I Eat Green

John Visnauskas is the director and Founder of the All Faiths Pantry, in Clevland Ohio. It is a food service program that is dedicated to feeding the elderly on fixed incomes, who are at risk of going hungry. Seitan Shepherds Pie 2 packages seitan, traditional (white wave or Rays brands are good), cut into chunks 1 onion, chopped 2-4 carrots, cut into wedges 1 pound mushrooms, sliced (can use shitake, portabella etc) 2 yellow squash 1 butternut squash 2 red or yellow peppers 1 head broccoli, cut up 4 parsnips ½ small napa cabbage Tamari 4 cloves garlic 1 pk froz peas 1” piece of ginger, grated ¼ cup nutritional yeast 2 Tbs. aji mirin (sweet rice wine) 1 cup water olive oil 3 lbs potatoes (russet, Idaho, red), cut into large chunks For Garlic Mashed Potatoes ½ stick butter 4 cloves garlic ½ cup sour cream ½ cup milk 1 egg For Dairy Free Garlic Mashed Potatoes ¼ cup olive oil 4 cloves garlic, minced 1 cup coconut milk Olive oil to brush on top Saute onions and carrots in large stock pot with a little olive oil. Add garlic and ginger. Add butternut squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. Add potatoes and cook until soft. Drain, and put in large bowl. Melt butter (or olive oil) and sauté minced garlic until soft,( careful not to let it burn). Using a potato masher, mash the potatoes, adding the melted garlic butter(or oil), sour cream, warmed milk, (or coconut milk) salt and pepper to taste. Add broccoli, mushrooms, peppers, yellow squash, and any other veges you want to stock pot. Add water . Add nutritional yeast, mirin and tamari. Add seitan and froz peas and cook for 10 more minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with egg wash (or olive oil) and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.