Harvest Pie

Ingredients (use vegan versions):

• 3 large potatoes
• 1 sweet potato (or yam)
• 2 tablespoon vegan soymilk (maybe more, maybe less)
• 1 tablespoon soy non-hydrogenated vegan margarine
• 1 1/2 cups of stock (see "gravy recipe" below)
• 2 cups of assorted fresh veggies
• spices (bazil,
• salt and pepper to taste

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

Preheat oven to 375 degrees (F)

Cook and mash potatoes adding soy milk and soy margarine to make it creamy and salt and pepper to taste. I also like to add lots of garlic!

I usually make the "gravy" by boiling 1 1/2 cups of water and adding 3 veggie bouillion 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 (I like to use carrots, broccoli, asparagus, snow peas, corn, and peas)

Put chopped veggies in a round shallow backing dish (I like to use a ceramic type, I find it cooks better than metal). 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). Cool and serve.

Serves: 4

Preparation time: 1 hour

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Not just “Jack-O-Lanterns”

Ingredients (use vegan versions):

• 1 pumpkin, with a flat bottom. Size it to how many people to serve.
• Rice, from 11/2 cups
• vegies of your choice, but peppers are a must
• apple cider vinager
• origano
• garlic
• onions
• hot sauce, tobasco or the like

Cut the top from the pumkin, clean out the seeds and the stringy stuff. Put the pumkin in a large pot, add 6 cups of water and boil until just starting to get tender. (about 1/2 hr) In the mean time, cook your rice, use what ever type of rice that you like. Mix the rice with the veggies, I use the frozen mixed veggies add your spices, crushed garlic or salt, what ever you prefer. Don't forget the viniger and hot sauce. Drain the pumpkin, stuff with the mixture, put top back on and put in a shallow baking dish. Leave in the oven for an hour at 425 for an hour, or until the pumpkin is soft, but still firm. Put the pumpkin on a plate, and let your guests slice off a piece of dinner.

This meal looks very nice and tastes wonderful. You can sit it on a bed of parsley to decorate.

Serves: 4-10

Preparation time: 1Hr to 11/2hrs.

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Mashed Potato Pie

Ingredients (use vegan versions):

• Crust:
• 1/2 cup (125 ml) oil
• 1 1/2 cup (375 ml) wholewheat flour
• 3 tablespoon (60 ml) water or as needed
• 1/2 cup vegan graham cracker crumbs
• Filling:
• 4 cup (500 ml) mashed potatoes
• 1 540 ml/19 fl oz can tomatos
• 1 156 ml/5.5 fl oz
• can tomatoe paste
• 1 teaspoon serrano pepper (or to taste)
• bazil, oregano, hing, salt
• grated tofu cheese (cheddar)
• oil

Crust: Preheat oven to 200oC/390 F. 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 190oC/375 F. Open can of tomatos and tomatoe 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 tomatoe paste and stir well. Allow to cook another 3-4 minutes, then add salt and remove from heat. Grate cheese. Fill crust with a layer of potatoes, a layer of tomato sauce, then a layer of cheese. Top with potato mixture and continue layering untill fillings are used up. You can decide which layer is to be on top. Finish off with grated cheese and bake 20 mintues or until cheese is golden. Enjoy.

Preparation time: 1 hour approx

Serves:

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Layered Vegetable Pie

Ingredients (use vegan versions):

• 1/2 lb zucchini, sliced
• 1/2 lb eggplant, sliced
• 1 lb red peppers, chopped
• 1 1/2 lb potatoes, parboiled, sliced
• 1 tin chopped tomatoes (8 - 10 oz)
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 4 oz vegan breadcrumbs
• 1 tablespoon scented oil (hazel or walnut)
• 3 teaspoon chopped fresh thyme
• 1 teaspoon chopped oregano
• olive oil
• salt and pepper

1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry.

2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate.

3. Layer the vegetables in a casserole.

4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and thyme.

5. Add the tomatoes and simmer to a rich sauce.

6. Season and pour over the vegetables.

7. In a bowl mix vegan breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.

8. Spread the vegan breadcrumb mixture over the vegetables to make a crust.

9. Cover and bake in a pre-heated oven at 180C for 45 minutes.

10. Remove the cover and bake for a further 15 minutes to brown the crust.

N.B.

a)The pie may be served hot or cold.

b) the proportions of eggplant & zucchini may be varied to your preference.

Serves: 4-6

Preparation time: 90 minutes

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Artichoke Pie

Ingredients (use vegan versions):

• 3tablespoon olive oil
• 1/2 cup chopped onion
• 2 to 3 cloves garlic, minced
• 3 or 4 egg replacements, beaten
• 1 9oz package frozen artichoke hearts, thawed and coarsely chopped
• 2tablespoon minced parsley (fresh)
• 1 teaspoon dried bazil
• 1/4 cup grated Parmesan style soy cheese
• 1/4 vegan soymilk
• dash of your favorite hot sauce (we prefer Frank's Red Hot for this)
• salt and freshly ground pepper to taste

***You will also need a pie crust for this. If you don't want to make your own, you can often find excellent frozen organic pie crusts in many health food stores.***

Preheat the oven to 350 degrees.

