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London Curried Shepherd’s Pie

London Curried Shepherd’s Pie  4-6 servingsshepards pie

  • 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch dice
  • 1 tablespoon nutritional yeast                         
  • 1 cup vegetable stock (or water)
  • 1 small yellow onion, cut into 1⁄4-inch dice (about 1 cup)
  • 2 medium carrots, peeled and cut into 1⁄2-inch dice (about 1 cup)
  • 6 ounces green beans, trimmed and cut into 1⁄2-inch segments (about 1 cup)
  • 6 medium garlic gloves, minced (about 1 tablespoon)
  • 1 tablespoon curry powder                            
  • 1/4 teaspoon cayenne pepper
  • 1 (15 ounce) can kidney beans, rinsed and drained (about 11⁄2 cups)
  • 1/2 head cauliflower (about 12 ounces), cut into 1⁄2-inch florets
  • 1 cup vegetable stock (or water)                 
  • 2 tablespoons oat flour (or whole-wheat flour)
  • 1 tablespoon fresh lemon juice                     
  • salt and pepper as needed

Preheat the oven to 400°F.      

To make the mashed potatoes, place a steamer basket in a medium saucepan and add 1 to 2 inches of water to the pan. Bring the water to a simmer over medium- high heat. Place the potatoes in the steamer, cover, and steam until they are tender when pierced with a fork, about 10 minutes. Transfer them to a large bowl. Add the nutritional yeast and stock. Mash with a potato masher until creamy. Add salt and pepper to taste and set aside.

To make the filling, combine the onion, carrots, green beans, garlic, curry powder, and cayenne pepper in a large sauté pan. Add 1⁄4 cup water and cook over medium heat, stirring occasionally, for 10 minutes. Add the kidney beans and cauliflower and cook for 5 minutes, or until the cauliflower begins to soften.

Combine the stock and flour in a small bowl and whisk until no lumps remain. (This mixture is called a slurry.) Pour the slurry into the pan with the vegetables and mix well. Cook for 3 to 4 minutes, until the sauce thickens. Add the lemon juice and salt to taste and stir to combine.Transfer the vegetables to a 7-by-11-inch (or similar size) baking dish. Spread the mashed potatoes in an even layer over the vegetables.Put the baking dish on a baking sheet to capture any drippings and bake in the oven for 30 to 40 minutes, until the top is golden brown. Remove from the oven and set the pie aside to cool slightly before serving

This recipe is from darshanaskitchen.com

WINTER SPINACH SALAD

This cheery spinach salad is perfect for chasing the winter blues away…with leafy green spinach!

Makes enough for 1-2

Ingredients for Winter Spinach Saladspinach salad

  • 1 ripe, but firm pear, peeled, cored, and sliced into wedges
  •  2 cups fresh spinach
  •  Salt and freshly ground black pepper                                          
  •  1/4 cup blue cheese                                                                    
  •  1 small handful almonds
  •  Dijon Vinaigrette
  • 2 slices sourdough bread
  •  olive oil, for drizzling

Directions

Preheat the oven to 400 degrees F. In a small bowl toss the pears with a drizzle of oil, salt, and pepper. Spread on a baking sheet and roast until pears are tender, about 10 minutes. Remove from the oven and let cool.

Meanwhile, spread the blue cheese evenly on the bread. Bake in the oven until the cheese is melted and the bread is toasted about 8 minutes.

In a large bowl, toss the spinach with the cooled pears, almonds, and vinaigrette. Serve the salad immediately along side the blue cheese toasts.

Enjoy!

SWEET POTATO and LENTIL STEW

Serves 6=8

I have also made this with butternut squash and I am sure that you can do this with Kabocha squash too!

Ingredients for Lentil Stew lentil stew

  • 2 tablespoons canola oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and chopped
  • 2 medium celery ribs, chopped
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1 1/2 teaspoons curry powder
  • 2 cups dried brown lentils, picked over and rinsed
  • 2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
  • 1 package (9 ounces) frozen cut green beans
  • 1 (14 1/2-ounce) can diced tomatoes in juice
  • 1/2 cup chopped fresh cilantro leaves
  • Coarse salt and black pepper
  • Plain low-fat yogurt, for serving (optional)

Directions for Lentil Stew

  1. In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
  2. Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
  3. Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.

