I was busy in the kitchen yesterday, whipping up a couple of recipes I sourced on the web (who needs recipe books anymore?). First on the agenda were banana muffins from The Jazzy Vegetarian and I’ve got to say, they were incredible (and tasted just like banana bread). You can also change them up by adding raw cacao nibs, cinnamon and apple or whatever takes your fancy. Plus they only take a few minutes to whip up. Thanks to Vegan Digest for the pic (my batch weren’t around long enough to snap!).
Next on the list was Shepherd’s Pie from Skinny Bitch in the Kitch – this dish is a must-try. I changed it up a little and included a whole onion, used kale instead of chard, and topped it off with a combination of potato and kumara (sweet potato). You could also add some nutritional yeast at the end for a delicious cheesy flavour. Thanks Bitches, it was delish!
Shepherd’s Pie
Serves 6 to 8
* 1 tablespoon refined coconut oil
* 2 shallots, thinly sliced
* 2 cloves garlic, minced
* 1 teaspoon herbes de Provence
* 1 teaspoon fine sea salt
* 1-1⁄2 cups lentils
* About 3 cups low-sodium vegetable stock
* 2 tomatoes, cut into 1⁄2-inch dice
* 1 bunch (about 1⁄2 pound) chard, leafy parts only, cut into 1⁄2-inch strips
* 6 cups Mashed Potatoes
Preheat oven to 350°F.
Heat the oil in a 4- to 6-quart stockpot over medium. Add the shallots and cook, stirring occasionally, for 1 minute. Add the garlic, herbes de Provence, and 1⁄2 teaspoon of the salt and cook, stirring occasionally, for1 minute, or until the shallots are browned. Add the lentils and 2-1⁄2 cups of the vegetable stock, increase the heat to high, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender and the stock is absorbed, 35 to 40 minutes. Stir in the tomatoes and transfer the lentil mixture to a 2-quart casserole dish, spreading it evenly.
Add the remaining 1⁄2 cup of stock to the pot and return it to high heat. When the stock comes to a boil, add the chard and the remaining 1⁄2 teaspoon of salt. Cook, stirring occasionally, until the chard is tender and the liquid has been absorbed, about 4 minutes. (If the pan gets dry before the chard is cooked, add more stock, 2 tablespoons at a time.) Add the chard to the casserole dish, spreading it evenly. Top with the mashed potatoes, spreading them evenly.
Place the casserole dish on a rimmed baking sheet and bake until thoroughly heated through and the potatoes are slightly browned, about 30 minutes. Serve warm.
