I made a green bean casserole, lentil and mushroom shepherd’s pie, sweet potato casserole, corn bread and pumpkin bread.
The Lentil and Mushroom Shepherd’s Pie ended up being a Bean and Mushroom Shepherd’s Pie. Nonetheless it was absolutely delicious.
The original recipe is
- 8 large or 10 medium potatoes (I used 12 smallish red potatoes and left the skin on)
- 2 tablespoons nonhydrogenated margarine* (I used coconut oil)
- 1/2 cup rice milk (I used soy milk)
- Salt to taste
- 2 tablespoons olive oil* (I didn’t use)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 ounces cremini or baby bella mushrooms (I used baby bellas)
- Two 15-ounce cans lentils, lightly drained but not rinsed (I used two cans of beans, one black eyed peas, one Roman, rinsed, but I added some vegetable broth)
- 2 tablespoons dry red wine, optional (I didn’t use)
- 1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos* (I used Braggs)
- 2 teaspoons seasoning blend (such as Spike or Mrs. Dash) (I used McCormick’s Poultry seasoning and I probably added more because I didn’t measure)
- 1/2 teaspoon dried thyme (I didn’t add because there is thyme in the McCormick’s seasoning)
- Freshly ground pepper to taste
- 3 tablespoons cornstarch or arrowroot (I used Organic Cornstarch)
- 8 to 10 ounces baby spinach or arugula leaves (I used spinach)
- 1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed, I used rice flour bread crumbs)
- Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
- Stir the margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
- While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
- Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
- Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
- Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
- Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve. (or just eat right out of the pan :P)
My next dish and the most popular was the sweet potato casserole. It was also the easiest dish of the night.
I don’t actually have a picture of just the casserole.
6 sweet potatoes
2 tablespoons coconut oil
1 tablespoon raw coconut sugar (also known as coconut crystals)
1 tablespoon cinnamon
1/2 tbsp ginger
1 teaspoon nutmeg
1 teaspoon allspice
Bake the sweet potatoes until soft at 350 degrees. Cover with aluminum foil to make them cook faster. Then peel the potatoes (and I just ate the peel) and mash the potatoes with melted coconut oil and the spices. Serve while still warm.
(I just made these again on 12/20 and I baked 4 huge sweet potatoes. I used the same spice mixture but added 1-2 tablespoons of agave nectar and somewhere between a 1/4-1/2 cup of unsweetened vanilla soy milk.)
My next recipe was a green bean casserole I never got a good picture of. I was really surprised at how delicious it turned out.
I also messed the recipe up so I just ended up leaving the mushrooms and onions on top.
The website makes it look really complicated, but it really isn’t that hard.
- 1 yellow onion, sliced thinly
- 1 tablespoon coconut oil, or butter
- 2 cups parsnips, chopped
- 10 oz. mushrooms, chopped
- 3 cloves garlic, minced
- ¼ cup nutritional yeast
- 1½ cups water (I used 1 cup of water and 1/2 cup unsweetened organic soy milk)
- 1½ teaspoons fine sea salt (I left out)
- 1 lb. fresh green beans
- 1 egg (or egg substitute like 1 banana)
- 1 cup milk of choice (dairy or non-dairy vanilla soy, hemp, almond, coconut…)
- 1/2 tsp. apple cider vinegar or lemon juice
- 2/3 cup pumpkin purée
- 1 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbs. baking powder, gluten-free
- 3/4 cup cornmeal (certified gluten free)
- 1/3 cup granulated sugar or coconut palm sugar
- 1 tsp. pumpkin pie spice
- 2 Tbs. flaxseed meal (optional, but recommended!)
Preheat oven to 350° F static or 325° F convection.
Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.”
The pumpkin bread is on the bottom.
I used the recipe from http://detoxinista.com/2013/09/vegan-pumpkin-bread-gluten-free/
only I couldn’t find buckwheat flour so I used bob red mill’s all purpose gluten free flour. The recipe is as follows.
- 1 cup buckwheat flour
- 1 cup pumpkin puree
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ cup coconut oil, melted
- 6 Tablespoons pure maple syrup
- 1 teaspoon vanilla
- ¼ cup water
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
- In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
- Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool completely before slicing and serving.”
I also mixed some coconut sugar and pumpkin pie spice (cinnamon, ginger, nutmeg, allspice) together in a small bowl. I sprinkled it on top before baking.
We also had a salad for our thanksgiving. It was spring salad mix with romaine and cucumbers, red pepper, carrots, sprouts, broccoli, tomato and with avocado, chickpeas, olives, applies and peas.
My plates at dinner looked like: