Sheperd's Pie!

So! I learned a lesson with this recipe. Sheperd's Pie is a labor of love! Yet, worth every ounce.

This recipe is not mine; it is from here.  Just an FYI, but this recipe really should be served with a gravy. I did not prefer the one that was suggested; it was a bit vinegary for me. It was not to my tasting, so I know there can be better out there!  Have yet to find it. When I do, I'll share, of course!

Vegan Shepherd’s Pie with Gravy

Ingredients:

Mashed Potatoes

• 3 lb. potatoes,  peeled and chopped
• 2 tbsp Earth Balance, or equivalent
• 1/3 cup + 2 tbsp non-dairy milk (I used Almond milk)
• 1 tsp kosher salt, or to taste
• Freshly ground black pepper, to taste
• 1/2 tsp garlic powder

Vegetable Filling:

• 2 tbsp extra virgin olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled & small dice
• 2 parsnips,  peeled & small dice
• 4 celery stalks, small dice
• 1 1/4 cup  vegetable broth
• 2 tsp dried thyme
• 1/2 tsp Italian seasoning
• 1/2-3/4 tsp kosher salt, to taste + black pepper
• 3 tbsp flour
• 
  

Directions:

1. Preheat oven to 425F and lightly oil a 2.5 quart casserole dish.(I didn't have one, so I used two pie pans!) Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.

2. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.

3. When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. Set aside.

4. In a small bowl, whisk together the liquid ingredients (broth, thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

5. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! 

Enjoy!

Black Bean Sandwich

Mmmmm. Just mmmmmmmmm. Yes, that's it - the sound you make, when you take a bite of this sandwich. It is SO good. It has a slight kick, but it is instantly dulled by the coolness of the avocado and acid of the tomato. So, it's BAM, WHAM, and OH so good. 

Ingredients:

1 (14.5 oz) can of black beans

1/2 cup of olive oil

2 limes, halved

1 teaspoon cayenne pepper

1 teaspoon garlic powder

Salt 'n Pepper to Taste

Avocados. sliced

Tomatoes, sliced

(....or any greens you prefer on sandwiches)

Ciabatta (or any crusty bread you'd prefer)

Ingredients: 

1.)  In a food processor,  add the beans, olive oil, spices, and squeeze the lime halves to get the juices.  Put the top on, and pulse until desired texture. I prefer to have my black beans finely minced, instead of chunks, but tis your preference in this recipe! 

2.) Next, pour the mixture into a small saucepan to warm up. While you are doing that, take your bread, and slice it, and half it.  Warm a skillet, and drop the halves, face down, onto it. Just for a lil browning on the surface, but don't go burnt! Unless, of course, that is a flavor you like.......?

3.) When warmed, both sauce and bread, pull off heat.  On a plate, spoon sauce over the bottom half of the bread slices. Drizzling and dripping is okay - means you can dip! Anyhow, top with avocado and tomato, and crown with the top half of the bread slices! 

Enjoy! I know I did. This is one of my favorite recipes. Period. Ever.   

Scalloped Potatoes

Potatoes. Love 'em.  Cheese. I love it. Can't have it, never could, and especially, now. So, my beloved scalloped potatoes were always out of reach, and could only drool from afar with much jealousy and awkward staring. BUT,  rejoice, here is a recipe to solve all those issues!

It's delicious, and sooooooo creamy. I would swear that their was some milk in there somewhere, but no where to be found. The secret is the flour and, very specifically, the almond milk.  The consistency of the almond milk, and the taste sells the deal.

Ingredients:


1/4 cup of vegan butter, melted (I use EarthBalance - Soy Free.)
1 tsp salt
1 tsp pepper
6 tbsp flour
7 medium potatoes, sliced thinly
1 large onion, minced
2 cups almond milk
paprika - to your taste.
dried parsley - to your taste

Preparation:


1.) Pre-heat the oven to 350 degrees.  Meanwhile, lightly grease a 9-inch baking pan with the a lil bit of butter.

2.) Stir the salt and pepper in the flour.

3.) In three layers, place 1/3rd of potatoes, 1/3rd of onion, 1/3rd of butter, and 1/3rd of flour. Repeat till done!

4.)  Pour in the almond milk till it is nearly up to the top layer of potatoes. It should be about 2 cups of milk. Use more if you have to. The milk level is important!

5.) Sprinkle with your desired amount of paprika, and pop it into the oven for two hours!

6.)  Top with dried parsley, and enjoy!