I meant to make shepherd's pie

but it turned out like a pie for this type of shepherd.

I usually make shepherd's pie with 2 cans of kidney beans, but I was out--all I had was a single can of canellini beans. So, I cooked up some quinoa to flesh out the filling.

Both my dudes loved it. The big one doesn't like my veg shepherd's pie, but he had 2nds of this.

I had a sweet potato that i cooked on the grill the night before and that really added a nice, summery touch to this dish.

1 onion, diced

a few cloves garlic

chopped carrot

1 can canellini beans

1 cup (or so) cooked quinoa

corn

sweet potatoes mashed with some butter

Preheat to 375

saute the onion for 5-6 minutes on medium. toss in the garlic and the carrot. Saute this all till the carrot is getting a little soft.

Add the quinoa and the beans. Saute for 10 minutes, giving a periodic stir (add water if necessary to keep from sticking.)

Put sautee into a pyrex, dump the corn on top then top with sweet potatoes--making peeks with the fork so you get yummy browned bits when you bake it.

Put into the oven until the top is getting a bit golden. Or, put into fridge till you are ready to bake it.

Poppy Seed Dressing

This one is vegan but does contain sugar. I tried agave nectar but it seemed too runny. Oh well, even with the sugar it's still delish.

1/3 c. white sugar
1/2 c. white wine vinegar
1 t. salt
1 t. ground dry mustard
1 t. grated onion
1 c. vegetable oil
1 T. poppy seeds

In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender on high or food processor, gradually add oil in a slow, steady stream and process for 30 seconds more. Stir in poppy seeds.

Buttermilk Ranch Dressing

I've been trying to make my own salad dressings lately. I served this one when Richard & Kari were last in town. This one is for you Richard!

2 scallions, trimmed
1 clove garlic
1 c. mayonnaise (I used light)
2/3 c. buttermilk
2 t. white wine vinegar
kosher salt & fresh cracked pepper
2 T. parsley, chopped

Coarsely chop scallions and add to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayo, buttermilk, vinegar, salt & pepper, to taste, and pulse until well combined and smooth. Add parsley and pulse until blended (be careful not to mix too much or the dressing will turn very green). Enjoy!

***If this is too thick to your liking, add a touch of milk to thin before adding the parsley.

Spinach Pasta Salad

I got this recipe from a friend at church. It is so pretty with the color of the sun-dried tomatoes, the olives and the spinach. And need I say how really delicious it is? I've been eating left-overs for days (from my mom's 80th) and I haven't gotten sick of it yet! Have it as your main course or to accompany with some meat (if you must!). I would use whole wheat pasta since I don't sense a huge difference. Add the spinach to the pasta while it's still hot and it will wilt a bit.
* This can easily be a vegan dish. Just omit the cheese.

1 - 10 oz. bag of spinach
8 oz. grated asiago cheese
5 - 6 oz. chopped sun-dried tomatoes

1/2 c. red onion, chopped
1/4 c. parmesan cheese
1/4 c. pine nuts, toasted
1 can sliced black olives
1 lb. pasta, cooked (any type, but I chose bow tie because it looks so darn cute)
ground pepper to taste

• Remove stems from spinach and tear into bite sized pieces.
• Combine the rest of the ingredients in a bowl and toss with the dressing.

Dressing
3/4 c. olive oil
3 T. white wine vinegar
1 T. oregano
1 T. basil
2 t. dry mustard
2 t. minced garlic
1 t. salt

• Dressing can be made the night before and refrigerated.
  

Edamame, Black Bean & Black Eyed Pea Salad with Cumin Vinaigrette

This salad is great to bring to parties, picnics or to keep in the fridge for lunch all week. It's full of protein, fresh, crunchy and delicious!










1 1/2 cups frozen shelled edamame (8 oz)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups (about 4 stalks) thinly sliced celery
zest and juice from 1 lime
1/2 cup chopped fresh cilantro
2 cloves finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.

Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

Veg Blog Search

I just found this great veggie blog search. Ex. lentils... or breakfast. I sent a request to include our blog in the searches.

http://vegblogsearch.com/

Garlicky Leek and Artichoke Soup

I love soup. I also love artichokes, leeks and garlic. So when I saw this recipe in Vegetarian Times as part of a veggie seder plate I knew it must be made. For me this soup delivered. I thought of it as an artichoke dip that you eat with a spoon and without all the fat. I had some whole wheat pitas laying around that I spiced up and put in the oven and it was a good accompaniment. I think Richard's yummy homemade bread would also be delish with it. I changed the recipe a tad and this is what I ended up with.

2 T. olive oil
2 med leeks, white parts chopped (approx 2 - 2 1/2 cups)
9 cloves garlic, peeled
3 c. vegetable broth
2 14 oz cans water-packed artichoke hearts, rinsed and drained
1 med boiling potatoes, peeled and cut into 1" pieces (3/4 c.)
sprinkle each dried thyme and basil (recipe called for fresh thyme, mine died)
2 t. lemon juice
salt & pepper to taste

Heat oil in large saucepan over medium heat. Add leeks and garlic, and saute 5 mins or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme and basil; cover and bring to a boil. Reduce heat to medium low. Season with salt and pepper. Simmer covered 20 - 25 mins or until potatoes and garlic are very tender. Blend all ingredients and stir in lemon juice. I garnished with a little red pepper for kick. The recipe calls for a garnish of a little pesto drizzled into the soup.

*****I JUST DISCOVERED WHILE REWRITING THIS RECIPE THAT I WAS SUPPOSED TO ADD 2 CUPS OF WATER TO THE BROTH, ARTICHOKES, ETC. NO WONDER MY SOUP WAS SO THICK. YOU DO AS YOU PLEASE. :D