Enter subhead content here

Pies,  Dinner  Pies, Vegan

Alsatian Onion Pie

by Dancer^; Makes 4 servings;  358 Calories per serving 

2 Tbs. corn oil

3 large onions, finely diced

1 cup soy milk

1/3 cup firm tofu, crushed by hand

1 1/2 tsps. sea salt

1/4 tsp. black pepper

1/8 tsp. nutmeg

2 Tbs. unbleached flour

1 Tb. couscous

1 *pie shell, in a 10 inch tart shell (or make your own, recipe follows)

Sauté onions in oil, I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat, until translucent and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture and the couscous. Pour into the prepared pie shell. Bake in a preheated oven at 350 degrees for about 30 minutes.

*Perfect Pie Crust for Double Crust Pie

by Reality; 8 servings;  1  serving is 281 Calories 

2 1/4 cups all purpose flour

3/4 tsp. salt

2/3 cup Vegan shortening (No Not Use any “proctor&gamble” products)

8 to 10 Tbs. water

In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea sized pieces. Add water, 1 Tb. at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half. At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out. When dough is in a circle as big as your waxed paper,  inch circle, peel off the top layer of waxed paper and discard. Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off. Do the same with the other 1/2 of your dough to make your top crust. Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!

Black  Bean  And  Tofu  Tart  With  Cornmeal  Crust 

Makes  6  servings

Crust:

1  cup  cornmeal

1  cup  white  flour

1/2  tsp.  salt

1/3  cup,  or  so,  water,  or  other  liquid,  adjust as  needed

4  Tbs.  ice  water

Contents  Of  Tart:

1/2  pound  soft  tofu,  drained

1/2  tsp.  cumin

1/4  tsp.  each  black  pepper,  cayenne  powder

2  cups  black  beans,  cooked

2  Tbs.  onions,  minced

6  *garlic  cloves,  roasted

1/2  cups  corn  kernels,  cooked,  for  garnish (optional)

Crust:  In  a  large  bowl,  combine  cornmeal,  flour

&  salt.  Drizzle  in  water;  stir  or  use  fingers

to  mix  until  the  mixture  becomes  crumbly. 

Sprinkle  with  water  &  mix  again.  The  mixture 

should  form  into  a  ball,  add  more  water  if 

necessary,  but  only  a  little  at  a  time.  Wrap 

in  a  damp  towel  &  refrigerate  for  1  hour.

*Filling:  Mash  tofu  &  stir  in  cumin,  pepper  & 

cayenne.  Mix  in  the  beans,  being  careful  not 

to  break  them,  &  onion.  Set  aside.  Preheat 

oven  to  400.  Place  dough  in  a  9  inch  pie  tin

&  press  down  until  it  covers  the  tin. 

Refrigerate  30  minutes.  After  the  30  minutes, 

Prick  crust  several  times,  cover  with  foil  & 

weight  it  down.  Bake  for  20  minutes,  remove 

weights  &  foil  &  bake  until  the  crust  is 

dried  out,  about  5  minutes.  Spread  1/2  of  the 

roasted  garlic  over  the  crust  &  spoon  on  the 

filling.  Spread  on  the  rest  of  the  garlic. 

Return  to  oven  until  heated  through,  about  15 

minutes.  Garnish  with  corn  kernels.

*Roasted  Garlic  

Makes  1/4  to  1/2  cup  paste;  37 Calories  per  0.90  oz.  serving

2  to  4  heads  garlic

Preheat  oven  to  375.  Remove  some  of  the 

papery   skin  from  the  heads  of  garlic,  but  be 

careful  not to  break  the  cloves  apart.  Cut  off 

the  top  1/2  inch  of  each  head.  Place  the 

heads  of  garlic  in  a  small,  unoiled  baking 

dish  or  on  a  sheet  of  foil.  Add  a  Tb.  of 

water  &  either  cover  the  baking  dish  tightly 

with  foil  or  fold  the  sheet  of  foil  to  form 

a  sealed  package.  Bake  for  45  to  60  minutes, 

until  the  cloves  are  very  soft  to  the  touch. 

Baking  time will  vary  depending  upon  the  size 

of  the  heads  of  garlic.  Let  cool.  Squeeze  the 

garlic  paste  from  the   heads  as  needed.  Sealed 

&  refrigerated,  roasted  garlic  will  keep  for  at

least  a  week.

Broccoli Pie

Serves 4

Vegan *Puff pastry  (Recipe below) 

1 Head of broccoli 

handful of mushrooms 

1 large onion 

marmite or other yeast extract but marmite is best 

tomato puree 

flour 

Sweat onion and mushrooms in a little olive oil. Boil

broccoli in just enough water to cover it until it is

just tender. Don’t drain the water, but over a low

heat add a couple of Tbs. of the tomato puree

and marmite, the onions and mushrooms and stir well.

Then add the flour until it becomes a thick stew. Pour

into pie dish and cover with pastry. Bake at 350 until

pastry is golden, app 40 minutes.

*Bladerdeeg, puff pastry

by Taylor in Belgium; 36 pieces;  71 calories per pastry 8 hours preparation

1 cup Vegan margarine

1 1/2 cups flour, patisserie flour, i think its a bakery flour?

1/2  Vegan *sour creem (Recipe follows)

Cut the margarine into the flour until well mixed. Stir in the sour creem until blended. Divide dough in half and refrigerate for at least 8 hours. Roll out and use in recipes as directed. 400 degree oven recommended. Recipe didn’t say how long to bake.

*Sour  Creem,  Tofu  

Makes  1 1/2  cups; 11  Calories per  2  Tbs.

Place  in  a  blender  &  process  until  very smooth:

1  10.5  oz.  pkg.  Reduced  fat,  firm  or  extra 

firm  silken  tofu

1  Tb.  lemon  juice,  you  may  need  a  bit  more 

if  using  extra  firm  silken  tofu

1/2  tsp.  granulated  Vegan  sweetener

1/4  tsp.  salt

1,000  mg.  crushed  Vegan  Cruelty  Free  Vitamin  C

Keep  in  a  covered  jar  in  fridge  for  up  to  a week.

Butter Bean and Leek Pie  

Serves 2 to 3 

2 to 3 ozs. butter beans,  or one medium can 

2 large leeks, chopped 

1 Tb. olive oil 

1 garlic clove, crushed 

4 ozs. chestnut mushrooms, chopped 

1 courgette, (zucchini) chopped 

1 tsp. yeast extract 

1/2 pint soy milk 

Vegan vegetable stock cube 

large pinch mace 

1 to 2 Tbs. cornflour 

salt and pepper 

6 to 8 ozs. Vegan *puff pastry  (Recipe above)    

Gently heat the olive oil in a large, deep pan. Add

the garlic and stir for about 30 seconds. Add the

leeks and cook for 1  to  2 minutes. Next add the

courgette and mushrooms, cook, stirring often, until

just beginning to tenderize. Then add the cornflour

and stir for 1 minute until all the vegetables are

coated. Gradually stir in the soy milk until a smooth

sauce is formed. Add the stock cube, mace, yeast

extract and salt and pepper to taste. Stir all of

these in and put to one side. Meanwhile, roll out the

puff pastry to a size slightly larger than the dish in

which you are going to cook the pie,  Author  usually

cuts around the outside of the dish. Pile the mixture

into the dish, place the pastry on top and baste with

soy milk. Cut a cross in the centre of the pastry.

Bake for around 20 minutes,  until the pastry has

risen and is golden brown, at about 350.

