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| SHEPHERD'S GARDEN PIE
(vegan/parve) Tofu replaces the traditional lamb in this new vegan/pareve classic 1 tablespoon + 1 teaspoon olive oil 2 onions, chopped 2 cups chopped mushrooms 3 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 pound frozen Tofu , crumbled 6 plum tomatoes, diced 4 cups chopped broccoli, cauliflower or combination, steamed 1/2 cup vegetable Broth 1/4 cup chopped flat-leaf parsley 4 large all-purpose potatoes, cooked, peeled and mashed 2 ounces low-fat cream cheese Preheat the oven to 375o F. In a large nonstick skillet, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes. Add the mushrooms, garlic, salt and pepper; cook, stirring as needed, until the mushrooms are wilted, 8-10 minutes. Stir in the tofu and tomatoes; cook about 3 minutes. Stir in the broccoli, broth and parsley. Transfer to a 9" square baking dish. In a medium bowl,combine the potatoes and the cream cheese. Spread it over the tofu mixture. Bake until golden, about 30 minutes. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |