Vegan Shepard-less Pie

SERVES 6

INGREDIENTS
2 T oil
2 T garlic, minced
1 medium yellow onion, chopped
2 parsnips, sliced
4 medium carrots, sliced
4 large stalks of celery, thinly sliced
1 c mushrooms, sliced
1 c vegetable broth
1/4 c red wine (I used a merlot)
2 t dried thyme
1 t Italian seasoning
3 T flour
salt and pepper
(also get ingredients for Cauliflower Mash)

1. Use appropriate ingredients to make the cauliflower mash that is the top of the shepard-less pie. Set aside.

2. Preheat oven to 425.

3. To prepare the filling of the pie, add the oil and add garlic and onions to a large skillet. Cook 5-7 minutes. Add parsnips, carrots, celery and mushrooms and cook on medium-low for 15 more minutes, stirring occasionally. Salt and pepper to taste.

4. Meanwhile, in a small bowl, whisk together the vegetable broth, wine, thyme, Italian seasoning, flour, salt and pepper. Add liquid mixture to the vegetables in the skillet and mix well. Cook for 7-10 minutes or until thickened and season to taste.

5. Grease a casserole dish and scoop the vegetable mixture into that. Cover vegetables with the cauliflower mash and garnish with pepper and thyme. Bake for about 30 minutes or until golden and bubbly. Allow 10 minutes to cool before serving.

If desired, prepare this delicious vegan gravy while the shepard-less pie is baking.

Creamy Artichoke and Mushroom Crostinis

These tasty crostinis were too good to eat in the traditional size that comes from a sliced baguette. We ate them on big slices of sourdough and it was great.

If you have any of the artichoke cream cheese mixture leftover, it would be great mixed into your scrambled eggs in the morning.

Creamy Artichoke and Mushroom Crostinis

INGREDIENTS
Baby portabella mushrooms, sliced
butter
salt
Artichoke Cream Cheese
French baguette, sliced

Preheat oven to 450 degrees. Spread a thick layer of Artichoke Cream Cheese on baguette slices and place slices on baking sheet. Bake for 3-5 minutes or until toasted and Artichoke Cream Cheese looks melted. Meanwhile, sauté mushrooms in butter for about 6 minutes and salt to taste. Top the toasted crostinis with the mushrooms and serve immediately.

Artichoke Cream Cheese

MAKES ABOUT 1 1/2 CUPS

INGREDIENTS
1 brick cream cheese, softened
8 pieces of marinated artichoke heart, including leaves, diced
1 t thyme
1 t tarragon
1 t garlic powder
chives to taste

Mix all ingredients together. Store in an airtight container for up to one week.