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For the base:
1/2 red capsicum
1-2 sticks of celery
2 carrots, diced
1/2 cup peas (or broad beans)
1/2 cup corn
1/4 cauliflower (small florets)
1/4 broccoli (small florets)
For the top layer:
3 - 5 medium potatoes
salt & pepper to taste
Optional: parsley for garnish
Optional: 1 - 2 tbsp margarine
Optional: 2 tbsp non-dairy milk
For the gravy:
2 - 3 tsp corn flour
½ cup veggie stock
¼ cup soy sauce
1tsp tomato paste
1 tsp nutritional yeast
1/2 tsp asafoetida (to your taste)
This recipe can be tailored for whatever you are feeling like at the time. Feel free to add your own sauce, curry or whatever you like to be your base dish.
This recipe is brought to you by Love Inspiration
Peel and chop all your vegetables (including your potatoes for the top layer) to prepare yourself for cooking. Put the potatoes onto boil and then start cooking your bottom layer. Preheat your oven to around 180 degrees celsius.
Saute the celery in some oil and then add the rest of your vegetables to fry for another 10 minutes or so. Whilst the veggies are cooking, you can make your gravy (just keep stirring the veggies through as they cook every so often).
Get all your ingredients out so that you have them ready and start with melting the margarine first (1 minute). Now add the corn flour and continuously stir for another minute or two. Now add your vegetable stock, soy sauce, tomato paste, nutritional yeast & asafoetida and stir through. And it should now start to look like real gravy.
As you continue to stir, it should thicken up nicely until you get a real thick gravy consistency and when you see it like this, you can add your gravy to you veggies and stir through. Turn the heat down so that this all simmers together.
Now the potatoes should be ready to drain in a colander and put them into a large container for mashing. Add your margarine and milk if you wish to and add your salt and pepper and mash well with a masher (or a fork will also work).
Now you are ready to put all of this in a pan and ready for the oven. Choose a suitable oven dish (say 9 inches x 9 inches would be ok) and pour your bottom layer into the pan spreading evenly. Now add the mash by spooning it over the bottom layer and now spread this over the top so that everything is covered.
For added effect you can use a fork to create a pattern on top of the pie (and this will allow these parts to brown more easily). Now pop this into the oven for around 15 - 20 minutes and remove when its slightly browned on top.
This recipe is adapted from jamieoliver.com
600g sweet potatoes
salt & pepper to taste
40 g non-dairy margarine
2 sticks celery
1 tbsp coriander seeds
1/2 small bunch time
350g chestnut mushrooms
12 sun dried tomatoes
2 tbsp balsamic vinegar