In a nine or ten inch pie dish or quiche pan prebake the pie crust. I like to pre-bake the crust because it keeps it from getting too mushy on the bottom. To do this, prick the uncooked crust in a few places. Loosely line the pan (with the crust already in it) with foil. Fill the foil with dry beans or lentils as a weight. This will keep the crust from puffing up. Bake for 10 to 15 minutes. You just want to get the crust **barely** cooked. Carefully remove foil and beans. (Save the beans for the next crust--you can't cook these now!)

NOW....heat 2 Tbls of oil in a skillet. Add the onion and sautee over a medium heat until translucent. Add garlic and continue to sautee until onion is golden.

In a bowl, combine Ener-G Egg Replacer, onion mixture and all remaining ingredients **except** the remaining olive oil. Fill your pre-baked crust with the mixture. You may want to garnish the top with a ring of thinly sliced tomato rings. Sprinkle with a bit more of the soy cheese and drizzle remaining olive oil over the top. Bake for 25 to 30 minutes or until the pie is set and golden on top. Let the cooked pie rest a few minutes before cutting to serve. Serve at room temperature or slightly warm.

Serves:

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Lentil Shepherd Pie

Ingredients (use vegan versions):

• 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 tablespoons nutritional yeast
• olive oil for sauteing
• your favorite herbs - bazil, oregano, parsley,

Preheat oven to 350 degrees. Saute 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. Delicious!

Serves: 6

Preparation time: 45 minutes

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Khodra bi Furn (Lebanese Casserole)

Ingredients (use vegan versions):

• 2 large potatoes, peeled and boiled
• 1/2 cup soy yogurt
• 1/2 cup chopped green onions
• 1/4 cup chopped parsely
• 1-2 tablespoon oil
• 1 onion, chopped
• garlic, minced
• 1/2 cup bulgar wheat
• 1 medium eggplant, cubed
• 1/2 cup mushrooms, sliced
• 1 cup frozen peas, thawed
• fresh bazil, oregano, thyme, salt & pepper to taste

1. Mash the boiled potatoes with the yogurt, green onions and parsely. Season with salt and pepper and set aside.

2. In a large skillet or wok, fry the onion, garlic and bulgar wheat in the oil until onion is translucent (about 5 minutes.) Season with salt and pepper while frying.

3. Add the eggplant and mushrooms and continue cooking, covered, until the eggplant is just soft, about 10 minutes. You could also add 1/2 cup of chopped celery and/or 1/2 cup of chopped green peppers, if you'd like.

4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes.

5. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered for 40-45 minutes at 350 degrees F.

Serves: 4-6

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Okara Pie

Ingredients (use vegan versions):

• parsely
• 1 red pepper
• 1 onion
• egg substitude (equal to 1 egg)
• 1 cup okara
• 1 tablespoon brown miso
• 1/4 cup sunflower seed
• pepper, salt, paprika, turmeric
• 3 large zucchinis, sliced
• vegan bread crumbs

1. In a food processor, process the parsely (use lots of it,) red pepper and onion until everything is well processed and blended (but not too mushy.) Transfer to a mixing bowl.

2. Add the egg sub., okara, miso, and sunflower seeds and mix well. Season with pepper, a little salt (the miso is salty, so beware,) paprika, and turmeric. Use other spices as you see fit.

3. Lightly oil a small casserole dish and spread vegan bread crumbs on the bottom and sides (I found that a meatloaf-type dish works best.) Arrange 1/2 of the sliced zucchinis on the bottom and spread the filling over them. Top with the rest of the zucchinis and some more vegan bread crumbs.

4. Cover with foil and bake for 35-45 minutes at medium-high heat. Uncover, and bake for another 10-15 minutes at medium-low heat.

I think this recipe could also work well with potatoes or eggplants. The potatoes should probably be boiled a little first. Let me know if you try that.

Serves: 4

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Barbecue Pie

Ingredients (use vegan versions):

• Baked beans (English-style), along with any other type of cooked beans you like
• Veggies {carrots, onions, mushrooms, leeks, courgettes/zucchini, sweet
• laying around except potatoes as they go on top)
• Barbecue sauce (any vegan brand)
• textured soy protein or soymince (optional)
• Potatoes (mashing tatties, not the nice little new ones, save those to roast)
• A bit of non-hydrogenated vegan margarine or oil
• salt, pepper
• Mint or other herbs (optional)

First off, I should mention that there are no set amounts in this recipe. Just use whatever you have handy. It's good for using up leftovers. If you need starter amounts consider:

Ingredients (use vegan versions):

• One large onion
  
• Eight ounces/225g mushrooms (baby button 'shrooms are especially nice)
  
• One medium leek (careful, they're strong)
  
• Two carrots, cut fine
  
• Kidney beans, butter beans, navy beans (the baked beans are a necessary ingredient)
  

You should get the idea, just nice, medium amounts which will fill a deep pie dish. Remember to use enough potatoes to give it a good top layer of mash. I think we used around a pound of them, but don't quote me. Anyway, on to the recipe, with suitable anecdotes.

