Lentil Shepherd's Pie

Wow has it been a while! Sorry friends! Seems like our summers always get busy with this and that, as well as traveling all around. We just got back from Iowa for about a week and half, and we're back for a couple weeks and then we head "Up North" :), for a photo shoot with our photographers from Iowa, who just happen to be coming to the mitten! :) Wooohoo! A couple weeks after that we are headed to Wisconsin for a lake house weekend with some of our friends that Phil went to undergrad with! I think it's safe to say that once we get back from all of those little trips, we'll be good for a while. Hopefully fall back into our routine and hunker down here on potty training and such until a hopeful trip back to Iowa this winter! :)

Anyways.... That said.. After the travel back and forth, I have been hungry for a yummy, "stick to your ribs" type of meal. Shepherd's pie gets me every time. I LOOOOOOVE it so much! I don't really have a specific recipe, but I'll do my best. It's basically just a throw together recipe, which is kind of nice actually. No strict measurements. My "measurements" are round about... if you like more potatoes, add more, if you don't like the potatoes as thick.. add less. I Love potatoes so I use quite a few.

**Vegan Shepherd's Pie**

First boil your potatoes (I'd say I probably used around 8-10 russet) and prepare however you typically do for mashed potatoes. I realize that not everyone likes the flavor of almond milk, but oh I LOVE it in this dish. It really gives the potatoes kind of an earthy/nutty (obviously) flavor. So good. I think it's a great addition. I also used Earth Balance, Soy Free "Butter" in mine. You'd never know it's vegan, and it's delicious!

I am probably the worst technical cook of mashed potatoes, but oh they turn out so yummy! I don't do the fork tender test on this recipe. I simply wait until the water is almost a milky color. ha! The potatoes basically mush in the water. It makes it SO creamy though! I wonder.... is there REALLY a wrong way to boil potatoes? Hmm.. Another subject, another day. Anyways.. this is what mine usually look like while cooking and almost done..

Next.. just add your add-ins and voila! :) Now...... here is the Hard Part! Listen up!!!!!

***** Try not to eat them all while you are preparing the rest! :) hehe. This is seriously the hardest part of the recipe. no joke. I could eat the whole pan... and then Giuliana comes up and all of the sudden decided that she liked them.. Bad news. Thankfully I made quite a few, so we could spare a bit.... or a lot. ;)

I should also note.. while you are boiling the potatoes you can be boiling your lentils. I used 2 cups of "not beef" broth and 1 cup of lentils. Just rinse your lentils, and add it all to a pot. Turn on high to a rapid boil and once it boils, turn it down lower so that there are just a few bubbles. Basically you just let it simmer away until all of the liquid is soaked up, and then lentils are tender. You can add more water if they aren't tender when all of the liquid is soaked up, but I've never had to do this. I also like them with a bit of a bite instead of being total mush. Time will vary.. but just check the packaging. They will at least take as long as the potatoes so it's a good idea to get them both going at the same time.

While BOTH of those are boiling away... You can begin on the rest.

Chop and saute 1 sweet onion in a little bit of olive oil on your stove until the onions are almost translucent. Basically you just want to soften them up, so that once everything is cooked and you're eating it, you don't have this yummy soft pie, and then crunchy onions. Blech! I also sprinkle the onions with a bit of Himalayan Pink Salt, and dried Thyme. Thyme to me is strong, but I love it. How much you want depends on your personal taste, as with salt. I try not to add too much as I'm cooking, but at the same time making sure I am seasoning it properly. Fine line. :) Don't cross it, there is no going back!

When the onions are tender, add in 2 cloves of garlic (minced). Basically I just try to warm the garlic through and let some of the oils release.

Once you're happy with that.. it's time for the good stuff! :)

Mixed veggies. Frozen! (time saver, woohoo!) I made 2 batches of this dish with 1 regular sized bag from the grocery store, but did add some additional corn to the mix on the second. It's up to you, again, how much veggies you want vs. how much potato.

