Lentil Shepard's Pie - My Version

Adapted from FatFreeVegan.Com

Ingredients
Mashed potatoes of your choosing
1 large onion, finely chopped
3 cloves garlic, minced
6 ounces mushrooms (I used oyster)
Two 15-ounce cans lentils, lightly drained but not rinsed. (I cooked from dry using veggie broth)
2 tablespoons dry red wine,
1-2 tablespoon Bragg’s liquid aminos (soy)
2 teaspoons seasoning blend (I used pizza herbs)
8 baby spinach or greens
1 cup fresh bread or panko crumbs

Instructions
Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl. Mash until fluffy with butter or milk of your choosing.  Cover and set aside until needed.

Preheat the oven to 400 degrees.

While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

Add the lentils and their liquid and bring to a gentle simmer. Stir in the wine, soy sauce, seasoning blend, and pepper. (I needed to add more veggie broth) Cook gently for 5 minutes.  (If needed, make a corn starch and water paste to thicken)

Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

Pot Stickers and Rice

Ingredients
(Pot Stickers)
1 packages of round wonton wrappers
1 pound ground pork
4 scallions
1/2 head of Napa cabbage
1 can water chestnuts (chopped and drained)
1 shredded carrot
1 TBSP sesame oil
1 TBSP Liquid Aminos (or soy)
1 tsp ground ginger
(Rice)
1 cup uncooked rice
1 chopped carrot
1/2 large chopped onion
1/2 cup frozen peas

Directions
Potstickers - Mix all ingredients and place by spoonfuls in the center of won ton.  Seal edges with water.  Brown pot stickers until golden then add 1/3 broth and replace lid quickly. (Think back to when you made Rice A Roni.  It's the same concept).  Cook until broth is absorbed and the top of the pot stickers are cooked completely  (5-6 mins). Serve with browned side up.

Rice - Cook rice according to directions.  Meanwhile, saute carrots and onions until desired firmness.  Add frozen peas.  Add to rice.  Sprinkle with soy, and pepper.

Sauce - A simple sauce was created with sherry, soy, and brown sugar from dipping the pot stickers.

Freezing - After wontons are assembled, but before cooking, place on cookie sheet to freeze.  Once frozen,  package and store in airtight container or zip-loc bag.  This recipe was enough to freeze half the prepared filling for the next time, feed my family of 3 adults, and freeze about 20 assembled pot stickers.

Whole Wheat Banana Loaf

Adapted from 8 Weeks to a Better You

Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
1/4 cup chopped pecans
1/4 cup golden raisins

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda, salt, and spices. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Fold in pecans and raisins. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Lemon Poppy Seed Muffins

 

Ingredients

2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
Zest of one lemon, finely grated
Juice of one lemon
1/2 teaspoon lemon extract
2/3 cup granulated sugar
2 large eggs, at room temperature
4 teaspoons poppy seeds
1/2 cup coconut milk

Directions

Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Mix flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest,lemon juice, extract, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. 

Adapted from The Food Network 

TOMATO and ONION STUFFED BREAD ( Bread Machine)

Tomato and Onion Stuffed Bread

Ingredients:

Filling
2 tbsp olive oil
1 large sweet onion, coarsely chopped
4 cloves garlic, diced
5 medium tomatoes, diced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup baby spinach
1/2 tsp salt
1/4 tsp pepper
Dash ground red pepper

Bread
1 1/4 cup almond milk
2 tbsp organic shortening
1 tbsp sugar
1/2 tsp salt
3 cups whole wheat unbleached flour
2 tsp yeast

Directions:
Add the bread ingredients to your machine according to manufacturer
While bread is working, add oil to hot skillet
Saute onions about 5 min add garlic and saute 5 min more
Add tomatoes, spinach, and spices
Cook on medium for about 20 min, until reduced and thickened
Let cool

Divide bread dough in half
Roll out each half to 12'' x 14'' rectangles
Pour half of the filling onto each rectangle
Slit dough 1/3 of the way in from each edge about 3/4 of an inch apart
Fold the ends up and across the filling alternating forming a weave
Proof in a 150* oven for 30 min
Bake at 375* for 15 min

