First off I'm going to apologize for not posting in what seems like forever. I don't know what it is about this winter, but it's been hard to motivate. And also our house was broken into just after the new year, a bunch of electronics were stolen, including my camera. So that also had a lot to do with not posting, because who wants to read a blog without pictures! So I appreciate the patience- I got a new camera and am now ready to share some new recipes with you. Have a great day Everyone!!
Shepard pie with sweet potato mash
(I couldn't get a good angle on the photo- so sorry if it doesn't look that great :-)
Filling
2 leeks washed and sliced thin
2 cups cooked kidney beans
2 medium carrots diced
2 cloves garlics minced
2 celery ribs diced
2 cups tvp
*(re-hydrated in 2 cups h20, 1 tsp fresh Ginger and 1 tsp mushroom bouillon)
1 package of tempeh
*(sauteed until absorbed in 2/3 cup h2o, 1/3 cup braggs, 1 tsp minced Ginger,
& 1 garlic clove)
Sweet potato mash
2 medium sweet potatoes diced
3 medium potatoes diced
1 tsp garlic powder
1 tsp herbs De Provence
3Tbs (or more) Smart Balance
2 Tbs plain almond milk (for thinning, if mashers are too thick)
* boil potatoes until really tender, drain and cover with a kitchen towel for 2 minutes- mash the potatoes with smart balance, add the garlic powder, herbs De Provence and salt to taste
Layer the filling into a large baking dish and top with the potato's. cover and put in an oven at 375 for 15-20 minutes, remove foil and Bake for another 5-10 minutes.
Shepard Pie "Pockets" with Spicy Dipping sauce
(they may look homemade, but they are really good!!)
1 cup Shepard pie filling
Crust:
1 cup gf flour
1 Tbs ground flax seed
1 tsp salt
1 tsp xanthum gum
1 tsp herbs De Provence
3/4 stick cold earth balance
1-2 Tbs ice water
Preheat oven to 350. Mix ingredients together in food processor until combined and mixture begins to form into a ball. Place dough in a large Ziploc and roll out until 1" thick- Chill in fridge for at least and hour. * (I didn't chill mine, and it was really hard to roll out- it kept sticking!)
Once the dough is chilled, roll out to 1/4" thick and cut out circles or squares ( doesn't really matter, just so that it's big enough to but filling in and fold over.) Place 1-2Tbs inside circle and carefully fold over and pinch edges together.
Bake for 20-30 minutes on an oiled cookie sheet, until the edges are beginning to brown.
Dipping Sauce
2 Tbs veganaise
1 Tbs saracha hot sauce
1 Tbs Spicy mixed peppers in liquid (banana peppers etc.)
Mix together ingredients for dipping sauce.
(I can't wait until our lavender starts growing!)
sorry, sidetracked, Moving on..
I have also been making raspberry bars, which I may have put up a recipe for in the past, but I'll share it with you again in a wheat free version, since they are so darn delicious and easy to make.
(I can't help myself from eating at least half of these bars, I have to give them away just to save myself :-)
Raspberry Bars (wheat free version)
(No picture, they were seriously eaten Way too fast!
1 cup gf flour
1 cup oats
1/2 cup brown sugar
1 tsp xanthum gum
1 tsp salt
1 tsp cinnamon
1 stick earth balance melted
1/2 cup raspberry preserves
preheat oven to 350.
Mix all ingredients (besides raspberries) in a bowl until crumbly. It's easier to mix in the earth balance by hand until you have little pea size bits.
oil a 9x9 baking pan and place about 2/3 of the oat mixture on bottom, pressing down softly. Spread the raspberry preserve, staying away from the very edges of the crust (makes it easier to cut later). Top with the remaining oat mixture.
Bake for 25-35 minutes or until golden brown on top.
*(25 minutes will make the bars a little softer and gooier after cooling, and 35 minutes will make the bars firmer.)
Allow bars to cool completely before cutting. Enjoy!
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So there you have it. Sorry I don't have more interesting photo's to share with you, I promise to take more this week and do a proper post with lots of pictures! I hope this finds everyone well, and we all take time to laugh and love! XOXooX
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