Saturday, March 14, 2009
Tempeh Shepherdess Pie
And hey, speaking of comfort foods, which I was in my last post a couple of weeks ago...
Note - sorry about the delay in posting, but meals have been really routine lately - beans and rice, stir-fry with store-bought stir-fry sauce featuring a tofu attempt that didn't work out right, and baked potatoes with peas and carrots cooked in a ginger-sesame sauce (oops - I suppose I should have blogged and photo'd that last one).
... here's a veganized old favorite that I found when looking up tempeh recipes in my favorite cookbook - Isa Chandra Moskowitz and Terry Hope Romero's Veganomicon.
Who doesn't like Shepherd's Pie - mashed potatoes with good fillings? And who doesn't like one-dish casseroles? I don't see any hands raised, so I must be right.
Put those two ideas together and you've got an oldie, but a goodie. Veganize it and the fillings include cremini mushrooms, tempeh simmered in a soy sauce, peas, corn and spices.
Being a casserole, the recipe makes its own mushroom gravy. I used yellow mashed taters - my favorite being Klondike Gold. Talk about a creamy tater - even when just baked plain - wow!
This one was another creative winner from Veganomicon. I'll definitely be making it again.
TEMPEH SHEPHERDESS PIE RATING - 8