I told you it was a good time for vegan cookbooks. Here is the latest cute offering, The Lusty Vegan. It is a cookbook focusing on relationships. Being vegan in a relationship can be a little tricky at times and there are approachable tips and delicious recipes to satisfy the most un-vegan. Trust me, there is almost nothing as sexy than a man that can cook and these recipes span the gamut of simple to complex, such that you might actually want to work together in the kitchen.
Heart of Palm Lobster Rolls, anyone? Tempeh Fries with Dill Avocado Dip? Miso-Vermouth Braised Drunken Bok Choy? Habanero Jackfruit Fajitas? Cherry Cobbler with Cocoa Nibs? These recipes are unique but I will admit, mostly on the elaborate side. They are matched by the stage of the relationship – trying to impress your partner, trying to impress the parents, classic vegan dishes and even desserts if you ever break up.
They make me want to try new dishes but let’s be honest, right now I try to keep things stress-free in the kitchen and I think that helps both Rob and I. Of course, it is natural to want to impress your partner, but it isn’t sustainable. Does that mean we’ve become a boring couple? I certainly hope not. Life just doesn’t always revolve around food. :)
So now, a little about these tostadas. Instead of pinto beans, mung beans substitute in the refried beans. I was curious to try them in something new, although they were a bit mealy for my liking. Although after I covered it with toppings, I barely noticed. I added cooked quinoa, cabbage and carrots, as an ode to my Lime-Spiked Black Bean and Quinoa Kale Wrap. Feel free to add whatever you have lurking in your fridge.
Recipes from The Lusty Vegan spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the book, please leave a comment below telling me whether you have found your food preferences have caused difficulties in your relationships. The winner will be selected at random on December 17, 2014. Good luck!
I am sharing this with My Legume Love Affair.
I had a good run of giveaways there. I was considering whether I could do an entire month of giveaways but quickly discounted that by writing this post. Although, to be fair, this was a recipe I discovered while previously reviewing a cookbook. This soup, in its original incarnation, belongs to Angela from within The Oh She Glows Cookbook. While I love the glo bar recipe I shared earlier, this is the soup I keep returning to, time and time again.
I have a hard time explaining what the soup is. Angela called it a detox soup which makes me cringe, but it is filled with a nicely fragrant broth made from ginger, cumin with a touch of cinnamon and filled with loads and loads of vegetables. Mushrooms, broccoli and carrot. Sometimes I use kale or collards, sliced into thin strips, but this time I used a crunchy cruciferous mix of kale, cabbage and brussels sprouts for more variety. I also continued with the green theme and used frozen edamame as my protein of choice. It fits well with the uniquely Asian twist brought by the last minute addition of shredded nori.
Like the recent article in The Guardian addressed, You can’t detox your body. It’s a myth. So how do you get healthy? A healthy mix of vegetables with protein is indeed the way to go.
Looking for more good articles, these were good finds:
The secret to a long, happy marriage – So far, I think Rob and I are doing very well in this regard :)
Everything I thought about recovery is a lie – An excellent post about recovery from an eating disorder.
Why do pigs oink in English, boo boo in Japanese, and nöff-nöff in Swedish? – Rob has always wondered why Polish dogs say “hau hau”. But do you know what noises porcupines make? Very cute noises.
Floating feasts – Almost makes me want to go on a cruise. Almost… Anyways a great article about food on cruise ships
A Warning on Nutmeg – Beware of nutmeg overload!
Secret Lives of Passwords – What does your password say about yourself?
Anyways, it is a good time for vegan cookbooks and I have a few more to tell you about. I hope to finish my reviews before the holidays so it is like a mini present for the winners. :)
Rob is away this week for work. He likes to update me on his day-to-day life…. like what they serve for breakfast at work, especially when it is unusual like Brussels sprouts. I would be excited about that, too! I have had Brussels for breakfast once, when we used them in this curried dill tofu scramble. Turns out I had just made Brussels sprouts as a vegetable side and it was so good, I could possibly consider eating it for breakfast, lunch and dinner.
I mean it includes all good things: roasted Brussels sprouts, roasted sweet potato, both in a sticky tangy-sweet glaze courtesy of balsamic vinegar and maple syrup. I like how the nutritional yeast adds a tackiness to the marinade and thickens it up, helping it to coat all the vegetables. I opted to skip the dried cranberries and I excluded them purely on principle. I had a sneaking suspicion that fresh/frozen cranberries would be surreal in here. I included them in this Balsamic Curry Roasted Vegetable dish and their tart juiciness would have complemented the dish well.