Add the frozen veggies to the pan. Stir around to coat veggies with any remaining oils left with the onions. This step is important because you need to give the flour something to stick to. If you don't feel the veggies are coated enough, add a TINY bit more oil and you'll be good. I added 4 T. flour in mine, and it was perfect! (Aren't you proud?? An actual measurement!) Stir around to coat all of the veggies in the flour mixture. Once everything is nicely coated, add in 1 c. broth. I used veggie broth this time for a little added veggie flavor, but you can use whatever broth you want. 

Keep the heat on so the mixture can thicken up a bit before starting to build your shepherd's pie. 

At this point go back and check on your lentils. Odds are, they're probably done. Check to make sure all of the water is absorbed, and if so... Dump them on in and stir!! :) This is my favorite part... and another dangerous moment in the process as I just start eating out of the pan! ;)

Oh my soul.. Yum!

Pull out a 9x13 glass pan, spray with a non-stick spray. Dump the lentil mixture in, spoon in your potatoes...

I just do it rough to make sure I can cover the entire pan (after eating my fair share) ;), and then I go back and spread it out.

I also dollop a few pads of my Earth Balance to the top... just for kicks and added flavor. I do not add salt to the top of it, but I do crack some fresh pepper on top.

350 degrees for 20 min.. or until it's nice a bubbly! :)

Sorry no pictures of the finished product. We dove in as soon as it came out of the oven! :)

Enjoy!!!! :)

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I realize this recipe was kind of choppy, but since I don't have a actual recipe, I thought I'd just walk you through it. Let me know how you like it, and if you added anything new to it. I'm always game for throwing more yum in it! :)

Peace.. Love.. and Vegan Comfort Foods!

*~Lindsey~*

Encourage

Oh dear.. Where do I begin. I've got a lot of my mind.

Since I've gone vegan very few people have been supportive. I've got a handful. Many others make jokes, roll their eyes, or seemingly judge me for making the change. That said, I try my best to let it roll off my back and move on. It's starting to really bother me though.

Why is it that people have such strong negative feelings to a plant based raw vegan diet, or any vegan eating at all for that matter. Why is it that we have gotten so high up on our "meat and potato" American horses that we disregard the benefits of eating anything different. I understand when people are raised that way and are stubborn in their ways and refuse to change, but why criticize me for choosing not to? I think it boils down to change, and being different. People don't take that easily if it goes against all they know. At the same time.. I was raised in Iowa, and very much in a meat and potatoes family. Phil's family is the same way, and that's great.
However for myself, my body and what I feel is best for it, I have chosen to eat vegan. I imagine that if it were a situation where I was allergic to eggs, dairy, or meat that nobody would take a second look or throw a snide comment at the fact I didn't eat those things, but because I've chosen this, it's like the dumbest thing ever, or I'm on some ridiculous band wagon that I should just "get over". This is not something I will get over. It's a lifestyle change that I have made.
I've been asked if this is something I plan to do the rest of my life. The answer is yes. As long I can, I will. I have enjoyed the new adventure so much. Seeing new foods, trying things I wouldn't have tried before, being creative with ingredients, and so many more things.
People always ask, how will you get calcium??? How will you get protein?? Come on people, sorry to be frank, but educate yourselves. I think we've been brainwashed into thinking "if you want strong bones you HAVE to drink milk".. "If you want protein, grab a steak".. There are so many options its ridiculous. I feel like I haven't even touched the tip if the iceberg with all of the foods that contain these two things. Be informed.
All in all, I'm not doing this based solely on being cruelty free, although I think everyone should watch a few slaughterhouse videos and then decide if that 16 oz ribeye is really worth what you just saw. How do you REALLY know where your meat is coming from? (And what it actually is??) IKEA meatballs anyone? I am doing this largely based on health. I want to be healthier. I want to fill my diet with more whole foods. I may not be perfect yet, but I've stuck with the vegan thing since day one. Or.., 30+ :) Its honestly one of the most freeing things I've done in all my life. To realize my eating life does not have to revolve around eating meats and animal products is liberating. It frees you up to eat so many healthier foods, it's fabulous.
If you don't choose to eat this way, I have no problem with that. While I feel it may be best, it doesn't make it right for you if you don't feel compelled to eat this way. It's a sacrifice in some things, others not at all. You have to be 100% or it won't work. As they say in the book Vegan Cooking For Carnivore puts it... You make food vegan not make vegan food. You can still eat so many delicious dishes being vegan. You won't even miss the meat!

