In honor of our LAST Rabbit Hole lunch this year 😦 we decided to cook up a couple of old favorites!
Vegan Shepherd’s Pie (sorry, I forgot to take a picture!)
5 large white potatoes, boiled and mashed
1 cup brown lentils
1 bay leaf
1 medium onion, chopped
2 cloves of garlic, minced
3 stalks celery, chopped
1 tsp rosemary
1 tsp basil
3 tsp red wine vinegar
1/2 cup corn
1 cup water
salt and pepper
2 tbsp fresh parsley, chopped
1/2 cup tomato sauce
1/3 cup vegetable broth
salt and pepper
Boil and mash your potatoes (add soy milk, oil, and salt and pepper until the potatoes are the taste and consistency that you want. Potatoes should be a little softer/wetter than you want them to be as crust for the shepherd’s pie, as they will stiffen once baked.
Cook the lentils with the bay leaf (3 cups water to 1 cup lentils). Once lightly cooked (al dente), drain water, and add vegetable broth and tomato sauce, stir on medium heat for a couple of minutes. Remove bay leaf.
Preheat oven to 350 degrees.
In a skillet or frying pan, saute onion and garlic until onion is tender. Add celery, rosemary, basil, and wine vinegar. Add corn and let mixture simmer for a minute. Add lentil mixture from the other pot. Mixture should now be liquidy, though not be overly soupy. When celery is softened, add parsley and salt and pepper. Remove from heat, let cool for 5 minutes, and pour into 9 x 13 inch pan
Spread mashed potatoes over top of lentil mixture and bake in the oven, about ten minutes. If desired put pepper, and basil on top of potato
Bake for 40 minutes, or until potato topping is slightly browned.
Sweet cinnamon tortilla triangles: Margarine, brown sugar, cinnamon, tortillas, coconut milk, shredded coconut
Pour coconut milk and shredded coconut into a sauce pan and heat over medium heat. Allow to boil until milk becomes thick enough to drizzle on top of tortillas. Cup up some tortillas and line them on a cookie sheet. Mix together brown sugar (or just plain sugar is fine) and cinnamon. Heat over the stove or microwave until it becomes a gooey hot mess. Drizzle the sugar mixture and margarine over the tortillas. Bake at 475 F (don’t let them burn!). Remove from oven when slightly golden and crispy and drizzle with the coconut mixture.
Green salad: Chop up Romaine lettuce, bell peppers, carrots, fresh parsley, red onion and dress with a vinaigrette of lemon juice/vinegar, minced garlic, herbs, and salt.
COCONUT COOKIE BARS (makes 24)
One 14 oz can coconut milk (about 1 3/4 cups)
2/3 cup brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar
1 1/2 cups vegan chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut
1 cup walnuts or pecans, chopped
-In a large saucepan whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.
-Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper*. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.
-Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes. Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.
We would like to thank the awesome volunteers who spent many hours helping us out this year. Rabbit Hole Cafe would not have been able to survive without you guys, so thank you, thank you, thank you!
Also many thanks to all who came to our Friday lunches. Your support means a lot to us and keeps the cafe running. We hope that you enjoyed the food, company, and atmosphere. Hopefully we will see some of you back next year!
Good luck on exams and have a kickass summer with friends, family, new adventures, and of course…FOOD!
Susan and Katie
“When you eat, appreciate every last bite.”