The recipe is courtesy of Kristy’s new cookbook, But I Could Never Go Vegan!. I have been a long-time reader of her blog, where Kristy creates the creative recipes and her husband, Chris Turner, takes the most gorgeous photos. (You totally know he gets the credit for the top photo).
Kristy’s book is a cute foray into vegan cuisine. She aims to convince you that will not be lacking anything while munching vegan-style. Each chapter was created with recipes targetted to bust vegan myths: All Those Special Ingredients are Way More Expensive; I Could Never Give Up Cheese!; Where Would I Get My Protein?; Tofu Doesn’t Taste Like Anything; Vegan Cooking is Too Hard; Where’s the Beef?; Just Thinking about Salad Makes Me Yawn; What About Brunch?; Fake “Foods” Freak Me Out; It’s All Rabbit Food; Not Soup Again!; I’d Miss Pizza; Can’t I Be Pescatarian Instead?; My Friends Won’t Want to Come Over for Dinner; No Way. I’m Italian (or Southern/German/Mexican/French); But I Hate (Insert Vegetable Here); I Don’t Want to be Left Out at Potlucks and Family Get-Togethers; You Can’t Bake Without Butter Or Eggs; Wait, Is Chocolate Vegan?; But I Scream for Ice Cream.
Yeah, she definitely covers her bases! Her recipes span the simple and easy (see below) but also mostly on the elaborate side: Potato Sauerkraut Soup with Sausage Crumbles, Buffalo Cauliflower Calzones with Cashew Blue Cheese, Pretzel Dumplings with Mushroom-Sauerkraut Gravy; Salisbury Seitan Phyllo Pouches with Rosemary Mashed Potatoes. I may be wrong but I only recognize a few recipes from her blog: Spinach Artichoke Soup, Chickpea Sloppy Joes and Jackfruit Tuna Salad Sandwich. There may be others, but those were the ones I recognized and previously bookmarked. These sprouts and sweets are similar (and likely improved) from her Cheesy Maple Roasted Brussels Sprouts and Broccoli dish. I am certainly looking forward to cooking through these recipes. One can not help but to be inspired by the photography and recipes.
Recipes spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about the hardest that prevents (or used to prevent you) from becoming vegan. The winner will be selected at random on December 15, 2014. Good luck!
Date squares have a long tradition in our family. I shared our recipe, modified slightly as a Cranberry-Date Square, shortly after I began blogging. (One of my first missions was to preserve our favourite family recipes). Even to this day, my brother still requests this. Just last month, when I heard he was hoarding the date squares, I thought out loud to my mom: “Wait, that should be really easy to veganize. No, really.”
Sure enough, while reading through Emily’s latest cookbook, 100 Best Juices, Smoothies and Healthy Snacks, I just knew I had to try out her no-bake date squares. With only 5 ingredients, and no oven, she has recreated a fabulous spin on the classic date squares. Rolled oats and buttery pecans substitute for the traditional butter and white flour. Dates sweeten and help towards the architecture of the snack with a touch of coconut oil adding in for texture and stability. I was impressed that the date layer was so smooth and luscious. I think I may try adding in a touch of lemon juice next time (like our original recipe) to see if that helps to balance the sweetness. While not traditional, I also wonder whether a touch of cinnamon would work nicely. In any case, Emily’s rendition was spot on and encourage you to try it out.
Her “Dare to Date Squares” comes from her cookbook which also has 99 other recipes for juices, smoothies, mylks and snacks (which she calls energy bars & healthy snacks). It, however, is not a raw cookbook although it is entirely vegan. As an example, she includes creative savoury soups with cooked vegetables as spicy carrot smoothie with bell peppers and creamy onion and potato smoothie. It would be best to have a juicer for the juice section although the smoothies simply require a blender. Personally, I was drawn to her snack chapter, which I wish was a bit longer. Considering her success of her first dessert cookbook (I shared her tahini cups with a sweet coffee-infused filling previously), I can see how she may not have wanted to pursue that direction in as much detail. Her photos are gorgeous (see top photo) and her easy-going nature encourages you to try new recipes. My only gripe were some missing details, like the size of pan to use in a recipe. However, most recipes are so simple you just need the ingredient list.
Emily’s recipes from 100 Best Juices, Smoothies and Healthy Snacks spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite beverage. The winner will be selected at random on December 12, 2014. Good luck!
