Cashew Chocolate Mousse Pie + Hearty Lentil and Mushroom Shepherd’s Pie

Cashew Chocolate Mousse PieHappy New Year, VegCooks!

Our furnace broke last week (boo), so I’ve been making recipes that use the oven to keep our house warm!

I tried 2 recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

Cashew Chocolate Mousse Pie

A mildly sweet, but still rich pie, I liked it a lot, but I’m not sure it will pass muster with non-vegans (I’ll find out tonight!). It’s super easy to pull together, and I’ll definitely make it again. It has tofu in it, so it feels “healthy” to eat two pieces (:

Hearty Lentil and Mushroom Shepherd's PieHearty Lentil and Mushroom Shepherd’s Pie

It was difficult to take an attractive photo of this dish, but it was tasty.  It uses *a lot* of potatoes. You’re only seeing half of the potato layer in this photo. If you’re not a potato fan, I’d use a few less. If you don’t have a copy of Vegan Holiday Kitchen, you can view the recipe on FatFree Vegan Kitchen.

Notes

  • The recipe called for canned lentils, so I used Westbrae Organic Black Lentils, which were tasty.
  • I don’t like rice milk, so I used soy milk, which I already had on hand

VegCookbook Story Swap

• Elisa of Veggie Goes Vegan made Black Rice with Corn and Cranberries, Hearty Lentil and Mushroom Shepherd’s Pie, and the Coconut Butternut Squash Soup.

• Kelley of Eatin’ Vegan in Smalltown USA made Agave and Mustard-Glazed Green Beans, Chocolate-Orange Cake, Red Quinoa Pilaf with Kale and Corn, Roasted Squash and Peppers, Sauteed Asparagus and Broccolini, and the Black Bean and Sweet Potato Casserole.

• Lydia of vegankind made Hearty Vegetable Pot Pie, Dilled Miso-Tahini Dip and the Chocolate Nut Cookies.

• Jessica Diane made the Hearty Lentil and Mushroom Shepherd’s Pie.

I hope I got everyone. Y’all have been VegCooking machines!

What did you VegCook last week?

5 responses to “Cashew Chocolate Mousse Pie + Hearty Lentil and Mushroom Shepherd’s Pie

  1. I finished out our December cookbook with Hoppin’ John; Simple Garlicky Greens; and Green Chili Cornbread. Happy New Year!!

  2. Hi Kelley ~ All of your dishes look delish. I shared them on Twitter and Pinterest. I made the Hoppin’ John yesterday too. Soooooo good.

  3. I also finished out this cookbook with the Hoppin’ John:

    http://workerbees.typepad.com/veggiegoesvegan/2013/01/hoppin-john-for-a-happy-new-year-vegcookbookclub.html

    I made a tactical error, using soyrizo style sausage instead of the Field Harvest sausage links i also had in the fridge. The chorizo style doesn’t stay together in slices at all, so this was probably a little different than your dishes came out. But still mighty tasty :)

    Happy New Year!

    • I’m glad you said that about the soyrizo, Elisa. I’ve always avoided recipes that call for it ’cause it is so mushy, and seems weird. How do you usually cook with it? I shared your post on Twitter and Pinterest.

      • Hi Britt, the soyrizo works great in any situation where you’d be using ground “beef”, like burrito or taco filling. nice and spicy. But it doesn’t stay together, not at all.

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