Sherpherd-less Pie

All four burners and the stove going for this one. My family loves shepherds pie so this was a tricky one but so yummy and worth it. Also it took me only about 1/2 an hour to assemble My husband makes a beef one that my daughter is nuts over. He challenged me to make one as good. Here it is.

YIELD: 1 shallow oblong casserole dish


INGREDIENTS:

5 medium potatoes
2 carrots
1 cup frozen peas
9 or 10 mushrooms (I prefer cremini but any kind would work)
I package of ground round (an Yves product)
1 onion
2 cloves of garlic
1 mushroom flavour bouillon cube in 1/4 cup hot water
2 tbsp Worcestershire sauce
1 tbsp soya sauce (or Tamari)*
2 heaping tbsp tofutti cream cheese
olive oil
Earth Balance butter
2 / 4 tbsp flour*
Salt and pepper to taste


DIRECTIONS:

Preheat oven 375˚ 

Pot 1 ~ Wash and cube potatoes (skin on). Add to boiling water and cook till well done.

Fry pan ~ Dice the onions and add to a hot frying pan with a good glug of olive oil. Cook over medium heat and once they are soft add the garlic and cook a few more minutes. Cut 6/7 mushrooms to desired size and add to onions and garlic. (I mince some and leave some in 1/2 slices.  The kids pick out the big chunks and unknowingly eat the little pieces, evil Mommie) cook till starting to shrink and brown. Add the ground round and mix it in with the rest in the pan. Add 1 tbsp Worcestershire and the soy sauce.  Let cook while preparing the rest.

Pot 2 (steamer) ~ Check your potatoes.  Are they ready? No, okay peel the carrots cut lengthwise in 1/2 and the 1/2 again. cut into pieces about twice the size of a pea. Add them to a steamer and cook till tender but firm. Chuck in the peas and let them heat through. Turn off burner but reserve the water. Add veggies to the frying pan.

Pot 3 (small one) ~ Melt a good dollop of Earth Balance in the pan. Mince up the remaining mushrooms and saute them in the butter. Once they are cooked reduce temp to low and add the flour till it forms a thick paste. Add the 1/4 cup water with bouillon and whisk till thick. Add a bit of the reserved carrot water at a time, whisking in between to keep it thick. keep adding and mixing till you have about 1 cup of mushroom gravy that is a thick gravy consistency. Add the remaining tbsp of Worcestershire.  Add to the fry oan and mix everything together.  As all this whisking and adding water is going on you probably want to check the potatoes and drain them.

Mash the potatoes adding the tofutti and veggie water (as needed) till you get the right consistency. Salt and pepper to taste.

Grease the casserole dish and add the ground round mixture evenly over the bottom. Cover with potatoes and bake for 30 minutes uncovered.



* if you use tamari and and cornstarch or other alternative to wheat flour this is easy to make gluten free,

I had 3 helpings which was totally unnecessary but I'd been left out so many times and my mouth was so happy that I just went for it.

Banana Bread / Muffins

I've tried this a few times and finally have come up with one I like.

YIELD: 16 - 24 mini muffins


INGREDIENTS:

4 soupy bananas - Super Ripe*
1/3 cup canola oil
1/3 cup agave nectar
1 tbsp lemon juice
1 tbsp ground flax seed
1 tsp nutmeg
1 1/2 tsp fine sea salt
1 cup white flour
1/2 cup whole wheat flour
1/2cup cornmeal
i tsp baking powder
1tsp baking soda
handful of raisins**



DIRECTIONS:

Preheat oven to 350. Grease the muffin tin / loaf pan.

Mash the bananas in a small bowl. Add the oil, agave, lemon juice,flax seed and nutmeg and stir till well mixed

In a medium bowl mix the flours, cornmeal, baking soda, baking powder, salt and raisins together.

