Tuesday, September 1, 2009

Vegan Shepherd's Pie & Peanut Butter Noodles

I want to blog it before I forget it....This was a family success and very healthful while being very filling! Clara had 2 plates, Christian had 2 helpings too....=) Cullen hasn't eaten it yet as he is at his cousin's playing. I feel like he will like it too but pick some things out of it. I like to cook but I am very bad about measurements so everything I will list is approximate.

Vegan Shepherd's Pie

5 potatoes
soy milk
vegan butte (Earth's Best)
sea salt
Nutritional Yeast Flakes (optional)

Canola or olive oil )2-3 TBSP
3-4 celery stalks sliced
large onion chopped
4 carrots sliced
3-4 garlic cloves (to taste)
bunch spinach
15 oz can black beans, rinsed and drained
4-5 roma tomatoes chopped
sea salt
sriracha (hot sauce)
red pepper flakes
4 Amy's veggie patties, warmed up and crumbled

Preheat oven to 450 degrees

1. Peel and dice potatoes. Cook in water or microwave as you like until done. Blend with salt, butter, soy milk, yeast flakes until a good mashed potatoe consistency or to your liking.

2. While potatoes are cooking. Heat oil in skillet and add onions, garlic, red peppers, celery, carrots, tomatoes and saute for about 5 minutes or until tender. After nice and tender add spinach and black beans. After spinach has wilted add warmed and crumbled Amy's Veggie patties along with sriracha to taste.

3. Place veggie mixture into casserole dish. Top with potatoes. Bake for 20 minutes at 400.

It is a keeper in this family!!

Okay...here is another recipe. This one is never the same twice. I will tell you what is in it and to the best of my ability the quanitities....but no promises. You get the idea.

Peanut Butter Noodles (everyone loves this and we have it at least once a week)

any veggies you like
We use onions, squash, zuchini, mushrooms, etc.
red pepper
olive/canola oil 2-3 tbsp

Get water boiling for spaghetti noodles (we use rice pasta)

1/4 C - 1/2 C Natural Peanut Butter
1/4 C Tahini (sesame seed butter) We get ours at the health food store
1/8C to 1/4C or so of Miso (optional)
1C vegetable broth
soy sauce (guessing about 4-6 TBSP) to taste
2-4 TBSP honey
about 2 TBSP sesame oil
3TBSP of water with 2 TBSP cornstarch

Warm through. Then add cornstarch water mixture. Do not boil after you add cornstarch.

Next, add sauce to the sauteed veggies. You can either mix the noodles in with the sauce too or just put your noodles on your plate and then top with sauce. I usually mix it all together. This might (probably) needs to be tweaked with your own tastes and preferences as I really don't measure stuff so this is my good guess of what/how much I use. We all love this recipe and it takes care of protein, veggies, carbs/grains in one meal. I hope you give it a try. If you do let me know what you think! =)


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