Creamy Triple-Mushroom Pasta with Toasted Walnuts

Adapted from Chronicle Books Blog

2 small dried mushrooms (any variety) (I used 2 woodear)
2 tbsp unbleached all-purpose/plain flour

3 oz/75 g fresh shiitake mushroom caps, thinly sliced
6 oz crimini mushrooms, thinly sliced
2 garlic cloves, minced
1/2 large onion sliced thinly
1 1/2 cups/360 ml plain soymilk or other milk (I used Almond Milk)
1/4 cup/60 ml white wine (I used Rose')
1 tbsp tomato paste/tomato puree
1 tbsp nutritional yeast
1 pinch ground nutmeg
1 pinch cayenne
1 pinch ground turmeric
1/2 cup/15 g fresh parsley or basil
1/2 tsp salt
Angel Hair Pasta
1/4 cup/30 g chopped walnuts, toasted

1. Bring a pot of water to a boil for cooking the pasta.  In a spice or coffee grinder, grind the dried mushrooms to a fine powder. Put them in a small bowl and stir in the flour. Reserve.

2. Place garlic and onions in cast iron skillet with lid.  Cook on medium to high heat enough to brown the bottom of the skillet.  Add shiitakes and stir until browned.  When the vegetables starts to sizzle, sprinkle them with the flour mixture and stir to combine.  Keep stirring and scraping until the flour is well moistened and the mushroom powder is very fragrant.  Add 1 cup hot water.  I used drained pasta water to release brown bits from the bottom.

3. As the mushroom mixture cooks, whisk together the milk, wine, tomato paste/puree, yeast, nutmeg, cayenne, and turmeric in a measuring cup.  Remove the pan from the heat and use a heat-safe spatula to stir in about one fourth of the soymilk mixture until smooth. Continue to add the soymilk mixture in fourths, stirring after each addition until all is incorporated. Stir in the parsley and salt and keep warm.

4. Serve over pasta. Sprinkle with the toasted walnuts, and serve.

Terrible glare in this picture, but I wanted to share how "creamy" this vegan sauce turns out.  

ROASTED ROOT VEGETABLES

Roasted Root Vegetables

Ingredients:
8 to 12 baby carrots,
8 to 12 baby turnips, peeled
1 large potato, scrubbed and cut lengthwise into 1 inch strips
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 whole head garlic, separated into cloves, unpeeled
1/2 tsp thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Directions:
Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish.
Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

HEARTY LENTIL and MUSHROOM SHEPHERD'S PIE

Hearty Lentil and Mushroom Shepherd’s Pie

Adapted from Fatfree Vegan Kitchen

Ingredients:

4 large or 5 medium potatoes

1/2 cup almond or rice milk

Salt to taste

2 tablespoons olive oil

1 large onion, finely chopped

1/2 cup baby carrots, sliced

1/2 cup celery, sliced

2 cloves garlic, minced

2 large portabella mushrooms, stems removed and coarsely chopped

One 15-ounce cans lentils, (or about 2 cups cooked lentils with a little of their cooking liquid)

1/2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

Freshly ground pepper to taste

1 1/2 tablespoons cornstarch

1 cup ounces baby spinach or

1/2 cup fresh bread crumbs

Directions:

Mash the potatoes, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.

While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, carrots, celery and mushrooms and continue to sauté until the onion is golden.

Add the lentils and their liquid and bring to a gentle simmer. Stir in 1 cup of the potato water, soy sauce, basil, thyme, rosemary and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.

Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart casserole dish. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top.

Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes.

WHOLE WHEAT APPLE PIE TURNOVERS

Whole Wheat Apple Pie Turnovers

Adapted from Food Network, " Not My Momma's Meals".

