SHEPHERD'S PIE (Lentil Version)

I've already posted a version of this with seitan but, since seitan is not easily found, I created a different version using lentils.  My very picky aunt even loved this.

Ingredients:

2 sweet onions chopped
2 celery ribs chopped
2 cups crimini mushrooms sliced
5 cloves of garlic rough chop
4 cups Roasted Vegetable Stock
2 teaspoons dried thyme crushed between your fingers
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 tablespoons tomato paste
2 tablespoons ketchup
1 teaspoon crushed red pepper
2 teaspoons Tamari
1 cup Textured Soy Protein TSP
1 cup cooked lentils
1 cup frozen peas
1 large carrot peeled and sliced into rounds
4 medium Yukon Gold Potatoes
1/4 cup of my Sour Cream  or Aioli
1/2 cup almond milk
sea salt to taste (about 3/4 teaspoon) for the mixture and the same amount for the potatoes
white pepper to taste

Caramelize the onions in a non stick skillet.  Add the celery and mushrooms and sauté until soft.  Add the garlic and thyme and continue to sauté for about two minutes.  Add 2 cups of the Roasted Vegetable Stock and the granulated onion and garlic.  Mix well and reduce for about 5 minutes.  Add the tomato paste, ketchup, crushed red pepper, tamari and carrots. Mix well and add the TSP.  The TSP will begin to hydrate and soak in a lot of the moisture.  If it becomes too dry, add more stock.  Continue to cook the mixture for about 10 minutes until it reduces and there's not much stock left.  Add the lentils and peas, and if it becomes too dry again, add more stock.  You may have some stock left over at the end.

Quarter the potatoes and add to a pot of cold water.  Cook for about 25 minutes until they are fork tender.
Drain and mash adding the almond milk, sour cream, salt and white pepper.

In a baking dish add the vegetable lentil mixture.  Smooth out the top and add the mashed potatoes.  Loosely cover with aluminum foil and put in a preheated 350 degree over for 45 minutes.  Remove the aluminum and bake for another 15.  If you want, you can briefly put the pie under a broiler to get a little browning going on the top.

FAST, EASY, HEALTHY, OH AND DELICIOUS

Costco has a new product that gets lots of green veggies without the usual work.  In other words, it's cut, washed and dried (and I don't mean hair)  Have a look.  

I used a 15 oz can of black beans.

To that I added a teaspoon each of granulated garlic, granulated onion and cumin, 1/2 teaspoon cayenne pepper and 1/2 teaspoon salt and 1/4 teaspoon pepper.  

Pour the canned black beans into a non stick skillet.  Add the dry spices and stir.  Add about 3 cups or the Power blend greens and 1/4 cup water.  Cover and stir occasionally.

Serve over a bowl of brown rice. 

DONE!

I also added a dollop of Cream Cheeze

ROASTED BUTTERNUT SQUASH SOUP

Fall is truly here.

So I go out into my garden as it winds down for the summer.  Low and behold, lots of fresh Butternut Squash.  I love Butternut Squash, but the funny thing is, I didn't plant it.  I do compost so I guess some of the seeds germinated.  The one above looks like a werewolf wanted to check out the squash by trying to rip into the flesh.  It did make excellent soup.



Here's how I did it.

Cut the squash in half lengthwise.  I used two medium sized squash.  On a silicon lined cookie sheet, place the four halves flesh side down and bake in the oven on 400° Fahrenheit for about 45 minutes or until a knife inserted has no resistance.  I also added a half of a peeled yam and two large peeled carrots to roast these as well.  When the squash is done, let it cool and scoop out the flesh.

1 large white onion chopped
2 stalks of celery chopped
4 cloves of garlic
1 quart RVS (Roasted Vegetable Stock)
2 cups unsweetened almond milk
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon garlic granules


Dry saute the onion and celery in a non stick skillet.  When it begins to stick, use a little Stock or water to keep it from sticking.  In your stock pot, add all of the ingredients except the almond milk and bring to a boil.
reduce and simmer for 1/2 hour.  When it's done, remove from the heat and blend using an immersion blender, Vitamix or blender.  To be safe you can let this cool before blending.

Once you get the consistency you desire, thin it out with the almond milk and stir it in to blend.  Re-heat and adjust for salt and pepper.  Start with 3/4 teaspoon of salt and 1/2 teaspoon of crushed black pepper.

Serve with a thick slice of my Perfectly Perfect Sourdough Bread

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