iEat Green - Robert Grillo - 01.05.17

Robert Grillo is an activist, author and speaker. He is the director of Free from Harm, which he founded in 2009 to expose animal agriculture’s impact on non human animals, vulnerable communities and the environment. As a marketing communications professional for over twenty years, Grillo has worked on large food industry accounts through which he acquired a behind-the- scenes perspective on food branding and marketing. Farm to Fable is his first book. He lives in Chicago. For more information, please visit: http://www.freefromharm.org.

 

Vegan Shepherd’s Pie

Feeds 15-20 Guests

Seitan Stew

• 5 packages seitan, traditional (white wave or Rays brands are good), cut into chunks
• 2 onion, chopped
• 6 carrots, cut into wedges
• 8 portobello mushrooms, sliced
• 1 butternut squash, cubed
• 1 red peppers
• 1 head broccoli, cut up
• 8 parsnips
• 1 bok choy, cut up
• ¼ cup tamari
• 2 Tbs. minced garlic, plus 1 Tbs minced garlic
• 1 pk froz organic petite peas
• 2 Tbs. grated ginger, plus 1 Tbs minced ginger
• ½ cup nutritional yeast
• ¼ cup Marsala wine
• 2 cups water
• 1 cup parsley
• 2 t. thyme
• 1 Tbs. poultry seasoning
• Salt and pepper to taste
• olive oil
• 3 lbs Russet potatoes, cut into large chunks
  • Mashed Potatoes
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 2 cups coconut milk

salt and white pepper to taste olive oil to brush on top Sauté onions, parsnips and carrots in large stock pot with a little olive oil. Add 2 Tbs. garlic and 2 Tbs. ginger. Add butternut squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. When boiling, add potatoes and cook until soft. Drain, and put in large bowl. Sauté garlic in 1 Tbs. in olive oil and until soft, ( careful not to let it burn). Using a potato masher, mash the potatoes, adding the garlic, coconut oil and coconut milk. Salt and pepper to taste. In a cast iron frying pan, sauté the seitan in a little olive oil with 1 Tbs. of garlic and ginger until golden brown. Deglaze with the Marsala wine and let simmer for 1 minute. Add to pot, with broccoli, mushrooms, peppers, and bok choy. Add water . Add nutritional yeast, and tamari. Add froz peas and cook for 10 more minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.