Tuesday, November 13, 2007

Vegan MoFo: Putting Out...

. . . recipes. The pictures in yesterday's entry were the most successful meal I've ever made. Of coures, I made it over fall break, and I spent about two and a half hours on it (seriously impossible in my current life), so I guess that makes sense. I could go on about why it's special--my family's British, I'm trying to get citizenship and move, British food isn't always vegan friendly, yadda yadda yadda--but I think I'll just give you the recipes instead.

Lamb-Friendly Shepherd’s Pie

2 C chickpeas, cooked
2 C Great Northern beans, cooked
4 tsp. Bragg’s Liquid Aminos
3 tsp. Liquid Smoke
1 tsp. Fresh or Dried Rosemary, Chopped
1 tsp. Dried Thyme
1 tsp. Dried Sage
¼ tsp. Dried Mint Leaves
1 Tbsp. vegetable oil
1/3 C chopped leeks
1 large carrot, peeled and diced
1 ½ tsp. Vegan Beef-flavored Broth Powder
¾ C warm water
1/3 C apple cider or juice
1 Tbsp. tomato paste
1 C frozen peas
4 medium-large Yukon Gold potatoes
generous ½ C plain soymilk
3 Tbsp. Earth Balance Margarine
salt to taste

Pre-heat oven to 375 degrees. Dissolve broth powder in warm water; set aside. Mash chickpeas and Great North beans together in a large mixing bowl until pasty, but leaving some pieces of bean. Mix in two or three tablespoons of the broth mixture, along with the liquid smoke, Bragg’s, and herbs. Set aside.

In a large frying pain, heat leeks and carrots on medium-hot. When the leeks are aromatic, add the bean mixture. Continue to stir it well; the bean mixture will stick to the bottom of the pan if you’re not careful. After a few minutes, when the bean mixture is heated through, add the remaining broth, the apple cider, and the tomato paste; stir well. Allow the mixture to bubble and reduce for 5-10 minutes, again, stirring to make sure that it doesn’t burn. When the mixture is thick and not liquid-y, add the frozen peas. Stir until they’re evenly mixed in, and then scoop the mixture into a 1 ½ quart baking pan. Set aside.

Cut the potatoes into quarters, peeled or unpeeled, and boil them in salted water until they’re tender (about 20-25) minutes, then drain. In a large mixing bowl, mash them with the soymilk Earth Balance, and salt.

Spread the mashed potatoes on top of the bean mixture, crosshatch with a fork, and bake until the top is golden, approximately 35 minutes. Serves 8.

Butter-ish Scotch Pudding

1 ½ C French Vanilla Soy Creamer
3 Tbsp. cornstarch
½ tsp. Ener-G Egg Replacer
¼ C brown sugar
2 Tbsp. molasses
Pinch salt
1 Tbsp. Earth Balance Margarine
3 Tbsp. Scotch
1 tsp. Vanilla Extract

Whisk ½ cup of the soy creamer with the cornstarch and Ener-g until they’re well-incorporated; set aside.

Combine the remaining soy creamer, brown sugar, molasses, and salt (since Earth Balance is salted, go easy on the salt—you won’t regret it), and heat on medium or medium-high, whisking all the while to be sure that the sugar dissolves. Bring to a boil, and when the sugar is fully dissolved, slowly mix the hot creamer into the creamer with the cornstarch.

Return to the same saucepan and heat, this time on medium-low, whisking until it starts to boil and thickens; it should take 5-10 minutes. When it’s thick, remove it from heat, and mix in the scotch (I used 3 T because I like it to taste pretty strong, but you might like to use less), Earth Balance, and vanilla. Allow it to cool, and divide into three ramekins. Cover and chill until serving (three hours or more is ideal). Serves 3 (obviously).

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