As I make a start on the massive pile of dirty dishes I accumulated from my St. Patty’s baking extravaganza this weekend, I decided to forgo a formal post for Meatless Monday this week. Instead I share with you an article I just read that lists a few vegan nutrition links.
I have consulted a few of them on occasion (The Vegan R.D. and Nutrition Facts) and they are a good primer on nutritional information for the meatless crowd. And I leave you with the recent spoils of my kitchen. Except for the Baileys, these are otherwise vegan.
Call it a mashup, call it a fusion or just call it Ethiopian inspired shepherds pie.
With a cupboard full of lentils, sprouting spuds and some Ethiopian Berbere spice well past its use-by date, the idea of combining all these came to me. I decided to make over an English classic: shepherds pie. Typically made with ground meat and vegetables, I did my own meatless version using some Ethiopian pantry staples.
In a very small nutshell, or should I say teff grain, cook onion, garlic, carrot, peas, teff grains, tomatoes, red lentils, water, salt, a bit of honey, oil, vinegar and some Berbere spice. Set aside. Steam regular and sweet potatoes then mash with some liquid (grain/nut milk) and salt. Place lentil mixture in a greased casserole dish, then top with mashed potatoes. Spread with an offset spatula to smooth out the top. Bake in a preheated 350°F oven and bake until the edges of the potato start to turn crispy, about 25 minutes.
Legumes, mushrooms, ground nuts and the ubiquitous soy products (tempeh and tofu) always make substantial protein substitutes for meat in any recipe. If you’re looking for some fusion inspiration, check out the following link for some ideas.
…Sam I am. I do not like green eggs and yam…?
When feeling somewhat Seussian and wanting to up your vegetable intake, why not take a (spinach) leaf from a classic children’s book.
Green Eggs and Ham was one of my favourite and most-remembered Dr. Seuss stories. I often wondered how one gets green eggs. This simple recipe is my vegetarian take on the verdant coloured dish.
With a less than appetizing look it could double as a culinary diorama of an algae plagued swamp but it is tasty.
‘It’s not easy being green’ pie
- pie dough
- 2 eggs
- 1 cup spinach, raw
- 3/4 cup of nut/rice milk
- 1 tablespoon nutritional yeast
- 1 teaspoon each of prepared mustard and lemon juice
- salt and pepper
- 1 yam or sweet potato, cubed
Roast sweet potato; set aside. Roll out pie dough and snuggle into pie plate; refrigerate. Steam spinach then let cool. With hand-held blender, purée spinach with eggs, yeast, mustard, lemon juice and salt and pepper. Pour into pie crust, top with yam then bake in a preheated 350°F oven for 35-40 minutes.
Next time I might try green eggs and vegan ham…