Mushroom Shepherd's Pie

 

So here was another Holiday and I was wondering what to make for this St Patrick's Day.  After scouring countless meatless corned beef style cabbage recipes, I decided I'd do something with that left over box of mushrooms I had in the refrigerator instead.   I wanted something Irishy (if that's a word)  and by gosh...this was a delightful creation, flavorful and even the non vegans in my household woofed it down.

 

I guess that means it was pretty successful...

 

 

Mushroom Shepherd's Pie



 

2 c dry lentils
1 c shitake mushrooms
1 c button mushrooms
1/4 c celery diced
1/4 c carrots diced
4c water
4 tbs beaf vegetable seasoning
4 tbs soy sauce or Liquid Aminos
salt
pepper
1 sprig of fresh Rosemary
1bottle stout beer
peas about 1-2 cups 

Topping~
mashed potatoes made with cubed vegan butter (3 cups boiled potatoes)



In large pan over the stove, cook all ingredients except beer and peas and rosemary sprig. Cook on high until bubbling and then turn down to low and cover for about an hour. You want this to reduce down and cook the lentils.  Add the beer, stir, add the rosemary sprig to the top and cover.

 Cook on low another 15 minutes and check.  If the lentils are cooked,  and the juice is mostly reduced, it's done. If for some reason the lentils aren't fully cooked, add a little water, about 1/2 cup at a time and cook until the liquid is gone.  Set aside until ready to use.

 

In a casserole dish, place peas at the bottom.  You'll want a thin layer. Pour the mushroom mixture over the top. Set aside while preparing the topping.
For the mashed potatoes, make sure they are creamed until they are completely smooth.  You can spoon it on or pipe it on with a large frosting tip (I used a star tip) and a frosting bag.

 

Isn't that purdy? 

Bake at 350 for about 15-20 minutes.  Brown top with broiler for a few minutes.

 For a side dish, I did a vegetable medley of root  veggies with olive oil, salt and pepper, and baked them for about an hour, covered, until they were cooked.

 

 

Yummo! St Patrick's day or any day...served!

 

Chorizo Meatballs

 

Oh my gosh...talk about amazing.  Vegan Chorizo Meatballs are the bomb.   I created this recipe out of necessity.  I'm a big juicer and I love my fresh juice but I hate the waste of pulp. Most of the time I compost it but sometimes I add it into a few baked items or freeze it until a later date.  I decided today I'd put it to good use and make this veggie pulp work for me. So thus, the Chorizo meatball was born.

 

I love these meatballs by themselves, in tomato sauce (yes, they are so flavorful that you really don't even need to flavor the sauce) or with vegan gravy.  It's your choice.  As for me, today I want a nice meatball submarine sandwich with sauce and some mozzarella style vegan cheese. Now...I'm complete!

Vegan Chorizo Meatballs

1 cup rolled oats
1 tsp garlic
1 tsp rosemary
1 tsp pepper
2 tsp salt
1 cup sauteed onion
1 cup sauteed mushroom
1-10 oz tube of Soy Chorizo
2 cups (packed) veggie pulp.  (I used beet, carrot, spinach and red bell pepper)  Your meatballs will vary in flavor if you juice different veggies.  Try to avoid veggies that are stringy like celery but a little won't hurt.

 

In a food processor, blend oats,  and first four spices until mostly pulverized. Add the rest of the ingredients and combine for about a minute.

 Roll into small balls and place about an inch apart on a cooking sheet. Bake at 350 degrees for 12 minutes. Makes approx 32 meatballs.

Serve or cool and freeze.  To Freeze, freeze on a small cookie sheet or plate and once frozen, place in a container or Ziploc bag and place back in the freezer.

 

 

 

So tell me...How are YOU gonna eat your meatless Chorizo meatballs?

Rosemary Garlic Kale Chips



Somedays are just plain outright snacking kind of days.   And when I need a quick fix, I always go for Kale Chips.  However, I don't go for the plain jane kind of Kale Chips but I love to make Rosemary Garlic Kale Chips.  And those, my dear friends, are my favorite!

 

 

So here is a picture of my wild Rosemary.  I love it.  I love the ease of walking out to my yard and picking it.  This stuff is like a weed and grows easily in a pot or the yard.

Get yourself some, it's great.  (I also put it in a pot simmering on the stove with an orange peel and drop of vanilla. This makes the whole house smell great!)

 

 

Rosemary Garlic Kale Chips

 

Kale, about 10 leaves, washed, dried and cut into large bite sized pieces ( you will have shrinkage.)

Fresh Rosemary, 1 sprig, needles removed and chopped

1 clove garlic chopped finely

1 TBS olive oil or more as needed

salt

 

Mix all ingredients until coated evenly.  If you are using a lot of Kale, you may need to add a bit more oil.

 

Add kale to a cookie sheet and sprinkle lightly with salt. Bake at 350 degrees for about 10 minutes or until looking lightly browned.  Cool completely.

"Coco-Rita" Vegan Margarita

Recently Hubby and I went to the beach to have dinner with some friends. They took us to this gorgeous Spanish restaurant and told us we had to try the coconut margarita. One sip and I knew I'd have to create this recipe at home. I lucked out and after one attempt, I think I nailed it. Here is my version of a Coconut Margarita "Coco-Rita" that I know you'll love!

This baby is super simple and easy to make. Trust me...

It'll be your new favorite adult beverage.

Coco-Rita recipe

1 can coconut cream (about 14 ounces)

1/4 c. sugar

1/2 lime squeezed

1/4 tsp vanilla bean paste or 1/2 tsp high quality vanilla

1/2 c. tequila

1 1/2c. ice

Rim glass with lime rubbed along edge and dip into superfine toasted coconut mixed 1/2 and 1/2 with white sugar

Put 5 first ingredients in blender and blend for about 3 minutes. Add ice and blend until super smooth. Pour into prepared glass. Drift away to the tropics with this delightful heavenly flavor.



Enjoy!

Like my recipes? Please comment your love and share it with your friends. I wanna know you love this. Thank you!

Pistachio Whip

Saint Patrick's Day is right around the corner and whether you are celebrating, having a party gathering or just dessert for one, this yummy whipped cream dip is so delightful, you really won't care if anyone else shows. 

 (Note the spoon? Yes, there is one...

for me.  And I'm not to proud to say it, Yes, I'm an addict!)

 

Oh Yes, it will be a Happy St Patty's day now.  In fact, since I can get Pistachios all year long, it'll most likely be a Happy year too!

Pistachio Whip Recipe~
1/8 tsp Almond Extract
20 skinned and crushed Pistachios
1 C Vegan Whipped Cream (recipe below)
A small drop of green food coloring gel or paste
(Want more...double it, even more...triple it, more than that?..You just may be an addict too!)


In a bowl, add crushed Pistachios to whipped cream, almond extract and a drop of green food coloring gel or paste and stir gently until mixed. Serve with cookies, fruit, cake or eat with a spoon (my favorite way to eat it.)

 

 

I crush my pistachios the old fashioned way...baggy and rolling pin.

 

Whipped Cream

One 14oz can coconut milk ( High quality, high fat content milk left in fridge for at least 12-24 hours. You'll use all the hardened cream and 1/8 cup of the liquid)
6 oz lite firm tofu, drained
1 tsp vanilla bean paste
1/4 cup powdered sugar

Food Process tofu, vanilla and canned coconut. Add in sugar and process quickly. Chill in freezer 10 minutes in your food processor bowl. Food Process again and serve. I store mine in the refrigerator loosely wrapped but you'll want to use it that day or the next.

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