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.