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Shepherdess Pie (#Vegan)
"A no-meat version of the timeless classic"
Serves 6-8
2 lbs potatoes 3 tbsp olive oil salt and pepper 1 large onion, chopped 1 large green pepper, chopped (we use red pepper) 2 carrots, coarsely grated 2 garlic cloves 3 tbsp sunflower oil (or olive oil) 4 oz mushrooms, chopped 2 14-oz cans of adzuki beans (or other beans -- we've used red kidney and black beans) 2-1/2 cups veggie stock 1 tsp yeast extract (optional) 2 bay leaves 1 tsp dried mixed herbs (we use Italian seasoning) Dried breadcrumbs or chopped nuts (we use walnuts)
Boil the potatoes in the skins until tender, then drain, reserving a little of the liquid to moisten them.
Peel the potatoes and mash them well, mixing in the olive oil and seasoning.
Gently fry the onion, pepper, carrots and garlic in the sunflower oil (or olive oil) for about 5 minutes until they are soft.
Stir in the mushrooms and beans and cook for a further 2 minutes, then add the stock, yeast extract, bay leaves and mixed herbs. Simmer for 15 minutes.
Remove the bay leaves and empty the vegetables into a shallow, ovenproof dish. Spoon on the potatoes in dollops, and sprinkle over the breadcrumbs or nuts. Broil until golden brown.
Adapted from "The Ultimate Vegetarian Cookbook" by Roz Denny, 1994.
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This recipe was concocted by myself and a room-mate who was on a macrobiotic diet. Very nourishing and one of my favorite comfort foods!
Lentil Soup with Kombo Seaweed
The most expensive ingredient in this soup is the seaweed, but if kept dry, a package of dried Maine Sea Vegetables lasts a long time. Doesn't have to be Kombu -- I've used other seaweeds successfully. Other than the initial Seaweed investment, this stuff is cheap, filling and has gotten me through many a fallow period during my Boston days.
Macrobiotic Lentil Soup
8 oz lentils 6 inch (15 cm) strip of kombu seaweed (or any other seaweed) 2 onions, diced 2 pints water (or more if needed) 1 stalk celery, sliced 1 lb carrots, diced Pinch of sea salt or 1 tablespoon tamari/shoyu soya sauce
Rinse the lentils.
Place the kombu (or other seaweed) on the bottom of a heavy soup pot and cover with the onion, lentils and water.
Cover and bring to the boil then reduce the heat and simmer for 40 minutes.
After 20 minutes add the remaining vegetables and the seasoning.
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This is more of my cup of tea these days. I love Indian and Moroccan spices!
Rice and Red Lentil Stew with Cauliflower and Peas
Makes 4-6 servings
Ingredients:
1 Tablespoon vegetable oil 2 large leeks (white and tender green), well-rinsed and sliced
1 1/2 teaspoon ground coriander 1 1/2 teaspoon ground cumin 1 1/2 teaspoon dry mustard 1 teaspoon turmeric 1/4 teaspoon cayenne
3/4 cup (6 ounces) long-grain white rice (we used brown rice) 4 1/2 cup (40 ounces) water Salt to taste
1/2 cup (4 ounces) red lentils or brown (we used brown, since it takes longer to cook, as does the brown rice)
1/2 medium head of cauliflower, cut into 1-inch florets 1/2 cup (4 ounces) fresh or frozen peas 2 Tablespoon butter (optional, and not vegan)
In a medium stew pot, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.
Add the rice, salt, and 4 1/2 cups of water. Bring to boil over high heat. Stir in the lentils. Reduce heat to medium, cover, and cook until the rice and lentils are just tender, about 20 minutes for red lentils and white rice, 35 minutes if you are using brown lentils and brown rice.
Add the cauliflower, raise the heat to high, and continue to cook, covered, stirring occasionally for 5 minutes. Add the peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add butter (optional), stirring until it melts. Serve hot in bowls.
An adaption of Yamuna Devi's "The Art of Indian Vegetarian Cooking".
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Here is a vegetarian version of one my favorite dishes - Hungarian Goulash! I would definitely add chickpeas or lentils as a needed protein in this dish... Not sure where I found it from...
If one is vegan, omit the sour cream (yogurt). Makes 2 generous portions...
Vegetarian Hungarian Goulash
Ingredients: 1 tbsp Sunflower oil 1 large white/yellow onion, chopped 1 carrot, diced 1 large potato, diced 1 stalk of celery, diced 1 green pepper, cut into rounds (the long ones, also known as banana peppers) 1 tsp caraway seeds, crushed lightly few black peppercorns, crushed lightly 1 bay leaf 3 tbsp Sweet Paprika (preferably the Hungarian variety) Salt, to taste 1 tsp sour cream (or yogurt), optional
Method:
Heat the oil in a heavy bottom pot. Add the onions and sauté on medium heat until starts getting brown.
Once the onions are browned, take them off the heat and add the paprika. This is important because we do not want the paprika to burn.
Add the vegetables and the spices and salt to taste. Mix well and put it back on the hob.
Cover with water, put the lid on and simmer on low heat.
Keep checking on the Goulash and stirring from time to time.
Once the vegetables are well cooked, adjust the consistency by adding the water as required.
Garnish with a dollop of sour cream and serve with some bread (preferably sourdough) to dunk into the Goulash.
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