Corn  Pie  

About  6  servings

4  Tbs.  oil

1  onion,  chopped

1  pound  firm  or  extra  firm  tofu,  well  pressed &  diced

1  tsp.  salt

1/4  tsp.  black   pepper

1  tsp.  chili  powder

1/4  tsp.  cayenne  pepper

2  cups  corn  kernels

3/4  cup  pitted  black  olives,  chopped  coarsely

1/2  cup  water

1/4  cup  unbleached  or  whole  wheat  pastry  flour

3/4  cup  yellow  cornmeal

1  tsp.  baking  powder

1/4  tsp.  baking  soda  (Do  Not  Use  "arm&hammer")

1/2  tsp.  salt

1  Tb.  Vegan  sweetener

3/4  cup  plain  soy  milk,  regular  or  low  fat

Preheat  oven  to  350.  Heat  2  Tbs.  of  the  oil 

in  a  large,  heavy  saucepan  over  medium  high 

heat.  Add  the  onions  &  stir  fry  for  about  5 

minutes.  Add  the  tofu,  tsp.  of  salt  &  peppers;

stir  well  &  continue  frying  for  another  5 

minutes.  Remove  from  heat  &  stir  in   the  corn,

olives,  &  water,  mixing  well.  Pour  mixture 

into  a  large  lightly  oiled  casserole  dish.  In 

a  mixing  bowl,  mix  together  the  flour,  corneal,

baking  powder  &  soda,  salt,  &  the  sweetener 

if  you’re  using  a  granulated  sweetener,  Vegan 

brands  only.  Mix  together  the  soy  milk,  2  Tbs.

of  oil,  &  the  sweetener  if  you’re  using  a 

liquid  or  syrup  sweetener,  maple  syrup,  etc. 

Pour  the  liquids  into  the  dry  mixture,  mixing 

well.  Pour  this  over  the  corn  &  tofu  mixture 

in  the  casserole  dish,   smoothing  the  top  with 

a  wooden  spoon  or  rubber  spatula.  Bake  for  25 

to  30  minutes,  or  until  the  cornbread  topping 

is  golden  browned.

Cornmeal Pie With Mosteroo Jix

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes one 9 or 10 inch pe, 6 servings, 176 calories per serving

A polenta crusted pie. This recipe involves several steps, and the crust must be prepared in advance. You can also use 1/2 cup thinly sliced mushrooms instead, or with the bell pepper, add olives, garlic, etc.

Have Ready For The Cornmeal Crust:

1 recipe plain polenta:

1 cup coarse, whole grain cornmeal

1/2 tsp. salt

3 cups water

In a medium saucepan, mix together the cornmeal, salt and 1 cup of the water to make a smooth paste. Gradually stir in the remaining water. Bring to a boil, stirring constantly. Lower the heat and simmer, stirring often, for 30 to 5 minutes, or until the mixture is very thick, but not stiff, and begins to pull away from the sides of the pan.

Rest Of The Ingredients:

3/4 cup water

3 Tbs. each quick cooking rolled oats, nutritional yeast flakes

2 Tbs. each fresh lemon juice, tahini

1 Tb. arrowroot or cornstarch

1 1/2 tsp. onion granules

1/2 tsp. salt

1/4 tsp. mustard powder

For the Cornmeal Crust, from the polenta you prepared

Lightly oil a 9 or 10 inch pie plate. Spoon in the polenta you just made and spread it evenly into a thick crust. Let it cool, then set it in the refrigerate for 1/2 hour or longer to let it get firm. It can also just be set out at room temperature for 1/2 hour. It can be covered and refrigerated overnight also.

Bake the cooled crust in a 400 degree oven for 45 to 50 minutes.

To make the Mosteroo Jix topping, place the next 9 ingredients in a blender, and process until the oats are finely ground and the sauce is completely smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until very thick and smooth, about 8 to 10 minutes. Cover and set aside.

Next Ingredients:

1/3 cup water

1 1/2 Tb. balsamic vinegar, fresh lemon juice, or non alcoholic white wine

1 medium onion, thinly sliced

2 cloves garlic, minced

1 red or green bell pepper, finely chopped

1/2 tsp. dried oregano leaves

freshly ground black pepper, to taste

1 medium, fresh, ripe tomato, sliced

Have Ready:

1/3 cup *Pirmishin Cheeze (Recipe follows)

While the crust is baking, prepare the vegetable filling by braising the onion, garlic and bell pepper in the water and vinegar, or lemon juice, or wine, in a covered saucepan until tender, about 10 to 15 minutes. Stir in the oregano and black pepper, and set aside. Slice the tomato thinly and set aside. The oven should be at 400 degrees for the crust. Remove the crust when done. To assemble, spread the vegetable filling over the crust, and then arrange the tomato slices over this. Top with the Mosteroo Jix topping, spreading and distributing it as evenly as possible. Sprinkle the pirmishin cheeze evenly over all. Bake for 15 minutes, or until lightly browned. Let rest 15 minutes before slicing into wedges. 

*Pirmeshin Cheeze

Serves  24

1  cup  yeast  flakes

1/2  cup  slivered,  blanched  almonds  (*See blanching procedure below)

1/2  tsp.  salt

Place  all  ingredients  in  a  food  processor, 

process  until  almonds are  very  finely  ground. 

Sprinkle  on  top  of  desired  foods.  Store  in  an 

airtight  container  in  refrigerator.

*ALMONDS, BLANCHING 

Cover shelled nuts with cold water. Bring to a boil; 

simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch 

nuts to slip skins. 

Creemed Spinach Puffs

1 Box spinach,  frozen chopped 

1 onion, chopped

1 tsp. salt

Fresh ground black pepper

1 to 2 garlic cloves, crushed

1 Tb. flour

3/4 cup soy milk

olive oil for sautéing

1 box Vegan  *Puff Pastry  (or recipe follows)

In a medium skillet sauté onions until they start to

brown. Add thawed spinach, salt and pepper and garlic.

Stir and heat for a minute. Add flour and mix so that

it coats all the mixture. Add soy milk and stir until

it thickens,  1  to  2 minutes. Once thick set aside

to cool. Roll out puff pastry into a 1/4  inch thick

rectangle. Using a pizza slicer, cut into squares. Put

cooled filling into the centre of each square and fold

into shapes. Bake at 400 degrees for 30 minutes.

*Bladerdeeg, puff pastry

by Taylor in Belgium; 36 pieces;  71 calories per pastry 8 hours preparation

1 cup Vegan margarine

1 1/2 cups flour, patisserie flour, i think its a bakery flour?

1/2  Vegan *sour creem (Recipe follows)

Cut the margarine into the flour until well mixed. Stir in the sour creem until blended.

Divide dough in half and refrigerate for at least 8 hours. Roll out and use in recipes as directed. 400 degree oven recommended. Recipe didn’t say how long to bake.

*Sour  Creem,  Tofu  

Makes  1 1/2 cups;  11  Calories per  2  Tbs.

Place  in  a  blender  &  process  until  very smooth:

1  10.5  oz.  pkg.  Reduced  fat,  firm  or  extra 

firm  silken  tofu

1  Tb.  lemon  juice,  you  may  need  a  bit  more 

if  using  extra  firm  silken  tofu

1/2  tsp.  granulated  Vegan  sweetener

1/4  tsp.  salt

1,000  mg.  crushed  Vegan  Cruelty  Free  Vitamin  C

Keep  in  a  covered  jar  in  fridge  for  up  to  a week.

Florentine Rizcota Pie

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes one 10 inch pie, 8 servings, 274 Calories per serving

Have ready:

One recipe *Flaky Pie Crust (Recipe follows)

2 10 oz. pkgs. frozen chopped spinach, thawed

1 cup scallions, thinly sliced

1/2 lb. firm regular tofu, drained & well mashed

1 tsp. dried basil leaves

1/2 tsp. dried marjoram leaves

1 1/2 cups water

1/3 cup quick cooking rolled oats

1/4 cup nutritional yeast flakes

4 Tbs. each tahini & fresh lemon juice

2 Tbs. arrowroot or cornstarch

1 1/4 tsp. salt

1 tsp. onion powder

1/2 tsp. mustard powder

Preheat oven to 400 degrees. Prepare the crust and pre bake for 10 to 15 minutes, until lightly golden brown. Let cool. Reduce the oven to 350 degrees. Place the spinach in a mesh strainer, and press or squeeze to remove as much moisture as possible. Transfer to a bowl and stir in the scallions, tofu, basil and marjoram. Mix well and set aside. Place the remaining ingredients in a blender, and process several minutes until very smooth. Pour over the spinach mixture, and mix thoroughly. Spoon the filling into the cooled crust, and bake for 40 to 45 minutes, or until the center of the pie is firm and the crust is golden brown. Cool for 15 minutes.

