Carbs & Rec: Peruvian Deja Food Pie

September 15th, 2014 12:29 pm by Kelly Garbato

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Carbs & Rec - Deja Food (0008)

The latest meal on our Parks & Rec menu is, as you’ve no doubt already surmised, another Tom Haverfood! I’m pretty sure this particular phrase is fan-made as opposed to NBC canon, but that’s okay! If we’ve learned anything this month, it’s that our favorite shows are 1000 times better when enjoyed interactively.

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There’s one recipe in particular that seems like it was made just for this Haverfood: namely, the Peruvian Leftovers Pie from The HappyCow Cookbook. Basically you take your favorite leftovers, sandwich them between two layers of mashed potatoes, top it all off with a tofu cheese garnish, and voilà! – dinner is served. Bonus points for cleaning out the fridge.

For the leftovers, I thought that the Wayward Cafe’s Nutloaf (recipe also via The HappyCow Cookbook) would be PERFECT.

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It’s meaty and crunchy and about the right thickness for a pie.

It also has the dubious distinction of being one of the best things I’ve ever put in my mouth.

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(And yes, I am totes including pizza in this assessment.)

As it always happens, I was halfway into the recipe before I discovered a problem. Not a problem, exactly, but more of a point of concern. The pie is meant to be served cold, and cold potatoes just won’t do! Long story short, I tinkered with the recipe enough that it’s safe to say that it’s its own shiny new dish. I went all mad scientist on it, adding a pinch of this and a dash of that without stopping to jot it all down, but I tried my very best to recreate the process from memory.

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Also somewhere along the way, the pie morphed into a casserole. My biggest pie pan just wasn’t enough to hold six mashed potatoes, let alone the ten called for in the recipe. Actually even a 9×12″ baking dish didn’t have enough space for ten taters. I’d love to see the size of the springform pan the chefs at El Piano were working with!

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You can find the recipe way down at the bottom of this post. You should totes try it, especially if you like a) mashed potatoes; 2) Daiya cheese; c) cheesy mashed potatoes; 4) eggy tofu concoctions; e) hearty, stick-to-your-rib casseroles; 99) toiling away in a hot kitchen.

I kid with that last one, but really, this “pie” ended up being more work than expected. Still a million percent worth it though.

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Did I mention that I added cheddar Daiya to the mashed potatoes? YOU KNOW IT.

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The best part? The corners. EVERYTHING IS CRUNCHY AND PILLOWY AND MELTY ALL AT ONCE. It’s like a mind fuck, but in your mouth.

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Kelly’s Deja Food Casserole

(Based on the Peruvian Leftovers Pie from The HappyCow Cookbook. Feel free to swap out the mashed potatoes for your own favorite version.)

Ingredients

for the potato layers:
6 large baking potatoes, peeled, rinsed, and cut into uniform 1″ cubes
3 tablespoons margarine
~ 1 cup plain nondairy milk
1 teaspoon salt + extra to taste
1 teaspoons onion powder + extra to taste
4 to 8 ounces of cheddar Daiya cheese

for the filling:
one recipe of the Wayward Cafe’s Nutloaf; or ~16 ounces of the vegan meat of your choice (baked burger patties would work well here); or the leftover of your choice

for the tofu topping:
1 block firm tofu, drained but not pressed
1/4 cup nutritional yeast
2 tablespoons lemon juice + extra to taste
1 teaspoon tumeric
1 teaspoon salt + extra to taste
2 teaspoon onion powder + extra to taste
1 teaspoon garlic powder + extra to taste
a dash of plain soy milk as needed

to garnish:
1/2 red pepper, diced
parsley
chives (optional)

Directions

1. Preheat the oven to 375F.

2. In a large (large!) pot, bring about three quarts of water to a boil (enough to cover the potatoes). Add the potatoes and cook until the potatoes are tender and easily pierced with a fork. Drain.

3. Using a potato ricer, hand masher, or hand mixer, mash/mix the potatoes until they’re smooth and contain few/no lumps. Stir in the margarine, 1/2 cup of soy milk, and the spices; mix well. Continue to add soy milk, a few tablespoons at a time, until the mashed potatoes reach the desired consistency. (You don’t want to make them too thick, since some of the liquid will cook off during baking.) Taste the potatoes and add extra spices to taste. When satisfied, stir in the Daiya shreds. Set aside.

4. Crumble the tofu and place it in a food processor. Add the lemon juice, spices, and a splash of soy milk and process until smooth and creamy. Scrape down the sides once or twice to get rid of any lumps or stray bits of ingredients. If the tofu is too thick (you want it to be the consistency of pudding), add some extra soy milk a tablespoon at a time and process until blended.

5. Spray a 9×12″ glass baking dish with cooking spray. Line the bottom of the dish with about 3/5 of the mashed potatoes; use a rubber spatula to smooth it down evenly. Next, add an even layer of the leftovers filling (Nutloaf, vegan meatloaf, vegan burger or chicken patties). Top this with the remaining mashed potatoes, again using a rubber spatula to achieve a smooth layer. Pour the tofu mix on top of this, using a spatula to smooth it out evenly. Top with the diced peppers, a sprinkle of parsley, and a tablespoon or so of chives.

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6. Bake at 375F for 30 to 40 minutes, or until you can see the cheese bubble through the sides of the dish, and the tofu is firm and golden. Let cool for ten minutes before serving.

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2 Responses to “Carbs & Rec: Peruvian Deja Food Pie”

  1. Carbs & Rec: Peruvian Deja Food Pie » V for Vegan: easyVegan.info | The <spb> Says:

    […] Carbs & Rec: Peruvian Deja Food Pie » V for Vegan: easyVegan.info. […]

  2. FoodFeud Says:

    Fun!! This does look like a lot of work but such an awesome dish. mega filling. You got leftovers of yr leftovers for me?

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