Shepherd Pie (raw)

By Lynxa

Who needs a heavy crust? Our hearty casserole-dish version will satisfy all your craving and leave you feeling great. This dish is filled with saucy fresh chopped garden vegetables topped with an herb mashed cauliflower and Pinogia nut puree in place of the usual starchy mashed potato.

Ingredients

• VEGETABLE BASE SAUCE
• 1/2 cup organic raw chic pea miso
• 1/2 cup soaked sun-dried tomato
• 1/2 medium organic white onion
• 1/2 cup filtered or spring water
• 1 tsp ground organic black pepper
• 1 tsp organic cumin
• water if needed to get things moving
• VEGGIES CHOPPED
• zucchini
• celery
• onion
• red or yellow bell pepper
• mushroom of choice (optional).
• TOPPING
• 1/2 medium sized head of cauliflower (chop so it will blend in the food processor)
• 1/2 cup soaked organic raw walnuts
• 1/2 cup organic raw pine nuts (not soaked)
• 1 Tbsp minced sage
• 1 Tbsp minced rosemary
• 1 Tbsp minced oregano
• 1 medium clove garlic
• 1 tsp sea salt (add more if needed)

Details

Adapted from raw-q.com

Preparation

Step 1

Combine in your blender all ingredients for the vegetable base sauce. Blen thoroughly (you may need to add some water to get things moving)

Pour the mixture over chopped vegetables.
Toss coating all the vegetables thoroughly, set aside and let marinate at least 1 hour before serving.

TOPPING
Combine topping ingredients in your food processor using the "S" blade. Blend until creamy.

To serve:
Put 8oz of the veggies in a small casserole dish, top with 8oz of mashed cauliflower spreading it over the top leaving some of the veggies below visible around the edges.

Top with black pepper and a spoon of caramelized onion (soy sauce and honey. Dry in dehydrator or toaster oven on low heat).

Serve with a mixed greens salad.