As we delve from cinnamon-infused autumn recipes to gingerbread and chocolate mint creations for the holidays, I was inspired by The Vegetarian Flavor Bible, to share ideas how to use blackstrap molasses. I have talked about blackstrap molasses before. With its inherent bitterness, it is also a sweetener packed with calcium, iron and potassium. You cannot substitute it directly for typical molasses unless it is used in small amounts or you offset its bitterness with other sweeteners. Here are some suggestions:
1. Baked Beans
I have two recipes for baked beans which include blackstrap molasses. One is a stovetop version that includes apple to sweeten the sauce and the other is a slow-cooked Nova Scotian style baked beans. Angela has also shared maple baked lentils with blackstrap molasses as well as a Pumpkin Maple Baked Bean Cornbread Casserole. Tara created these beautiful Slow-Cooked Cider Beans.
2. Homemade Barbecue Sauce
Skip the beans and just make your own barbecue sauce. This is a South Carolina-style barbecue sauce with a mustard/vinegar tang with a touch of blackstrap molasses reminiscent of barbecue. See also Gena’s Tempeh Kebabs with Homemade Barbecue Sauce and Bianca’s Memphis-Style Barbecue Sauce. Gena also uses a simple barbecue marinade for her raw barbecue zucchini chips.
3. Salad Dressing
Turn your sauce into a dressing. This Blackstrap Molasses and Balsamic Dressing sounds interesting.
4. Gingerbread cookies
This photo is of my Brown Sugar Cardamom Snickerdoodles and doesn’t use blackstrap molasses, so I urge you to check out gingerbread cookies that use blackstrap molasses: Sarah B’s Healthy Holiday Gingerbread Cookies, Kathy’s Ginger Snappy Crinkle Cookies, Angela’s Chewy Molasses Spelt Cookies, Dreena’s Gingery Cookies and Claryn’s Vegan Molasses Cookies. Other cookies to try include Claryn’s Tahini Chocolate Chip Cookies, Dreena’s Raisinet Cookies and Leanne’s Gingerbread Quinoa Breakfast Cookies.
5. No-Bake Snacks/Cookies
6. Pumpkin Pie
For those that prefer muffins, Emma shared these Double Ginger Chocolate Chunk Muffins and these Full Meal Muffins are filled with fruits and vegetables. Dreena also has a Chocolate Gem Gingerbread Loaf, Joy shared a Gluten-Free Gingerbread Bundt Cake with a Pumpkin Filling and Elsa’s Spiced Applesauce Cake with a Buttercream Frosting.
Infuse a gingerbread flavour into your next smoothie. See Angela’s Iron Woman Gingerbread Smoothie or Pumpkin Pie Smoothie, McKel’s Gingerbread Molasses Smoothie and Brittany’s Pumpkin Gingerbread Smoothie.
9. Dessert Puddings
A bit of a thicker smoothie, here is a Pumpkin Gingerbread Pudding.
10. Breakfast Oats
Feel free to add blackstrap molasses to your morning oats. Here I added it along with pumpkin for a Pumpkin Gingerbread Overnight Oats breakfast. You could also consider adding it to your bittersweet granola or your next batch of gingerbread almond butter.
11. Accent to savoury meals
The Vegetarian Flavor Bible does not list blackstrap molasses separately but includes suggestions such as molasses + garlic + ginger + orange; molasses + chili pepper flakes + ginger; and molasses + ginger + lemon.
What did I forget? How do you like to use blackstrap molasses? Bonus points if you have ever finished a bottle. ;)
PPS. I am sharing this with Healthy Vegan Fridays.
As you know, I love cookbooks and this is one of my first non-cookbook reviews that I am super excited to tell you about. Granted, it may not be a cookbook but it is still all about the food: The Vegetarian Flavor Bible.
Does the name sound familiar to you? Karen Page also wrote the classic (original) The Flavor Bible. Both books describe the flavour of various food ingredients including basic preparation methods and tips and then has itemized lists of food pairings. In the The Vegetarian Flavor Bible, she tackles vegetarian combinations.
