RECIPE: Pilgrim Pie

January 11, 2005

Might sound like a lot but this is pretty filling & not all that fat. :-) The recipe is from "Vegan Vittles" by Joann Stepaniak. It's like a vegetarian version of shepherd's pie.

Megan

PILGRIM PIE

CASSEROLE FILLING:

2 16-oz packages frozen mixed vegetables

2 t. canola oil

2 medium onions, finely chopped

4 cloves garlic, minced or pressed

1/2 c. whole wheat pastry flower

2 t. dried thyme leaves, crushed

1 t. dried basil leaves

1-1/2 c. low-fat, nondairy milk

1 lb fat-reduced regular tofu (firm), rinsed, patted dry, & cut into bite-size cubes

1 t. salt, or to taste

ground black pepper, to taste

POTATO TOPPING:

1-1/2 c. water

2 t. olive, corn, or canola oil

1-1/2 c. low-fat, nondairy milk

2-1/2 c. instant potato flakes

1/2 t. garlic granules (optional)

1/2 t. salt

ground black pepper, to taste

paprika, for garnish

1. Preheat the oven to 400°F. Mist a deep 2-quart casserole dish with nonstick cooking spray, and set it aside.

2. Cook the vegetables according tot he package instructions. Drain them well in a colander. Place them in a large mixing bowl and set aside. (Megan's note: if time or equipment is an issue, i just thaw the frozen veggies in the colander under hot running water in the sink)

3. Place the oil in a 2-quart saucepan, and heat it over medium-high. When the oil is hot, add the onion and garlic. Reduce the heat to medium, and saute the onion and garlic for about 10 minutes, or until the onion is tender.

4. Remove the saucepan from the heat, and stir in the flour and herbs into the cooked onion. Then, gradually pour in the milk, about 1/2 c. at a time, beating vigorously to keep the flour from lumping. Place the saucepan over medium heat, and cook, stirring constantly, until the sauce is very thick.

5. Stir the sauce intot he reserved vegetables in the mixng bowl (from step #2). Fold in the cubed tofu, and season the mixture with salt and pepper, to taste. Spoon the mixture into the prepared casserole dish, and set it aside.

6. To prepare the mashed potato topping, place the water and oil in a 2-quart saucepan, and bring to a boil. Remove the saucepan from the heat, and stir in the milk. Using a fork, stir in the potato flakes, garlic granules, if using, salt and pepper. Mix well until the potatoes are smooth. If the potatoes are too thick, stir in more milk or water. If they are too thin, add more potato flakes.

7. Spoon the potatoes over the filling in the casserole dish, spreading the mixture out to the edges using a fork. if desired, create and attractive design on the top of the potatoes using the tines of the fork. Dust the potatoes lightly with paprika.

8. Bake the casserole uncovered for 35 to 40 minutes, or until it is hot and bubbly and the top is golden brown. Remove the casserole from the oven, and let it rest for 5 to 10 minutes before serving.

YIELDS 6 SERVINGS

PER SERVING: Calories, 331; Protein, 15 g; Carbohydrates, 49g; Fat, 8g.

Version: 7.0.300 / Virus Database: 265.6.10 - Release 1/10/2005

January 17, 2005

I tried the Pilgrim Pie and it was very good. Only one problem, I really

didn't like the tofu. It's not the taste because it basically tastes

like nothing but the consistency of it is what I don't like. I was

thinking I could add some frozen soy beans instead or jut put more

lima's, I believe they are pretty high in protein.

I think what I need is for someone to make me something w/ tofu in it and

not tell me to see if I like it or even if I order it at a restaurant

maybe that would be better. Thanks, I will try again though.

Pamela

The student always surpasses the master, unless the master continues to

be the student.

Unknown

January 17, 2005

Pamela -

A couple suggestions...you can do different versions of pilgrim or

shepherds pie. I make one with TVP or veggie mince & a sort of

gravy, this makes a pie similar to the ones I had as a kid. I

noticed in the files that there is a recipe for shepherds pie with

lentils, they would be similar to mince I imagine & I plan to try

that sometime (my husband doesn't like the mince).