*Flaky  Pie  Crust 

Copied from  "Vegan  Vittles",  by  Joanne  Stepaniak

Makes  1  9  inch  pie  crust; 137  Calories  per  serving,  8  per  crust 

Preparing  flaky,  whole  grain  pastry  is  not 

particularly  difficult,  the  secret  is  in  the 

technique.  Work  quickly,  &  handle  the  dough  as 

little  as  possible  to  guarantee  the  flakiest 

results.  Use  this  simple,  delicious  crust  for 

any  sweet  or  savoury  pie

1 1/2  cups  whole  wheat  pastry  flour

1/4  tsp.  salt

1/4  cup  corn  or  canola  oil

approximately  3  to  6  Tbs.  cold,  low  fat soy  milk  or  water,  more  or  less  as  needed

Have  ready  1  9  inch  pie  tin.  Place  the  flour

&  salt  in  a  bowl,  &  stir  them  together. 

pinkyjain  has,  for  vegetable  dinner  pies,  also 

added  to  the  flour  &  salt,  onion  &  garlic 

granules.  Cut  in  the  oil  with  a  pastry  blender

or  fork  until  the  mixture  resembles  coarse 

crumbs.  Sprinkle  the  milk  or  water  over  the 

flour  mixture,  tossing  gently  with  a  fork  to 

lightly  moisten  the  dry  ingredients.  Too  much 

liquid  will  make  the dough  sticky,  not  enough 

liquid  will  make  it  dry.  The  flour  should  be 

evenly  moistened,  not  damp  or  soggy.  With  your 

hands,  quickly  form  the  dough  into  a  ball, 

handling  it  as  little  as  possible.  Place  the 

dough  between  2  sheets  of  Vegan  waxed  paper,  &

roll  it  out  into  a  circle  about  1  inch 

larger  than  the  pie  tin.  Remove  the top  sheet 

of  waxed  paper.  Carefully  flip  the  crust  over, 

&  lay  it  in  the  pie  tin  with  the  dough 

against  the  plate.  Working  very  carefully  & 

gently,  remove  the  second  sheet  of  waxed  paper.

Ease  the  crust  into  the  pie  tin  without 

stretching  or  tearing  it.  Trim  the  edges  or 

turn  them  under  to  within  1/4  inch  of  the  rim

&  flute  them.  Thoroughly  prick  the  sides  & 

bottom  of  the  crust  with  the  tines  of  a  fork 

to  keep  air  bubbles  from  forming  under  the 

surface.  For  Pies  That  Will  Be  Filled  &  Then 

Baked:  To  prebake  the  crust,  place  it  in  a 

preheated  400  degree  oven  for  about  12  to  15 

minutes,  or  until  it  turns  a  deep  golden 

brown.  Remove  from  oven,  &  allow  it  to  cool 

before  filling  it.  For  Pies  That  Will  Be 

Filled  And  Chilled,  Or  Baked  Very  Briefly:  To 

fully  bake  the  crust,  place  it  in  a  preheated 

400  degree  oven  for  about  20  minutes  or  until 

it  turns  a  rich  brown  colour  &  is  crisp. 

Remove  from  oven,  &  allow  to  cool  before 

filling  it.  Note:  Lightly  moistening  your 

countertop  with  water  will  help  to  keep  the 

waxed  paper  from  sliding.

Golden  Brown  Pie

2/3  cup  lentils

8  cups  water

2  to  3  carrots,  sliced

2  celery  stalks,  diced

1  onion,  diced

2  packets  Vegan  vegetable  bouillon

3  to  4  potatoes,  peeled  &  diced

1/2  tsp.  each  sage,  salt,  use  salt  sparingly 

if  bouillon  has  salt

1  Tb.  fresh  parsley

3  Tbs.  soy  margarine

3  Tbs.  flour

Pie  crust  topping:

1 1/4  cups  whole  wheat  flour

1/2  tsp.  salt

1/2  stick  soy  margarine

3  Tbs.  plus  1/4  cup  cold  water

Crust:  Mix  the  flour  with  the  salt  &  soy 

margarine.  When  well  mixed,  add  between  3  Tbs. 

&  1/4  cup  cold  water.  Mix  into  a  ball  &  roll

out  to  desired  thickness  for  top  crust  of  the pie.

Preheat  oven  to  350.  Cook  lentils  in  2  cups 

water  on  medium  til  tender,  adding  more  water 

if  necessary.  Put  prepared  vegetables  in  a 

large  saucepan  with  6  cups  water  plus  bouillon.

Bring  to  a  boil  &  cook  for  10  minutes.  Add 

potatoes  to  cooking  vegetables.  Cook  for  another

20  minutes.  To  Make  Roux:  Melt  soy  margarine 

in  a  frying  pan,  add  flour  &  1  cup  water 

from  cooking  vegetables.  Drain  vegetables  &  add 

to  roux  with  seasonings.  Stir  well.  If  mixture 

is  too  thick,  add  more  water  from  the  cooked 

vegetables.  When  baking,  this  tends  to  thicken 

up  quite  a  bit,  so  add  plenty  of  liquid. 

Place  in  a  casserole  dish.  Cover  with  Pie 

Crust  Topping  &  bake  for  1  hour,  or  until 

brown.

Greek Spinach Pie  

The Dough:

3 cups all purpose flour 

1 cup warm water 

2 Tbs. oil 

1/2 tsp. oregano 

dash of salt 

Mix ingredients; knead for about 2  to  3 minutes;

adding flour to until it doesn't stick to the hands,

separate into 3 equal parts. 

The Filling:

one pound of thawed frozen spinach     

a couple of chopped green shallots, can replace with

1/3 white onion 

1/2 cup parsley,  finely chopped  

salt, pepper, thyme 

Mix ingredients. The Assembly: Roll out the 3 dough

balls, so that each one is a bit bigger than your

baking pan,  use 8x12 in., the amount of dough, for

that size will give you the right thickness. Place the

first layer on the greased pan, with ends hanging over

the pan rim,  add half the filling. Follow on with the

second dough layer, add the rest of the filling.

Finish off with the last dough layer; fold the dough

layers together. Pluck a few holes, making sure you go

through the second layer of dough. Bake for 3/4 hour

at around 400.

Harvest  Pie  

Serves 4 

3 large potatoes 

1 sweet potato, or yam 

2 Tbs. soy milk, maybe more, maybe less 

1 Tb. soy margarine 

1 1/2 cups of *Vegan stock (see *gravy recipe below) 

2 cups of assorted fresh vegetables 

spices, basil, garlic, parsley, oregano, lots of

garlic 

salt and pepper to taste 

Basically, this is a "pie" with no crust and a mashed

potato topping. Preheat oven to 375 degrees. Cook and

mash potatoes adding soy milk and soy margarine to

make it creemy and salt and pepper to taste. 

*Gravy  

I usually make the "gravy" by boiling 1 1/2 cups of

water and adding 3 Vegan bouillon cubes and boil

again for 10 minutes uncovered, this makes it thick

and gravy like. But you can use any other gravy

recipe.  Chop and clean the veggies, Author likes to

use carrots, broccoli, asparagus, snow peas, corn, and

peas. Put chopped veggies in a round shallow backing

dish . Pour "gravy" mixture on top and spread mashed

potatoes so that all the veggies are covered by a

mashed potato "cap". Bake for 20 to 30 minutes, or

until the top of the mashed potato becomes crisp and

golden. 

Leek and Potato Pie

by Angela Sara; Makes 4 servings; 342 Calories per serving 

2 lbs potatoes

4 medium leeks

1 Tb. flour

salt and pepper

1 tsp. nutmeg

2 cups hot soy milk

1 to 2 Tbs. soy margarine

Peel the potatoes and slice thinly. Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.

Mix together the flour, salt, pepper and nutmeg. Grease a casserole dish. Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of margarine. The top layer should be potatoes. Dot the top with margarine, pour hot soy milk on top of the casserole. Bake in the oven uncovered 375°F for about 1 hour.

Lentil Barley Shepherd's Pie

By JeriBinNC; Serves 4 to 6;  281 Calories per serving  

2 cups water 

1/2 cup uncooked lentils 

1/4 cup uncooked barley 

1 large carrot, diced 

1 medium onion, chopped finely 

1 garlic clove, crushed 

1 tsp. flour 

1 tsp. each parsley, herbes du Provence 

salt and pepper 

3 medium potatoes cooked and mashed 

Peel, cut up and boil potatoes until soft, then mash.

Heat 1 1/4 cups water, add lentils and barley, simmer

30 minutes. Heat remaining water in a saucepan, add

carrot, onion, garlic and cook until tender, then add

spices. Mix the flour with a little water and add to

sauce pan, stir and cook over low heat until

thickened. Combine contents of saucepan with cooked

lentils and barley, place in ovenproof baking dish,

cover with mashed potatoes. Bake at 350 for 30

minutes. 

Lentil Shepherd Pie 

Serves 6; 210 Calories per serving     

2 cups cooked lentils 

1/2 cup celery, sliced 

8 oz. tomato sauce 

4 medium potatoes, cooked and mashed 

1 medium sized yellow onion, chopped 

2 garlic cloves, chopped 

2 Tbs. nutritional yeast flakes

olive oil for sautéing 

your favourite herbs, basil, oregano, parsley, dill,

black pepper 

Preheat oven to 350 degrees. Sauté onion, celery, and

garlic in a little olive oil. Add lentils and tomato

sauce and cook 15 minutes. Pour into a baking pan and

cover mashed potatoes. Sprinkle nutritional yeast on

top of potatoes. Top with your favorite herbs to

taste. 

Lima Bean Pie 

3 pounds potatoes,  brown russets 

6 cups diced vegetables, corn, lima beans, green

beans, peas, carrots, etc.      

2 cup mushrooms, sliced (optional) 

1 large onion, diced 

1 large leek, diced 

5 garlic cloves, crushed, to taste 

mustard, to taste 

4 cups Seitan     

2 cups soy cheeze (optional), shredded  (Several Recipes under “Cheeze Recipes, Vegan”) 

Quarter the potatoes and throw them in a big pot of

boiling water. When they're cooked but still firm,

take them out and mash them, with soy milk if you

like, but not too much.  While you're waiting for the

potatoes, slice the mushrooms, onions, leeks and

garlic and fry them in a little oil in a saucepan over

medium heat. Add whatever sauces you like to them, 

soy sauce, rice wine vinegar, etc. Try to retain any

liquid in the pan, this will become "gravy" for the

pie. When the onions are translucent and the mushrooms

are brown around the edges, turn off the heat. Combine

the onions/mushrooms with the veggies and the Seitan

and mix it all together. NOTE: you may want to brown

the Seitan before adding it in. If you are using a

Vegan cheeze, add a little to the mix as well for

flavour and to help it stick together. Mix in the

mustard in small amounts, sampling until you get a

taste you like,  too much mustard will be very

noticeable. Spread the veggie, Seitan mixture on the

bottom of a 9x13 inch,  lasagne  sized, baking pan.

Top with the potatoes, smoothing them out at the top.

Cover with Vegan cheeze if desired. Note: gauge things

by eye so you don't overfill the pan. If you have too

much, try making a couple of smaller pies in round pie

tins. Bake in a convection oven at 375 for 30 to 45

minutes or until cheeze on top turns a golden brown. 

Mashed Potato Pie 

Crust: 

1/2 cup  oil 

1 1/2 cups  whole wheat flour 

3 Tbs.  water or as needed 

1/2 cup Vegan *graham cracker crumbs  (homemade recipes follow) 

Filling: 

4 cups  mashed potatoes 

1  can tomatoes 

1  can tomato paste 

1 tsp. serrano pepper, or to taste,  basil, oregano,

hing, salt 

grated tofu Vegan *cheeze, chiddir  (Recipe follows) 

oil 

Crust: Preheat oven to 390. Combine flour, graham

crumbs and oil. Rub well until the mixture reaches a

coarse meal. Add water and work into a firm pastry.

Press mixture into a medium sized pie plate. Bake for

about 10 minutes or until golden brown. Crust may puff

up in the middle while baking.  Filling: Preheat oven

to 375 . Open can of tomatoes and tomato paste and set

aside. Place a spoonful of oil in medium sauce pan

over high heat. When oil is hot, about 3 minutes on

electric or 1 minute on gas, add hing and fry until

fragrant,  about 2 minutes. Add remaining spices

except salt and fry briefly. Add full can of tomatoes

including juice and stir. Cook over medium to high

heat at a strong simmer for about 10 minutes. Add full

can of tomato paste and stir well. Allow to cook

another 3  to  4 minutes, then add salt and remove

from heat. Grate Vegan cheeze. Fill crust with a layer

of potatoes, a layer of tomato sauce, then a layer of

cheeze. Top with potato mixture and continue layering

until fillings are used up. You can decide which layer

is to be on top. Finish off with grated cheeze and

bake 20 minutes or until cheeze is golden.

*Graham Crackers 

These remind me of Nabisco's Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking. By Cindy Lynn; Makes 24 crackers; 90 Calories per cracker; 4? hours; 4 hours preparation

1 cup white flour

1 1/4 cups whole wheat flour

5 Tbs. Vegan sugar

1/2 tsp. salt

1/2 tsp. baking soda (Do not use “arm&hammer”)

1 tsp. baking powder

1/4 tsp. ground cinnamon

3 Tbs. Vegan margarine, cold and sliced into small pieces

1/4 cup Vegan vegetable shortening (Do not use any from “proctor&gamble”)

2 Tbs. aquava

1 Tb. molasses

1/4 cup water

1 tsp. vanilla extract

Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Work in the margarine and shortening with your fingers until the mixture has the consistency of coarse crumbs. In a separate bowl, mix the aquava, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended. Form the dough into a ball.

Cover and chill for several hours. Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7 x 15 inches. If the dough cracks or breaks, just pinch the edges back together. Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2" squares. Use a spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the dough. Bake in the center of the oven for 15 minutes at 350 degrees F or until lightly browned on the edges. Store at room temperature in an airtight container. Will keep up to a month, remember there are no preservatives.

*Cinnamon Graham Crackers

by  DiB's; Makes 24 to 36 crackers;  61 Calories per cracker;  22 minute 15 minute prep

1/4 cup unsweetened frozen apple juice concentrate

1/4 cup vegetable oil

1 sliced banana, sliced

1 tsp. vanilla extract

1 tsp. cinnamon

1 cup graham flour (look in health food stores if you need to)

1 cup whole wheat flour

1 tsp. baking soda (Do not use “arm&hammer”)

1/2 tsp. salt

Preheat oven to 350 degrees. In a blender combine apple juice concentrate, banana, vanilla, cinnamon and blend well. In a large bowl mix together the graham flour, wheat flour, baking soda and salt. Mix well. Mix the wet ingredients into the dry. On a sheet of wax paper roll out dough to around 1/8 to 1/4 inch thick, your preference and cut into desired shapes, and place on a cookie sheet. Bake for 7 to 9 minutes.

