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!

 

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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Pistachio Pudding

Lately I've been dreaming about what recipes to make for Fall. Obviously, I wanted something nutty, robust in flavor and sweet.  Desserts happen to be the easiest for me so I thought I'd start there. I went through my pantry for a little bit of inspiration and found a large bag of Pistachios. I decided I'd like to try my hand at a homemade pistachio pudding. Not only is this a great dish with a lot of flavor but this would be the perfect dessert for a St Patrick's Day Party or dinner too. But I'm so excited about this dish, I may make it as palate pudding, small bites, for after my Thanksgiving Day Dinner and right before dessert.  Two desserts...I like!

Pistachio Pudding
Ingredients:
1 can of coconut milk (preferable one with a lot of cream on the top)
2 cups pistachios
1 cup sugar
1/4 tsp vanilla
1/4 tsp almond extract
2 tsp corn starch

To begin, I took the sugar and pistachios and blended them in a blender.  I added the rest of the ingredients and blended again until well mixed. I put the ingredients into a pan on the stove over low heat and stirred until it started to bubble.  (Be cautious, this will burn if you don't stir frequently.) I immediately poured it into small individual bowls to chill for at least four hours.