Sweet Potato Shepherd's Pie

Adapted from Vegetarian Times

INGREDIENTS:

Sweet Potato Topping:

• 2 sweet potatoes, peeled and diced
• 1/2 cup rice milk
• 1 tablespoon vegan margarine
• 1/2 teaspoon curry
• salt

Filling:

• 1 1/2 teaspoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 leek, white and light green parts, thinly sliced
• 2 turnips, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 daikon radish, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons flour
• 1 1/2 cups water
• 1/2 vegetable bouillon cube
• 2 tablespoons tomato paste
• 1 1/2 cup cooked cannellini beans (or 1 can, drained)
• salt

METHOD:

Sweet Potato Topping:

• Boil sweet potato in water in covered pot for about 15 minutes until tender
• Drain and mash with milk, margarine and curry
• Salt to taste
• Set aside

Filling:

• Heat oil in large pot
• Add onion, leak and garlic; saute 5-6 minutes
• Add diced vegetables, rosemary and thyme; cook 5 more minutes
• Stir in flour
• Add water, bouillon cube, tomato paste and beans
• Cover and simmer about 15 minutes or until vegetables just begin to soften
• Salt to taste

• Pour filling into casserole dish
• Spread sweet potato topping over filling
• Sprinkle with paprika
• Bake uncovered at 375 degrees for 35-40 minutes or until filling is bubbly and topping starts to brown
• Let stand 5 minutes before serving

 

Brown Rice Vegetable Soup

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup brown rice
• 1 teaspoon dried basil
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 6 cups water
• 2 vegetable bouillon cubes
• 5-6 carrots, diced
• 1 daikon, diced
• 10 ounce package frozen spinach

METHOD:

• Heat oil in soup pot and saute onion and garlic until onion starts to turn transluscent
• Add brown rice and cook 2 minutes, stirring constantly
• Stir in spices
• Add water and bouillon cubes, cover and bring to boil
• Lower heat and simmer 40 minutes
• Add vegetables, bring to boil, lower heat, cover and simmer 10 more minutes
• Salt to taste

COMMENTS:
Had some vegetables left over from the last produce share and a package of frozen spinach that needed to be used up so I threw it all together in a soup and it turned out great.

Teriyaki Vegetable Stir-Fry

Adapted from Betty Crocker and Mark BIttman

INGREDIENTS:

• 1-2 tablespoons oil
• 2 cloves garlic, minced
• 1 onion, diced (about 2 cups)
• 4 carrots, sliced thin or into matchsticks
• 1 medium daikon, sliced thin or into matchsticks
• 1 bok choy, leaves separated from stems; leaves sliced and stems cut 1/4 inch thick
• 1-5 ounce bag Japanese curly noodles, broken into small pieces and prepared according to package directions
• 1/2 cup teriyaki sauce

METHOD:

• Heat oil in large pot; saute garlic and onion for 1 minute
• Add carrots and saute another minute
• Add bok choy stems and daikon and cook for 3 minutes or until tender crisp
• Add 1/2 cup water and bring to a boil, also bring cooking water to boil for noodles
• Stir in bok choy leaves and cook for 3 minutes while broken noodles cook separately
• Stir in drained and rinsed noodles
• Stir in teriyaki sauce

Broccoli and Daikon Stir Fry

Adapted from My Vegetarian Kitchen

INGREDIENTS:

•     2 cups water
•     1 vegetable bouillon cube
•     5 tablespoons soy sauce
•     3 tablespoons corn starch
•     1 teaspoon sugar

•     3 tablespoons sesame oil
•     3 cloves garlic, minced
•     5 large collard greens leaves, thinly sliced
•     1 bunch broccoli, florets with chopped stems
•     10 ounces mushrooms, thickly sliced
•     1 daikon, cut into thin strips (about 4 cups)

•     cooked rice

METHOD:

•     In a small bowl stir together water, bouillon, soy sauce, corn starch, sugar; set aside
•     Heat oil in a large skillet or stock pot, add garlic and saute briefly
•     Add sliced kale and saute until wilted
•     Add broccoli, mushrooms and daikon, stir-fry about 10 minutes until broccoli is crisp-tender
•     Add sauce mixture, bring to boil and stir until sauce thickens, about 2 minutes
•     Serve over rice