*Chedir Cheeze, Sharp

Copied From Joanne Stepaniak's "Uncheese Cookbook." (Thanks!) I think it tastes best after mellowing in the fridge overnight. This "cheeze" may be sliced thinly and used on sandwiches. It is magnificent with sliced tomatoes or fried tofu. It makes a decent grilled "cheeze" sandwich, especially with some fake bakin.  Agar works just like gelatin. Gelatin is made from ANIMAL bones and hooves. Agar is made from sea vegetables. Powdered agar can replace gelatin measure for measure. One Tb. agar flakes is equal to 1 tsp. powdered agar.

by Roosie; 6 servings; 1 serving is 105 calories; 10 minutes; 5 minute preparation

5 tsps. powdered agar agar or 5 Tbs. agar agar flakes

1 1/2 cups water

1/2 cup cashews

1/3 cup nutritional yeast

1/2 cup pimientos

3 to 4 Tbs. lemon juice, depending on how sharp you want it

2 tsps. onion powder

1/4 tsp. garlic powder

1/2 tsp. prepared mustard

Begin by combining the agar and tap water in a small sauce pan. Heat over a medium flame, stirring often. When the mixture boils, reduce the heat a bit.

Allow the agar to boil gently for 5 minutes. Stir often to prevent burning and to make sure that all of the agar dissolves. Meanwhile, measure all of the other ingredients into a blender container. When the agar is finished boiling, carefully pour it into the blender container. Place the lid on the blender and whizz it on high for about a minute. Stop, scrape down the sides, replace the lid and whizz again, for about another minute. The mixture should be very smooth and an orange colour. Pour the mixture into a small, lightly oiled loaf pan. The pan I use is about 3 by 7 inches. Place the pan in the refrigerator and allow it to chill until firm.

Mushroom and Leek Puffs

2 1/2 cups mushrooms,  sliced 

1 bunch leeks washed well and sliced into rounds

1 Tb. flour

1/2 tsp. salt

Fresh ground black pepper

3/4 cup soy milk

olive oil for sautéing

1 box Vegan  *Puff Pastry  (Homemade recipe follows)

In a medium skillet sauté leeks until wilted. Add

mushrooms and continue to cook until mushrooms are

done, 5 to 7 minutes. Add flour and mix in so that all

the vegetables are coated. Add soy milk and stir until

the soy milk has thickened,  1  to  2 minutes. Roll

out puff pastry into a 1/4  inch thick rectangle.

Using a pizza slicer, cut into squares. Put cooled

filling into the centre of each square and fold into

shapes. Bake at 400 for 30 minutes.

*Bladerdeeg, puff pastry

by Taylor in Belgium; 36 pieces;  71 calories per pastry 8 hours preparation

1 cup Vegan margarine

1 1/2 cups flour, patisserie flour, i think its a bakery flour?

1/2  Vegan *sour creem (Recipe follows)

Cut the margarine into the flour until well mixed. Stir in the sour creem until blended. Divide dough in half and refrigerate for at least 8 hours. Roll out and use in recipes as directed. 400 degree oven recommended. Recipe didn’t say how long to bake.

*Sour  Creem,  Tofu  

Makes 1 1/2  cups;  11  Calories per  2  Tbs.

Place  in  a  blender  &  process  until  very smooth:

1  10.5  oz.  pkg.  Reduced  fat,  firm  or  extra 

firm  silken  tofu

1  Tb.  lemon  juice,  you  may  need  a  bit  more 

if  using  extra  firm  silken  tofu

1/2  tsp.  granulated  Vegan  sweetener

1/4  tsp.  salt

1,000  mg.  crushed  Vegan  Cruelty  Free  Vitamin  C

Keep  in  a  covered  jar  in  fridge  for  up  to  a week.

Savoury Mushroom Tofu Pie

Use your favorite savory *Pie Dough or *Phyllo Dough (Recipe follows for Pie Dough & phyllo dough) for the crust. Freeze the extras if you make more than one. The pie raw will keep up to three months frozen or 3 days if refrigerated. Note you can make ahead the filling up to two days. By  philocrates; Makes 4 servings; 119 Calories per serving 

2 tsps. canola oil

1 small onion, sliced

4 scallions, white only, sliced

1 leek, white only, cleaned and sliced

1 tsp. grated fresh ginger

1 Tb. white vinegar

2 cups cleaned mushrooms, sliced

1/2 lb tofu

1/2 cup Vegan *sour creem (Recipe follows)

If using savory dough, prepare it. Heat oven to 400°F. Place the oil in a skillet [note you can use water for this step if you want to reduce the fat] over medium high heat. Add onion, leek, scallion, and ginger and sauté over medium heat until the veggies are limp. Add the vinegar and stir until evaporated. Add the mushrooms and sauté until they give up the liquid, approximately 4 minutes. Remove from heat.

Process the tofu and sour creem until smooth. Blender or food processor, your choice. Turn into a large mixing bowl and add the mushroom mix with a slotted spoon then stir to blend. If using savory dough, roll the dough on a 12 inch square of parchment paper into a 10 inch round. Pile the filling in the center and spread out leaving a two inch margin all around. Bring the dough up around the sides as if you were going to encase the filling but leave a 6 inch window. Crimp the dough around the sides to hold in place. Transfer to a baking sheet or a preheated stone. Bake until crust is golden brown and the filling is set, about 40 minutes. If the crust browns before the filling is set, cover with foil and continue to bake at 300F for about 10 more minutes.

Notes: I personally found this needed a bit more spices. I used Lemon Pepper, Salt, Italian seasoning, a bit of wasabi powdered, Turmeric [made it a nice gold], and thru in some sliced tomatoes when I blended it.

*Flaky  Pie  Crust 

Copied from  "Vegan  Vittles",  by  Joanne  Stepaniak

Makes  1  9  inch  pie  crust; 137  Calories  per  serving,  8  per  crust 

Preparing  flaky,  whole  grain  pastry  is  not 

particularly  difficult,  the  secret  is  in  the 

technique.  Work  quickly,  &  handle  the  dough  as 

little  as  possible  to  guarantee  the  flakiest 

results.  Use  this  simple,  delicious  crust  for 

any  sweet  or  savoury  pie

1 1/2  cups  whole  wheat  pastry  flour

1/4  tsp.  salt

1/4  cup  corn  or  canola  oil

approximately  3  to  6  Tbs.  cold,  low  fat soy  milk  or  water,  more  or  less  as  needed

Have  ready  1  9  inch  pie  tin.  Place  the  flour

&  salt  in  a  bowl,  &  stir  them  together. 

pinkyjain  has,  for  vegetable  dinner  pies,  also 

added  to  the  flour  &  salt,  onion  &  garlic 

granules.  Cut  in  the  oil  with  a  pastry  blender

or  fork  until  the  mixture  resembles  coarse 

crumbs.  Sprinkle  the  milk  or  water  over  the 

flour  mixture,  tossing  gently  with  a  fork  to 

lightly  moisten  the  dry  ingredients.  Too  much 

liquid  will  make  the dough  sticky,  not  enough 

liquid  will  make  it  dry.  The  flour  should  be 

evenly  moistened,  not  damp  or  soggy.  With  your 

hands,  quickly  form  the  dough  into  a  ball, 

handling  it  as  little  as  possible.  Place  the 

dough  between  2  sheets  of  Vegan  waxed  paper,  &

roll  it  out  into  a  circle  about  1  inch 

larger  than  the  pie  tin.  Remove  the top  sheet 

of  waxed  paper.  Carefully  flip  the  crust  over, 

&  lay  it  in  the  pie  tin  with  the  dough 

against  the  plate.  Working  very  carefully  & 

gently,  remove  the  second  sheet  of  waxed  paper.

Ease  the  crust  into  the  pie  tin  without 

stretching  or  tearing  it.  Trim  the  edges  or 

turn  them  under  to  within  1/4  inch  of  the  rim

&  flute  them.  Thoroughly  prick  the  sides  & 

bottom  of  the  crust  with  the  tines  of  a  fork 

to  keep  air  bubbles  from  forming  under  the 

surface.  For  Pies  That  Will  Be  Filled  &  Then 

Baked:  To  prebake  the  crust,  place  it  in  a 

preheated  400  degree  oven  for  about  12  to  15 

minutes,  or  until  it  turns  a  deep  golden 

brown.  Remove  from  oven,  &  allow  it  to  cool 

before  filling  it.  For  Pies  That  Will  Be 

Filled  And  Chilled,  Or  Baked  Very  Briefly:  To 

fully  bake  the  crust,  place  it  in  a  preheated 

400  degree  oven  for  about  20  minutes  or  until 

it  turns  a  rich  brown  colour  &  is  crisp. 

