The Vegan Hucklebuck: Vegan Shepard's Pie with a Sweet Potato Mash with Vegan Blueberry Cheesecake

Well 18 yrs ago today my fiance became my wife I can honestly say that was the best choice I have ever made. Although everyone around us told us we were nuts and crazy but look at still going. I asked her what she wanted for supper and these items are amount her favorite recipes. The Shepard's pie and the raw blueberry cheese cake came from the Vegan Zombies web site you can see them here and here. I follow these real close only making a few changes here and there.

The Appetizer

Blackbean Guacamole

1 batch of my guacamole found here

1 can black beans rinsed

Add the black beans to the guacamole and serve it up with some chips

Shepard's Pie

4 cups veggie broth

1 cup Bob's Red Mill Veggie Soup Mix

2-4 small red potatoes diced

1 tsp French thyme

1/2 tsp rosemary

1/2 pound Delight Soy Mock Beef

Bring the veggie stock up to a boil add the soup mix, potatoes, thyme, and rosemary let simmer for 30 min. Stirring every 10 min the potatoes will start to break down and make your broth thicken like a stew add the mock beef and cook for 20 min then remove from heat it will really thicken up.

Now the sweet potato mash is real easy

Sweet Potato Mash

2 large sweet potatoes chopped

2 large regular potatoes (your choice) chopped

2 tbsp vegan butter ( earth balance is the only good one)

1 tsp minced garlic

2 tbsp dried parsley

Boil the taters for 10-15 min till tender, drain and add the rest of the ingredients and mash them up. If you are wonder why not milk you want these to be stiffer than normal mashed taters.

Pre heat oven to 400. Now scoop the filling into 4 separate small romulets and I put a thin layer of frozen peas on that's is something I saw on TV and its awesome. Scoop sweet tater mash on top and bake for 15 min. When you pull them out of the oven they are ready to eat or you can man up and pull out your blow torch and hit real quick for a little char action. And dig in just remember it is gonna real hot watch you tongue.

Finally dessert this one is straight from the Vegan Zombies play book

Raw Vegan Blueberry Cheesecake

The filling

2 cups raw cashews soaked overnight

1/2 cup frozen blueberries

1/4 agave nectar

Mix all in the blender till smooth make sure to scrap down the sides.

The crust (I had to do some subbin due to lack of ingredients)

1/4 cup raw cashews

1/4 cup raw almonds

1/8 cup raw pumpkin seed

1 tsp virgin coconut oil

2 pitted dates

Toss all ingredients in a food processor , And rough chop by pulsing them together.

Now I don't have those size spring molds (yet) so I grabbed what I got oiled them up with some coconut oil, press down the nut mixture pack it down tight ( you may have to wet you fingers to keep them from sticking) then scoop the filling over top, cover and place in the freezer for at least 4 hours. Remove from mold while still frozen and place in the fridge for 1 hour before serving.