Vegan Basque-pie recipe
2 cups mashed potatoes or mashed sweet potatoes??
1-2 tablespoons dry sherry, white wine, or balsamic vinegar (I prefer the sherry)
1 medium (or large) onion peeled and chopped
2 cloves of garlic peeled and chopped or 2 teaspoons minced garlic
1 package assorted organic frozen vegetables –equilavent fresh veggies
3/4 cup vegetable/chicken stock
1 tablespoon chopped fresh thyme or sage, or 1 teaspoon dried
1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried
dash of nutmeg
1.) Preheat the oven to 350 degrees Fahrenheit.
2.) Heat the sherry in a large skillet over medium-low heat. Add the
onion and garlic and cook, stirring, until the onion is soft and wilted
(Be careful not to let the garlic brown). Turn up the heat to medium
and add the vegetables. Cook about 5-10 minutes (depending on
how soft or crunchy you like your veggies), stirring occasionally.. Add the vegetable stock, thyme, rosemary, nutmeg, and salt and pepper to taste. Cook and stir. Remove from heat.
3.) Transfer the vegetable mixture to a gratin dish or a pie plate.
Spread the mashed potatoes over everything. Sprinkle some nonfat cheese on top if you like, and bake for 35 minutes or until nicely browned. Let cool for 5 minutes before serving.
