Holiday meals have always been run by Family Tradition. Woe betide the innovator, because the turkey dinner is the turkey dinner. If a vampire came for dinner, he’d be eating the dead bird and Brussels sprouts and mashed spuds, too—or else. In a throw down between my mother in an obstinate mood and the forces of darkness, I’d put my money on the home team.
Speaking as someone who has lived largely, sometimes strictly, as a vegetarian, I have issues with this. Tradition is deaf to my pain.
My own influences have therefore crept in at the edges, waving from the gravy-soaked sidelines. I get to do Christmas Eve dinner, and this is one of my favourite offerings. This recipe is yummy, light, and perfect for that oh-no-not-more-turkey phase that hits around December 29 ….
A not-so-shepherd’s pie
Saute a large diced onion with two cloves of crushed garlic, 1 tsp each of thyme and coriander, a half pound of sliced mushrooms, and tons of black pepper. Add a half pound of crumbled tempeh and 1/3 cup of tamari (or soy) sauce (note that this takes the place of any added salt). Add 2 cups of vegetables (frozen works) and ¼ cup chopped parsley or cilantro. Cook until tempeh is slightly browned and the mushrooms are cooked. Mix two cups of vegetable broth (I use bouillon cubes) with ¼ cup flour and stir into veg mix.
Meanwhile, turn 3 pounds of potatoes into creamy mashed potatoes. Oil a 9 x 13 baking pan, and put the veg mix in the bottom. Cover with the mashed potatoes. Garnish with paprika, chopped nuts, or chopped parsley if desired. Bake at 375F for about half an hour or until the top browns. If you like a super-decadent twist, brush the top with olive oil or melted butter for an extra-golden finish.
It’s comfort food that is actually fairly good for you. Goes well with fresh salad.
Have a fabulous holiday season!