Add the banana mixture to the flour mixture and mix till just combined. Using a table spoon fill muffin tin till full. Bake for 20 minutes or until toothpick comes out clean. Bake for 40 minutes is making a loaf.


*I just peel and bag over ripe bananas and chuck them in the freezer. When they defrost the become a bit soupy.

** Totally optional.

Rapid Cornmeal Bread

I use this in my circa 1990 black and decker bread machine. It has a rapid bread cycle that takes 1 hour and 58 minutes. If your machine has this type of cycle I think it should work perfectly for you. MY Mum and friends have used it and it works well for them.

YIELD: 1 pound and a half loaf


INGREDIENTS:

1 tbsp ground flax seed
1 1/4 cup warm water
2 tbsp powdered soy milk
2 tbsp agave nectar
1 1/2 tsp fine sea salt
1 1/2 cup white flour
1 cup whole wheat flour
1/3cup cornmeal
1 3/4tsp yeast


DIRECTIONS:

Add ingredients to you breadmaker pan in the order you see them listed. Put into the machine in the rapid bread cycle. Either a dark or light crust will work.

Happy breadmaking.

Eggplant Chana Masala - ish

This isn't a knock your socks off dish but Mira had 2 helpings last night and asked to take some with her for lunch today. For me that = SUCCESS! Serve with rice.

YIELD: serves 6

INGREDIENTS:

1 large onion, chopped
3 garlic cloves minced
2 tbsp olive oil
2 tsp curry powder *
2 tsp cumin *
1/2 tsp fine sea salt
1 med/lg eggplant, chopped into bite size pieces
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 cup chopped green tomatoes **

DIRECTIONS:

Add oil to large sauce pan / dutch oven and saute onions. Add garlic after the onions has begun to become translucent. Mix in the curry powder, cumin and salt. Add green tomatoes and cook till onions are translucent and browning and green tomatoes are getting soft.

Add eggplant and stir in to coat with seasonings. Cook for about 5 minutes, eggplants are like sponges so if they have used all the oil and are sticking too much just add a bit more oil. Add tomatoes and their juice and the chickpeas. cover and simmer for 40 minutes.

Make rice while the Chana simmers.



* my curry and cumin might not be as fresh as I'd hoped, add these seasonings to taste.

** I have lots of green tomatoes from my garden so I'm chucking them in lots of stuff. These are totally optional.

Places to go

I thought since I am constantly looking for safe things to eat (or at the very least vegan things to eat) that I would include what I discover on my recipe blog.

TIM HORTONS:

Yes they do!

Oatcakes
All low fat muffins
Sandwich buns

Zucchini Bread

Kids are begging for more of this one.

YIELD: 1 loaf or 12 muffins


INGREDIENTS:

1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp egg replacer powder*
1/2 cup sugar**
1/3 cup oil
1 tsp vinegar
1 1/2 cups grated zucchini
1/2 cup raisins (opt)
1/2 cup chopped nuts (opt)
1/2 cup water*


DIRECTIONS:

Preheat oven to 350˚. Grease loaf pan / muffin tin.

Sift together the dry ingredients (dump in the bran from the flour, as the sifting is for loft). Add all the other ingredients and mix till just blended. Pour into loaf pan / muffin tin. Bake 45 minutes for a loaf and 25 minutes for muffins. Remove and cool on a rack.

* if you want to use liquid sweetener (honey, maple syrup or agave nectar) reduce the water to 1/4 cup (add more only if the dough is too stiff)

**I haven't don this yet, but I believe a tbsp of ground flax would work just as well as egg replacer.

Even the Ominvores Love It: Caesar Salad

Long ago promised and long over due. My non Vegetarian / Vegan family licked the bowl clean.

YIELD: A good family sized salad.


