Vegetable Shepherd’s (No Beans Here) Pie

BY GABRIELA HERRERA

Prep Time 25 minutes Bake Time 35 minutes Servings 8

EQUIPMENT NEEDED

• Instant Pot (optional) • Stove, Oven • Mixing Bowls • Oven Safe Baking Dish

Potato and Cauliflower Topping

INGREDIENTS

• 2 Cups Steamed Potatoes • 2 Cups Steamed

Cauliflower • 2 Tablespoons of

Nutritional Yeast • 4 Tablespoons Vegan Butter

DIRECTIONS

1. In your Instant Pot on a steamer basket place your rinsed cauliflower and potatoes and steam for 10 minutes. Remember to secure the lid properly.

2. Remove the potatoes and cauliflower add the butter, nutritional yeast, and a little salt if you feel it needs it. Remember salt preferences are different in every household.

3. I used an immersion blender to get a silky mash, but you can use what you have on hand.

Shephard’s Pie Filling

INGREDIENTS

• 1 Pound of Baby Bella Mushrooms • 2 Pounds of Frozen Mixed Vegetables • 8 ounces of Soyrizo • 6 Slices of Vegan Cheese (I used Gouda from Follow Your

Heart) • 4 Tablespoons Chickpea Flour • 1 ½ Cup of water for sauteing and thickening the sauce

DIRECTIONS

1. Set your oven at 350F to prepare it for the baking of this

Shephard’s Pie. Sauté your mushrooms for 10 minutes on medium on your stovetop with 1/2 cup of water.

2. Once the mushrooms release their moisture add your Soyrizo and sauté another 10 minutes. 3. Prepare your frozen mixed veggies. If you are short on time let them defrost while they cook and marry with the mushrooms and Soyrizo. But try to defrost them prior.

4. Cook all your ingredients for another 5 minutes. Taste for salt and add if you need to. In a bowl mix your chickpea flour and 1 cup of water and whisk to make your thickening agent. Once whisked add to the mixtures and sauté another 5 minutes. 5. Butter your baking dish if you do not mind using a little butter. (is there an alternative for fully vegan users?) Do not forget to turn on your oven at 350F.

6. Add all your vegetable mixture.

7. Top with cheese if desired before adding the mashed potatoes and cauliflower.

8. Add your mashed cauliflower and potatoes.

9. Get artsy. Make a presentable design so you can impress your guests. Bake at 350F for 35 minutes. Time may vary based on your oven and where you live so keep an eye on it.

10. Make sure it is nice and golden.

Snow Pea & Radish Salad

with Pistachios and Mint

BY ANDREEA FEGAN

This versatile salad is the cheerleader of spring! It showcases crispy snow peas and radishes, light and fluffy quinoa, fresh mint and chives, a pop of brightness from lemon, and a nice crunch from pistachios. Season to your liking and enjoy the flavors and vibrant colors of spring!

Photos by Andreea Fegan

Prep time 15 minutes Cooking time 25 minutes Serves 1

INGREDIENTS

• A handful of snow peas, about ½ cup, sliced lengthwise or chopped • A handful of radishes, about ½ cup, sliced • ½ cup cooked quinoa (see note below) • A sprinkle of pistachios • A handful of mint, julienned • Few sprigs chives, cilantro and parsley, finely chopped • ½ lemon, juiced • Drizzle of good olive oil • Salt and freshly ground pepper, to taste

DIRECTIONS

Combine all ingredients together in a bowl and season with salt and pepper to taste. This is a versatile salad, and goes well with many proteins to complete a meal. Feel free to add in a hearty protein such as lemon garlic roasted chickpeas or even some pan-fried lima beans.

A note about cooking quinoa:

For salads, I typically enjoy quinoa that is light and fluffy versus a breakfast quinoa that may be more like porridge. For a fluffy quinoa, use a ratio of 1-cup quinoa to 1.5 cups water.

Excerpted from The Seasonal Eating Cookbook, by Andreea Fegan and Katie Gates, Copyright © 2020. Reprinted with permission.