Vegan Shepherd's Pie

This recipe has been a favorite of mine for a few years. It's always changing depending on what I have on hand, but always tasty. I love doing healthier, veggie versions of traditional dishes, especially Newfoundland food, because that will always have a special place in my heart. I think Shepherd's Pie originated in Scotland, but we share many similarities in our traditional cooking.

Shepherd's Pie is one of those dishes that taste better the next day, after all the flavours have had time to  soak into everything. That's one reason why I love casseroles, it's so easy to make enough to last the whole weekend (This particular one didn't last more then 24 hours, though. It was that yummy.)

Vegan Shepherd's Pie
serves 5

Ingredients:
3 medium potatoes, cubed (equals about 3-4 cups)
1-2 tbsp butter (or Earth Balance)
1-2 cups veggie stock
1 chopped small onion
2 minced garlic cloves
2 medium carrots, chopped (about 1 cup)
3/4 cup dry TVP
1/2 cup dry red lentils (optional, but I like the extra protein)
1/2 cup frozen corn
1/2 tsp cumin
salt & pepper to taste

Directions:

1. After you have your potatoes chopped, add them to a stock pot of boiling, salted water. Simmer until tender (about 10-15 mins).

2. Meanwhile, start another pot with 2 cups of water for your red lentils. Once it's boiled, add your rinsed lentils and reduce to a simmer. They don't need to be fully cooked, they'll finish cooking while in the oven, so about 15 mins on the stove top should be fine.

3. When your potatoes are done, save some liquid at the bottom of the pot after you've drained them for your mashed potatoes. Add the butter and start mashing! I used a splash of unsweetened Almond Milk so they were a bit creamier. Salt & pepper to taste.

4. Add the chopped onion, garlic and carrot to a saute pan with a splash of oil. Cook about 10 mins, until tender and fragrant.

5. Pre-heat oven to 375. Add your tvp to the bottom of your casserole dish, and rehydrate with 1 cup boiling veggie stock. Let it sit for 5 mins, then add your onion, garlic, carrots, (drained) lentils, corn, and seasoning. Mix everything together (Or layer it if you prefer, I think it taste better when it's mixed) Add enough veggie stock so it just covers everything. The TVP and lentils will soak up a lot of the liquid, so keep that in mind.

6. Spoon the mashed potatoes over the mixture as evenly as possible. Slightly smooth it, and score with a fork. Bake about 30-40 mins, if your mashed potatoes don't have a crispy top, then broil for 5-7 mins before taking it out of the oven. Let sit for 10 mins, then enjoy with some beets and mustard pickles!

Coming up: The recipe for my favorite pickled beets!

Zucchini Cake

Zucchini cake is one of my favorite things to bake (In reality I think I like eating it more then baking it.). Normally I would try and do some kind of icing, or drizzle, but I was pressed for time when taking these photos. 

Have some zucchini you need to use? Put it in a cake!

Ingredients

1 cup all-purpose flour

1 cup whole wheat

1 tbsp baking powder

1 tsp  cinnamon

1/2 tsp salt

1/4 tsp  nutmeg

1 egg

3/4 cup packed brown sugar

1/2 cup each vegetable oil and milk (I used Almond Milk)

2 tsp  vanilla

1-1/2 cups  grated (unpeeled) zucchini

1/2 cup chopped walnuts, (optional)

Directions:

In bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.

In separate bowl, whisk together egg, brown sugar, vegetable oil, milk, and vanilla. Stir in zucchini, and walnuts (if using). Pour over dry ingredients; stir just until combined. Scrape into greased pan.

Bake in centre of 350°F (180°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.

"I'm also good with chocolate chips!"

Breakfast Trail Mix Cookies

Ok, so these cookies aren't exactly "healthy" breakfast food, but they're a nice break from my normal meal of oats and fruit. You could probably make these even healthier by substituting the butter for mashed banana or apple sauce. I'll probably experiment more with this recipe because these came out really delicious.

Ingredients:

1 1/4 cup rolled oats

1 1/4 cup trail mix (I used equal parts chocolate chips, dried cranberries and peanuts)

3/4 cup whole wheat flour

1/4 cup brown sugar

1/4 cup room earth balance (or real butter)

1/4 cup water

1 flax egg (or real egg)

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon 

1/4 tsp nutmeg

Directions

-Preheat oven to 350*F.

-Mix all dry ingredients together, then do the same with the wet. Add The wet to dry.

-Bake for 12-15 mins, until cookies are firm enough to transfer.

-Cool on a baking rack, and then store in an airtight container.

These cookies would also be great with 1 tsp orange zest.

Adapted from this recipe

No Knead Bread

I love baking bread. It has saved me a ton of money, and it's unbelievably easy to do. If you're frugal like me, baking bread is one of the best money saving tips I can suggest. Each loaf costs me under a $1 and requires minimal effort.

I've adapted this recipe from Budget Bytes many different ways.

Some of my favorites:

- 0.5 cup raisins and 1 tsp cinnamon

- 1 tsp Italian seasoning and 0.5 tsp garlic powder

- 1 tbsp orange zest with 0.5 cups dried cranberries and 1 tsp cinnamon 

This particular loaf is just plain, but it still tastes delicious

Ingredients:

makes one loaf

1 cup whole wheat flour

2.25 cups bread flour

1.25 tsp salt

.75 Tbsp active dry or instant yeast

1.25 cups warm water

STEP 1: In a large pot or bowl, combine the dry ingredients (flours, yeast, salt, and seasoning if you're using some). Stir until everything is evenly combined.

STEP 2: Add the warm water (or cranberries if you're using them) to the dry ingredients and stir until everything is moistened. If the mixture does not form a cohesive ball of dough (no dry flour left on the bottom of the bowl), add more water 2 Tbsp at a time until there are no more dry bits.

STEP 3: Loosely cover the bowl and let sit at room temperature for two hours. 

STEP 4: After two hours, sprinkle a little flour on the dough and your hands and form the dough into a smooth ball. Prepare a baking sheet with either parchment paper or foil and a generous sprinkle of cornmeal. Place shaped dough ball on the baking sheet and let rise for 1 to 1.5 hours or until double in size.

STEP 5: Preheat the oven to 425 degrees. With a very sharp knife, make a few shallow slashes across the dough from one side to the other. Brush the dough with water and then bake for 30 minutes. Let the bread cool on a wire rack before slicing.

Mini Cupcake Cookies

I have to admit, the only reason these cookies came about is because I ran out of parchment paper to cover my cookie sheet. So I improvised with my mini muffin tin and some liners. 

Oatmeal Peanut Butter Cookies

Adapted from this recipe

• 1/2 cup natural chunky peanut butter
• 1/2 cup packed brown sugar
• 1 egg (or 1 flax egg)
• 1-1/4 cups quick-cooking oats
• 1/2 teaspoon baking soda
• 1/2 cup mini dark chocolate chips
• 1 tsp cinnamon 

Directions:

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats, cinnamon and baking soda to creamed mixture; mix well. Fold in chocolate chips.

• Drop a tablespoon of dough 2" apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.