{"id":246,"date":"2009-04-28T21:07:26","date_gmt":"2009-04-28T21:07:26","guid":{"rendered":"http:\/\/blog.beliefnet.com\/intentchopra\/2009\/04\/celebrate-earth-day-with-a-veg.html"},"modified":"2009-04-28T21:07:26","modified_gmt":"2009-04-28T21:07:26","slug":"celebrate-earth-day-with-a-veg","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/intentchopra\/2009\/04\/celebrate-earth-day-with-a-veg.html","title":{"rendered":"Celebrate Earth Day with a Vegan Sheperd’s Pie Recipe (By Mark Reinfeld)"},"content":{"rendered":"

\"30daysgreener.jpg\"<\/span><\/a>
\nHere is a recipe that is typically made with animal products. This is for a hearty main course from our book Vegan Fusion World Cuisine<\/a> that will satisfy omnivores and vegans alike.
\nShepherd’s Pie<\/strong>
\n45 min prep \/ 1 hour 10 min cooking \/ 9″ x 13″ casserole
\n10-12 medium Potatoes, \u00bd” cubes (approx 12 C)
\n1 C Coconut, rice or soy milk
\n2 Tbl Olive oil
\n\u00be C Onion, diced
\n1 Tbl Garlic, minced
\n\u00be C Carrots, \u00bd” cubes
\n\u00bd C Celery, sliced thin
\n\u00bd C Red bell pepper, diced
\n\u00bd C Mushrooms, sliced thin
\n2 lbs Tofu, extra firm, crumbled
\n\u00be C Peas
\n\u00be C Corn, fresh or frozen
\n\u00bc C Tahini
\n4 tsp soy sauce
\n2 Tbl Basil, fresh, minced (1 \u00bd tsp dry)
\n2 Tbl Italian parsley, fresh, minced
\n1 \u00bd tsp Sea salt, or to taste
\n1 Tbl Thyme, fresh minced (\u00bd tsp dry)
\n1 tsp Sage, fresh minced (\u00bd tsp dry)
\n2 tsp Barley malt syrup
\n\u00bd tsp Black pepper, ground to taste
\n\u00bd tsp Crushed red pepper flakes
\n\u00bc tsp Cayenne pepper, or to taste
\n1. Preheat oven to 350\u00b0. Place potatoes in a large pot with filtered water. Bring to a boil and cook until potatoes are soft, approximately 15 minutes. Drain well, place in a large mixing bowl with coconut milk and mash well. Add salt and pepper to taste. Set aside.
\n2. While potatoes are cooking, place oil in a large saut\u00e9 pan on medium high heat. Add onion and garlic, cook for 3 minutes, stirring frequently. Add carrots, celery, bell pepper and mushrooms, cook for 10 minutes, stirring frequently. Add water if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place in a large mixing bowl with remaining ingredients except potatoes and mix well.
\n3. Place tofu vegetable mixture in a well oiled 9″x13″ casserole dish. Top with mashed potatoes, using a spatula to create a smooth surface. Score pretty designs on top with a fork. Bake until slightly golden brown and completely cooked, approximately 25 minutes. Cool for 10-15 minutes.
\nVariations: <\/strong>Potato layer may be placed on the bottom, topped with the tofu layer. Once refrigerated, this creates a more solid foundation, and allows for different sized pieces to be cut and served individually.
\nServing suggestion<\/em>: Serve with Mushroom Gravy (see below).
\n
\nMushroom Gravy<\/strong>
\n10 min prep \/ 15 min cooking \/ 3 \u00bd cups
\n1 Tbl Olive oil
\n1 medium Onion, \u00bc” dice (1 C)
\n\u00be C Shiitake mushrooms, sliced thin
\n1\u00bd Tbl Garlic, minced
\n2 C Filtered water or vegetable stock
\n\u00bc C soy sauce, or to taste
\nPinch Nutmeg, ground
\nPinch Cayenne pepper
\nRoux<\/strong>
\n2 Tbl Spelt flour
\n2 Tbl Olive oil
\n1 Tbl Filtered water
\n1. Create a Roux by placing spelt flour in a small bowl. Add 2 Tbl olive oil and 1 Tbl filtered water and whisk until a thick paste is created. Set aside.
\n2. Place 1 Tbl of olive oil in a large saut\u00e9 pan on medium high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally.
\n3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.
\nReady to save the planet? Post your green intent<\/a> and blog about your green successes and struggles<\/a>, tagging your posts “greener life.” We may feature your post in this series!<\/a><\/strong>
\nMark Reinfeld is the founding chef of the Blossoming Lotus Restaurant. He is the coauthor of Vegan Fusion World Cuisine,<\/strong> winner of 9 national awards. His latest book, The Complete Idiot’s Guide to Eating Raw<\/strong> coauthored with Jennifer Murray and Bo Rinaldi is available through booksellers everywhere. Please visit www.veganfusion.com<\/a> for more information.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Here is a recipe that is typically made with animal products. This is for a hearty main course from our book Vegan Fusion World Cuisine that will satisfy omnivores and vegans alike. Shepherd’s Pie 45 min prep \/ 1 hour 10 min cooking \/ 9″ x 13″ casserole 10-12 medium Potatoes, \u00bd” cubes (approx 12…<\/p>\n","protected":false},"author":124,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-246","post","type-post","status-publish","format-standard","hentry","category-health"],"yoast_head":"\nCelebrate Earth Day with a Vegan Sheperd's Pie Recipe (By Mark Reinfeld) - Deepak Chopra and Intent<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/intentchopra\/2009\/04\/celebrate-earth-day-with-a-veg.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Celebrate Earth Day with a Vegan Sheperd's Pie Recipe (By Mark Reinfeld) - Deepak Chopra and Intent\" \/>\n<meta property=\"og:description\" content=\"Here is a recipe that is typically made with animal products. This is for a hearty main course from our book Vegan Fusion World Cuisine that will satisfy omnivores and vegans alike. 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This is for a hearty main course from our book Vegan Fusion World Cuisine that will satisfy omnivores and vegans alike. 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