Monday, March 10, 2008

Cookbook Notes: Vegannomicon

“Veganomicon: The Ultimate Vegan Cookbook”
by Isa Chandra Moskowitz & Terry Hope Romero

Whether you’re a herbivore or an omnivore looking to add more plant matter to your diet, this cookbook is a must-have. Packed with how-to info -- from making seitan to cooking quinoa -- it’s a kitchen bible that will whip you into a veggie cooking frenzy. The hosts of “The Post Punk Kitchen” and the authors of “Vegan Cupcakes Take Over the World,” Moskowitz and Romero fill the book with wit and sass. These ladies are no militant vegans (the kind who love to lecture and moralize). Instead their chatty tone makes me want to do strange things like roll sushi and cook risotto. It even inspires. It inspired me to modify Veganmonicon’s Tempeh Shepherdess Pie and create ...

Potato Pot Pie

This is an ideal dish for an icy Maine winter night.

4 baking sized potatoes (6-8 red potatoes), diced with skins on
2 cloves garlic, minced
1/3 cup plain hemp milk
1/4 cup extra virgin olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt & pepper to taste

Preheat the oven to 375. Boil potatoes for about 20 minutes, until tender. Drain and return to pot with garlic, hemp milk and olive oil. Mash until creamy. Season with spices, salt and pepper. Keep warm as you finish filling.

Pot pie filling:
2 Tbsp. (or more) extra virgin olive oil
1 large onion, diced
1 cup diced carrots
1 cup fresh (or frozen) peas
1 package tempeh
1/3 cup tamari (or soy sauce)
2 cups water
1 cup vegetable broth
1/4 cup whole-grain flour
1 tsp. garlic powder
2 tsp. onion powder
1 Tbsp. coarsely ground black pepper

Break the tempeh apart into crumbles and add to a cast-iron skillet with the tamari, water and half the oil. Cover and allow to boil for 10 minutes. Take off the lid and continue cooking if liquid still remains. Once the water is evaporated, drain the tempeh in a colander. Use the same skillet and add the remaining oil and saute the onions until translucent. Return the tempeh to the skillet. Saute for a few more minutes, then add the vegetable broth and the flour. Stir until well mixed. Add the carrots, and turn off the heat. Add the peas and then pour the filling into a casserole dish. Spoon the mashed potatoes on top and bake for 20 minutes.

NOTE: Since I like my mashed potatoes with nutty bits of peel still intact, I tend to dice them small and boil them peels and all. If this grosses you out, feel free to peel ‘em. I’m also a fan of crunchy carrots. Even when they’re cooked. If you like yours on the softer side, cook them for 5-10 minutes before turning off the heat and mixing in the peas.

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