Khodra bi Furn (Lebanese Casserole) Recipe

Ingredients:

• 2 large potatoes, peeled and boiled
• 1/2 cup soy yogurt
• 1/2 cup chopped green onions
• 1/4 cup chopped parsely
• 1-2 tablespoon oil
• 1 onion, chopped
• garlic, minced
• 1/2 cup bulgar wheat
• 1 medium eggplant, cubed
• 1/2 cup mushrooms, sliced
• 1 cup frozen peas, thawed
• fresh bazil, oregano, thyme, salt & pepper to taste

Directions:

1. Mash the boiled potatoes with the yogurt, green onions and parsely. Season with salt and pepper and set aside.
2. In a large skillet or wok, fry the onion, garlic and bulgar wheat in the oil until onion is translucent (about 5 minutes.) Season with salt and pepper while frying.
3. Add the eggplant and mushrooms and continue cooking, covered, until the eggplant is just soft, about 10 minutes. You could also add 1/2 cup of chopped celery and/or 1/2 cup of chopped green peppers, if you’d like.
4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes.
5. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered for 40-45 minutes at 350 degrees F.

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Lentil Shepherd Pie Recipe

Ingredients:

• 2 cups cooked lentils
• 1/2 cup celery, sliced
• 8 oz tomato sauce
• 4 medium potatoes, cooked and mashed
• 1 medium sized yellow onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons nutritional yeast
• olive oil for sauteing
• your favorite herbs – bazil, oregano, parsley,

Directions:

Preheat oven to 350 degrees. Saute onion, celery, and garlic in a little olive oil. Add lentils and tomato sauce and cook 15 minutes. Pour into a baking pan and cover mashed potatoes. Sprinkle nutritional yeast on top of potatoes. Top with your favorite herbs to taste. Delicious!

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Artichoke Pie Recipe

Ingredients:

• 3tablespoon olive oil
• 1/2 cup chopped onion
• 2 to 3 cloves garlic, minced
• 3 or 4 egg replacements, beaten
• 1 9oz package frozen artichoke hearts, thawed and coarsely chopped
• 2tablespoon minced parsley (fresh)
• 1 teaspoon dried bazil
• 1/4 cup grated Parmesan style soy cheese
• 1/4 vegan soymilk
• dash of your favorite hot sauce (we prefer Frank’s Red Hot for this)
• salt and freshly ground pepper to taste

Directions:

***You will also need a pie crust for this. If you don’t want to make your own, you can often find excellent frozen organic pie crusts in many health food stores.***
Preheat the oven to 350 degrees.
In a nine or ten inch pie dish or quiche pan prebake the pie crust. I like to pre-bake the crust because it keeps it from getting too mushy on the bottom. To do this, prick the uncooked crust in a few places. Loosely line the pan (with the crust already in it) with foil. Fill the foil with dry beans or lentils as a weight. This will keep the crust from puffing up. Bake for 10 to 15 minutes. You just want to get the crust **barely** cooked. Carefully remove foil and beans. (Save the beans for the next crust–you can’t cook these now!)
NOW….heat 2 Tbls of oil in a skillet. Add the onion and sautee over a medium heat until translucent. Add garlic and continue to sautee until onion is golden.
In a bowl, combine Ener-G Egg Replacer, onion mixture and all remaining ingredients **except** the remaining olive oil. Fill your pre-baked crust with the mixture. You may want to garnish the top with a ring of thinly sliced tomato rings. Sprinkle with a bit more of the soy cheese and drizzle remaining olive oil over the top. Bake for 25 to 30 minutes or until the pie is set and golden on top. Let the cooked pie rest a few minutes before cutting to serve. Serve at room temperature or slightly wa

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Layered Vegetable Pie Recipe

Ingredients:

• 1/2 lb zucchini, sliced
• 1/2 lb eggplant, sliced
• 1 lb red peppers, chopped
• 1 1/2 lb potatoes, parboiled, sliced
• 1 tin chopped tomatoes (8 – 10 oz)
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 4 oz vegan breadcrumbs
• 1 tablespoon scented oil (hazel or walnut)
• 3 teaspoon chopped fresh thyme
• 1 teaspoon chopped oregano
• olive oil
• salt and pepper

Directions:

1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry.
2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate.
3. Layer the vegetables in a casserole.
4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and thyme.
5. Add the tomatoes and simmer to a rich sauce.
6. Season and pour over the vegetables.
7. In a bowl mix vegan breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.
8. Spread the vegan breadcrumb mixture over the vegetables to make a crust.
9. Cover and bake in a pre-heated oven at 180C for 45 minutes.
10. Remove the cover and bake for a further 15 minutes to brown the crust.

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Mashed Potato Pie Recipe

Ingredients:

• Crust:
• 1/2 cup (125 ml) oil
• 1 1/2 cup (375 ml) wholewheat flour
• 3 tablespoon (60 ml) water or as needed
• 1/2 cup vegan graham cracker crumbs
• Filling:
• 4 cup (500 ml) mashed potatoes
• 1 540 ml/19 fl oz can tomatos
• 1 156 ml/5.5 fl oz
• can tomatoe paste
• 1 teaspoon serrano pepper (or to taste)
• bazil, oregano, hing, salt
• grated tofu cheese (cheddar)
• oil

Directions:

Crust: Preheat oven to 200oC/390 F. Combine flour, graham crumbs and oil. Rub well until the mixture reaches a coarse meal. Add water and work into a firm pastry. Press mixture into a medium sized pie plate. Bake for about 10 minutes or until golden brown. (Crust may puff up in the middle while baking.)
Filling: Preheat oven to 190oC/375 F. Open can of tomatos and tomatoe paste and set aside. Place a spoonful of oil in medium sauce pan over high heat. When oil is hot, (about 3 minutes on electric or 1 minute on gas) add hing and fry until fragrant (about 2 minutes). Add remaining spices except salt and fry briefly. Add full can of tomatoes including juice and stir. Cook over medium to high heat at a strong simmer for about 10 minutes. Add full can of tomatoe paste and stir well. Allow to cook another 3-4 minutes, then add salt and remove from heat. Grate cheese. Fill crust with a layer of potatoes, a layer of tomato sauce, then a layer of cheese. Top with potato mixture and continue layering untill fillings are used up. You can decide which layer is to be on top. Finish off with grated cheese and bake 20 mintues or until cheese is golden. Enjoy.

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