SHEPHERD’S VEGETABLE PIE

Servings: 6

3 cups vegetable broth
1 onion, chopped
1 stalk celery, sliced
1 green bell pepper, chopped
½ teaspoon minced bottled fresh garlic
½ teaspoon sage leaves
½ teaspoon marjoram
1 tablespoon soy sauce
1 carrot, thinly sliced
1 ½ cups sliced fresh mushrooms
1 ½ cups cauliflower florets
1 cup thinly sliced cabbage
1 cup green beans, cut in 1 inch pieces
2 tablespoons cornstarch mixed in 1/3 cup cold water
freshly ground pepper to taste
3 cups mashed potatoes
paprika to garnish

Preheat oven to 350 degrees.

Place ½ cup of the broth in a large pot with the onion, celery, bell pepper and garlic. Cook, stirring occasionally, for about 4 minutes. Stir in sage, marjoram and soy sauce. Add the remaining vegetable broth and the carrot, mushrooms, cauliflower, cabbage and green beans. Bring to a boil, cover, reduce heat and cook for 20 minutes, stirring occasionally. Add the cornstarch mixture and stir until thickened. Season with pepper to taste. Transfer to a casserole dish. Cover vegetable mixture with mashed potatoes and sprinkle with paprika. Bake for 30 minutes until potatoes are slightly browned.

Hint: Thin the mashed potatoes with a little soy milk or vegetable broth if they are too stiff to spread. Put them in a bowl, add a small amount of the liquid and beat by hand or with an electric beater until they are spreadable.

QUICK YUMMY MEAL

Servings: 1-2

1 15 ounce can black beans
1 15 ounce can tomatoes
1½ to 2 cups cooked brown rice
1 to 1½ cups frozen corn kernels

Combine all ingredients in a saucepan, heat through and eat!

Hint: Use any kind of beans that you like in this recipe, or any leftover cooked grains that you have in the refrigerator.

Chili/Cheeze/Potato Casserole

Bottom layer:
3 cans vegetarian chili, or
1 can chili beans in sauce, 1 can kidney beans (rinsed), 1 can black beans (rinsed)

Middle layer:
Golden Cheeze Sauce

1 1/2 cups Great Northern beans, cooked (or one 15.5 can)
6 T nutritional yeast
1/4 cup pimiento pieces (or roasted red peppers)
juice from one freshly squeezed lemon
1 T low-salt shoyu (soy sauce) or tamari
1 t onion powder
1/2 t any type of prepared mustard
1/2 t salt

Blend all until smooth. Refrigerator any leftovers in sealed container.

Top Layer:
1 bag hash brown potatoes sprinkled with chili powder.

Bake uncovered at 400 degrees until potatoes brown and cheeze sauce is bubbly (30-45 min.)