Posts Tagged ‘Savory Shepherd’s Pie’

Vegan Holiday Feast!

Tuesday, November 20th, 2012

Almond Nog
Soak 1 cup almonds 8 hours. Strain. Place in blender
Add 1/2 cup dates soaked for 30 minuets. Strain. Add to blender
Add 1/2 vanilla bean or tsp vanilla extract
1 tsp grated nutmeg
3 cups water
Blend, strain if you wish. Chill and enjoy.

Country Style Cashew Gravy
2 cups water
1/2 cup cashew
1 tbsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
3 tbsp soy sauce or gomasio
1 tbsp nutritional yeast
1 tbsp cornstarch

Soak cashews 30 min. Strain. Add to blender. Add addition ingredients. Blend on high for 2 to 3 minuets. Pour into saucepan and cook on medium to high heat stirring constantly until thick. Serve over loaves, potatoes or biscuits.

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Savory Shepherd’s Pie
Filling :
1 small or medium chopped onion
3 small carrots
1/2 cup spinach chopped
1 stalk celery chopped
1 large tomato chopped
2tbsp olive oil
1/2 cup cooked (or canned) lentils
1/2 tsp dried basil
1/2 tsp salt
1 tbsp soy sauce

Topping:
3 medium potatoes chopped
1/4 cup soy milk
1tbsp butter or olive oil
Salt to taste

Optional layer of corn

Preheat oven to 350 *f. In medium pot of water, boil the chopped potatoes until they can be pierced with easily with a fork. In another medium saucepan, sauté the onions, carrots, spinach, celery and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, salt and soy sauce. Stir and simmer without a lid until the liquid cooks off.

Meanwhile, in a food processor or a medium bowl, mash the potatoes, milk salt and butter with a masher. Set aside. Pour the veggie mixture into a lightly oiled pie plate and then layer the mashed potatoes over top.  Bake for 15 to 20 minutes. Makes 4 to 6 servings.

*Photo from www.veganfamilyfavorites.com

Recipes Contributed by Jamie Tancredi, Karuna Yoga Teacher.