 

MUSHROOM WELLINGTON

Ingredients

  • 2 tbsp of avocado oil
  • 1 large leek – chopped
  • 2 stalks of celery – chopped
  • 1 and 1/2 cups of sliced carrots – sliced like coins
  • 3 garlic cloves minced
  • 1 tbsp fresh tarragon – minced
  • 1 tsp dried oregano
  • 1 tsp dried sage
  • 1 tsp of salt
  • Pepper to taste
  • 1/3 cup vegetable broth
  • 1/2 cup of toasted chopped walnuts
  • 1 cup chopped fresh spinach
  • 12 sheets of phyllo dough
  • 1/4 cup of olive oil

Instructions

  1. Preheat the oven to 375° and line a baking sheet with parchment paper.
  2. Heat the avocado oil in a large skillet on medium-high heat. Add the leeks, celery, and carrots and cook for 4 minutes. Add the herbs, garlic, salt and pepper and cook for another 2 minutes. Add the broth to deglaze the pan. Add the walnuts and spinach and cook until the spinach wilts. Remove from heat.
  3. Take your dough out and lay it flat. Cover it with a damp towel to keep the dough moist. If it dries out it will get crumbly.
  4. Stack two pieces of phyllo dough on top of a piece of parchment paper and gently brush the top layer with a thin layer of olive oil. Add a thin line of filling on the side of the dough lengthwise, leaving a two inch border. Roll the filling and set aside.
  5. Stack two pieces of dough, brush a thin layer of oil on the top piece and add a thin line of filling on the side of the dough lengthwise, leave a two inch border. Roll the dough once over the filling and set the already rolled filling next to it and continue rolling. Continue the process until you have two sheets of dough left.
  6. Layer the two sheets of dough to make an extra-long sheet. Brush with olive oil and add the large finished rolled dough on the edge and roll it up. Slice three to six vents on the top with a sharp knife. Place on the cookie sheet and bake for 20 to 25 minutes or until golden brown and puffy.
  7. Let it cool for 5 minutes before cutting.

 

MUSHROOM SWEET POTATO POT PIE

A NEW TWIST ON AN OLD FAVE  mushrooms-3765555_1280

SERVES 2-3

Ingredients:

  • 1 sweet potato, thinly sliced
  • 5 cups mushrooms of choice (e.g. cremini, Portobello, shiitake), fresh, cut into 1-inch pieces
  • 1/2 cup stout or dark beer
  • 1/4 cup leeks, white part only
  • 1/4 cup shallot, diced
  • 2 tablespoons Kalamata olives, chopped
  • 1 1/2 tablespoon flour, whole wheat or gluten-free
  • 1 1/2 teaspoon balsamic vinegar
  • 1 1/2 teaspoon tamari, low sodium
  • 1 1/2 teaspoon tomato paste
  • 1 teaspoon garlic, fresh, minced
  • 1 teaspoon parsley, fresh, chopped
  • 1 teaspoon thyme, fresh
  • Black pepper, freshly ground, to taste

Directions: 

  1. Preheat oven to 375°F.
  2. In a large pot, sauté shallots over medium heat until translucent, about 3 minutes, adding a drop or two of water as needed if sticking occurs.
  3. Add leeks and 3/4 teaspoon thyme and cook 2 minutes.
  4. Stir in minced garlic and tomato paste and sauté another minute.
  5. Add mushrooms and cook about 10 minutes, stirring regularly and adding water if needed.
  6. Sprinkle flour in the pot. Stir and cook for 1-2 minutes.
  7. Add stout, balsamic vinegar and soy sauce. Bring to a boil and then simmer for 5 minutes.
  8. Remove from heat and stir in olives, parsley, and black pepper.
  9. Spoon mushroom mixture into ramekins then layer sliced sweet potatoes on top, overlapping so the mushrooms are covered with two layers of sweet potato. Season with 1/4 teaspoon thyme and black pepper.
  10. Bake 30-35 minutes or until sweet potatoes are browned and crispy and mushroom gravy is bubbling. Serve.