Basically, this is what I have chosen. I didn't write this to throw statistics at anyone, not do I have them memorized... Those are easily accessible if anyone wants to find them, let me know and I can direct you to what brought me to this point. There are some great documentaries out there that are so informative!

Phil is 150% behind me. He is proud of me for making this change and how I have been strict with it. I love that man. He is going to eat more vegetarian than vegan, and meat on the weekends. It's all compromise, right? :)

Enjoy life. Lets encourage each other in whatever avenue of eating or anything else we choose.

Peace-Love-and Healthy Eating,

Lindsey

A Little Spicy Deliciousness!

 Time for some asian food!!

Oh how I love it. Not enough good can be said about this goodness in a bottle that I found at Trader Joes. it's..... uh-mazing! It's tangy, and sweet, a little "peanut-y" and spicy very spicy! Pure deliciousness! I'm telling you, if you like asian food, GET IT! :) Ok... I'm done with my rant.. Lets begin! :)

So.. I had a recipe from my Spork Fed cookbook that I wanted to try, but this was just about what I expected that recipe to taste like, so I figured I would do the same kind of thing with this..

I found a 2 lb. bag of mini sweet peppersat the grocery store. I got them because the regular bell peppers were out of control expensive. I figured, if I was going to spend $5 on peppers, I would get something fun. The mini sweet peppers are so good! Who knew? I was worried that I wouldn't be able to finish the bag before we left on vacation, but I would say I maybe have a dozen left... if that. We're loving them! So many various things you can add them too, or I've just been chopping the top off and eating, inhaling them! Another favorite of ours now! G has always loved peppers, but these are off the charts. She loves them just about as much as I do, if not more!... well, I'm not sure that's possible.

Ok, take 2.. enough talk, on to the recipe...

You will need:

Spicy Peanut Vineaigrette (Trader Joes)
10 Mini Sweet Peppers
1 Shallot
1 Garlic Clove
Base of Your Choice: Fettuccine, Chow Mein Noodles, Rice.. whatever you want!
1 T. Sesame Oil + Drizzle Olive Oil (just enough to balance out the sesame oil)
Sesame Seeds
Sliced Water Chestnuts
Bamboo Shoots
Sliced Green Onions for Topping

First....

• Heat oil in skillet. Don't make it too hot because you don't want the delicate shallots and garlic to burn the second you put them, but you want it hot enough to sweat the shallots just a bit.
• Add shallots and garlic to pan, and cook just until you start to notice the shallots start to become barely translucent. 
• Cut tops off sweet peppers, cut in half lengthwise, and deseed. Slice into thin strips and add to skillet.

*I barely let my peppers cook at all. Literally, maybe 2-3 min. I like my peppers VERY crunchy and basically just barely warmed through. Just cook them to your liking.

• After your peppers are cooked how you like, add in half of the bottle of Spicy Peanut Vineaigrette. I got 2 good meals out of the bottle from 2-3 people, depending on what you use for your base.
• Add in any add-ins your want. I chose water chestnuts and bamboo shoots. Snap peas would be awesome.. whatever you feel like! (Can you tell this recipe is flexible??) ;)
• Once your sauce has warmed through, you're ready to go!
• Add on top of whichever base you want to use. I used fettuccine the first time because that is what my cookbook recipe called for from Spork Fed. The second time around I used chow mein noodles and they were SO much better. The sauce stuck to them so much better and... they just fit! Definitely want to try brown or wild rice next time. It would also possibly be good over quinoa? It's worth a try! :) 

Here are a couple pics of both ways I made the recipe.. I forgot to add the green onions the second time, because I was so anxious to eat it that I piled it on the plate and dove it! (after the pic of course) ;)

Have fun with this one, guys! There are SO many possibilities! :) Enjoy!

