Red Cabbage Slaw, Vegan Pecan Pie, Vegan Shepherd’s Pie by Chef Nadia P.

Red Cabbage Slaw
1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
1 small red onion, chopped
1 cup golden raisins

In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

Vegan Shepherd’s Pie
4 to 5 servings
3 cups organic corn (preferably frozen corn, boiled)
1 cup cashew-cream of corn (recipe follows)
5 medium potatoes and 1 medium sweet potato
1 package firm organic tofu OR 3 cups cooked kidney beans (marinated as per recipe which follows)
1 package mushrooms
2 cups spinach
3 teaspoons nutritional yeast
2 tablespoons vegan butter
1 ½ teaspoon sea salt
1 clove garlic
2 tablespoons grapeseed oil
2 teaspoons paprika OR cayenne

1.     Marinate tofu or kidney beans according to the recipe below. Refrigerate overnight or for several hours.
2.     Chop potatoes and sweet potato. Boil in water with sea salt and garlic until soft (20 – 30 minutes). Once cooked, mash potatoes. Add nutritional yeast and vegan butter. Set aside.
3.     Add grapeseed oil to pan and heat for 1 -2 minutes. Add marinated tofu and mushrooms. Stir fry at low to medium heat for about 20 minutes. Add spinach. Continue cooking for 2 more minutes.
4.     Place cooked tofu, mushrooms and spinach as bottom layer in a large rectangular glass casserole dish.
5.     Add corn and cashew-cream of corn (recipe follows) as second layer.
6.     Add mashed potatoes as top layer, spreading evenly with a fork. Sprinkle paprika or cayenne on top.
7.     Place casserole in oven and bake at 350˚ F for 15-20 minutes.
8.     Serve.

How to Marinate Beans, Tofu or Tempeh:
This is a versatile technique to marinate tofu, tempeh or beans. In a large glass container, place tofu, beans or tempeh (crumbled for Shepherd’s Pie or chopped for other recipes) and the ingredients which follow. Refrigerate overnight or for at least 4 hours prior to cooking.
2 gloves of garlic – minced
3 tablespoons olive OR grapeseed oil
1 tablespoon fennel seed
2 tablespoons unsalted Montreal steak spice
1 teaspoon oregano
3 tablespoons minced parsley
½ teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons wheat-free tamari
1 bay leaf
1 chopped onion (optional)

Cashew-Cream of Corn
½ cup raw cashews, pre-soaked for 2 hours, drained
1 cup water
1 garlic – minced
½ teaspoon sea salt
1 tablespoon white or yellow miso
2 tablespoons tahini
2 tablespoons olive oil
¼ cup hemp seeds
¼ cup nutritional yeast
½ teaspoon ground black pepper
¾ cups organic corn (blended) and ¼ cup organic corn (whole)
1.     Blend all ingredients until creamy. Stir in remaining ¼ cup corn to creamy mixture.
2.     Add to Shepherd’s Pie or other recipe.

Best Vegan Pecan Pie
1¼ c flour
½ tsp salt
6 Tbsp shortening, chilled
1.5 Tbsp vegan butter, chilled
3-5 Tbsp ice water
1.5 c pecan halves
½ Tbsp vegan butter
pinch of salt
10 saltines, crumbled
½ c water
2½ Tbsp vegan butter
1¼ c sugar
¼ c light corn syrup
2 tsp vanilla
3 Tbsp applesauce or pumpkin puree
3 Tbsp corn or tapioca starch

1.  Preheat oven to 425°F.
2.  In a medium bowl, sift together flour and salt.
3.  Using a pastry cutter, cut in shortening and butter until pea-sized.
4.  Sprinkle with 3 Tbsp ice water and stir until dough comes together in a ball, adding more ice water as needed. (Use as little water as possible and handle the dough as little as possible, so as not to end up with a tough crust!)
5.  Roll out dough on a lightly floured surface.
6.  Transfer to 9″ pie plate; trim and shape edges as desired.
7.  Prick crust with a fork and fill with pie weights; bake for 5 minutes.
8.  Remove pie plate from oven and set aside.
9.  Reduce oven temperature to 325°F.
10.      In a heavy skillet on medium heat, melt butter.
11.      Add pecan halves and salt and toss, stirring occasionally until pecans are toasted. Take care not to burn them!
12.      Turn off heat and set aside.
13.      In a small bowl, stir together crackers and water.
14.      Let water absorb, then put mixture in a food processor with vegan butter, sugar, corn syrup, vanilla, applesauce or pumpkin puree, and starch.
15.      Process until mixture is relatively smooth.
16.      Pour mixture into saucepan over high heat and bring to a boil, stirring constantly.
17.      When mixture boils, lower heat slightly and cook for 2 more minutes, stirring to make sure nothing burns to the bottom of the pan.
18.      Fold in pecans.
19.      Remove pie weights from crust, then pour filling into crust.
20.      Bake for 50 minutes.
21.      Cool fully, a couple of hours, before slicing and serving.

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