The Bee’s Allen Pierleoni suggests individually quick- frozen or dry-packed scallops over wet-packed ones, as they contain less liquid and have more flavor.

ready in about 45 minutes; serves 2
You might need to buy:
  • water
  • Salt to taste
  • fresh-ground pepper to taste
  • vegetable broth
  • arborio rice
  • Olive oil
Belongs to BeSu Vegan Shepard's Pie 

Since leftover mashed potatoes are often the inspiration for making a Shepherd’s Pie, I thought that the ultimate version should feature filling ingredients that are readily available and easy to use — hence the use of veggie burgers. Simply thaw them long enough so that you can chop them and they work like a charm, adding great taste and texture, enhanced by the ground walnuts. If you prefer, chopped seitan or tempeh may be used instead of the veggie burgers, just be sure to sauté them first in a little olive oil. Use the extra-rich Mashed Potatoes and Company on page 000, or your favorite mashed potato recipe.

serves 4
You might need to buy:
  • cornstarch dissolved in 1 tablespoon cold water
  • Salt and freshly ground black pepper
  • minced fresh marjoram or 1/2 teaspoon dried
  • minced fresh thyme or 1/2 teaspoon dried
  • Basic Vegetable Stock
  • tamari soy sauce
  • tomato paste
  • olive oil
  • ground walnuts
  • mashed potatoes
  • sweet paprika

Serve with Garlic Shrimp.

ready in about an hour; serves 4
You might need to buy:
  • plain whole-mill yogurt
  • Coarse salt and freshly ground pepper
  • spaghetti