Ingredients:
1 teaspoon organic non-hydrogenated shortening
5 medium apples, peeled, cored and sliced

3 tablespoons sugar

1/2 teaspoon ground cinnamon1 teaspoon lemon juice

1 Whole Wheat Pie Crust, recipe follows

Flour, for dusting

Directions:

Heat the shortening in a large skillet over medium heat until melted.

Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat, stirring occasionally, until the apples are soft, 10 to 15 minutes. Remove from the heat and let the filling cool, about 15 minutes.

Cut the Whole Wheat Pie Crust into 8 equal pieces.

On a lightly floured surface, roll each piece into a 5-inch round. Spoon 2 tablespoons filling slightly off center of each round. Fold each round over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork. Prick or slice the top of each pie 2 or 3 times to vent. Bake until golden, about 20 minutes. A little of the filling may bubble out.

Cool on the baking sheet on a rack, about 5 minutes. Serve warm or at room temperature

Whole Wheat Pie Crust:
1 1/2 cups whole wheat flour
2 tbsp organic pure cane sugar
1/2 tsp cinnamon
1/4 tsp baking powder
1/2 cup+ 2 tbsp organic non-hydrogenated shortening, pinch off small pieces and chill in freezer for 15 min
6 tbsp ice water

Fit your food processor with a metal blade.
Measure the flour and salt into the processor bowl. Process for 10 seconds to combine.
Scatter small bits of Spectrum Organic Shortening into the processor bowl, evenly over the flour. Process for about 15 seconds, stopping once to scrape down the sides using a rubber spatula, until the mixture looks like coarse crumbs. Measure your cold water into a cup.
While the processor is running, slowly pour 4 tablespoons of the cold water into the feed tube.
Process for about 30 seconds, or until the dough has formed an elongated ball on one side of the processor bowl. You'll hear a banging sound as the dough forms into this elongated ball.
Turn off the processor and feel the dough. It should be smooth and it should hold together completely. If it feels dry and is crumbly, you'll need to turn on the processor and add another tablespoon or two of cold water and process until it holds together and feel smooth and not dry. Usually, you won't need to add additional water, but sometimes the protein in the flour is a bit higher than usual and it will require a little more water, or if it is a particularly dry day you might need a bit more water. The more you make pie dough, the more you'll know the feel that is perfect for a good pie dough. Remove the dough from the processor, and pat it into a thick disk, about 5" round. Wrap it in wax paper or plastic wrap and refrigerate for about 30 minutes to chill and to let the dough rest - this makes it easier to roll out. Remove the dough from the refrigerator and set it on the counter for a few minutes to make it easier to roll. Sprinkle your counter top lightly with flour. Unwrap the dough, and place it in the center of the lightly floured counter top, then turn it over to coat with flour. Dust your rolling pin with flour, then use it to pat the dough into a round disk about 8" in diameter.

TOMATO BUTTERNUT STEW WITH COUSCOUS

Tomato Butternut Stew With Couscous
Adapted from Group Recipes.com



Ingredients:

2 lb whole butternut squash
1 cup chopped sweet onion
3 cloves garlic, minced
1 teaspoon paprika
5/8 teaspoon ground cinnamon
5/8 teaspoon ground nutmeg
2 teaspoon ground cumin, divided
1 ¾ cup vegetable stock
2 cups cooked chickpeas, rinsed and drained
5 medium tomatoes, diced
1 ½ cups water
½ teaspoon sea salt
1 ½ cups couscous, uncooked


How to make it:

Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.

Heat ¼ cup of water in a 6-quart saucepan over medium heat.

Add onion and cook, stirring occasionally, until soft, about 5 minutes.

Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more.

Add broth, squash, chickpeas, and tomatoes.

Bring to a boil over medium-high heat.

Reduce heat to low, cover and simmer 25 minutes or until squash is tender.

Heat water to boiling in medium saucepan.

Stir in remaining cumin and salt; then stir in couscous.

Cover, remove from heat and let stand 5 minutes. Fluff with fork.