Sounds weird? Let me explain by example, because truly this is a magnificent compendium for anyone interested in being creative in the kitchen or simply eating good food. Below is a screenshot from the Amazon preview. Whereas The Flavor Bible had 5 pages dedicated to all the beans (notably black beans, cannellini, fava, flageolet, green beans, kidney, lima, navy, pinto, red, white) plus another page for chickpeas, The Vegetarian Flavor Bible has 15 pages for all the beans (in addition to the above, it also includes adzuki beans, anasazi, cranberry/borlotti, fermented black beans, gigante, french green beans, long beans, mung beans, soy beans/edamame) and chickpeas have almost 2 pages now. This is a veritable treasure trove. More common suggestions are capitalized, italicized or bolded.
I also really like the suggested flavour affinities, which are basically mini recipe suggestions. This is what she suggests for black beans:
Obviously, I jumped right into the
meatpotatoes of the book, but there is also nice introduction to the importance of consuming a variety of foods, especially of the plant-based variety. For those new to vegetarianism or veganism, she also has tips on how to craft great meals. Have cravings for meat or fish? She has you covered:
Speaking of capers, if you ever needed proof of her authority in flavour, take note of this. Under capers, her tip: Rinse, or soak for up to 24 hours before using to quiet their flavor. Consider crisping for a minute or two in very hot oil before using them to garnish salads. Um, YES!! That was my latest cooking revelation, too. Crispy capers are marvelous! I need to read through this to uncover more gems.
Lastly, to quote her again: If you master a single recipe, you’ll learn how to cook a single dish. If you master the dynamics of flavor, you can make anything taste better.
Thankfully, the publisher allowed me to giveaway the cookbook to three readers living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite vegetarian ingredient and its flavour affinity (ie., what you like to pair it with). The winner will be selected at random on December 5, 2014. Good luck!
Thug Kitchen is probably the most controversial vegan cookbook. Penned by the authors of the similarly named blog, I never followed it because I did not find their language amusing. OK, sometimes it made me smile and I like how it tries to show how simple and easy homemade food can be, and yes, it is all vegan. I will admit that I was curious about their cookbook, but instead of tracking it down, I hunted for online recipes. This was the first I made and really liked it.
I am no stranger to pumpkin chili (previous version here). I don’t know why but pumpkin puree works seamlessly in chili to create a silky broth. Both version were great but I found this one lighter in flavour since it used canned tomatoes instead of tomato paste and this one had the perfect amount of heat. Furthermore, this one was a bean-centric chili and I cooked up some of Rancho Gordo’s bayo chocolate beans. I was really enticed to use them with a name like that! Turns out it is called chocolate based on their colour, not their flavour. When Rob bought them, he was told they had the consistency of fudge. Not so true, but they have a lovely firmness that lended well to this chili. Small red kidney beans would also work well here.
While I made the chili, Rob made the arepas. What a wonderful weekend meal. Enjoy!
PS. If you are interested in being way more amused with a recipe than when I write them, definitely check out the original version here. Possibly the funniest disclaimer ever: If you try to make this chili with pumpkin pie filling, don’t complain about how f*cked up it tastes. You did that dumb sh*t yourself.
Turns out our furnace problems were solved with a new thermostat. Thank goodness it was such an easy fix. It will be a bit warmer over the next few days which is perfect for us. It will melt the snow and allow us to rake all the leaves we had neglected earlier before winter resumes again later in the week.
Hearty winter fare is back into my kitchen for good and this was a delicious side, and could definitely work if you are looking for a something different for a holiday meal. Brussels sprouts are braised with chickpeas, kale and sun-dried tomatoes along with Italian-inspired seasonings. I thought this was excellent. Highly recommended.
What are you planning to serve for Thanksgiving?
So, how are you faring with the first blast of winter?
Turns out my furnace was not up to the increased stress and stopped working. Twice. For the past two nights, we have woken up to a fairly frigid home. At least we have warm blankets, so you don’t really notice until you escape for breakfast.
It reminded me of the time we were in Houston, in May during the first heat wave. It was at that time we noticed our air conditioner was broken. Eventually our home was a few degrees shy of the sweltering outside and we knew we had to contact our landlord. Accessing the air conditioner was another challenge, as it was difficult to find a safe ladder to span 4 storeys and jockey around the lightning and rain.
This time, I keep telling myself: at least we’re not in Buffalo. Did you catch the video of the snow blanket being lifting from the lake?
I thought, perhaps my salad days were over, too. But this is a delightful salad warm or cold. A bunch of leeks are caramelized and added to creamy flageolet beans and coated in a simple lemon-mustard sauce.
Another winner from Gena!
And like that, winter arrived. The snow dropped in full force and actually stuck around a bit.