Remove  from  oven,  &  allow  to  cool  before 

filling  it.  Note:  Lightly  moistening  your 

countertop  with  water  will  help  to  keep  the 

waxed  paper  from  sliding.

*Basic Recipe for Phyllo Dough

Phyllo dough is easier bought, but for the adventurous, here is a Flemish recipe for making your own dough! By Taylor in Belgium

9 sheets, 12x12inch; 1 sheet is 118 calories 

1/4 cup water

2 cups flour 

4 tsps. olive oil 

1/4 tsp. salt 

Sift the flour with the salt. Make a well in the middle of the flour. In the well put the water and the olive oil.]Work the dough until it hangs well together. Dust flour on a table or board.

Knead the dough for about 5 to 7 minutes. The dough should be smooth and not stick to the board. Roll the dough out to a big rectangle. Lay a damp towel over it and let it rest for about 15 minutes. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft. If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9, divide into 3, then divide each third into 3 more, and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size. Continue with the recipe that requires the phyllo dough.

*Sour  Creem,  Tofu  

Makes 1 1/2  cups;  11  Calories per  2  Tbs.

Place  in  a  blender  &  process  until  very smooth:

1  10.5  oz.  pkg.  Reduced  fat,  firm  or  extra 

firm  silken  tofu

1  Tb.  lemon  juice,  you  may  need  a  bit  more 

if  using  extra  firm  silken  tofu

1/2  tsp.  granulated  Vegan  sweetener

1/4  tsp.  salt

1,000  mg.  crushed  Vegan  Cruelty  Free  Vitamin  C

Keep  in  a  covered  jar  in  fridge  for  up  to  a week.

Shepherd’s  Pie  

Serves  6;  227  Calories  per  11 oz.  serving

This  can  be  made  ahead  &  baked  later.  Once 

the mashed  potatoes  &  vegetables  are  layered  in 

the  baking  dish,  it  will  keep  fine,  covered  & 

refrigerated  for  several  days.  Later,  just  make 

the  *mushroom  gravy (Recipe below)  while  the  casserole  bakes.  

When  you  cook  the  potatoes,  cover  them 

generously  with  water,  since  you  will  need 

about  3  cups  of  potato  stock  later  in  the recipe.

Mashed  Potatoes:

5  cups  peeled  cubed  potatoes

4  garlic  cloves

1/2  to  1  tsp.  salt

Vegetable  Layer:

1 1/2  cups  chopped  onions

2  tsps.  oil

1  cup  sliced  carrots

3  cups  cored  &  sliced  cauliflower

1  cup  diced  green  &  red  bell  peppers

1/4  cup  water 

2  tsps.  dried  dill

1/2  tsp.  dried  marjoram

1  Tb.  soy  sauce

salt  &  black  pepper  to  taste

*Mushroom  Gravy

5  cups  sliced  mushrooms

1/2  cup  water 

1 1/2  Tbs.  soy sauce

3/4  tsp.  dried  marjoram

2 1/2  Tbs.  cornstarch  dissolved  in  2  Tbs.  cold water

black  pepper  to  taste

Fresh  parsley  sprigs  or  sliced  scallions (optional)

In  a   saucepan,  combine  the  potatoes,  garlic  &

salt  in  about  5  cups  of  water,  cover,  & 

bring  to  a  boil.  Simmer  until  the  potatoes  are

tender,  about  15  minutes.  While  the  potatoes 

cook,  in  a  large  non  stick  saucepan  or 

skillet,  sauté  the  onions  in  the  oil  for  5 

minutes,  stirring  frequently.  Add  the  carrots  & 

cauliflower,  cover,  &  sauté  for  another  5 

minutes.  Stir  in  the  bell  peppers,  water,  dill,

marjoram  &  soy  sauce.  Drain  &  set  aside  the 

cooked  potatoes,  reserving  the  potato  stock,  for

mashing  the  potatoes,  &  for  making  the  gravy. 

Add  1 1/2  cups  of  the  potato  stock  to  the 

vegetables,  cover,  &  simmer  for  about  10 

minutes,  until  tender.  Add  salt  &  pepper  to 

taste.  Preheat  oven  to  350.  Meanwhile,  mash  the

potatoes  in  a  large  bowl  with  about  1/2  cup 

of  their  stock.  Evenly  spread  the  mashed 

potatoes  on  the  bottom  of  a  lightly  oiled  or 

sprayed  8x12  inch  baking  dish.  Layer  the 

vegetable  mixture  on  top.  Bake,  uncovered,  for 

15  minutes.  While  casserole  bakes,  combine  the 

mushrooms,  water,  soy  sauce,  marjoram,  &  1 1/2 

cups  of  the  reserved  potato  stock  in  a 

saucepan  &  simmer  until  the  mushrooms  soften  & 

release  their  juices,  about  10  minutes.  Whisk 

the  dissolved  cornstarch  into  the  gravy  &  stir 

continuously  for  a  few  more  minutes,  until  it 

thickens.  Add  pepper  to  taste.  To  serve,  cut 

the  shepherd’s  pie  into  6  pieces  &  ladle  some 

gravy  on  top  of  each  serving.

Shepherd’s  Pie  With  Seitan  

Serves  about  10

3  pounds  potatoes

6  cups  diced  vegetables,  corn,  lima  beans, 

green  beans,  peas,  carrots,  etc.,  frozen 

vegetables,  thawed  out

2  cups  mushrooms,  sliced  (optional)

1  onion,  diced

1  leek,  diced

5  garlic cloves,  crushed, or  to  taste

1/4  cup  soy  sauce  or  rice  wine  vinegar

mustard, to  taste

4  cups  Seitan,  cut  into  bite  sized  chunks

2  cups  Vegan  cheeze,  shredded  (optional) (Several recipes under “Cheeze Recipes, Vegan”)

Quarter  the  potatoes, boil,  then  mash,  with  soy

milk  if  you  like,  but  not  too  much.  Slice 

the  rest  of  the  vegetables  &  crush  the  garlic 

&  fry  all  in  a  little  oil  in  a  saucepan  over

medium  heat.  Add  whatever  of  the  sauces you 

like  to  them,  soy  sauce,  vinegar,  etc.  Try  to 

retain  any  liquid  in  the  pan,  this  will become 

"gravy"  for  the  pie.  When  the  onions  are 

translucent  &  the  mushrooms  are  brown  around 

the  edges,  turn  off  the  heat.  Combine  the 

onion/mushroom  mixture  with  the,  thawed,  diced 

vegetables  &  the  Seitan  &  mix  it  all  together.

You  may  want  to  brown  the  Seitan  before 

adding  it  in.  If  you  are  using  soy  cheeze, 

add  a  little  to  the  mix  as   well  for  flavour 

&  to  help  it  stick  together.  Mix  in  the 

mustard  in  small  amounts,  sampling  until  you 

get  the  taste  you  want.  Do  not  use  too  much 

mustard,  unless  you  desire  to.  Spread  the 

vegetable  Seitan  mixture  on  the  bottom  of  a 

9x13  inch  lightly  greased  baking  pan.  Top  with 

the  mashed  potatoes,  smoothing  them  out  at  the 

top.  Cover  with  soy   cheeze  if  desired.  Bake 

in  a  375   degree  oven  for  30 to 45  minutes,  or

until  soy  cheeze  on  top  turns  a  golden  brown.

