Veganomicon: The Ultimate Vegan Cookbook Part 78

PREPARE THE filling: Heat the olive oil in a 3-quart saucepan over medium heat and add the onion and celery. Stir-fry the vegetables until slightly soft, 4 to 5 minutes, then add the mushrooms and cook until most of mushroom liquid is evaporated, another 6 to 8 minutes. Add the grated carrot, stir-fry for 2 more minutes, then add the caraway seeds, coriander, salt, pepper, and buckwheat groats. Stir to coat the groats with oil and pour in the hot vegetable stock. Bring the mixture to a boil, lower the heat to a low simmer, and cover.

Kasha, or buckwheat, is a hearty, protein-packed grain (actually an herb, botanically speaking!) that's kept people alive in many parts of Asia and Eastern Europe for thousands of years. It can do the same for you; however, it does have a distinctive, "earthy" taste that might take some getting used to, for those uninitiated in the ways of buckwheat. This pie is a must for kasha fans, though! Look for whole, roasted buckwheat groats in the rice and pasta or kosher foods section of well-stocked grocery stores.

Use the best possible sauerkraut you can get, so stay away from the canned stuff. Look for fresh, water-packed varieties found in the refrigerated section of the grocery store.

Working with temperamental phyllo, a thin pastry dough, can sometimes make you curse the Greek G.o.ds, but with a little practice and some careful arrangement of your work "materials," you'll fly though it. For this dish, have the phyllo arranged right next to the ca.s.serole dish and keep the dough covered with either plastic wrap or a lightly damp, clean dish towel, so that it doesn't dry out. (Make sure to keep phyllo covered when not using, even between adding layers.) Keep a bowl with the olive oil and a brush near the phyllo as well. You will get olive oil all over the place, but soldier though it like a Spartan warrior.

Cook for 12 to 14 minutes until the liquid is absorbed and the buckwheat is tender. Remove from the heat, fluff with a fork, and partially cover. Allow the mixture to sit for 10 to 15 minutes so that kasha is cool to the touch before you proceed with a.s.sembling the pie.

Preheat the oven to 375F. Lightly oil a medium-size ca.s.serole dish. Set up your work area to work with phyllo dough. We like to spread out a clean, damp tea towel on a cutting board, and to keep nearby the stack of phyllo covered in a plastic wrap and draped with another damp towel. Consult the package directions if you're looking for additional support.

Lay a sheet of phyllo dough on your work area. Quickly brush it with olive oil and layer with another sheet. Repeat four or five more times, then fold the entire thing in half and press into the bottom of the ca.s.serole dish to form a bottom crust. Push up the edges of the dough along the sides to form the sides of the pie.

Press one-half of the kasha mixture onto the dough. Spread the drained sauerkraut over kasha and sprinkle with a little freshly cracked pepper. Top with the remaining kasha and press the mixture to edges of the pie to even out. Repeat the process of layering and folding the phyllo dough (as for the bottom crust) to form the top crust of the pie, then press this top crust onto the kasha filling and fold any hanging edges into the sides of the pie.

Brush the top with a little more olive oil and bake for 30 to 35 minutes until the phyllo is puffed and golden. Cool for 10 minutes before serving and cut the pieces with a very sharp, thin, serrated knife.

TEMPEH SHEPHERDESS PIE.

SERVES 8.

TIME: 1 HOUR 20 MINUTES.

As we were developing this recipe we found ourselves pondering some deep questions. Sheep herding is not vegan by definition, so why does every vegan cookbook have a vegan shepherd's pie? And do vegan shepherdesses dream of electric sheep? Our answer to these riddles is the winning combo of tempeh, peas, and corn, in a zesty mushroom gravy instead of a tomato-based one, because we prefer to dream that way.

For a fun and colorful variation, use mashed sweet potatoes, instead of regular mashed potatoes, as the topping.

Tempeh layer: 2 (8-ounce) packages tempeh

cup tamari or soy sauce

2 cups water

2 tablespoons plus 1 teaspoon olive oil

1 large onion, cut into inch dice

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced (about 3 cups)

1 teaspoon dried thyme

1 teaspoon ground coriander

Lots of freshly ground black pepper

1 cup frozen peas

1 cup fresh or frozen corn

2 cups vegetable broth

cup all-purpose flour

cup finely chopped fresh parsley, plus a little extra for garnish

Potato layer: 3 pounds Yukon gold potatoes, peeled and cut into

1-inch chunks

cup plain soy milk (preferably unsweetened), warmed or at room temperature

cup grapeseed oil

teaspoon salt, or to taste

Plenty of freshly ground black pepper

IN A large skillet, crumble the tempeh into small, bite-size pieces. Add the water, tamari, and 1 teaspoon of oil. Cover and let boil for about 10 minutes. Start boiling the potatoes in the meantime (directions below).

Remove the lid from tempeh and continue to boil until most of the water has evaporated, about 5 more minutes. Drain the tempeh in a colander and return the pan to the stove top over medium-high heat (you don't need to wash it).

Saute the onions in the remaining olive oil for 5 minutes. Add the garlic and saute for 1 more minute. Stir in the tempeh, along with the sliced mushrooms and the spices. Cook for about 10 more minutes over medium heat until the mushrooms are juicy and the tempeh is slightly browned. While this cooks, your potatoes should be ready for mas.h.i.+ng and you can go ahead and preheat the oven to 375F.

Add the corn and peas, and cook until heated through. You may need to add a little extra oil here; if you have a spray bottle of it, you should use it.

Mix together the vegetable broth and the flour until pretty much dissolved (a few lumps is okay). Add to the tempeh, along with the parsley, and stir. Let thicken for about 3 minutes, stirring occasionally. It will thicken more as it bakes.

Prepare the potatoes: Place the potatoes in a soup pot and cover with water (the water should be about 1 inch above the potatoes). Cover and bring to a boil. Let boil for 20 minutes, or until they easily cut with a fork. Drain and return to the pot. Use a potato masher to mash them up a bit, then add the soy milk, oil salt, and pepper. Mash very well, until creamy. Cover to keep warm until ready to use.

a.s.semble the pie: Place the tempeh filling in a 9 13-inch ca.s.serole dish. Spoon the potatoes over the filling (although, truth be told, we use our hands for this because it's just easier).

Place in the preheated oven and bake for 20 minutes; the potatoes should be slightly browned on top. If they are not, place under a broiler for 2 to 3 minutes. Remove from the oven, garnish with chopped parsley, use a spatula to cut into eight squares, and serve.

ONE-POT MEALS AND STOVE-TOP SPECIALTIES.