I had a few short weeks for biking. My broken leg meant I was not fit for biking earlier this fall but it was nice while it lasted.
And what is better during the cold weather than a warm bowl of curry?
To keep things simple in the kitchen, I have resorted to remaking some favourites and making twice as much.
Most of my favourites have already been shared (Tamarind Lentils, Bengali Cauliflower Dal, Creamy Broccoli Dal, and Root Veggie Curry), so it does not surprise me to share yet another easy, delicious and healthy curry. This is one I first discovered while testing/eating through Gena’s fabulous cookbook and has become a staple ever since. Having blog worthy photos also helps keep me more speedy in the kitchen.
So, please, grab yourself a huge sweet potato and make a double batch. It freezes well should you want to save it until a colder day.
I am sharing this with Souper Sundays.
I see there are a lot of other coconut lovers. This quick and easy dessert is for you!
I have made raw macaroons before (raw chocolate macaroons previously, and non-traditional but lovely raw apple cinnamon macaroons), but they both used the dehydrator, which does not make them quick to make and makes them a tad unapproachable for the masses.
Thus, I was intrigued when I spotted this recipe for quick and easy raw macaroons… and also because they used tahini as the binder. Almond butter would also likely be fabulous but it was nice to switch things up a bit. The nut butter was thick enough that these macaroons held together nicely after a short chill in the fridge.
Simple and tasty, Rob declared that these could be used to woo him. Lucky for him, we’re already smitten with each other. (The wedding bells will be in a few short months!)
I am sharing this with No Waste Food Challenge.
See below for the giveaway but I am super excited to tell you about Camilla’s latest cookbook, The Complete Coconut Cookbook. Do not let the title mislead you. Yes, this is a cookbook which includes recipes for all things coconut – coconut oil, coconut milk, coconut sugar, dried coconut and coconut flour. However, it is also entirely plant-based vegan, gluten-free, grain-free and nut-free. Because there are easy substitutes for the oil and sugar, this is a rather comprehensive vegan cookbook.
The recipes span breakfast (Banana Flapjacks, Coconut Yogurt), Beverages (Mango Carrot Coconut Smoothie, Coconut Nog), Breads and Muffins (Coconut Flax Tortillas, Vanilla Coconut Baked Doughnuts), Salads (Coconut Waldorf Salad, Shredded Beet, Coconut and Sesame Salad), Soups/Stews/Chilis (Cantaloupe Coconut Soup with Basil Syrup, Persian Coconut Soup with Split Peas, Chickpeas and Herbs), Main Dishes (Coconut Squash Pizza, Coconut Za’atar Kale, Tempeh and “Rice”), Side Dishes (Quick Sauteed Kale, Coconut Cauliflower Puree), Cookies/Cakes (Chocolate Avocado Cookies, No-Oatmeal and Raisin Cookies) and Pies/Puddings/Other Desserts (Coconut Cream Pie, Caribbean Sweet Potato Pie).
Woah, that is only a portion of the 200 recipes.
Although I am not entirely sure why someone would make a cookbook that was vegan, GF and nut-free, it certainly required Camilla to be quite innovative in the kitchen. For her baking recipes, a combination of coconut flour, psyllium, chickpea flour and potato starch are used. I tried the apple coconut cookies, although they tasted more like muffins but were delicious (soft and moist). I was hoping the chocolate cherry biscotti might be a bit more crispy, although unfortunately it softened in my air-tight container overnight. I see these as interesting starting points for those who are seeking non-traditional baked goods.
However, as I showcased here, there are plenty of delicious savoury options, too. I loved, loved, loved the cabbage soup with cilantro.
This was also a fun spin on a vegetable salad: cauliflower is riced and tossed with Moroccan spices, dates and cilantro. The savoury spices (cumin and cardamom – although I think cinnamon would have been better) worked well with the sweet dates. My only complaint was that I picked a big head of cauliflower, so I needed more dressing. No fault of the author, as I guess there are truly puny cauliflowers out there.
Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite way to eat coconut. The winner will be selected at random on November 23, 2014. Good luck!
Other recipes spotted elsewhere:
This post is almost 5 years in the making. Before there were tamale and mustard tasting parties, pierogi parties have been a long tradition. One reason I became interested in cooking and blogging was to learn and share our family recipes. Hand’s down, my most popular post is How to Make Authentic German Apfelstrudel and I photographed this almost 5 years ago, wanting share our family’s favourite Ukrainian food: perogies.