Serve stew over couscous in large shallow serving bowl

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THREE BEAN VEGETARIAN CHILI

Three Bean Vegetarian Chili

This is a recipe video I found on Live Life 365. I changed it to canned tomatoes from fresh, and used the same spices I do with traditional chili.

Ingredients:

2 tbsp olive oil

1 large sweet onion, coarsely chopped

3-4 cloves garlic, sliced thin

1 15oz can organic fire roasted diced tomatoes

1 15oz can organic tomato sauce

1 cup red quinoa, uncooked

1 15oz can organic pinto beans, drained

1 15oz can organic black beans, drained

1 15 oz can organic kidney beans, drained

1 tsp ground red pepper

1/2 tsp black pepper

1/2 tsp sea salt

1 tsp dried oregano

2 tbsp fresh cilantro, chopped

1 1/2 tbsp cumin

1 1/2 tbsp chili powder

Directions:

Heat a large skillet and add olive oil, put in onions and saute for about 5 min.

Meanwhile in another pan cook the quinoa according to directions, it is prepared the same as rice.

Add the garlic to the onions, saute about 5 min. more.

Add tomatoes, sauce, and spices. Bring to a boil.

Add the beans, lower heat and simmer for 20 - 30 min.

Fold in the quinoa, and cook down about 15 min.

LENTIL "MEATBALLS" over PENNE PASTA

Lentil "Meatballs" over Penne Pasta

Ingedients:
2 Cups Lentils
4-5 Cups Vegetable Broth
1 Cup Oats
1 Cup Cornmeal
1 Egg
1 Bunch of Parsley (Chopped)
3 Scallions (Chopped)

Directions:
Bring 2.5 cups vegetable broth to a boil. Add lentils and simmer for 20-25 minutes. Place in blender or mash. Place lentils in a large bowl. Add remaining ingredients. Add enough broth until you can form the mixture into balls. Fry in small amount of olive oil/butter mix until brown on all sides. Bake at 375 degrees for 15-20 mins. Serve over your favorite pasta, rice, or just plain sauce.

CAULIFLOWER CRUST PIZZA

Cauliflower Crust Pizza

Serves 2; Adapted from Eat Drink Smile

Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings

Directions
To "Rice" the Cauliflower:Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).

Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.Bake at 450 degrees for 15 minutes. Remove from oven.

To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Enjoy!
Note that toppings need to be precooked since you are only broiling for a few minutes.

QUICK PORTABELLA MUSHROOM SANDWICH

Quick Portabella Mushroom Sandwich

Ingredients:

4 whole wheat buns

4 large portabella mushrooms

1 large sweet white onion

1 tomato

fresh baby spinach

Dijon mustard

olive oil

nutritional yeast

Directions:

Put 1 tbsp olive oil in hot skillet

Saute 4 slices of onion, about 3/16" thick

Remove stems and lightly brush mushrooms with olive oil.

Broil mushrooms in toaster oven about 5 minutes

Remove mushrooms and lightly toast buns

Place onion slice on bun, then mushroom, sprinkle with yeast

add tomato slice, baby spinach, spread Dijon on top bun

Served with baby spinach, carrot, celery,

and dried cranberry salad, with roasted

soy nuts.

VEGETABLE STUFFED PEPPERS

VEGETABLE STUFFED PEPPERS

6 green, red, or yellow bell peppers
1 tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, diced
1/2 cup carrots
1 jalapino diced
2 stalks celery sliced
1 can fire roasted diced tomatoes
1 can black beans, rinsed
1/3 cup frozen corn
1/2 cup tomato veggie juice
1 cup vegetable broth
1/2 uncooked jasmine rice
1/2 tbsp fresh cilantro
1/2 tbsp cumin
1/4 tsp ground red pepper
Salt
Pepper

Sauté onion, garlic and carrot until tender
Add remaining vegetables, spices, and cilantro. Cook for 5 min
Add veggie juice and broth then rice bring to boil stirring for 10 min

Cut tops off Peppers, remove seeds, and blanch for 3 min

Stuff peppers, replace tops, and bake in a *375 oven for 30 min.