Spinach Pie  

Serves 4   

1 cup warm water 

1 tsp. Vegan  sugar

1 tsp. salt 

1 Tb. yeast 

1 Tb. olive oil 

1 pkg. frozen chopped spinach, thawed and squeezed dry

1 onion, chopped and sautéed in 2 tsps. olive oil 

2 garlic cloves, chopped fine 

1/2 tsp. salt 

1/4 tsp. pepper 

Make bread dough with first 5 ingredients. Let rest

while you prepare the vegetables. Sauté the onion,

adding garlic and ginger. Add remaining seasonings

with spinach and stir well. Divide the bread dough

into 4 pieces, and roll each piece flat. Spoon 1/4 of

spinach mixture onto dough and fold dough over to

enclose the mixture, crimping or pressing the edges

together. Prick top a few times, and assemble the

other three pies. Cover with cling  film or spritz

with oil. Can be left to rise or baked right away at

400  for 15 to 20 minutes. 

Vegan Shepherd's Pie

by  Pepina Rae; 6 servings;162 Calories per serving 

1 yam

4 zucchini, peeled

1 potato

1/2 cup onions, chopped

1 Tb. oil

1 tsp. oregano, dried

1 tsp. basil, dried

1/4 tsp. thyme, dried

1/2 cup zucchini, chopped

1/2 cup celery, sliced

1/2 cup carrots, chopped

1/2 cup red bell peppers, chopped

1/2 cup peas

1/2 cup corn

Preheat oven to 400 degrees. Pierce skin of yam in several places and bake until tender; this will take about 50 minutes.  Or microwave for 10 minutes. Remove from oven and let cool. Remove skin, mash and set aside. Cut zucchini into chunks and blend in a food processor to make zucchini milk and set aside. Dice potato and put in a pot and cover with cold water and boil until tender, about 20 minutes. Drain, reserving the water. Mash the potato using whatever of the reserved potato water you need to make it fluffy and set aside. Heat oil and sauté onion for about 2 minutes. Add the dried herbs and stir fry for 2 minutes. Add the remaining ingredients along with 1/2 cup of prepared zucchini milk. Stir well and continue to cook until the carrots are tender.

Turn the vegetables into a casserole, not more than 3" deep. Spread mashed yams over the top and top them with the mashed potato. Bake until the topping is browned, about 30 minutes.

Vegetable Shepherd's Pie  

Serves 6     

2 1/2 cups of cooked lentils 

1/4 cup cooked garbanzo beans 

2 carrots, chopped 

1/2 small onion, chopped 

1 green, yellow red or all three, bell  pepper,chopped 

1/2 to 1 cup of mushrooms, chopped or sliced 

1/2 celery stalk, chopped (optional) 

2 garlic cloves, minced 

6 to 8 potatoes,  skins and all, halved and boiled 

1 Vegan pastry shell, pre made is fine (Look below under “Pie Crusts, Vegan”) 

1/2 tsp. of olive oil 

Sauté carrots, onion, pepper, or peppers, mushrooms, celery and garlic in the olive oil. Salt and pepper lightly if you like. Toss those ingredients with the lentils and garbanzos and set aside. Mash your New Potatoes with a touch of soy milk salt and pepper. Take all sautéed items and place them into the pie shell, then cover the top with the potatoes, lightly spray with a touch of olive oil, salt and pepper and bake in a 350 degree oven until the top of the pie is slightly golden. 

Pie Crusts, Vegan

Flaky  Pie  Crust 

Copied from  "Vegan  Vittles",  by  Joanne  Stepaniak

Makes  1  9  inch  pie  crust; 137  Calories  per  serving,  8  per  crust 

Preparing  flaky,  whole  grain  pastry  is  not 

particularly  difficult,  the  secret  is  in  the 

technique.  Work  quickly,  &  handle  the  dough  as 

little  as  possible  to  guarantee  the  flakiest 

results.  Use  this  simple,  delicious  crust  for 

any  sweet  or  savoury  pie

1 1/2  cups  whole  wheat  pastry  flour

1/4  tsp.  salt

1/4  cup  corn  or  canola  oil

approximately  3  to  6  Tbs.  cold,  low  fat soy  milk  or  water,  more  or  less  as  needed

Have  ready  1  9  inch  pie  tin.  Place  the  flour

&  salt  in  a  bowl,  &  stir  them  together. 

pinkyjain  has,  for  vegetable  dinner  pies,  also 

added  to  the  flour  &  salt,  onion  &  garlic 

granules.  Cut  in  the  oil  with  a  pastry  blender

or  fork  until  the  mixture  resembles  coarse 

crumbs.  Sprinkle  the  milk  or  water  over  the 

flour  mixture,  tossing  gently  with  a  fork  to 

lightly  moisten  the  dry  ingredients.  Too  much 

liquid  will  make  the dough  sticky,  not  enough 

liquid  will  make  it  dry.  The  flour  should  be 

evenly  moistened,  not  damp  or  soggy.  With  your 

hands,  quickly  form  the  dough  into  a  ball, 

handling  it  as  little  as  possible.  Place  the 

dough  between  2  sheets  of  Vegan  waxed  paper,  &

roll  it  out  into  a  circle  about  1  inch 

larger  than  the  pie  tin.  Remove  the top  sheet 

of  waxed  paper.  Carefully  flip  the  crust  over, 

&  lay  it  in  the  pie  tin  with  the  dough 

against  the  plate.  Working  very  carefully  & 

gently,  remove  the  second  sheet  of  waxed  paper.

Ease  the  crust  into  the  pie  tin  without 

stretching  or  tearing  it.  Trim  the  edges  or 

turn  them  under  to  within  1/4  inch  of  the  rim

&  flute  them.  Thoroughly  prick  the  sides  & 

bottom  of  the  crust  with  the  tines  of  a  fork 

to  keep  air  bubbles  from  forming  under  the 

surface.  For  Pies  That  Will  Be  Filled  &  Then 

Baked:  To  prebake  the  crust,  place  it  in  a 

preheated  400  degree  oven  for  about  12  to  15 

minutes,  or  until  it  turns  a  deep  golden 

brown.  Remove  from  oven,  &  allow  it  to  cool 

before  filling  it.  For  Pies  That  Will  Be 

Filled  And  Chilled,  Or  Baked  Very  Briefly:  To 

fully  bake  the  crust,  place  it  in  a  preheated 

400  degree  oven  for  about  20  minutes  or  until 

it  turns  a  rich  brown  colour  &  is  crisp. 

Remove  from  oven,  &  allow  to  cool  before 

filling  it.  *Note:  Lightly  moistening  your 

countertop  with  water  will  help  to  keep  the 

waxed  paper  from  sliding.

Cinnamon Graham Crackers

by  DiB's; Makes 24 to 36 crackers;  61 Calories per cracker;  22 minute 15 minute prep

1/4 cup unsweetened frozen apple juice concentrate

1/4 cup vegetable oil

1 sliced banana, sliced

1 tsp. vanilla extract

1 tsp. cinnamon

1 cup graham flour (look in health food stores if you need to)

1 cup whole wheat flour

1 tsp. baking soda (Do not use “arm&hammer”)

1/2 tsp. salt

Preheat oven to 350 degrees. In a blender combine apple juice concentrate, banana, vanilla, cinnamon and blend well. In a large bowl mix together the graham flour, wheat flour, baking soda and salt. Mix well. Mix the wet ingredients into the dry. On a sheet of wax paper roll out dough to around 1/8 to 1/4 inch thick, your preference and cut into desired shapes, and place on a cookie sheet. Bake for 7 to 9 minutes.

Graham  Cracker  Crust  

Makes crust for 1  10 inch  pie  tin;   48  Calories  per  serving

Graham  cracker  crumbs  can  be  made  by  placing 

the  Vegan  graham  crackers  between  sheets  of 

Vegan  waxed  paper  &  crushing  them  with  a 

rolling  pin,  or  whirling  the  crackers  in  a 

food  processor  or  blender  until  they  are  finely ground.

1 1/2  cups,  depending  on  how  thick  you  prefer 

your  crust,  Vegan  graham  cracker  crumbs,  or 

make  your  own  graham  crackers,  (recipe  follows),  

finely  crushed

3  to  4  Tbs.  Vegan  granulated  sweetener (optional)

2  to  3  Tbs.  canola  oil

Place  the  graham  cracker  crumbs  in  a  bowl,  & 

work  in  the  oil  &  granulated  sweetener, 

initially  by  stirring  with  a  fork  &  then 

finishing  the  mixing  by  using  your  hands. 