Peace-Love-and Vegan Asian,

Linz

Hearty Vegan Potato Stew

Friends.. I have to say, this one is a keeper!

It's so easy, it should be a crime. I could give you the idea and you could come up with a recipe all your own, but I know I like just having a recipe on hand, so I figured that I would share it with you.

This is the hearty goodness that I whipped up tonight..

Hearty Vegan Potato Stew

3 russet potatoes (peeled and cubed)
1 qt. carton organic, low-sodium veggie stock (Trader Joes)
1 T. fresh thyme (minced)
1 dried bay leaf
2 c. frozen mixed veggies
3 green onions (whites only)
3 T. minute rice
1/4 c. edamame

1 clove garlic (peeled and left whole)
salt and pepper to taste

Add veggie stock to your pan, and throw everything in. :) Cook until potatoes are tender and rice will be done as well at that point.

Serves: 3

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So.. a few things. 

1. If you don't have fresh thyme, just use dried, but only 1 teaspoon.

2. I made this soup mostly for G who is sick, so I didn't want to blow her away with the garlic, but I still wanted to have a little flavor in it. If you like garlic, you could always mince it up or grate it.

3. I had a good sized bowl and then G had a small bowl, and I still had 2 good sized servings left. I would say if you are feeding adults, you could get the 3 good sized servings out of it. If you're serving kids, you could probably get 5 kid servings out of it. Anything in between, you get the idea. It all depends on how big of servings you are giving.

4. Finally, I didn't had a large onion, but also didn't want a huge onion flavor, just something mild. Shallots would be great in this as well, cipollini onions would be great, or even just minced onions.

5. Wild rice would be AWESOME in this too!

Finally, whatever sounds good to you, throw it in. The edamame was a random throw in, and I ended up really enjoying it in there. Whatever you have would be great! It's hearty, and such a great comfort food on a chilly evening.

Hope you guys enjoy this one! I know I did, and I'm pretty sure it's calling my name again right now! :)

Peace-Love- & Cozy Stews,

XO, Linz

Chilly Delights

Last week I got a giant bag of grapefruit, a big bag of apples, bananas, etc.. And while we've been eating them, I have been trying to look for recipes that would help me use them up. 

Phil went to work a little bit later yesterday morning, so after getting G up and giving her breakfast, I decided to whip up a little something for Phil and I to have. 

Thought I would experiment. No yogurt or milk.. Purely fruit, and it was delish!

This is what I came up with...

Here is my recipe:

{Breakfast Blend}

1 red grapefruit
1 apple (doesn't matter what kind, but I think mind was Gala)
1 orange
4 t. chia seeds


That's it! Blend it together and enjoy! I left ours kind of chunky and we just ate it with a spoon.

Refreshing and perfect for a pick me up in the morning!

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Today I decided to do a recipe I found online, but I changed it quite a bit and make it completely different so I'm calling it my Vegan Fruit Sherbet.

It's creamy and fruit, and nutty, and so tasty! I tried some before I put it in the freezer. Mmm Mmm.




{Vegan Fruit Sherbet}


1 c. vanilla almond milk
9 ice cubes
1 c. frozen berries/fruit
1 1/2 T. oat
1 1/2 T. slivered almonds
1 squirt of agave nectar


Add the ice cubes to blender and crush. Add in the milk, followed by all of the other ingredients. 


Blend until combined and to the consistency of sherbet.




Enjoy or freeze until later. I just put it in a glasses container, covered with a lid.

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Mine is in the freezer now, and I can barely wait until it's frozen! :) Giuliana and I will definitely be having some of that later tonight after dinner!




I decided to make a couple batches... strawberry (which tastes like strawberries and cream frappuccino from Starbucks!), and raspberry. :)




Here they are..










So now.. GO, make some of this goodness for the big and little people you love! :) 




Peace-Love- and Frozen Goodness,

Linz :)