Vegan Shepards Pie

This is another version of Karin's Shepard's Pie. It makes enough for 2 pie size dinners. I just froze one and am pretty happy about that. (I didn't add sweet potato topping to frozen pie so not sure how that would work out - probably fine).





2 cups lentils
cooked in 4 cups veggie broth (or water) with a bay leaf

Sautee
1 diced onion
2-4 diced garlic cloves

Add cooked lentils to onion and garlic mixture
Add 2 cans diced tomatos
1 TBS cumin
Salt and pepper

Pour mixture into 2 pie plates
add a layer of frozen corn and peas
(Trader Joe's fire roasted frozen corn)

Sweet Potato topping:
Bake or microwave 1 sweet potato per pie.
Add 1 TBS of vegan butter and milk substitute and mash.

Top pie with sweet potatoe mixture.

Bake at 350 for about 30 min.

INDIAN VEGETARIAN CURRIED FRIED RICE

Yum, yum, yum! This is so good. Tom and I loved it. My only suggestion for this dish is to have everything ready. This goes quick. So quick you don't have time to chop and cook. Believe me I tried and now regret that I didn't take a picture of my kitchen. Looked like a tornado hit it! But boy did it taste good. Really good.

2 T. peanut or veg oil (I used olive oil)
1/2 c. chopped onion
1 T. minced ginger (I used a tad more)
1 c. green beans, cut into 3/4" pieces
1/2 c. 1/4" diced carrots
1 T. curry powder (I used a tad more)
3 c. cooked brown rice
1 c. canned chickpeas, rinsed and drained
1 c. halved cherry tomatoes
2 T. low-sodium soy sauce (I used shoyu)
1/8 t. freshly ground black pepper

Heat a 14" flat-bottom wok or 12" skillet over high (not non-stick). Swirl in 1 T. oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant. Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant. Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it's well combined with vegetables. Add chickpeas, tomatoes, soy sauce, and pepper and stir-fry for 1 minute or until mixture is heated through.
Makes 4 servings.
* Use cold rice in this dish; hot rice will make your meal gummy.

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.