Dear Diary more recipes so good you wanna slap yo Momma!

I had a previous post talk about having dinner with friends who made a delicious vegetarian Shepherd's Pie and Green Beans. Below are the awesometastic recipes:

Sunday's at Moosewood's Shepherd's Pie

Serves 4

Ingredients

1 package protein crumbles

1 Large onion, chopped

2 tablespoons Vegetable oil

¼ teaspoon Thyme

½ teaspoon Ground coriander seeds

Pinch of freshly ground black pepper

½ cup Walnuts, toasted and chopped

Juice of ½ lemon (about 1 tablespoon)

1-2 tablespoons Soy sauce to taste

4 Large potatoes, peeled and cubed

3 tablespoons Butter or margarine

½ cup Milk

Salt to taste

Mushroom Gravy

2 tablespoons Vegetable oil

½ pound Mushrooms, sliced

3 tablespoons Soy sauce

Pinch of freshly ground black pepper

1 ½ cups Hot potato water

2 tablespoons Cornstarch dissolved in ½ cup water

Preparation

This Shepherd's Pie is a casserole combing three elements: a tofu saute, mashed potatoes, and mushroom gravy. If you perform the three operations concurrently, you will shorten the preparation time considerably. Start the freeze-thaw tofu procedure at least the day before you expect to make the casserole.

For the tofu layer, heat protein crumbles through and set aside.  Saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent. Stir in the chopped walnuts and protein crumbles. When heated through, stir in lemon juice and soy sauce. Remove from the heat.

To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil, and then simmer until the potatoes are soft. Drain, saving the hot potato water to use in the gravy. Mash the potatoes with the butter and milk. Salt to taste.

For the gravy, heat the oil in a skillet. Stir in the mushrooms, soy sauce, and black pepper. Saute, stirring occasionally, until the mushrooms are tender. Add 1 1//2 cups of potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.

Oil a 9-inch square casserole dish or use a 10-inch round cast-iron skillet. Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes. Dot the top with butter or margarine. Bake at 400º for 15 to 20 minutes until the top becomes golden. 

No Fail Sautéed Green Beans

Serves 4

Ingredients

4 cups of fresh green beans (prepared with tips cut off and washed)

2 tsp olive oil

2 cloves of garlic minced

Salt and pepper to taste

Preparation

Get a 4 quart pot and fill with water.  Set to medium high and wait for it to boil.  Once it is a rolling boil add the green beans, let it boil for about 7-10 minutes.  While it is boiling prepare an ice bath take a large bowl and fill with water and ice.  Once the green beans seem almost al dente then drain in a colander and put the green beans in the ice bath to shock them.  This stops the cooking process immediately and allows them to remain a vibrant green.  In a medium sauce pan over low to medium heat, once heated pour in olive oil and garlic, let them go for about 30 seconds then take the green beans out of the ice bath and drain and put in the sauce pain and sauté with the garlic and oil for about 5 minutes.  Then they should be done and taste delicious.