Farmer’s Savory Pie

Farmer’s Savory Pie

by | Sep 13, 2019 | Main Dishes, Recipes, Side Dish, Soups and Stews

A Vegan twist on Shepherd’s Pie, with a savory yet satisfying ensemble of plant-based protein and vegetables without a crust.  It’s a great one- dish meal, perfect for Halloween or a Thanksgiving main dish.

 

INGREDIENTS –Topping

6 white potatoes, peeled/cubed

2 sweet potatoes, peeled/cubed

1 Tablespoon EVOO

1 Tablespoon Italian seasonings

1 Tablespoon Cajun seasonings

 

INGREDIENTS – Filling

3-½ cups water

1 cup lentils

1 cup onions, sliced

1 cup shiitake mushrooms, sliced

½ cup broccoli

½ cup red bell pepper

1 zucchini, sliced

2 Tablespoon Cajun seasonings

1 Tablespoon EVOO

1 Tablespoon mashed potatoes (dry/instant)

2 cloves garlic

1 Bay leaf

1 teaspoon curry powder/garam masala

1 teaspoon salt

 

METHOD

  1. Cook the potatoes (white & sweet) in water via pressure cook, microwave, or stovetop boil.
  2. Drain & reserve some of the water (2 cup).
  3. Add 1 cup of water back into pot with potatoes & mash. Mix in other topping ingredients.
  4. Bring 3 additional cups of water to a boil; add in the bay leaf & lentils. Cook until tender (45 minutes) on medium heat.
  5. Separately sauté onions, garlic, mushrooms, broccoli, and peppers in EVOO for 4 minutes.
  6. Mix in the remaining cup of reserved water with salt, and spices. Allow it to sit until lentils are finished cooking.
  7. Pour the vegetable mix into the cooked lentils
  8. Add the spoon of instant mashed potatoes to ¼ cup water, and mix well creating a thickening agent.
  9. Pour the thickening agent into the vegetable/lentil mix.
  10. Heat the vegetables/lentil mixture for 3 minutes allowing it to thicken.
  11. Assemble a prepared casserole dish with zucchini slices on the bottom.
  12. Layer that with 4 cups of mashed potatoes on top of the zucchini.
  13. Layer that with 2 cups of vegetable lentil mixture.
  14. Add the remaining mashed potatoes on top and smooth.
  15. Bake for 50 minutes on 350° F.
  16. Allow it to cool prior to serving.
Vegetable Soup

Vegetable Soup

by | Nov 14, 2015 | Recipes, Soups and Stews

This is the soup I eat when I feel run down and under the weather.  If I feel a cold coming on, this is what’s on the menu!  It consists of every vegetable I try to keep in the refrigerator, so it is vitamin and mineral-rich.  It can be made with ANY vegetables you may have on-hand.  Fresh herbs make this soup come alive, and the hearty goodness brings my vitality back.

INGREDIENTS

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  • 1 carrot, peeled
  • ¼ cup cauliflower florets
  • ¼ cup cabbage, shredded
  • 2 kale leaves
  • ½ tomato
  • ¼ green bell pepper
  • 1 Tablespoon quinoa
  • 1 Tablespoon coriander leaves

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  • 1 Tablespoon mint leaves
  • 2 teaspoons ginger
  • 2 cloves garlic
  • 1 green chili, de-seeded
  • 1 teaspoon Sesame oil
  • ¼ teaspoon salt, to taste
  • Pinch of freshly grated black pepper

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METHOD

  1. Boil 4 ½ cups of water in a kettle or pot.
  2. Using a food processor, process all ingredients except quinoa, salt & pepper, and oil.
  3. In a non-stick wok over high heat, heat oil and wait for it to begin dancing.
  4. Add the processed vegetables, leaves, and spices and stir as it cooks for 3 minutes.
  5. Add the hot water, quinoa, salt and pepper. Bring the soup to a boil.
  6. Serve hot.

 

Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.