The Perfect Vegetarian Holiday Meal

This menu us perfect for any

Ok so this is a questions we get often as to what we, as vegetarians/vegans eat on this two major feast days. The quick answer might be everything but the meat…but that leaves some people confused. So here is a rundown on some of the choices we have made over the past 30 years or so.

vegetarian holiday meals

Stuffed pumpkin/butternut/squash…stuffed with a mix of mushrooms, rice, nuts, tomatoes and garlic.

 

Mushroom/spinach strudel with filo dough which is not hard to work with at all!

 

A 16 layer lasagna…..many layers of different  roasted veggies.

 

Mushroom Wellington in flaky pastry.

 

Sides include :

  • Family faves such as Hasselback potatoes
  • Maple syrup roasted Brussel sprouts
  • Garlic mashed potatoes
  • A fresh salad including homegrown microgreens and fruit.

We are not really big on desserts (who needs that after a big meal) but we have one traditional South African dessert we “must” always make which is Melktert…(Milk custard made with English custard powder).

And possibly some chocolate dessert.

What are some of your favorite traditional vegetarian/vegan dishes?

Roasted vegetable and chickpea bowls

I LOVE PAINLESS ONE DISH COOKING!!!sweet-potatoes-742283_960_720
sheet pan roasted vegetable and chickpea bowls  

Prep Time: 20 mins

Cook Time: 40 mins   

Yield: 4

INGREDIENTS

  • 1 medium sweet potato, peeled and small diced
  • 1 red bell pepper, diced
  • 2-3 cups small broccoli florets
  • 1/2 large red onion, roughly chopped
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 cups cooked quinoa or your favorite grain
  • Optional toppings: tahini, lemon wedges, fresh parsley

INSTRUCTIONS

  1. Pre-heat oven to 400 degrees F.  
  2. Place all vegetables and chickpeas onto your sheet pan and drizzle with olive oil, salt, pepper, curry powder, paprika, and cumin.
  3. Roast vegetables until sweet potato is tender and other vegetables are browned and caramelized, 35-45 minutes—- stirring once or twice
  4. My new favorite seasoning is “everything but the bagel” and I use that often in place of the curry powder, paprika and cumin.   
  5. I ALSO DO A FRIDGE CLEAN OUT WITH ALL THE VEGGIES I CAN LAY MY HANDS ON AND BLACK BEANS (RINSED) WITH TACO SEASONING
  6. This meal is open to so many interpretations…so go for it!!

Vegetarian Penne Pasta with Butternut Squash, Mushrooms, Scallions, and Goat Cheese

(Makes 4-6 servings; recipe created by Kalyn.)

Ingredients

  • 8 oz. brown Crimini Mushrooms (also called Baby Bellas or Baby Portobellas)
  • 1 T + 1 T olive oil
  • 1 lb butternut squash, cut into pieces about 3/4 inches square (they don’t all need to be the same size and shape)
  • 1/2 tsp. Vege-Sal or salt plus freshly ground black pepper to taste, to season the squash as it cooks
  • 2 cups Penne or other similar pasta shape (I used Dreamfields Penne, which is a low-carb pasta)
  • 1/2 cup diagonal sliced scallions (green onions), green part only
  • generous amount salt for pasta cooking water, at least 1 tsp. (The pasta doesn’t absorb all that salt, but it will taste flat without it.)
  • 2 oz. goat cheese, or slightly more (You can use Feta if you’re not a fan of the more pungent goat cheese.)
    freshly-grated Parmesan for serving, optional

Directions

Cut the Butternut squash into cubes (or buy the precut if you wish)

Wash the mushrooms and cut into thick slices. Heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat, add mushrooms, and saute until they’re nicely browned, about 6-8 minutes. While mushrooms cook start the pasta water boiling. adding a generous amount of salt, and measure out 2 cups of pasta. Cut the butternut squash into cubes about 3/4 inches square or slightly larger.

