Wednesday, April 18, 2018

Shepherd's Pie


Ingredients
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 450g mushrooms, thinly sliced
  • 450g frozen mixed vegetables
  • 1 cup reduced sodium vegetable broth
  • 540ml lentils, drained and rinsed
  • 600g potatoes, diced (rougly 3 medium)
  • 350g cauliflower, cut into bite size pieces
  • 3 tbsp unsweetened almond milk
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp cornstarch (or arrowroot powder)
  • 1 tbsp water
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions
  • Preheat oven to 400F
  • Cut up the potato and cauliflower and place in a pot of boiling water, boil for 15-20 minutes or until potatoes and cauliflower are cooked.
  • While the potatoes and cauliflower cook sauté the onion and mushrooms in a tablespoon of water until onions are translucent, season with salt and pepper
  • Add in garlic and cook for another minute or two
  • Add the vegetable broth, lentils, frozen vegetables, thyme, rosemary and chilli flakes and stir until combined.
  • In a small bowl mix together the cornstarch and water, pour over vegetable mixture and stir until liquid thickens.
  • Pour vegetable mixture into a 9x13 pan.
  • Once potatoes and cauliflower are cooked, strain and then add the almond milk and begin to mash.
  • Top the vegetable mixture with the potato/cauliflower mix and place in the oven and bake for 25 minutes.


This recipe makes 8 servings, each serving is 2 SmartPoints.  I personally thinks it's best served with some of my Vegan Gravy

Vegan Gravy


Ingredients
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups reduced sodium vegetable broth
  • 4 tablespoons low sodium Tamari Sauce (soy sauce will work also)
  • 2 tablespoons Nutritional Yeast
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 1 tablespoon water

Directions
  • In a small sauce pan add onion, garlic, black pepper, and 1/4 cups of vegetable broth.  Bring to a simmer and cook until onion is translucent.
  • Add in remaining vegetable broth, tamari, and nutritional yeast.  Mix everything together and add gravy mixture to a blender or use an immersion blender and blend until smooth.
  • Add mixture back to your pot and bring to a boil.
  • Mix cornstarch and water together and add to the gravy mixture, make sure to stir as you add the cornstarch mixture so that you don't get lumps.  Stir until gravy thickens and then remove from heat.


Makes 9 servings, each serving is 1/4 cups and 0 SmartPoints.

Monday, April 02, 2018

Sweet Potato, Chickpea, and Spinach Coconut Curry

*This recipe is adapted from the Oh She Glows Every Day Cookbook
Ingredients
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 4 teaspoons ginger root, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 540ml canned chickpeas, drained and rinsed
  • 796 ml diced tomatoes
  • 400 ml light coconut milk
  • 5oz baby spinach
  • 14oz sweet potato, peeled and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions
  • Add a tablespoon of water to a pot along with the onion, salt and pepper.  Sauté on medium heat until the onion has become translucent, add in the garlic and ginger and mix well.  After a minute add in the cumin, coriander, turmeric, and red pepper flakes stir well and cook for another minute.
  • Pour in the chickpeas, diced tomatoes, sweet potato and coconut milk and bring to a boil.  Reduce heat to a medium simmer and cover.  Cook for 25 minutes or until the sweet potato is cooked.
  • Turn off the heat and very carefully give the curry a few mashes using a potato masher, you don't want everything mashed.
  • Add in the spinach, stir a few times and allow the spinach to wilt.

This recipe makes 5 servings, each serving roughly 1 1/3 cups and is 5 SmartPoints.  I like to serve this curry with a side of basmati rice.

Shepherd's Pie