INGREDIENTS:

croutons
1/2 tsp dried rosemary
1/2 tsp garlic powder
1/4 tsp fine sea salt
1/2 a loaf of day (or two) old fabulous vegan bread cubed
2 tbsp olive oil

dressing
2 tbsp blanched or roasted almonds
3 garlic cloves, minced
1 tbsp dijon mustard
2 tbsp tamari (or soya sauce)
1 tbsp tahini
3 tbsp lemon juice
2 tbsp olive oil

1 head romaine lettuce
1 sheet nori, cut into strips and little pieces with scissors
tempeh bacon (as much or as little as you like, even none is okay)


DIRECTIONS:

Preheat oven to 350˚.

Mix the crouton seasonings together, place bread in a large bowl. Drizzle with oil and toss well to coat. Then sprinkle with the seasonings and toss quickly and well to spread evenly. Spread in a single layer over a cookie sheet and bake for 10 to 15 minutes till dry and toasted. Let them cool

in a food processor or a good blending tool mix together the ingredients for the dressing. Pulverize it til as smooth as you can get it.

Wash and dry (spin) lettuce. rip into bit sized pieces.

Fry tempeh bacon according to package directions: a little oil in the pan fry 2 minutes flip and fry 2 minutes. Remove to a piece of paper towel of the tea towel you use for this sort of oil absorbing if paper towel isn't your thing.

Mix nori and lettuce in your serving bowl. Add dressing and toss well, add croutons and bacon on the last toss or two.

Serve soon or the croutons get soggy and kinda blech.

YUM

Mexican Layer Dip

I love Mexican layer dip.

YIELD: 1 9" square pan (I like a glass Pyrex so you can see it)


INGREDIENTS:

1/2 block of Tempeh
1 onion, diced
2 cloves garlic, minced
2 tbsp live oil
4 tbsp taco seasoning*
1/2 cup vegan cream cheese***
1 can black beans
1 can diced tomatoes, well drained (a squeeze against the side of the can works)**
3 avocados
3 tbsp lime juice
1 tub vegan sour cream***
1 green chili, seeded and minced (please use gloves)
1 cup grated vegan cheese
1/2 red onion, diced

*to make your own add 1 tbsp chili powder,1 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 cup onion powder, 1/4 tsp cayenne pepper, 1/4 tsp paprika, 1/2 tsp salt.

**or 3 fresh tomatoes seeded and chopped.

*** Tofutti makes a good one.


DIRECTIONS:

Heat oil and saute onions on medium low heat till the begin to soften. Add garlic and cook for another minute. While cooking slice the Tempeh and then chop into small pieces resembling ground meat. Add Tempeh to the onions and garlic and cook till warmed through. Mix in 2 tbsp of taco seasoning and reduce heat to very low. Mix in cream cheese till melted and blended throughout the Tempeh mixture.

## Spread all layers evenly and do not press down too firmly. ##

Drain and rinse beans. Put into bottom of dish and mash with fork or potato masher. Mix in 1/4 cup of well drained tomatoes.

Pit and peel avocados and put into a bowl. Mash with a fork with the lime juice. Spread over the bean layer.

Preheat oven to 350˚

Add Tempeh mixture over top of avocado.

Mix sour cream and remaining taco seasoning together. Spread over Tempeh layer.

Sprinkle minced green chili as evenly as you can over the sour cream.

Top sour cream layer with tomatoes.

Mix cheese and red onions together and top the dip.

Heat for 20 - 30 minutes and serve with yummy baked tortilla chips or make them yourself with pita / tortilla.

Coconut Cream "cheese" frosting

I am posting this right now so I don't have to bring my cook book today, I have yet to make it and will change this post once I have. I do have very high hopes.


INGREDIENTS:

1/4 cup vegan butter*
1/2 cup vegan cream cheese**
1/2 cup Agave Nectar
2 tsp vanilla extract
1/3 cup shredded unsweetened coconut***
1/2 cup soy milk powder


DIRECTIONS:

Blend very well together.

*I like Earth Balance
**I use Tofutti cream cheese
***Totally optional

Freedom Carrot Cake

This cake has been adapted from the Vegan With A Vengeance book.

