Vegan Shepherd's Pie

I never made a SHEPHERD'S PIE before, vegan or otherwise, but somehow I got it into my head yesterday that I wanted some. I consulted my Fannie Farmer cookbook to see what was in it normally, and then I just substituted what I wanted to use instead. One member of the family remembered it from cafeteria lunches as having a layer of corn under the potatoes, so you could do that if you wanted to, but it's not what I did. This didn't take long to make, but I had all the required ingredients on hand.

Most problematic for those of you without a constant supply of soy pulp from making soy milk every few days would be the soysage, which is made with the leftover soy pulp. I was thinking it could also be made with partially cooked beans, though I haven't tried that yet. I was picturing soaking and cooking some beans for about half an hour, then grinding them in a food processor, before using them in the soysage recipe.

Black Bean and Rice Salad served with Coleslaw

If you have a couple of cups of cooked brown rice left over, it is a matter of minutes to serve BLACK BEAN AND RICE SALAD. 

In a large bowl dump the rice, two fifteen ounce cans of drained black beans and a can of drained sweet corn.

If you have two medium tomatoes, chop them and throw them in. I only had a can of fire roasted chopped tomatoes, so I used that instead.

Pour on three Tablespoons of olive oil and a half a cup of balsamic vinegar.