It’s the FIRST NIGHT OF HANUKKAH and the first night of our 12 Days, 8 Nights celebration. We have our friends Ethan Ciment and Michael Suchman of Vegan Mos to kick off our evening edition! Ethan and Michael are an amazing couple who exude compassion, love and a zest for life. It’s a true honor to have these two fine fellows share such a great recipe with us!
A LITTLE SUMTHIN’ ABOUT OUR FRIENDS: Vegan Mos is the brainchild of Ethan Ciment and Michael Suchman. As ethical vegans, they started Vegan Mos as a vehicle for sharing delicious vegan recipes and promoting a better understanding of animal rights issues. The Vegan Mos seek to help people expand their circles of compassion by understanding better the intersection of gay rights and animal rights issues. The Vegan Mos are regular contributors to the weekly podcast of Our Hen House. Michael is a certified Vegan Life Coach and Educator through Victoria Moran’s Main Street Vegan Academy. Ethan and Michael live in Williamsburg, Brooklyn with their two non-human children: Riley and Charlie.
ETHAN & MICHAELS’S HOLIDAY WISH: “We wish for the feelings of compassion that accompany the holidays to last throughout the year and extend to all beings everywhere.”
A CHARITY ETHAN & MICHAEL SUPPORT: Peaceful Prairie Sanctuary in Deer Trail, CO
Ethan and Michael recently visited Peaceful Prairie Sanctuary, a refuge for rescued farm animals who are given a second chance at life! There’s no better time to donate to Peaceful Prairie Sanctuary, as they are currently matching grants, so every dollar donated will be doubled!
Support Peaceful Prairie Sanctuary in their efforts to providing life-long care to animals AND promoting veganism at peacefulprairiesanctuary.org.
Ethan and Michael bring us Shepherdless Pie! These two can thrown down in the kitchen and can WOW all with a holiday meal. If you follow their blog, then you know this already! We know this recipe is certainly on point! ENJOY!
- 5 russet potatoes, peeled and cut into 1-inch cubes
- 2 garlic cloves, crushed
- 1/2 cup unsweetened non-dairy, warmed
- 1/4 cup olive oil
- 3 tablespoons vegan margarine/Earth Balance
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tomato, chopped
- 2 Tablespoons flour
- 1 cup vegetable broth
- 2 teaspoons tomato paste
- 1 teaspoon vegan Worcestershire Sauce
- 2 teaspoons Italian seasoning
- 1/2 cup shredded Cheddar-style non-dairy cheese
- Place the potatoes and garlic in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
- Return potatoes and garlic to pot and put back on stove at medium heat for a minute or two to dry them out. Remove from heat.
- Mash the potatoes and garlic with the milk, oil, margarine and salt.
- Taste and add more seasonings or margarine as needed. Set the potatoes aside.
- Preheat oven to 400F. Spray 2 quart (11x7) baking dish with cooking spray.
- Heat the oil in a large pan over medium heat. Add the onions, carrots and celery and cook for 7-8 minutes, until they begin to soften and the onion begins to turn golden.
- Add the garlic and stir until fragrant, about 1 minute.
- Add the peas, corn and tomato. Stir. Cook until peas and corn are thawed and tomato is mushy.
- Add the prepared “meat” and stir until it begins to brown.
- Sprinkle with flour, salt and pepper and stir to make sure everything is evenly distributed.
- In a small bowl, wisk together the broth, tomato paste and Worcestershire. Add to the pan.
- Sprinkle in the seasoning. Stir well.
- Cover and reduce heat to low.
- Simmer 12 minutes until the sauce has thickened.
- Pour filling into prepared baking dish and spread it evenly.
- Dollop the potatoes on top of the filling. Spread them out making sure to form a seal all around the edge of the baking dish. This is easier to do with your hands than a spatula. Smooth into an even layer.
- Sprinkle cheese on top of the potato layer
- Bake in preheated oven for 20 minutes until the potatoes being to turn golden.
- Let the pie cool for 10-15 minutes before serving.
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