This is how my family makes perogies. They are not vegan although my Dad said he might try Isa’s vegan recipe next time. I did not know I could be competitive about perogies until I was invited to a perogie party when I first met Rob. As his family is Polish, he was obviously making them differently (most notably his family uses cheese and uses butter and a special pierogi flour). I am partial to our methods and simple recipe and encourage you to follow along.
First you boil your potatoes:
Fry your bacon. Remove and drain.
Fry your onions.
Mash the potatoes with the bacon and onions. The filling can be then set aside until needed.
The dough is a simple combination of flour, eggs, a dash of oil and water. My Dad is adamant that we must roll out each pierogi dough individually, because that was how Baba did it. Rob’s technique is to roll out the entire dough and use a metal can (as a cookie cutter) for identical shapes.
In any case, we rolled them out until very thin.
And it is ok if they are not perfectly symmetrical
Put a bit of the potato mixture inside the dough
Then add some more and centre it.
Stretch the dough so it you can pull it overtop the pierogi.
Pinch the tops so it stays shut.
Work your way on one half
Until it is sealed on one side, then seal the second half.
Then go over it again to make sure it is completely sealed (exploded perogies are no good)
As you make them, place them on a towel and cover with another damp towel so they do not dry out.
When you get going, you will make a lot. This is what we had made during the second day.
Fresh perogies are best boiled and served simply with sour cream.
You can freeze them after boiling them.
If you prefer videos, this one is pretty good although slightly different than our technique.
If nothing else, I hope you like the photos of my Dad’s fingers making the perogies. I like the lighting and detail and feel it captures a lot of character.
Are there any family recipes you truly cherish?
Feel like you missed autumn? Summer went straight into winter? Time flies, and sometimes I feel like I missed the peak season for certain fruits and vegetables. I keep missing peach season although we had a few this year. I also missed prime tomato time, perhaps because I was distracted by summer exams. In any case, have no fear. Canned tomatoes are possibly the best way to make sure you have flavourful tomatoes.
Oddly enough, I first encountered Arrabiata sauce while travelling in South Africa. It was a premade sauce that I added to a can of lentils with delicious results. A bit spicy, a lot tomatoey, it worked well with the hearty lentils. However, by the time I returned to Canada, I figured a pasta sauce deserved some pasta.
I made a huge batch of Ricki’s Arrabiata sauce and used it in two non-traditional ways: paired with soba noodles and also paired with zucchini noodles with chickpeas and nutritional yeast. I liked both versions although the zucchini noodles remind me more of the summer than soba noodles.
Next time, I think I will puree the sauce and add a bunch of lentils. Topped with nutritional yeast, it was a great meal, too.
Even for me, this recipe seems a bit long and bothersome. However, I implore to try it out.
Let’s break this recipe down so it is not too daunting. Thankfully, even the sweet potato coconut mash topping could stand-alone on a Thanksgiving spread.
First, start with roasting your sweet potatoes. I honestly would have double next time. I would not judge you if the potatoes never made it to the shepherd’s pie.
I started with my favourite recipe for Roasted Sweet Potatoes (Low and Slow) which coaxes and highlights their natural sweetness. I made them the night before so this recipe would work fabulously with leftover roasted sweet potatoes, too. Despite roasting 3 big potatoes, I wanted more volume. I ran out of drinkable non-dairy milks so I grabbed a can of lite coconut milk. Just a touch whipped into the spuds created a silky sweet puree. Inspired by Candle Cafe’s Paradise Casserole’s mash, I added some miso as well. You could stop right here with a delicious side.
Let’s pretend you still want to make the whole shepherd’s pie, though. I used a mix of beans, which along with carrot, mushrooms and sun-dried tomatoes had a nice texture. Balsamic vinegar and nutritional yeast added a nice depth and if you have red wine, that would work well here, too. I used a pressure cooker for my lentils, overcooking them slightly, but this was a great way to use them. I also slightly overcooked my butter beans (pressure cooker equilibration issues) but the butter beans were a fantastic counterfoil to the smaller bits. They don’t call them butter beans for nothing. Rancho Gordo’s Florida butter beans were silky smooth, almost like butter! :P
I tried to have a good sweet potato-mash to filling ratio, with a decent height with the mash. I chose a smaller but high casserole dish, as opposed to a 9×13″ pan. I think it worked out really well. The sweet potato mash makes this a less traditional shepherd’s pie but since it is vegan, can I really claim any authenticity?