Sweet Potato Shepherd's Pie

Adapted from Vegetarian Times

INGREDIENTS:

Sweet Potato Topping:

• 2 sweet potatoes, peeled and diced
• 1/2 cup rice milk
• 1 tablespoon vegan margarine
• 1/2 teaspoon curry
• salt

Filling:

• 1 1/2 teaspoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 leek, white and light green parts, thinly sliced
• 2 turnips, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 daikon radish, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons flour
• 1 1/2 cups water
• 1/2 vegetable bouillon cube
• 2 tablespoons tomato paste
• 1 1/2 cup cooked cannellini beans (or 1 can, drained)
• salt

METHOD:

Sweet Potato Topping:

• Boil sweet potato in water in covered pot for about 15 minutes until tender
• Drain and mash with milk, margarine and curry
• Salt to taste
• Set aside

Filling:

• Heat oil in large pot
• Add onion, leak and garlic; saute 5-6 minutes
• Add diced vegetables, rosemary and thyme; cook 5 more minutes
• Stir in flour
• Add water, bouillon cube, tomato paste and beans
• Cover and simmer about 15 minutes or until vegetables just begin to soften
• Salt to taste

• Pour filling into casserole dish
• Spread sweet potato topping over filling
• Sprinkle with paprika
• Bake uncovered at 375 degrees for 35-40 minutes or until filling is bubbly and topping starts to brown
• Let stand 5 minutes before serving

 

Swiss Chard and Leek Pie

Adapted from Fat Free Vegan

INGREDIENTS:

• 1 teaspoon sunflower oil
• 1 bunch chard
• 2 leeks, white and pale green parts, chopped
• 2 cloves garlic, minced
• 14 oz. organic extra firm tofu, drained
• 1/3 cup rice milk
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch
• 1/4 teaspoon tumeric
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 teaspoon dried thyme

METHOD:

• Preheat oven to 375 degrees
• Spray 9 inch pie plate with non-stick spray
• Wash chard but do not dry; separate stems from leaves
• Chop chard stems into small pieces
• In a large skillet, saute leek and chard stems in oil for 5 minutes
• While leek and chard stems are cooking, chop chard leaves into bite size pieces
• Add chard leaves and garlic to the pan, cover and cook until chard is wilted.
• Spread in bottom of pie plate
• In food processor combine the rest of the ingredients and process until very smooth
• Spread over chard in the pie pan
• Using the tip of a knife, pierce the tofu mixture and fold in chard mixture slightly all around the pie plate; smooth out tofu mixture so it covers all of the chard
• Bake for 35 minutes or until center is set
• Cool for 10 minutes before serving

Leeks and Carrots

Adapted from Care2

INGREDIENTS:

• 1 tablespoon olive oil
• 3 medium leeks, white and pale green parts, chopped
• 4 large carrots, peeled and diced
• pinch of nutmeg
• sea salt

METHOD:

• Heat oil in skillet
• Add leeks and carrots, cover and cook for about 10 minutes until tender crisp
• Uncover and saute, stirring frequently, until leeks and carrots begin to brown
• Stir in nutmeg and salt

Shown with boiled white potatoes and parsley, Gardein Beefless Tips and romaine salad with sunflower seeds.