Friday, May 28, 2004
It's Friday, Memorial Day weekend eve, time to lock n' load. Light em up guys, "Barbie" ain't no doll, let Mattel ya.
Last but not the least of our veg treats courtesy Cordon Vert all for Vegetarian Week.
Lentil Shepherd's Pie
recipe by: Cordon Vert
A Traditional Favourite
(Catering quantities) Read that, "Have a Party and invite all your carnivorous friends", but be sure to tell everyone it's no meat; we don't surprise them and they don't surprise us.
A herby blend of lentils and potatoes baked into a savoury casserole that's sure to satisfy.
20 medium servings
Ingredients
14 oz tinned green lentils or cooked and drained green lentils
1 tsp of oil
2 large onions, peeled and finely chopped
1/2 tsp dried sage
1/2 tsp dried oregano
2 cloves garlic, crushed
dash cayenne pepper (optional - well, not really)
1 tsp salt
4 lbs potatoes peeled and boiled
1/2 pint hot milk (soy milk if vegan)
Margarine or soy spread to taste
7 oz vegetarian cheese (optional)
Method
Pre heat the oven to 400°F
Gently fry the onions in oil in a large pan for 5 minutes.
Add the lentils and continue to cook for a further 5 minutes.
Add the sage, oregano, garlic, cayenne and salt as required. Stir then set to one side.
Mash the potatoes with the hot milk and margarine.
Lightly oil a large ovenproof dish. (25in x 25in). Spread the lentil mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.
As an optional extra, top with vegetarian cheese and finish off under the grill.
Serve with seasonal vegetables
(Catering quantities) Read that, "Have a Party and invite all your carnivorous friends", but be sure to tell everyone it's no meat; we don't surprise them and they don't surprise us.
A herby blend of lentils and potatoes baked into a savoury casserole that's sure to satisfy.
20 medium servings
Ingredients
14 oz tinned green lentils or cooked and drained green lentils
1 tsp of oil
2 large onions, peeled and finely chopped
1/2 tsp dried sage
1/2 tsp dried oregano
2 cloves garlic, crushed
dash cayenne pepper (optional - well, not really)
1 tsp salt
4 lbs potatoes peeled and boiled
1/2 pint hot milk (soy milk if vegan)
Margarine or soy spread to taste
7 oz vegetarian cheese (optional)
Method
Pre heat the oven to 400°F
Gently fry the onions in oil in a large pan for 5 minutes.
Add the lentils and continue to cook for a further 5 minutes.
Add the sage, oregano, garlic, cayenne and salt as required. Stir then set to one side.
Mash the potatoes with the hot milk and margarine.
Lightly oil a large ovenproof dish. (25in x 25in). Spread the lentil mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.
As an optional extra, top with vegetarian cheese and finish off under the grill.
Serve with seasonal vegetables
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