Regarding the tofu...get a firm tofu to start, especially for a

recipe such as this. Press it in a strainer to get all the moisture

out, this gives it a better texture. You can even freeze the tofu -

this completely changes the texture of it, makes it a bit chewy.

I haven't looked - but I suspect there are several marinade

suggestions in the recipe file. Tofu is wonderful marinated!! Then

you can saute or shishkabob it...or use it in a recipe & it'll have

flavor.

Got split pea soup simmering for dinner myself. It is raining,

raining, raining here. I think the soup'll be perfect with nice

warmed panini rolls!! Can't wait!

m

January 18, 2005

Thanks Melissa,

I will try it again and I'll try your suggestions. I did buy firm tofu but I

didn't press it, I just sort of patted, maybe that was part of the problem. I

still have to check out the recipe files in the group, I am sure there are tons

of things I would like. Hope your soup was good, I loooove pea soup.

Pamela

January 18, 2005

What about using TVP, seitan, or tempeh?

Veronica

At 05:47 PM 1/17/2005 -0500, you wrote:

>I tried the Pilgrim Pie and it was very good. Only one problem, I really

>didn't like the tofu. It's not the taste because it basically tastes

>like nothing but the consistency of it is what I don't like. I was

>thinking I could add some frozen soy beans instead or jut put more

>lima's, I believe they are pretty high in protein.

>

>I think what I need is for someone to make me something w/ tofu in it and

>not tell me to see if I like it or even if I order it at a restaurant

>maybe that would be better. Thanks, I will try again though.

>Pamela

>

>The student always surpasses the master, unless the master continues to

>be the student.

>Unknown

January 19, 2005

Thanks for the suggestions, I've never heard of those things but I will check

them out next time I go to the wholefoods store. (I'm new at this). I did eat

some of the Pilgrim Pie last night and I have to admit that I like it better

after it's sat for a day. Like I said, I will keep trying, I'm sure to find

something that I will like.

Pam

January 20, 2005

When I began my vegetarian quest, I too, didn't like the texture of

Tofu. This was about two years ago and I have just gotten to where I

buy it and cook it myself.

One suggestion my husband gave me is to steam it first before cooking

it, especially for stir fry. Not sure if other people do this, but it

does seem to help solidify the texture. Also, getting the extra firm

is important to me. And unless you like the soft kind, don't buy the

Silken brand because even their firm tofu has a silkyness to it.

James did a great marinade once that included lime juice and it

hardened the tofu so it had a texture of cheese. We diced it and

added it to a salad. I'll ask him for the recipe (it's in his head)

and post it.

Denise

, Pamela M Luton

<pmluton@j...> wrote:

> I tried the Pilgrim Pie and it was very good. Only one problem, I

really

> didn't like the tofu. It's not the taste because it basically

tastes

> like nothing but the consistency of it is what I don't like. I was

> thinking I could add some frozen soy beans instead or jut put more

> lima's, I believe they are pretty high in protein.

>

> I think what I need is for someone to make me something w/ tofu in

it and

> not tell me to see if I like it or even if I order it at a

restaurant

> maybe that would be better. Thanks, I will try again though.

> Pamela

>

> The student always surpasses the master, unless the master

continues to

> be the student.

> Unknown

January 20, 2005

At 03:19 PM 1/20/2005 +0000, you wrote:

>When I began my vegetarian quest, I too, didn't like the texture of

>Tofu. This was about two years ago and I have just gotten to where I

>buy it and cook it myself.

A few tips:

Buy regular tofu (refrigerated, in water), *not* silken unless you are

making a dessert or the recipe expressly calls for silken

Buy firm or extra firm for anything you want to have a " meaty " texture.

Try freezing or pressing the tofu before using. Either freeze overnight and

thaw, or place the tofu between 2 cookie sheets and add a weight on top.