I like this with wheat so I thought I would try to adapt it. I haven't eaten any yet but the batter tasted pretty good. Or as Mira said, "Mmmm, Mommie you have to try this batter, it's De-Lici-Ous!"

There is a frosting recipe to follow.

Give yourself time to make this. It won't take as long as you think but I always end up with a messy kitchen. Especially with 2 and 5 year old helpers.

YIELD: 2 8" rounds


INGREDIENTS:

1 cup gluten free all purpose flour.
1 cup brown rice flour
1/3 cup chickpea flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp guar gum
2 tbsp ground flax seed + 6 tbsp water
1/2 cup pineapple juice*
1/2 cup orange juice
1/2 cup canola oil
3/4 cup palm sugar
1/2 cup honey
2 tsp vanilla extract
1 cup walnuts, chopped
2 cups carrots, grated
1 cup unsweetened shredded coconut
1 tbsp fresh shaved ginger
1/2 cup pine apple

*I use the juice from the pineapple bits as pineapple juice.


DIRECTIONS:

Preheat oven to 350˚. Lightly grease two 8" pans and place a piece of parchment in the bottom letting it curve up two sides.

Sift together in a large bowl flours, baking powder, baking soda, salt, guar gum and spices. Sift again into a smaller bowl.

Mix (in the large bowl - don't bother to rinse) the pineapple juice, orange juice, sugar, honey and vanilla.

Add the dry ingredients to the wet ingredients in batches. Add the carrot, walnuts and coconut mixing with a fork. Then add pineapple.

Divide the batter between the two cake pans. Bake on middle rack for 40 - 45 minutes till it passes the toothpick test.

Let cool in pans for 10 minutes then lift out using the parchment and let sit till cool
to the touch before frosting.

Gluten Free Pie Crust

Here it is.


YIELD: 1 double crust or 2 single pies


INGREDIENTS:

1 1/4 cups rice flour
1 1/4 cups corn starch
2 tsp guar gum*
1/4 tsp salt
1 cup margarine
1 tbsp ground flax seed
1 ice cube
1/3 cup cold water
2 tsp cider vinegar


DIRECTIONS:

Mix flax seed in with water, cider and ice cube, set aside.

Sift the dry ingredients together twice.

Cut in butter till it's well mixed. Mix liquid well and slowly add liquid to the dry, mix til just blended, using just as much of the water mixture as needed.

Using your hands ball up the dough and split into two. Place each piece onto some plastic wrap and flatten into a disk. Refrigerate for a least a hour. Let sit out for 10 minutes, place between two pieces of wax paper to roll out (one to an inch larger than the pan)

For raw crusts, place ingredients into crust, cover with second and pinch then bake according to the recipes instructions.

I'll add the baked crust instructions soon.

Mushroom Gravy

So I know I am supposed to be posting the pie crust tonight but I am sitting in bed and too lazy at the moment to go downstairs and get it. So instead I am posting my mushroom gravy. I love gravy and sauces and not being able to eat them is just not acceptable to me. I made this tonight to put over the Veggie Curry Pie from yesterday.

YIELD: 1/2 cup


INGREDIENTS:

2 tbsp Vegan Margarine
1 large mushroom diced
2 tbsp rice flour*
1/4 cup rice milk
1/4 mushroom bouillon cube
1/4 cup hot water


DIRECTIONS:

(Basically we are making a roux.) Melt margarine over medium low heat. Add mushrooms and pan fry till cooked through.

Dissolve the bouillon cube in the water.

Once the mushrooms are cooked through sprinkle it with flour. If the pan is very dry you can add more margarine before you put in the flour. whisk together to coat the mushrooms and absorb the margarine.

Add the rice milk a bit at a time whisking between each addition. Allow time for it to thicken between each addition, but stay close to it, it burns quickly. If the mushrooms get caught in the whisk just tap it on the side of the pan, they'll pop back out.

