About the Dish

5 ounces Green Lentils
3 ounces Carrot
1 pound Potatoes
1 Onion
8 ounces Tofu
1/4 cup Tomato Paste
1 tablespoon All Purpose Flour
1 Edward & Sons Low Sodium Veggie Bouillon Cube
1 tablespoon Bragg Liquid Aminos
1/4 cup Vegan Mayonnaise
1 tablespoon Nutritional Yeast
8 sprigs Thyme
Per Serving
Calories 450
Total Fat 17 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 710 mg
Total Carbohydrates 57 g
Dietary Fiber 13 g
Sugar 7 g
Protein 19 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Dry English Cider

Vegan shepherd’s pie is a dish just screaming out for a cider accompaniment. We suggest Atlanta's Urban Tree Original Cider. Made as a traditional English cider, its dryness should be a nice backdrop to the shepherd's pie.

Petite Arvine, Valle D'Aoste, Italy

Though vegan, the method of preparation of this dish gives good weight and texture to the vegetables. Petite Arvine is a full-bodied white wine that has notes of meyer lemon, green apple, and fennel. The herbs in this dish will play well with the fennel in particular.

METHOD

1
MISE EN PLACE • Heat broiler to high. • Peel potato. Cut into 1-inch pieces, and cover with water. • Peel and chop onion. • Cut tofu into 1/2-inch dice. • Dice carrot • Pick and chop thyme leaves.
2
• Place a small saucepan over medium-high heat. Add lentils, carrot,1 3/4 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat. Cover, and simmer until lentils are tender and have absorbed most of liquid, 15-20 minutes.
3
While lentils cook: • Place a saucepan over high heat. Add potato, 1 teaspoon kosher salt and enough water to cover. • When water boils, reduce heat. Simmer until just tender, 15-20 minutes.
4
• Place an ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add onion, tofu and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until tofu is golden, about 5 minutes. • Stir in tomato paste. Cook, stirring, 1 minute.
5
• Stir in lentils and any remaining cooking liquid. • Sprinkle flour over lentil mixture. Cook, stirring, 1 minute.
6
• Add bouillon, 1 cup water and liquid aminos. Cook, stirring, until mixture thickens and bubbles, about 2 minutes. • Keep warm over low heat.
7
• Drain potatoes. • Mash well. Stir in mayonnaise and nutritional yeast until smooth. • Fold in most of thyme, reserving some for garnish. • Spread potatoes over filling, leaving outer edge uncovered.
8
• Place skillet under broiler until potato becomes golden, about 5 minutes. • Garnish with remaining thyme, and enjoy!
9

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