Let it sit for several hours before removing and marinating.

Good luck!

Veronica

January 21, 2005

I am very new to tofu. I tried it the way you did and didn't like it either,

then I pressed it between two towels with my coffee maker sitting on top, LOL.

Was much better with a better texture. Keep experimenting before you decide. And

even after experimenting, if you don't like it, there are so many other things.

Blessings,

Chanda/Maria

-

pmluton

Tuesday, January 18, 2005 7:14 AM

Re: Re: RECIPE: Pilgrim Pie

Thanks Melissa,

I will try it again and I'll try your suggestions. I did buy firm tofu but I

didn't press it, I just sort of patted, maybe that was part of the problem. I

still have to check out the recipe files in the group, I am sure there are tons

of things I would like. Hope your soup was good, I loooove pea soup.

Pamela

January 21, 2005

had my first tempeh experience. Used it in a stir fry. Was not impressed, but...

I think that it would be great in a sweet dish, maybe with some cream of coconut

or something, but when I searched for recipes, no desserts with tempeh. I am

gonna create one. )

Blessings,

Chanda

-

Diamond Dog

Tuesday, January 18, 2005 11:25 PM

Re: RECIPE: Pilgrim Pie

What about using TVP, seitan, or tempeh?

Veronica

At 05:47 PM 1/17/2005 -0500, you wrote:

>I tried the Pilgrim Pie and it was very good. Only one problem, I really

>didn't like the tofu. It's not the taste because it basically tastes

>like nothing but the consistency of it is what I don't like. I was

>thinking I could add some frozen soy beans instead or jut put more

>lima's, I believe they are pretty high in protein.

>

>I think what I need is for someone to make me something w/ tofu in it and

>not tell me to see if I like it or even if I order it at a restaurant

>maybe that would be better. Thanks, I will try again though.

>Pamela

>

>The student always surpasses the master, unless the master continues to

>be the student.

>Unknown

January 21, 2005

, " Chanda/Maria "

<puterwitch@c...> wrote:

> had my first tempeh experience. Used it in a stir fry. Was not

impressed, but... I think that it would be great in a sweet dish,

maybe with some cream of coconut or something, but when I searched

for recipes, no desserts with tempeh. I am gonna create one. )

I never like tempeh, but finally got hooked on these tempeh fake

bacon strips. They're not attempting to imitate bacon at all, but

they are about the same size and when you fry them up they seem to

meet the same cravings. Better than the 'real' fake bacon.

January 21, 2005

I saw a new product on the tofu shelves recently, 'tofu steak'.

There's nothing even vaguely steakish about it, it's just extra extra

firm tofu, in the usual tub. But when you need extra firm tofu, it's

the way to go.

, " Chanda/Maria "

<puterwitch@c...> wrote:

> I am very new to tofu. I tried it the way you did and didn't like

it either, then I pressed it between two towels with my coffee maker

sitting on top, LOL. Was much better with a better texture. Keep

experimenting before you decide. And even after experimenting, if you

don't like it, there are so many other things.

January 21, 2005

At 03:17 AM 1/22/2005 +0000, you wrote:

> , " Chanda/Maria "

><puterwitch@c...> wrote:

> > had my first tempeh experience. Used it in a stir fry. Was not

>impressed, but... I think that it would be great in a sweet dish,

>maybe with some cream of coconut or something, but when I searched

>for recipes, no desserts with tempeh. I am gonna create one. )

The first time I had it was in stir fry. It was gross. But then, I learned

at a vegetarian restaurant how to cook it and I love it. Cut it thin, douse

it in tamari, bake it, add it to sandwiches. YUM! Or, you can use it to

make the fabulous cheese-free nutball (peta's recipe) that is to die for.

YUM! Or, go to an indonesian restaurant and try it. Incredible.

V.

January 21, 2005

Nah, you can't talk me into it.LOL

Diamond Dog <diamonddog wrote:At 03:17 AM 1/22/2005 +0000, you

wrote: