This is one of my favorite dinners for those cold winter nights.
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Shepherd’s Pie
Flourless Chocolate Tart
Chocolate Mousse Balls
SERVES 4
TOTAL TIME: 2 HOURS
This is one of my all-time favorite dinners. When I was little, we had it all the time. It takes a bit of work, so I make a few and freeze them.
| 2 | pounds potatoes (I use Yukon Gold) |
| 1 | large onion |
| 2 | large carrots |
| 2 | celery stalks |
| 1 | pound favorite mushrooms |
| ¼ | cup plus 2 tablespoons olive oil, divided |
| 2 | leeks, cut into 1-inch pieces |
| Sea salt and freshly ground pepper | |
| 1 | cup canned or fresh vegetable stock |
| 2 | pounds cubed seitan |
| 2 | (14½-ounce) cans diced tomatoes |
| 1 | (10-ounce) box frozen peas |
| or 1½ cups fresh peas, cooked |
1. Preheat oven to 325°F.
2. Peel potatoes and cover with water. Bring to a boil and cook until ready for mashing, approximately 30 minutes.
3. Coarsely dice onion, carrots, and celery separately.
4. Remove stems from mushrooms.
5. If you are making your own stock, take the onion, carrot, and celery trimmings and mushroom stems, add a quart of water, bring to a boil, and simmer down to a cup, approximately 45 minutes. Strain before using.
6. Lay mushrooms and carrots on a baking sheet, sprinkle with olive oil, salt and pepper, and roast for 45 minutes.
7. Lay onion, celery, and leeks on another baking sheet and sprinkle with olive oil, salt, and pepper. Roast for 20 to 30 minutes or until tender.
8. Drain the potatoes after 30 minutes or when they are fork-tender. Reserve a cup of the water the spuds were cooked in.
9. Mash the potatoes and add ¼ cup olive oil, a teaspoon each of salt and pepper, and the reserved water.
10. Combine the stock, seitan, and diced tomatoes in a 4 quart saucepot and let simmer for 45 minutes.
11. Add the cooked peas and roasted vegetables during the last 5 minutes.
12. Transfer to a 10- by 14-inch casserole dish and cover with a 1 ½-inch layer of mashed potatoes.
13. Roast in the top rack of the oven for 20 to 25 minutes.
14. Put the casserole under the broiler for a few minutes to brown.
SERVES 6
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 2 HOURS AND 30 MINUTES
There are a few things I can’t live without, and chocolate is one of them!
| 16 | ounces nondairy semisweet or dark chocolate chips |
| 1 | cup raw pecans |
| 1 | cup raw walnuts |
| ¼ | cup cane sugar |
| 4 | tablespoons Earth Balance “butter” |
| 2 | cups nondairy milk |
| 2 | tablespoons cornstarch powder |
| ¼ | cup water |
1. Preheat oven to 375°F.
2. Melt the chocolate in a double boiler or microwave.
3. Pulverize pecans, walnuts, and sugar in a food processor.
4. Add Earth Balance “butter” and process until a thick batter forms.
5. Press batter into a 9- or 10-inch tart pan.
6. Bake the crust for 10 minutes, or until golden brown. Remove from oven and place on a rack to cool.
7. In a saucepan, heat milk over medium heat. It should be scalding hot but not boiling.
8. While milk is heating, combine corn-starch and water in a bowl or measuring cup until powder completely dissolves. This is your thickener.
9. Add melted chocolate to milk, and whisk to combine thoroughly.
10. Whisk in thickener and stir well.
11. Lower heat and simmer for 10 minutes, stirring occasionally. The chocolate mixture will thicken.
12. Pour mixture into the baked tart shell and chill for at least 2 hours or as long as overnight.
SERVES 4
TOTAL TIME: UNDER 15 MINUTES
When I need a chocolate fix, this is what I make. It’s quick and satisfies that craving.
| 5 | ounces vegan chocolate |
| 5 | pitted dates |
| 1 | teaspoon agave or maple syrup or more if you really like sweets |
| ¼ | cup shredded coconut |
| 1 | tablespoon cacao powder |
1. Melt the chocolate in a double boiler.
2. Put chocolate, dates, and sweetener in a food processor and blend.
3. Use a melon scoop to take out some of the mixture and shape it into a ball with your hands.
4. Roll the ball in coconut or cacao, and repeat with the rest of the mixture.
There are fewer vegetables and fruits in the winter, but Mother Nature knows what she’s doing. The vegetables are heavier and heartier to keep us warm and get us through the cold days, and the fruits are brighter.
Beets • Belgian endives • Broccoli • Brussels sprouts • Collard greens Carrots • Cauliflower • Daikon radish • Kale • Mushrooms • Onions Rutabaga • Sweet potatoes • Turnips • Winter squash
Apples • Grapefruit • Oranges • Papayas • Pomegranates • Tangerines