Lentil Shepherd's Pie with Parsnip Potato Mash

Adapted from Food 52

INGREDIENTS:

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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 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

Parsnip Cookies

Adapted from Act Vegan and Vegetarian Society

INGREDIENTS:

• 1 cup unbleached flour
• 1 1/4 cup whole wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/3 cup coconut spread, melted
• 1/2 cup organic brown sugar
• 1 medium banana
• 1/2 cup orange juice
• 1 teaspoon vanilla
• 2 small parsnips, grated
• 1/2 cup chopped almonds
• 1/2 cup raisins

METHOD:

• Mix dry ingredients in a large bowl
• In food processor blend melted coconut spread (or oil), brown sugar, banana, orange juice and vanilla until smooth
• Stir wet ingredients in with dry ingredients until combined
• Stir in grated parsnips, almonds and raisins
• Form into heaping tablespoon size cookies and place on greased baking sheet with some space in between because they will expand and rise
• Bake at 350 degrees for 15 minutes

NOTES:
This was supposed to be a cake but my metric conversions might have been off since the dough was way too dry for cake batter.  So I added in the almonds and raisins and made it into cookies instead.

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

 

Vegetable and Pastina Soup

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch collard greens, thinly sliced
• 5 cubes parsley (fresh parsley chopped with some water and frozen in ice cube trays)
• 4 carrots, diced
• 1 parsnip, diced
• 4 celery ribs, sliced
• 1 - 28 ounce can crushed tomatoes
• 1 bay leaf
• 8 cups water
• 2 potatoes, diced
• 2 cubes basil (fresh basil chopped with some water and frozen in ice cube trays)
• 1 - 10 ounce package frozen corn
• 3/4 cup pastina

METHOD:

• Melt vegetable margarine in stock pot, add onion and garlic and saute a few minutes
• Add sliced collard greens and saute until wilted
• Add parsley, carrots, parsnips and celery; saute until heated through
• Add crushed tomatoes, bay leaf and water; bring to a boil and simmer 30 minutes
• Add potatoes, corn and basil; bring to a boil and simmer 20 minutes
• Add pastina, cover and cook 10 more minutes, stirring frequently