Radical Raw Life

Orange Tree


In the Garden of Eden:

"And God said, 'I give you every seed-bearing plant on the face of the earth, and every tree that has fruit with seed in it. They will be yours for food.'" ~Genesis 1:29 NIV


The Good Shepherd's Pie

"Vegan Fusion World Cuisine" by Mark Reinfeld & Bo Rinaldi
9"x13" casserole

10-12 medium potatoes, 1/2" cubes (approx. 12 cups)
2 TBS olive oil
3/4 cup onion, diced
1 TBS garlic, minced
3/4 cup carrots, 1/2" cubes
1/2 cub celery, sliced thin
1/2 cup red bell pepper, diced
1/2 cup mushrooms, sliced thin
2 lbs. tofu, extra firm, crumbled
3/4 cup peas
3/4 cup corn fresh or frozen
1/4 cup tahini
4 tsp Bragg Liquid Aminos (optional)
1 TBS basil, fresh, minced (1 1/2 tsp dry)
1 TBS Italian parsley, fresh, minced
1 1/2 tsp sea salt, or to taste
1 tsp thyme, fresh, minced (1/2 tsp dry)
1 tsp sage, fresh, minced (1/2 tsp dry)
2 tsp agave syrup or maple syrup
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1/4 tsp cayenne pepper, or to taste

1. Preheat oven to 350 degrees F. Place potatoes in a large pot with filtered water. Bring to a boil and cook until potatoes are soft, approximately 15 minutes. Drain well, place in a large mixing bowl with coconut milk and mash well. Add salt and pepper to taste. Set aside.

2. While potatoes are cooking, place oil in a large saute pan on medium high heat. Add onion and garlic, cook for 3 minutes, stirring frequently. Add carrots, celery, bell pepper and mushrooms, cook for 10 minutes, stirring frequently. Place in a large mixing bowl with remaining ingredients except potatoes and mix well.

3. Place tofu vegetable mixture in a well oiled 9"x13" casserole dish. Top with mashed potatoes, using a spatula to create a smooth surface. Score pretty designs on top with a fork. Bake until slightly golden brown and completely cooked, approximately 25 minutes. Cool for 10-15 minutes.


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