Once all the milk is added and you have what looks like a paste begin adding the water. Add as much of the 1/4 cup as you want slowly till you get the consistency you like.

I leave the mushrooms in because I love love mushrooms, but if you wanted a smooth gravy just strain them out or use a slotted spoon.


*I think cornstarch or any other alternative flour would work here, I just only had rice.

Vegetable Curry Pie

This is just the first time I've made this so there going to be tweaks to come I am sure.

We had a wonderful meal with my youngest step brother and his family just after Christmas. They served this amazing Vegetable Curry Pie that they had picked up from a place near their house in Alymer, Quebec. I have been wanting it again since then. So with no idea what was in it except veggies and curry, and with me still cleansing my brains out, I decided to make a Vegan, Sugar Free, Wheat Free, pie. I'll be honest the measurements for the spices are guesses since I just added stuff to a small bowl and now I am trying to remember how much there was. Also I think some of the spices could have been more so I have compensated for that here. I apologize if it's too much but I really don't think it will be.

It was quite yummy. This recipe comes in two parts since the first challenge was to make a sugar, wheat, animal product free pie crust. The crust recipe is here.


INGREDIENTS:

1 carrot
1 sweet potato
1 onion
1 stalk of celery
1 potato
10 cherry tomatoes - halfed
1/2 cup peas*
6 coriander seeds
2 cloves
2 cardamom pods
2 tbsp curry powder
1 tbsp cumin
1 tsp salt
1/2 tsp cinnamon
1 tsp mustard powder
4 tbsp soy cream cheese (I use Tofutti)


DIRECTIONS:

Preheat oven to 400˚

Cut the first 5 vegetables into small / thin pieces. (Sliced or cubed, it's up to you, just changes the look of the finished pie.) Place them in a Ziploc bag as well as the tomatoes.

Grind the cloves, cardamom pods and coriander seed in a mortar and pestle or spice grinder.

Add all of the spices together and add them to the Ziploc bag. Give the bag a good shake to coat the veggies.

Pour the veggie mix into an unbaked rice flour pie crust (or any other pie crust).

heat the cream cheese for a minute on 5 in the microwave and pour / spread it over the top of the veggies.

Top with a second crust and seal around the edges. resist the urge to cut vents in the top. You need all the steam to stay inside to cook all the veggies.

Bake for 45 minutes. If the crust looks like it is browning too quickly cover with foil or reduce the temp and increase the time.

Eat . . . I wanted to have it with a nice leafy green salad but I didn't have the stuff so we had bean salad instead.


*I didn't put peas in this time but I will next time. I also think parsnips, squash, and mushrooms would be yummy in the pie.

Maybe even good for you - Waffles

I am currently following the Quantum Wellness Cleanse. This is 21 days of not eating what Kathy Freston refers to as the Big 5. You are Gluten free, animal product free, caffeine free, sugar free and alcohol free. I have been posting my daily diet onto face book to show my friends that I am still eating. This morning I made waffles for the kids and was feeling a bit sorry for myself, so I thought why not try to make some for me. And first time out it actually worked. I am rarely this lucky.

YIELD: (in my waffle maker) 7

INGREDIENTS:

1 cup rice flour
3/4 cup chickpea flour
1 tsp salt
1 tbsp GF baking powder
1 cup rice milk (or other alternative)
1/4 cup oil
1/2 a mashed banana
2 tbsp agave nectar
1 tbsp ground flax + 3 tbsp water*


DIRECTIONS:

Mix ground flax seed and water together in a small bowl and set aside.

Sift dry ingredients together twice to ensure a thorough blend.

Wisk wet ingredients and banana together.

Gradually add wet ingredients to dry ingredients. Mix till blended but don't over mix.

Follow the instructions for your waffle maker.

Serve with fruit, Vegan butter and Agave nectar. So Very Yummy.