Lentil Shepherd's Pie with Parsnip Potato Mash

Adapted from Food 52

INGREDIENTS:

• 1 1/2 cups green lentils
• 3 cups water

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• 2 pounds of potatoes, peeled and diced
• 3-4 parsnips, peeled and diced
• 1 cup rice milk
• 2 tablespoons Earth Balance spread
• 1 teaspoon rosemary
• 1/4 teaspoon garlic powder
• salt to taste

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• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 ribs celery, diced
• 6 ounces mushrooms, sliced
• 2 teaspoons cumin
• 1/2 teaspoon thyme
• salt to taste

METHOD:

• Bring lentils and water to boil, reduce heat and simmer for 30 - 35 minutes
• Cook diced potatoes and parsnips in salted water until tender, about 20 - 25 minutes
• Drain potatoes and parsnips and mash with rice milk, Earth Balance spread, rosemary and garlic powder; salt to taste
• Heat oil in large pot, add onion and cook until translucent, about 10 minutes
• Add garlic, cumin and thyme and stir until combined
• Add carrots and celery and cook 10 minutes until carrots are tender
• Add mushrooms and cook 3 more minutes
• Add lentils with any remaining cooking water, stir and cook until enough liquid evaporates to where it is moist but not runny; season to taste with salt
• Spread lentil mixture in large casserole dish; spread mashed potatoes evenly over the top
• Bake at 350 degrees, uncovered, for 30 minutes

Ginger Pear Bread

Adapted from VeganBaking.net

INGREDIENTS:

• 3 pears, unpeeled
• 1/2 cup sugar
• 1/4 cup Earth Balance coconut spread, melted
• 2 tablespoons almond milk
• 1 tablespoon ginger
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 3 tablespoons ground flaxseed meal

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• 1 pear, peeled and diced
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

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• 1 1/4 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

METHOD:

• Core 3 unpeeled pears and blend in food processor into puree
• Add sugar, coconut spread, almond milk, ginger, lemon juice, salt and flaxseed meal, process and set aside
• Combine sugar, cinnamon and nutmeg in a small bowl; stir in peeled and diced pear until evenly coated, set aside
• Combine flour, baking powder and baking soda in large mixing bowl
• Stir in pear puree mixture until just combined
• Layer dough alternating with diced pear in greased loaf pan
• Bake at 325 degrees for 1 hour

Mango Banana Bread

Adapted from Joy the Baker

INGREDIENTS:

• 3 bananas
• 1/4 cup Earth Balance coconut spread, melted
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1/4 cup almond milk
• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 ripe mango, cut into chunks

METHOD:

• In food processor combine bananas, coconut spread, sugar, vanilla and almond milk
• Combine flours and spices in a large bowl
• Mix wet ingredients into dry ingredients until just combined
• Fold in mango chunks
• Bake at 350 degrees in greased loaf pan for 1 hour
• Cool in pan for 20 minutes before removing from pan to finish cooling on wire rack

Pasta with Eggplant and Kale

Adapted from Sprout Farms

INGREDIENTS:

• 2 small/medium eggplants
• 1 bunch kale
• 4 tomatoes

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• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 onion, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon red pepper flakes, crushed
• 1/2 teaspoon salt
• 3 cloves garlic, minced

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• 1/2 box mini penne or other small pasta

METHOD:

• Peel and slice eggplant into 1/2 inch slices; lay slices on clean towel and sprinkle with salt
• Start heating water for pasta; when it starts to boil, dunk washed tomatoes in for about 20 seconds until peel cracks, remove and dunk in cold water then remove peel, chop and set aside, keep boiling water covered and lower heat to keep hot for cooking pasta later
• Heat oil in large pot, add onion and saute until onion is soft, about 10 minutes
• Add spices, salt and garlic and saute a few minutes longer
• Rinse eggplant and dice into 1/2 inch pieces, add to onion mixture and cook 15 minutes, stirring occasionally
• While eggplant is cooking, remove kale leaves from stems, wash and chop 
• Add kale and chopped tomatoes to eggplant, cover and cook about 10 minutes, stirring occasionally, until kale is wilted and tender; cook pasta in boiling water while kale is cooking
• Add pasta to vegetable mixture and stir until combined