Reserve  1/4  cup  of  the  crumb  mixture  for  a 

topping,  if  you  prefer.  Lightly  oil  the  sides 

of  a  10  inch  pie  tin,  or use  a  non  stick  pie

tin,  &  pat  the  remaining  crumb  mixture  evenly 

over  the  bottom.

Graham Crackers 

These remind me of Nabisco's Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking. By Cindy Lynn; Makes 24 crackers; 90 Calories per cracker; 4? hours; 4 hours preparation

1 cup white flour

1 1/4 cups whole wheat flour

5 Tbs. Vegan sugar

1/2 tsp. salt

1/2 tsp. baking soda (Do not use “arm&hammer”)

1 tsp. baking powder

1/4 tsp. ground cinnamon

3 Tbs. Vegan margarine, cold and sliced into small pieces

1/4 cup Vegan vegetable shortening (Do not use any from “proctor&gamble”)

2 Tbs. Agava Nectar

1 Tb. molasses

1/4 cup water

1 tsp. vanilla extract

Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Work in the margarine and shortening with your fingers until the mixture has the consistency of coarse crumbs. In a separate bowl, mix the aquava, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended. Form the dough into a ball.

Cover and chill for several hours. Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7 x 15 inches. If the dough cracks or breaks, just pinch the edges back together. Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2" squares. Use a spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the dough. Bake in the center of the oven for 15 minutes at 350 degrees F or until lightly browned on the edges. Store at room temperature in an airtight container. Will keep up to a month, remember there are no preservatives.

Pared  Down  Pie  Crust  

Makes  1  9  inch shell, serves  8;  674  Calories  total,  84  Calories  per serving

3/4  cups  sifted  all  purpose  flour

2  Tbs.  cornstarch

1/4  tsp.  salt

3  Tbs.  Vegan  vegetable  shortening  (Do  Not  Use"proctor & gamble", nor vegetable shortenings made with mono and diglycerides,this is an ANIMAL fat).  

4  Tbs.  ice  cold  water

In  a  shallow  mixing bowl,  combine  the  flour, 

cornstarch  &  salt.  Using  a  pastry  blender,  cut 

the  shortening into  the  dry  ingredients,   until 

the  texture  of  coarse  meal.  Now  forking  the 

mixture   briskly,  scatter  the  ice  water.  1  Tb. 

at  a  time,  over  the  surface  of  the  dry 

ingredients.  The  instant  the  dry  ingredients  are

moistened  &  adhere together,  stop  mixing,  Shape 

the  mixture  lightly  into  a  ball,  place  on  a 

very  lightly  floured  about  1  Tb.  of  flour 

spread  on  a  cloth)  pastry  cloth,  spread  the 

flour  in the  centre  of  the  cloth.  Flatten  the 

pastry  gently  with  a  very  lightly  floured 

rolling  pin.  Note:  By  using  a  pastry  cloth  you

can  use  a  minimal  amount  of  flour  with  little 

risk  of the  pastry’s  sticking.  With  short, 

quick,  light  strokes,  work  from  the  center  of 

the  pastry  outward,  rolling  into  a  thin  circle 

about  2 1/2  larger  in  diameter  than  the  pie 

tin  you  intend  to  use.  Even  up  any  ragged 

edges  as  you  roll,  also  patch any  broken  or 

thin  spots  by cutting  off  ragged  trimmings  & 

gluing  them  into  place  with  a  little  cold 

water.  Once  the  pastry circle  is  rolled  to the 

proper  size,  lay  the  rolling  pin  straight 

across  the  center;  very  gently  lop  half  of  the

pastry  over  the  rolling  pin,  ease  it  into  the

pie  tin  &  fit  it  against  the  bottom  &  sides.

Trim  the  overhang  so  that  it is  about  3/4 

inches  larger  all  around  than  the  pie  tin, 

then  roll it  under,  &  on  top  of,  the  rim; 

crimp  with your  fingers  making a  decorative 

fluted  edge.  The  pie  shell  is  now  ready  to 

fill.  To  Bake  The  Pie  Shell  Before  It’s 

Filled:  Many  recipes  call  for  baked  pie  shells.

First,  prick  the  bottom  &  sides  of  the  pie

shell  well  with  a fork  to  allow  steam  a  means 

of  escape,  this  will  minimize  buckling.  Second, 

line  the  pie  shell  with  Vegan  wax  paper  or 

baking  parchment,  fill  with  pie  weights,  dried 

beans  or  raw  rice,  to  reduce  shrinkage.  Bake 

in  a  hot  oven,  425  degrees,  for  10  to  12 

minutes.  Remove  from  oven,  lift  out  the  paper 

&  weights  &  cool  the  pie shell  to  room 

temperature  before  filling.

Phyllo Dough

Phyllo dough is easier bought, but for the adventurous, here is a Flemish recipe for making your own dough! By Taylor in Belgium

9 sheets, 12x12inch; 1 sheet is 118 calories 

1/4 cup water

2 cups flour 

4 tsps. olive oil 

1/4 tsp. salt 

Sift the flour with the salt. Make a well in the middle of the flour. In the well put the water and the olive oil.]Work the dough until it hangs well together. Dust flour on a table or board.

Knead the dough for about 5 to 7 minutes. The dough should be smooth and not stick to the board. Roll the dough out to a big rectangle. Lay a damp towel over it and let it rest for about 15 minutes. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft. If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9, divide into 3, then divide each third into 3 more, and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size. Continue with the recipe that requires the phyllo dough.

Pie Crust, World’s Easiest

by B.B.Grimm; 8 servings 1 pie crust; 219 Calories per serving 1 1/2 cups flour, can be white or whole wheat or combo of both

1/2 tsp. salt

2 Tbs. Vegan sugar 

1/2 cup oil

2 Tbs. orange juice, or soy milk

In a large bowl place all of the dry ingredients. Add Orange Juice, mix with a fork. Pat into 9 inch pan with fingertips. If pre baked crust is desired bake at 425 for 10  to 12 minutes.

Puff pastry, Bladerdeeg

by Taylor in Belgium; 36 pieces;  71 calories per pastry 8 hours preparation

1 cup Vegan margarine

1 1/2 cups flour, patisserie flour, i think its a bakery flour?

1/2  Vegan *sour creem (Recipe follows)

Cut the margarine into the flour until well mixed. Stir in the sour creem until blended. Divide dough in half and refrigerate for at least 8 hours. Roll out and use in recipes as directed. 400 degree oven recommended. Recipe didn’t say how long to bake.

*Sour  Creem,  Tofu  

Makes  1 1/2  cups; 11  Calories per  2  Tbs.

Place  in  a  blender  &  process  until  very smooth:

1  10.5  oz.  pkg.  Reduced  fat,  firm  or  extra 

firm  silken  tofu

1  Tb.  lemon  juice,  you  may  need  a  bit  more 

if  using  extra  firm  silken  tofu

1/2  tsp.  granulated  Vegan  sweetener

1/4  tsp.  salt

1,000  mg.  crushed  Vegan  Cruelty  Free  Vitamin  C

Keep  in  a  covered  jar  in  fridge  for  up  to  a week.

Spelt Pie Crust

This easy pie crust is delicious. It makes two 9 inch crusts. By  Chef Joey Z; 8 servings 1 pie; 1 serving is 7 Calories 

3 cups spelt flour, not sprouted

1 tsp. sea salt

1/2 cup soy milk

1/2 cup light oil

In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt. Combine the soy milk and light oil in a cup and mix well with a whisk. Then feed the soy milk oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough. Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. Use a large plastic sheet, but Vegan waxed paper can also be used. Try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary. Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust.

Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top. Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the soy milk and then make slits in the top crust to let out the steam.

Bake according to the type of pie you are making.

Enter supporting content here