When the mushrooms are nicely browned, remove them to a bowl. Add the other tablespoon of olive oil and when it’s hot add the butternut squash and cook, turning every few minutes, until the squash is nicely browned and cooked through, about 10 minutes. Season squash with the Vege-Sal (or salt) and freshly ground black pepper as it cooks. (Depending on how hot your stove is, you may need to turn the heat to medium.) Add the pasta to the boiling water when you start cooking the squash. Cook pasta 10 minutes from the time it comes to a boil.

While the squash cooks, diagonally slice the scallions and measure out 2 oz. goat cheese. When the squash is browned and cooked through, add the mushrooms back into the frying pan, along with any accumulate liquid. Turn heat to low to keep it warm without cooking more.

When the pasta is cooked to al-dente (still slightly chewy), scoop out 1/2 cup pasta cooking water and then drain pasta into a colander placed in the sink.  Put drained pasta back into the pot you cooked it in, stir in the goat cheese, and let it melt for about a minute.  Add some of the pasta water, as much as you need to feel like the cheese had made kind of a sauce.  When cheese is melted, gently stir the cheese-coated pasta into the squash and mushrooms. (You can add the rest of the pasta water at this point if you think you need it; I thought it was “saucy” enough without any more water.)  Gently stir in sliced scallions and serve hot, with Parmesan cheese to add at the table if desired.

Pesto + Mushroom Stuffed Spaghetti Squash

Originally published Killing Thyme

Enjoy Italian flavors and hearty mushrooms in this delicious low-carb meal. It’s also great reheated!Spaghetti Squash

 

Ingredients

  • 1 spaghetti squash approx. 2.5lbs
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1/4 cup diced red onion
  • 5.5 oz baby bella mushrooms sliced
  • 1/4 cup pesto
  • 1/4 cup tomato sauce
  • 1/4 cup shredded Parmesan or pecorino romano
  • Kosher salt and cracked black pepper to taste

 

Optional garnishes:

 

  • Shredded mozzarella
  • Fresh basil

 

Cooking the squash:

 

  • Preheat oven to 375 degrees F.
  • Lightly oil a baking sheet.
  • Carefully slice the squash in half lengthwise and scrape out the seeds.
  • Drizzle each half with 1 tbsp olive oil and season with kosher salt and pepper, to taste.
  • Place squash, open-side down, onto the prepared baking dish.
  • Roast in the oven until tender, about 30 minutes. (While the squash roasts, you can prepare the filling to save time.)
  • Remove squash from oven and let rest until cool enough to handle, or handle it while wearing oven mitts.
  • Scrape the flesh with a fork to create strands.

 

Filling:

 

  • Heat 1 tbsp olive oil in a skillet.
  • add the garlic and onions and simmer until garlic is fragrant, approx. 2 minutes. Stir often to prevent the garlic from browning.
  • Add the mushrooms and cook until tender, stirring occasionally.
  • Dump the spaghetti squash strands into the skillet.
  • Add the pesto, tomato sauce and shredded parm.
  • Stir to coat the squash.
  • Season with salt and pepper to taste.
  • Evenly redistribute the squash mixture into each squash bowl.
  • If topping with mozzarella, do so, and give the squash broil until mozzarella melts

 

  1. Garnish with fresh basil and serve.

Vegetarian Cassoulet

This recipe is from SMITTEN KITCHEN

A hearty fall dish

Serves 4-6

Ingredients from Vegetarian Cassoulet:

  • 3 medium leeks (white and pale green parts only)
  • 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
  • 3 celery ribs, cut into 1-inch-wide pieces
  • 4 garlic cloves, chopped
  • 1/4 cup olive oil
  • 4 thyme sprigs
  • 2 parsley sprigs
  • 1 Turkish or 1/2 California bay leaf
  • 3 cans cannellini beans
  • 1 can diced tomatoes, with their juice
  • 3 tablespoons tomato paste
  • 1 quart stock

For garlic crumbs:

  • 4 cups coarse fresh bread crumbs from a baguette
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley

Directions:

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, tomatoes, tomato paste, then stock, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes. Cool crumbs in pan, then return to bowl and stir in parsley.

Finish the Vegetarian cassoulet:

Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.