Tag: Vegan a Go-Go

Spring shepherd’s pie, vegan style – let the lambs frolic!

I tested this pie at two separate spring potlucks, and the results were unanimous—it’s yummy! I Spring shepherd's pie, vegan styleadapted the recipe from Sarah Kramer’s Vegan À Go-Go, and I love the bright colours of the peas, carrots, and corn. For St. Patrick’s Day I made a four-leaf clover from peas, and for a Sunday brunch with my cousins I put a pea-heart on the pie (shown here).

This recipe is quick and easy to make, and serves four (or one person four times!).

Spring shepherd’s pie, vegan style
  • 1 small or medium onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 large tomato, chopped
  • 2 tbsp olive oil
  • 3 medium potatoes, quartered and chopped
  • 2 tbsp Earth Balance organic whipped buttery spread
  • 2 tbsp Belsoy organic creamy soya preparation (optional)
  • salt to taste
  • ½ c each frozen spinach, peas, and corn
  • 1 pkg Yves veggie ground original
  • ½ tsp dried basil
  • 1 tbsp tamari, Braggs, or regular soy sauce

Preheat the oven to 350°. In a medium pot of water, boil the potatoes until soft. Mash the potatoes with the buttery spread and salt to taste. The optional creamy soya preparation makes the mashed potatoes fluffy and creamy.

In a medium saucepan, sauté the onion, carrots, celery, and tomato in the oil for about 5 minutes. Stir in the Yves veggie ground, frozen vegetables, basil, and tamari. The Yves and tamari are salted, so you probably don’t need to add any salt to the filling.

Pour the filling into a lightly oiled pie plate and then spread the mashed potatoes over top. If desired, decorate with peas. Bake for 30 minutes.

Reasons to eat a vegan diet
  • You can feel happy knowing no animals gave up their lives for your meal
  • The earth will flourish, with less pollution from factory farming
  • It is more energy efficient to eat the vegetables and grains directly, rather than grow them, feed them to animals, and then eat the animals—simply put, the earth can’t support 6 billion meat eaters
  • Your body will feel lighter and function better—meat and dairy are more difficult to digest
  • Milk is made to grow 1,200 pound cows. Are you a 1,200 pound cow? Do you want to be?
  • World-class athletes, including Iron Man triathletes and body builders, compete and win on a vegan diet

For more info, read Skinny Bitch or Skinny Bastard!

 

Blessings for the winter solstice – pecan fudge pie!

Winter solstice greetingsMay the trees rest peacefully this winter, under their blanket of snow. May the earth continue her turning, gently nudging the darkness toward light. May all beings be happy, fed, and warm.

The winter solstice gathering at Monkey Valley was cancelled due to early snow and overworked snow plowers. I drove out of the valley last Saturday evening, through 7 inches of sparkling, light, fairy-dust snow. I was very proud of the Tracker, in 4WD low and with new winter tires, for driving out of there like a tank, over 12 KM of unplowed roads! It was -15° Celcius, and the snow was still falling. Truly a magical drive, with the roads completely drifted over, and the snow-laden boughs of the pine trees hanging low on either side, giving friendly wishes for my safe journey.

Vegan a Go-GoSo instead of having a gathering on the land, I will have a small tea party in Vancouver, taking tea with my friends Geoff and Azusa Blake. In honour of the solstice, I am going to bake a pie (instead of the traditional bread). I’ve never baked a pie before, so this is quite momentous! I’ve been inspired by my expert pie-making friend, Devona Snook. And just today my friend Tim Kelly gave me a fantastic book for travelling vegetarians, called Vegan A Go-Go, by Sarah Kramer. I’m going to try her Fudge Pecan Pie. If it works out, I’ll let you know! Though if it doesn’t, I will probably blame it on pie babyhood, not the recipe.

So I invite you to take a moment to notice the deep darkness of the longest night. Feel that brief moment when the earth makes a tiny shift in rotation. Wish her blessings on her journey. And then celebrate with friends, with or without pie. Happy winter solstice.

Basic Flaky Pie Crust

  • 1.25 c flour
  • .25 t salt
  • .5 c vegetable shortening
  • 3 T very cold water

Stir together the flour and salt. Cut in the shortening until well mixed, then add the water. Mix until a dough forms. On lightly floured surface, knead for 1-2 minutes, then roll into a ball. Wrap dough in wax paper and chill for 30 minutes. Roll the dough into a pie crust with floured rolling pin.

Fudge Pecan Pie

  • .5 c water
  • .25 c vegan margarine
  • 2 T unsweetened cocoa powder
  • .75 c chocolate chips
  • .33 c flour
  • 1 c sugar
  • .175 t salt
  • .5 c soy or rice milk
  • 1 T vanilla
  • 1 c pecan halves
  • 1 9″ prepared pie crust (see above)
  • 2 t soy or rice milk

Preheat oven to 350° F (175° C). Bring water to a boil in a pot, then remove from heat. Stir in the marg, cocoa, and choc chips and whisk until melted. Add flour, sugar, salt, .5 c milk, and vanilla, and whisk until smooth. Stir in pecan halves and pour into pie crust. Bake for 55-60 minutes, until a toothpick or knife inserted into the middle comes out clean. Brush top with 2 t milk. Let cool to room temperature before serving.

Easy-peasy! (As my old friend Bev Lytton used to say. I hope all’s well with you, Bev.)