Shepherd's Pie

This dish is great for the fall and winter because you can pretty much bake it for as long as you like. It'll make the kitchen all warm and fill you right up!

Ingredients:

4 large Russet or Idaho potatoes (about 3lbs)
1/2cup water or veggie broth
1/2cup tomato sauce w/basil or whatever pasta sauce you have
16oz. frozen mixed veggies (I used a mix of carrots, green beans, peas, and Lima beans)
8oz. mushrooms
2 medium sized onions
1/2cup non-diary non-sweetened milk
1sprig fresh rosemary de-stemmed
1.5tbs vegan margarine (we love Earthbalance)
2tbs salt
2tbs soy sauce
.5tsp liquid smoke
9"x13" baking dish


optional:

2 stalks of chopped celery for the veggie mix

Start by boiling the potatoes until they're tender nice and tender. If you can easily push into the potato the length of the fork tooth, you're probably good. I would say give them a good 35-40min.

While the potatoes are boiling, place water or veggie broth in a pot, bring up the water temperature over medium heat and add chopped onions and mixed frozen veggies (the mixed veggies can be defrosted before hand or thawed right in the pot, don't worry, either way works). After about 7-8min the onions will get soft and the frozen veggies hot, add chopped mushroom and cook an additional 7-8min stirring occasionally.

Once all the veggies have softened, stir in tomato sauce, soy sauce, and liquid smoke then allow to simmer over low heat for 15 minutes.

Take boiled potatoes and mash in non-dairy milk, fennel, salt, and vegan margarine until smooth. Taste and adjust flavors as necessary. Then test to see if the potatoes spread easily, if not, get to mashin' so more. Spread veggies evenly across 9"x13" baking dish and top mixture with mashed potatoes. Bake for 35min-45min until bubbling. Allow cooling for 15min and serve.

Note: My dish was done at 30min but I let it bake for about an hour while waiting for Tamar to get home from a long day. The result: the top came out deliciously crispy and the whole dish was amazing. So take that winter...let it bake!

Tapenade Meets Burrito

So we've constantly talked and raved about Grandma Lydia's recipes, which we have been meticulously working through. Grandma was excited when I told her how great her banana cake came out, but not nearly excited as I was when I took that first bite.

Last night we were looking for a quick meal and decided to make Grandma's very simple burritos. For years, I had been trying to recreate the delicious flavor she came up with, and the recipe made it much simpler.

Grandma Lydia's Burritos (can be vegan)

2 cans refried pinto beans
15ish stuffed green olives (more or less, depending on how much you like olives!)
1 bunch green onions, white and green parts - hard to measure out, but again go by taste
1 jalapeno, core and seeds removed
10-12 flour tortillas, heated in microwave
optional cheese combo: Monterey Jack and Chedder

Stick the olives, onions and jalapeno in food processor. For each burrito, about 3-4 TBSP beans, between 1/2-1 TBSP topping [and a little bit of cheese]. We rolled the burritos up and stuck most of them in the freezer for quick-grab dinners. To heat them up, we pan fried with a little bit of cooking spray.