Ingredients (use vegan versions):

• 2-3 tablespoon Olive Oil
• 2-3 large, sweet Yellow Onions [5-6 cups]
• ½ teaspoon Salt + ½ -1 teaspoon Brown Sugar + 2 tablespoon Flour
• 3 or more large cloves Garlic, peeled + 2-3 cups Carrots, sliced 1/4″ thick
• ½ teaspoon ground Thyme + 1 teaspoon dry bazil
• 2 Quarts [8 cups] Vegetable Stock * (see below)
• 2 heaping tablespoon Sonoma brand dried Tomato Tapenade [a mash of dried Tomatoes, Olive Oil, &
• Garlic, available at Williams-Sonoma, or make your own]
• Salt & Pepper

Directions:

- In a medium to large stockpot, heat Oil on low. Slice
Onions medium thin & quarter. Add Onions to pot, cover, &
heat over low for 15 minutes, stirring occasionally. Remove
cover & add Salt & Brown Sugar. Raise heat to medium & stir
frequently for 15-20 minutes. Do not let Onions stick to
bottom of pot. Add Flour & stir for 3 minutes.

- Add 1 cup Vegetable Stock, Garlic, Carrots, Thyme. &
Basil. Cover & simmer for 5 minutes. Add remainder of
Stock & heat to simmer. Stir in Tapenade. (A whisk may be
handy) Season with Salt & Pepper to taste. Serve with a
crusty vegan bread. Makes 4 servings.

* Vegetable stock – To a large stock pot add:

Ingredients (use vegan versions):

• 2 large Yellow Onions, trim off roots, leave on skin, cut in half
• 1 large Green Pepper, seeded, cut in half
• 3-4 large carrots, sliced length-wise
• 3 stalks celery, cut in pieces
• 2 medium Potabello mushrooms (or equivalent amount of Shitaki)

Directions:

- Cover with water & simmer 4-8 hours, adding water only if
needed. When done, strain soup & mash/squeeze Vegetables to
capture as much juice as possible. Reduce over low heat, if
desired. Freezes very well.

Serves: 4

Preparation time: 50 min.

Ingredients (use vegan versions):

• 1 medium onion, chopped
• 1/2 a zucchini, sliced and chopped
• 1 small can of corn
• 2 large cloves garlic, minced
• 1 cup chopped spinach
• 3/4 cup mushrooms, chopped
• 3/4 cup diced carrots
• 2 stalks celery, diced
• 2 tablespoon oil (I used olive)
• 1 can kidney or pinto beans
• 2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon soy sauce/tamari
• 1 teaspoon curry powder
• 1/2 teaspoon each: black pepper, paprika, basil
• 1.5 tablespoon horseradish
• 4 servings of mashed potatoes

Directions:

Preheat oven to 350 degrees. Saute
onions, garlic, celery and carrots for
a few minutes, then add the rest of the
veggies. Add all the spices, soy
sauce/tamari, horseradish and saute for
another 5-10 minutes or so (until
carrots are tender). Drain the beans
and add to the veggie mix.

Prepare your mashed potatoes in a
separate saucepan.

Pour veggie mix into a greased
casserole dish and cover with mashed
potatoes. I like to spread the mashed
potatoes on with a fork, then sprinkle
the top with paprika. Bake, uncovered,
in oven for 15-20 or until potatoes
turn a nice, golden color.

This recipe is very giving. Feel free to use
whatever vegetables you have laying around.
I imagine that textured soy protein would
work well, also. Adjust the spices to suit
your tastes; I think it adds a nice, hearty
zip to a lot of shepherd’s pies I’ve come across.

Bon appetit!

Serves: 4 as a main dish, more as a side

Preparation time: 20-30 min

Ingredients (use vegan versions):

• 1 can of coconut milk
• 1 can yellow curry paste (sometimes labeled Karee) preferably from imported food store
• 2 lbs. of broccoli
• 3 large potatoes
• optional: onions, carrots, bamboo shoots
• 1 tablespoon vegetable oil
• rice

Directions:

-It’s a good idea to get the rice boiling right away.
-Chop the potatoes into small pieces and place into a large
pot of boiling water.
-Chop broccoli, but don’t put it in the water just yet.
-Pour 1 Tbsp. of vegetable oil in a pan and heat.
-Place 3 Tbsps. of curry paste on pan, and fry for about a
minute while chopping it with a spatula.
-Pour coconut milk into pan with the curry paste and stir.
-Drain the water from the larger pot that the potatoes have
been boiling in. (by now the rice should be done)
-Put chopped broccoli in with the boiled potatoes.
-Pour the pan of curry/coconut milk sauce into the larger
pot over the vegetables.
-Let it cook at a lower temperature for a few minutes and
you’re ready for a throw down..

Serves: 3-4

Preparation time: 35 minutes

Ingredients (use vegan versions):

• 1/2 cup or 100g approximate mixed beans – adzuki, lentils, split peas, peas
• 1 large carrot, thickly sliced
• 1 stick celery, sliced
• 1 potato, peeled and cubed
• 2 tablespoons cooked hulled barley (not pearl barley)
• 5 teaspoons vegetable broth powder or half cube veggie bouillon
• 3 to 5 cloves garlic, slightly crushed
• 1 white onion
• 1 pinch salt,
• freshly ground black peppercorns

Directions:

Soak mixed beans overnight. Throw out
soaking water, rinse beans. Place in
pot half full with fresh water.
Add the pinch of salt, bring to boil, then simmer.

Add the other ingredients, and simmer
all ingredients with the lid on till carrots and beans are soft
and tender.

Makes a lovely hearty filling soup.

Add corn to the pot too if desired.

This can be served on its own as a
soup or over rice.

**To make the soup into a veggie pie
filling, add 1 tablespoon corn flour to the
cooking mixture. Stir
well to get rid of lumps.

Serves: 4-6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 3 cups of Sweet rice
• 1 can of coconut milk
• 1/2 cup of vegan sugar (or more)
• 1-2 ripe mangoes
• 2-3 tblsp of tiny yellow beans (name?) [optional]
• 1 tblsp of cornstarch in 2 tblsp of cold water

Directions:

You can buy the Sweet rice (looks and smells almost like Thai Jasmine
rice) at any oriental store, I believe. This is how I make my
“Kaoneaw Mamong” (literally, sticky rice with mangoes):

Instructions

1. Wash and rinse the rice in cold water until clean.

2. Soak the rice in water overnight (so it’ll absorb some water).

3. Line the steamer (I hope you have one) with cheesecloth, and
pour the rice onto it, draining the water.

4. Cook the rice for about 35-45 min or until cooked, periodically
sprinkle water on it to keep it moist.

5. In a saucepan, stir in 3/4 can of the coconut milk, and when it
boils, add 3/8 cup of vegan sugar.

6. When the rice is cooked, put it in a large container, and
quickly add the coconut milk mixture. Stir with a wooden spoon
until well-blended. Let it sit, covered with a clean cloth,
until cool enough to eat

7. In the same saucepan, heat up the rest of the coconut milk.
When it boils, add the vegan sugar and the cornstarch mixture.
Fix to taste. The sauce should be quite sweet and gravy-thick.

8. Peel the mangoes and slice them into bite-size pieces.

9. Spoon the sweet rice on a plate, top with coconut milk, and
sprinkle some of the beans on top, then arrange the mangoes
slices on the side.

Hope this wasn’t too complicated. It’s pretty hard to write this down
without wanting to show you step by step. Besides, I don’t usually
measure the ingredients; I just fix it to taste.

-Wila
Wilasinee Chunbomrung wila@seas.ucla.edu

Serves: