans. (Save the beans for the next crust–you can’t cook these now!)

NOW….heat 2 Tbls of oil in a skillet. Add the onion and sautee over a medium heat until translucent. Add garlic and continue to sautee until onion is golden.

In a bowl, combine Ener-G Egg Replacer, onion mixture and all remaining ingredients **except** the remaining olive oil. Fill your pre-baked crust with the mixture. You may want to garnish the top with a ring of thinly sliced tomato rings. Sprinkle with a bit more of the soy cheese and drizzle remaining olive oil over the top. Bake for 25 to 30 minutes or until the pie is set and golden on top. Let the cooked pie rest a few minutes before cutting to serve. Serve at room temperature or slightly warm.

Lentil Shepherd Pie

Ingredients (use vegan versions):

* 2 cups cooked lentils
* 1/2 cup celery, sliced
* 8 oz tomato sauce
* 4 medium potatoes, cooked and mashed
* 1 medium sized yellow onion, chopped
* 2 garlic cloves, chopped
* 2 tablespoons nutritional yeast
* olive oil for sauteing

your favorite herbs - bazil, oregano, parsley, Directions:

Preheat oven to 350 degrees. Saute onion, celery, and garlic in a little olive oil. Add lentils and tomato sauce and cook 15 minutes. Pour into a baking pan and cover mashed potatoes. Sprinkle nutritional yeast on top of potatoes. Top with your favorite herbs to taste. Delicious!

Serves: 6

Preparation time: 45 min

Khodra bi Furn (Lebanese Casserole)

Ingredients (use vegan versions):

* 2 large potatoes, peeled and boiled
* 1/2 cup soy yogurt
* 1/2 cup chopped green onions
* 1/4 cup chopped parsely
* 1-2 tablespoon oil
* 1 onion, chopped
* garlic, minced
* 1/2 cup bulgar wheat
* 1 medium eggplant, cubed
* 1/2

- cup mushrooms, sliced 1 cup frozen peas, thawed
- fresh bazil, oregano, thyme, salt & pepper to taste Directions:

1. Mash the boiled potatoes with the yogurt, green onions and parsely. Season with salt and pepper and set aside.

2. In a large skillet or wok, fry the onion, garlic and bulgar wheat in the oil until onion is translucent (about 5 minutes.) Season with salt and pepper while frying.

3. Add the eggplant and mushrooms and continue cooking, covered, until the eggplant is just soft, about 10 minutes. You could also add 1/2 cup of chopped celery and/or 1/2 cup of chopped green peppers, if you’d like.

4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes.

5. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered for 40-45 minutes at 350 degrees F.

Serves: 4 - 6

Okara Pie

Ingredients (use vegan versions):

* parsely
* 1 red pepper
* 1 onion
* egg substitude (equal to 1 egg)
* 1 cup okara
* 1 tablespoon brown miso
* 1/4 cup sunflower seed
* pepper, salt, paprika, turmeric
* 3 large zucchinis, sliced
* vegan bread crumbs

Directions:

1. In a food processor, process the parsely (use lots of it,) red pepper and onion until everything is well processed and blended (but not too mushy.) Transfer to a mixing bowl.

2. Add the egg sub., okara, miso, and sunflower seeds and mix well. Season with pepper, a little salt (the miso is salty, so beware,) paprika, and turmeric. Use other spices as you see fit.

3. Lightly oil a small casserole dish and spread vegan bread crumbs on the bottom and sides (I found that a meatloaf-type dish works best.) Arrange 1/2 of the sliced zucchinis on the bottom and spread the filling over them. Top with the rest of the zucchinis and some more vegan bread crumbs.

4. Cover with foil and bake for 35-45 minutes at medium-high heat. Uncover, and bake for another 10-15 minutes at medium-low heat.

I think this recipe could also work well with potatoes or eggplants. The potatoes should probably be boiled a little first. Let me know if you try that.

Serves: 4

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