NORTH AMERICA 

Origin: Canada- QUEBEC

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8 servings 

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50 minutes 

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Ingredients:

Meatless filling 

• 1 large onion diced 

• 2 cloves garlic minced 

• ½ cup brown lentils 

• 1 cup textured vegetable protein 

• 2 tablespoons tomato paste 

• 1 tablespoon molasses 

• 3 tablespoons soy sauce 

• 1 teaspoon thyme 

• 1/2 teaspoon rosemary 

• 1 teaspoon ground sage 

• 1 bay leaf 

• 2 cups vegetable broth

• 1/2 cup finely chopped walnuts 

• Salt and pepper to taste 

Mashed potatoes For the Mashed Potato Topping: 

• 4 cups of potatoes russet or Yukon Gold, peeled and diced 

• 1/2 cup unsweetened soy milk or any plant-based milk 

• ¼ tasse vegan butter or half vegan butter, half extra virgin olive oil 

• Salt and pepper to taste 

Other ingredients 2 cans corn (341 ml) sprinkle paprika (optional)

Steps:

1.     Preheat the oven to 375°F (190°C). 

2.     For the meatless filling: In a large skillet, heat olive oil over medium heat. 

3.     Add diced onions and garlic, and sauté until softened. 

4.     Add all remaining meatless filling except for the walnuts. 

5.     Bring the mixture to a simmer, lower the heat, and cover it to cook for about 15 minutes until all the broth is absorbed. It's ready when lentils are soft. If it runs too dry, add a little water. 

6.     Add in the walnuts and remove from heat. 

7.     For the Mashed Potato Topping: Boil the diced potatoes in a large pot of salted water until fork-tender. Drain the potatoes. 

8.     In a bowl, mash the potatoes with soy milk, vegan butter, salt, and pepper until smooth and creamy. 

9.     Assemble the pate chinois: Transfer the meatless filling to a large baking dish, spreading it evenly. 

10.  Then, add the layer of the drained canned corn before spooning on the mashed potatoes to cover the pie completely. Sprinkle top with paprika. 

11.  Place the baking dish in the oven and bake for 25-30 minutes or until the top is golden brown. 

12.  For an extra crispy potato topping, broil the top to finish. Watch closely to avoid burning.

Origin: United States of America 

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24 cupcakes 

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35 minutes 

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Ingredients:

• 1 1/2 cups Soy Milk

• 1 teaspoon apple cider vinegar

• 2 3/4 cups cake flour

• 1 1/2 cups granulated sugar

• 1 tablespoon baking powder

• 3/4 teaspoon salt

• 1/2 cup melted vegan butter or neutral oil

• 1 tablespoon pure vanilla extract

Recipe steps:

1.     Preheat the oven to 350 degrees F and line a 12-cup muffin pan (2 if you have them, if not bake one tray at a time) with paper liners. I usually spray the liners with a little oil as well to prevent sticking. 

2.     Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle. 

3.     In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.

4.     Now pour in the milk/vinegar mixture, melted vegan butter or oil and vanilla. Whisk until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.

5.     Fill the liners 1/2 full and bake for 18-20 minutes, or until a toothpick comes out clean. Carefully transfer the cupcakes to a cooling rack, then place new liners in the pan and bake the rest of the cupcakes until you have used all the batter. 

6.     Cool completely, then pipe on any frosting you'd like or eat without frosting (still delicious!) 

7.     Store cupcakes on the counter, covered for up to 4 days (they stay moist!). They also freeze perfectly for up to 3 months, with or without frosting.

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Time

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Ingredients: