This morning staff member Susan joined Kiersten Mathieu from WPMT Fox 43 to discuss National Vegetarian Month.
Watch the segment.
Here are the recipes showcased on the segment.
Shepherd's Pie
8 medium Russet Potatoes (peeled and quartered)
12 oz Meatless Grounds (Quorn Meatless Grounds or TVP)
4 sticks of Carrots (peeled and chopped)
3/4 cup of Corn (Cascadian Farms Organic Corn)
3/4 cup Peas
1 clove Garlic
Butter or Earth Balance Vegan sticks
Milk (or milk substitute such as Almond or Coconut Milk)
Olive oil
1.) Bring a pot of water to a boil and add potatoes. Cook until tender.
2). Mince garlic and sauté with olive oil in a pan until garlic starts to turn golden. Add meatless grounds. Sauté until meatless grounds are hot and are mildly crisp. (Or use TVP soaked in vegetable broth.)
3). In a loaf pan, add meatless grounds layering the bottom of pan.
4). Add a layer of each peas, corn and carrots.
5). When potatoes are tender, drain water, add butter and milk until you get a creamy consistency mixing with a electric whisk or food processor.
6). Add layer of mashed potatoes to top.
7). Place loaf pan in an oven at 375 degrees covered with foil for 25 minutes.
8). Remove foil and broil for 5 minutes until the tops of the mashed potatoes have a golden brown color.
Can be pre-made and frozen until ready to serve.
Harvest Tart
1 Spelt Pie Crust
2 Orange Acorn Squash
1/2 Yellow Onion
1 cup of Cheese (any cheese you would like to use including Daiya's vegan cheese.
We used Horizon’s Organic Provolone Cheese)
3 Eggs (we used local eggs)
3 tablespoons Nutmeg
1 bunch of Swiss Chard and/or Kale (ends removed)
2 cloves Garlic
Olive Oil
Sea Salt
1). Skin the acorn squash, take out seeds and cut into chunks. Mix in a bowl with 2 tablespoons nutmeg, olive oil, and a pinch of sea salt.
2). Spread squash evenly on a baking sheet and bake at 400 degrees for 20 minutes or until tips of squash become brown. Remove from heat to cool.
3). In a pan, sauté garlic with olive oil and a pinch of sea salt until garlic starts to sizzle. Add swiss chard or kale. Cover pan and sauté for 5 minutes or until leaves become wilted. Remove from heat and put into a bowl.
4). Peel onion and chop coarsely. Sauté onions and olive oil over medium heat for 20 minutes until onions caramelize. Remove from heat.
5). Wisk eggs and add the cooled chard/kale, garlic, onions, half the pre-cooked squash, 1/2 cup cheese, and one tablespoon nutmeg.
6). Pour egg mixture into pie crust.
7). Alternate the remaining cheese and squash on top.
8). Bake at 400 degrees for 20 minutes or until top is browned. Cool before serving.
Can be pre-made and frozen until ready to serve.
Autumn Protein Squash (makes 1 serving)
1 Spaghetti Squash (halved with skin on and seeds removed)
2 tablespoons Goji Berries
3 tablespoons of Cinnamon
1 Bosc Pear
1/2 cup Quinoa
1/4 cup Quorn Chik'n Tenders
1/4 cup Maple Syrup
4 tablespoons Green Hulled Pumpkin Seeds
Olive oil
Sea Salt
1). Preheat oven to 375 degrees.
2). In a bowl, mix olive oil, pinch of sea salt, and two tablespoons of cinnamon. Brush half of the squash in the salt, olive oil and cinnamon mixture until the inside and outer edges are coated. Remove the skin of the remaining half of the squash, dice and mix in the bowl with olive oil mixture. Place the “bowl” of squash face up and the chunks evenly spread out into the pan. Coat with the remaining olive oil mixture. Cook for 20 minutes or until tips of squash become brown.
3). Place Quinoa in a bowl of water for 5 minutes (to remove some of the bitter flavor). Drain with a strainer and add to a pot of 1 cup water and one tablespoon of olive oil. Bring to a boil and then simmer for 10-15 minutes until water is absorbed. Remove from heat and cool. Fluff with fork.
4). Place goji berries in a bowl of water to hydrate (approximately 10-20 minutes) until tender. Drain.
5). On a baking sheet, place pumpkin seeds and cook for approximately 5-8 minutes until toasted.
6). Fill the “bowl” of squash halfway with cooked quinoa.
7). In a pan, sauté olive oil, pinch of sea salt, garlic and Quorn Chik'n Tenders until golden brown.
7). In a bowl, mix squash chunks, goji berries, maple syrup, chik'n tenders, and chopped pear. Add mixture on top of quinoa. Garnish with pumpkin seeds.
8). Bake at 375 degrees for 20 minutes or until top is golden brown.
For a cooling alternative to this dish, replace garlic with ginger, replace maple syrup with 5 tablespoons of honey, and add cilantro. Want heat? Add chili peppers instead of goji berries.
This year we had 8 pies to sample. All pies were made with organic and all natural ingredients from The Healthy Grocer.
And congratulations to Opal from Shiremanstown who tasted, voted, and won a Pecan Pie for Thanksgiving! 
And congratulations to Opal from Shiremanstown who tasted, voted, and won a Pecan Pie for Thanksgiving! 