Soon after I arrived in England this summer for an all-too-short visit, Stu decided to make a barbecue pie for me. First thing he got me to do (slavedriver ;) was scrub and cube the unpeeled potatoes and set them boiling in lightly salted water. While those were slowly cooking we cut the veggies up into bite-sized pieces. Tiny mushrooms we kept whole ("Ooh! Baby shrooms! Cuuuuute..." *melting voice*adorable grin*little mushroom almost shoved up my nose*). Onion chopped, check. Mushrooms suitably tossed around, check. Stepped on cat, check ("MMROW!" "Well, don't lay right behind me, Puss!"). At this point he pulled out his handy-dandy fry-pan, and set it on to heat. I usually realised that the leek was gritty and got to work separating the rings in a bowl of water to get it rinsed out.
Anyway, we heated a bit of oil in the pan, just enough to keep things from sticking, and began to cook the veggies. Onions (including leek) and mushrooms go in first, then carrots and other hard veggies. Let them soften a bit in the pan and add the baked beans, a can of sweetcorn, whatever other beans are handy, soymince or textured soy protein (HYDRATED!) if you want 'em ("Ew..." "Quiet, Carnivore Boy." "MMROWR!" "You too, Cat."), and a LOT of barbecue sauce. See? Easy. Even the cat can help!
About the time the veggie-bean glop is about cooked through, test the potatoes. If a knife goes through them with no force, they're ready to be mashed. If the knife gets stuck a few millimetres in and produces sparks, that's a rock. Take it out and try again. But, yeah, mash the tatties with a bit or marg/oil, maybe some soymilk if it's too solid, and mix in some salt and pepper and maybe some basil or garlic or mint. Trust me, mint in potatoes, if you can get the right balance, is fantastic. (*prideful look from Stu* "I'm SO good." "Yes you are, hon. Your beans are burning.") Get the bean goop off the flame before it manages to burn or bubble AALLLLL over the stove. Dump it in a deep pie dish or similar deep oven-safe dish. Make sure the oven is heated to 200C/400F. Now, let Stu be artistic and spread the mash over the veg mix until he's covered it with decourative fork furrows and quite possibly his name. ("See? It's my name! I'm so great." "BARK!" "Oh, no, not the dog too...") Bung it in the oven for maybe half an hour until the tatties start turning brown and the pie is hot through. Use this time to give your cooking partner a shoulder rub, or shut up the small and deafening dog
Take the pie out of the oven, let Stu panic over the burn on your hand and spoil you for a while, cut great bits from the pie, and munch on it in front of the TV. ("No... not 'Neighbours'... NO!!!!!!!!!!!" *cue terrifying theme song*) Follow up dinner with getting Cat out of the rest of the pie, cleaning up, and rejoicing as the soaps go off.

This is one of my fave dishes now (Stu would be happy to never see another one, as often as I begged him to make it), quite easy to make, gives you a few minutes to rest while it's baking, nutritious, and cheap. And the dog likes it, too! ("Bag dog! My dinner!" *pitiful look from dog* "Oh, okay, one bite...")

Serves: 2-4, depending how hungry you are

Preparation time: About an hour and a half

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Not a Pizza Pie

Ingredients (use vegan versions):

• salt
• 1 1/2 cup flour
• 6-8 tablespoon vegan soymilk
• 6 tablespoon soy non-hydrogenated vegan margarine (or olive or canola oil)
• 1 bunch of kale
• 2 tomatoes
• 3 leeks
• nutritional yeast
• lots of herbs
• olive oil for sauteing

Crust: cut in oil or margarine into the flour. when it resembles coarse vegan bread crumbs add soy milk slowly. form into a dough ball, wrap with plastic and stick it in the fridge.

While crust is chilling, slice and saute leeks until caramelized. Place in a bowl and set aside. Next saute kale until it has shrunk to nearly half of its size. Leave it in the skillet and turn burner off. Crumble tofu in bowl and add 1 tbsp nutritional yeast and lots of savory herbs of your choice (thyme, dill, oregano, cumin, ginger, everything). Mix around with a fork.

Preheat oven to 350. Take dough out from fridge. Place on big floured surface and roll it out until it is about 1/4 inch thick and really round and big. Put it in a pie or tart pan.

To assemble: First put the caramelized leeks on the bottom. Use about 1/4 of the tofu spread on top of the leeks and spread with a knife. Then add the kale. A nice, big, green layer. Use all of it. Spread remaining tofu mixture on top of kale with knife. Slice tomatoes and put around in a pretty fashion. Sprinkle with nutritional yeast, salt, and pepper. Bake for 30 - 45 minutes.

Serves: 8

Preparation time: 1 1/2 hours

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