Guest guest Posted June 10, 2007 Report Share Posted June 10, 2007 Hi everyone, My Umbrella Cockatoo, Chloe, is responsible for my vegan way of life. She taught me love of life in all its forms. I have been around " natural food " cooking since 1972 but began my career as a cook when my mother told me " if you want to be in the kitchen you have to help me cook. " I think she was trying to keep her " fat boy " out of the kitchen but I stayed and worked instead. That was a good thing for me! I have been married four times (I am out of the market now permanently) and NONE of my wives could make hot water for tea. My penchant for sauces came from the teachings of my sister who was a sauce creator par excellance. Nan could make a spagetti sauce from scratch in 1/2 hour that would rival any gourmet restaurant. She taught me a style of sauce making that involves taste, adjust, retaste. For example, if the sauce is too bland you add vinegar (NOT all types of sauces use vinegar to spice them up) and butter (I use Earth Balance now) to soften the flavor. Here is my Mock Shepard's Pie recipe: (All ingredients organic where possible) TOPPING: 6 russet potatos, cubed, boiled and mashed (save the cooking water for the sauce and the loaf) - SET ASIDE MASHED POTATOS. LOAF: 1 package of " smart ground " hamburger-style substitute soy-based (you can also make your own from TVP) 2 slices of dry whole wheat bread, cubed 2 T of egg-replacer mixed with water (see package instructions) 1 t of mustard 2 T of ketchup 2 T Tamari soy sauce 1 t balsamic vinegar 1 t sea salt 1 t black pepper 1/4 t sage 1/2 t Italian Spice combo Thoroughly mix all together in mixing bowl. When you are done mixing it should be a paste. Add enough water to get " meat loaf " texture which is sticky-wet but not runny. BAKE FOR 1/2 HOUR AT 350 degrees in a 12 " or better loaf pan. Use a toothpick to check consistency and cook longer if needed. Set aside loaf. Turn the EMPTY oven to 425 degrees. SAUCE: 4 T whole wheat flour 4 T Earth Balance (replacement for butter) 1 T Tamari soy sauce 1 t black pepper 1 t sea salt 3 cups of potato water (from the topping above) Make a roux paste using whole wheat flour and Earth Balance. On medium heat melt the Earth Balance then add flour. Cook until golden and stir constantly. Do NOT let it burn to the bottom of the saucepan by failing to stir it. Add the potato water slowly after the roux paste has turned golden, stir. If the mixture starts to turn into globs then add water and stir briskly. The point is to thicken the mixture slowly and not let it turn solid. Once about 1/2 of the water has been added and the mixture looks like pea soup then you may add the balance of the potato water. Bring to a simmer and stir continually until it thickens. Once it looks like gravy add the Tamari, pepper, and salt. Taste the sauce. If it is weak in taste add more Tamari in 1 t increments until it is full flavored. If it tastes " too oriental " add pepper in 1/2 t increments until it tastes like gravy. Take off the burner and set aside. Stir every 5 minutes thereafter. TOPPING continued: Ingredients: The mashed potatos 1 12oz pkg of frozen peas (do NOT used canned unless you like GREEN potatos) Rinse the frozen peas in hot water for about 1 minute. DO NOT COOK! Add the peas to the mashed potatoes, stir in. Combine Put the topping over the loaf. Dot the potatoes with Earth Balance and pepper the top lightly. Put in the oven for 15 minutes. Remove the loaf from the oven. Cut into serving pieces and cover with gravy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 Wow. This sounds like gourmet compared to my version of Sheppard's Pie. I can't wait to try it. Tina M. Hood Love to read – check out Book Crossing http://members.bookcrossing.com/r/bff2b08062d0102aa9ae , " Don Scott " <donscott wrote: > > Hi everyone, > > My Umbrella Cockatoo, Chloe, is responsible for my vegan way of life. > She taught me love of life in all its forms. > > I have been around " natural food " cooking since 1972 but began my > career as a cook when my mother told me " if you want to be in the > kitchen you have to help me cook. " I think she was trying to keep > her " fat boy " out of the kitchen but I stayed and worked instead. > That > was a good thing for me! I have been married four times (I am out of > the market now permanently) and NONE of my wives could make hot water > for tea. > > My penchant for sauces came from the teachings of my sister who was a > sauce creator par excellance. Nan could make a spagetti sauce from > scratch in 1/2 hour that would rival any gourmet restaurant. She > taught me a style of sauce making that involves taste, adjust, > retaste. For example, if the sauce is too bland you add vinegar (NOT > all types of sauces use vinegar to spice them up) and butter (I use > Earth Balance now) to soften the flavor. > > Here is my Mock Shepard's Pie recipe: > > (All ingredients organic where possible) > > TOPPING: > > 6 russet potatos, cubed, boiled and mashed (save the cooking water > for the sauce and the loaf) - SET ASIDE MASHED POTATOS. > > LOAF: > > 1 package of " smart ground " hamburger-style substitute soy-based (you > can also make your own from TVP) > > 2 slices of dry whole wheat bread, cubed > 2 T of egg-replacer mixed with water (see package instructions) > 1 t of mustard > 2 T of ketchup > 2 T Tamari soy sauce > 1 t balsamic vinegar > 1 t sea salt > 1 t black pepper > 1/4 t sage > 1/2 t Italian Spice combo > > Thoroughly mix all together in mixing bowl. When you are done mixing > it should be a paste. Add enough water to get " meat loaf " > texture which is sticky-wet but not runny. > > BAKE FOR 1/2 HOUR AT 350 degrees in a 12 " or better loaf pan. Use a > toothpick to check consistency and cook longer if needed. > > Set aside loaf. > > Turn the EMPTY oven to 425 degrees. > > SAUCE: > > 4 T whole wheat flour > 4 T Earth Balance (replacement for butter) > 1 T Tamari soy sauce > 1 t black pepper > 1 t sea salt > 3 cups of potato water (from the topping above) > > Make a roux paste using whole wheat flour and Earth Balance. On > medium heat melt the Earth Balance then add flour. Cook until golden > and stir constantly. Do NOT let it burn to the bottom of the saucepan > by failing to stir it. > > Add the potato water slowly after the roux paste has turned golden, > stir. If the mixture starts to turn into globs then add water and > stir briskly. The point is to thicken the mixture slowly and not let > it turn solid. Once about 1/2 of the water has been added and the > mixture looks like pea soup then you may add the balance of the > potato water. Bring to a simmer and stir continually until it > thickens. Once it looks like gravy add the Tamari, pepper, and salt. > Taste the sauce. If it is weak in taste add more Tamari in 1 t > increments until it is full flavored. If it tastes " too oriental " add > pepper in 1/2 t increments until it tastes like gravy. > > Take off the burner and set aside. Stir every 5 minutes thereafter. > > TOPPING continued: > > Ingredients: > > The mashed potatos > 1 12oz pkg of frozen peas (do NOT used canned unless you like GREEN > potatos) > > Rinse the frozen peas in hot water for about 1 minute. DO NOT COOK! > Add the peas to the mashed potatoes, stir in. > > Combine > > Put the topping over the loaf. Dot the potatoes with Earth Balance > and pepper the top lightly. Put in the oven for 15 minutes. > > Remove the loaf from the oven. Cut into serving pieces and cover with > gravy. > Quote Link to comment Share on other sites More sharing options...
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