Vegetarian Shepard’s Pie

  • Adapted from recipe.com
    14 oz vegetable broth (or half water half broth)
  • 1   cup water
  • 1   cup dry  lentils, rinsed and drained
  • 3 cloves garlic, minced
  • 4 medium carrots,  sliced into 1/2-inch slices (2 cups)
  • 3   small parsnips sliced into 1/2-inch slices (1-1/2 cups)
  • 1-2 medium onion, cut into thin wedges
  • 4   cups coarsely shredded trimmed fresh chard or kale
  •  14 1/2 ounce diced tomatoes
  • 2   tablespoons  tomato paste
  • 2   tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
  • medium potatoes,  cut up
  • 4  cloves garlic, peeled
  • 3 – 4   tablespoons almond milk
    1 TBL avacado
  • 1/4 cup nutritional yeast
  • 1   tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1.
In a large saucepan, combine broth, the water, lentils, and minced garlic. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add carrots, parsnips, and onions. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes more or just until vegetables and lentils are tender. Stir in chard; remove from heat. Stir in  tomatoes, tomato paste, and the 2 tablespoons fresh basil or 2 teaspoons dried basil.
2.
Preheat oven to 350 degrees F. Meanwhile, in a covered large saucepan, cook potatoes (I had steamed mine previously) and whole garlic cloves in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add avocado. Gradually beat in enough of the milk to make potatoes light and fluffy. Fold in nutritional yeast and the 1 tablespoon fresh basil or 1/2 teaspoon dried basil.
3.
Spread lentil mixture in a 2- to 2-1/2-quart casserole or au gratin dish. Spoon potato mixture over lentil mixture, spreading evenly.
4.
Bake, uncovered, about 35 minutes or until heated through

Eggs nested on Spiced Lentils

adapted from:thekitchn.com

1 cup red lentils

1 cup yellow split peas
1/2 cup shallots
2 cloves garlic, minced
2 teaspoons garam marsala
4 cups  vegetable broth
freshly ground pepper
1 cup finely chopped cilantro leaves, from one small bunch
4 large eggs

Rinse the lentils and split peas thoroughly under running water.  Optional: Soak lentils and peas overnight in water.  This aid in the digestive process.

Saute the shallots and garlic in water stirring, for 3 to 4 minutes, or until the garlic and shallots are golden and fragrant. Add the lentils and split peas and stir in the garam masala. Stir the pot thoroughly to make sure the garam masala and shallots are distributed in the lentils.

Add the broth (or 4 cups of water) and turn the heat to high. Bring to a boil, then reduce to a simmer and cover the pan. Cook for 30 to 35 minutes or until the yellow split peas are just tender. Pepper to taste and stir in the cilantro.

To serve: Heat the oven to 350ºF. Place into an ovenproof baking dishes or pan. Mound about 1 cup lentils in each then make a deep hollow in the center and crack in an egg. Sprinkle pepper over the egg.

Bake for 18 to 25 minutes, or until white is set and yolk is cooked to your liking.

Spiced Lentils with Baked Egg

Adapted from http://www.thekitchn.com/recipe-spiced-lentils-baked-egg-14389

Serves 4

1 cup red lentils
1 cup yellow split peas
1 tablespoon olive oil
2 large shallots or 4 small shallots, minced (about 1/2 cup)
2 cloves garlic, minced
2 teaspoons garam masala
4 cups low-sodium vegetable broth
freshly ground pepper
1 cup finely chopped cilantro leaves, from one small bunch
4 large eggs

Rinse the lentils and split peas thoroughly under running water. Drain and set aside.

Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for 3 to 4 minutes, or until the garlic and shallots are golden and fragrant. Add the lentils and split peas and stir in the garam masala. Stir the pot thoroughly to make sure the garam masala and shallots are full distributed in the lentils.

Add the broth (or 4 cups of water) and turn the heat to high. Bring to a boil, then reduce to a simmer and cover the pan. Cook for 30 to 35 minutes or until the yellow split peas are just tender. (The red lentils are smaller and will cook faster; the yellow lentils will stay distinct and al dente while the red lentils will cook down into a pleasantly rustic mush.) Season with pepper to taste and stir in the cilantro.

To serve: Heat the oven to 350ºF. Place oven safe pan with lentils and 4 cracked eggs on top in oven. Sprinkle with pepper over the egg.

Bake for 18 to 25 minutes, or until white is set and yolk is cooked to your liking.

Lentil Cajun Stir Fry

This was a total made up recipe from items I had leftover throughout the week. I was actually excellant!

 

1 cup Lentils steamed

1/4 cup vegetable stock

1/4 water

Stir Fry Mix

Baked Yellow squash quartered

1/4 cup frozen sweet corn

Medium Shrimp

Cajun Seasoning to taste

Salsa Seasoning to taste

Jalapeño Seasoning to taste depending how spicy you want it.

 

Place ingredients and seasonings into a a sauce pan. Heat to simmer for about 10 minutes or until liquid is reduced.

Serve on a bed of spinach leaves and top with some black pepper.

 

20130813-214208.jpg

Menu 6/17/13-6/21/13 Coq au Vin with lentils

Coq Au Vin

Ingredients:

Directions:

  1. Prepare lentils)
  2. Saute (in water) onion, celery and garlic until soft, scrapping the bottom of the pan so it doesn’t burn.
  3. Hit the pan with a generous splash of Cognac to deglaze the pan. Allow most of the liquid to evaporate, then add the white wine, vegetable stock, bay leaf, marjoram, and tomato paste. Return the lentils to the pan and turn several times to make sure each piece is well coated and submerged in the liquid. Cover with the lid slightly askew (so steam can escape) and simmer over medium low heat for approx 10-15 minutes.
  4. Add the flour and stir until there are no lumps. Add the mushrooms and onions to the pan and turn up the heat to medium, simmering uncovered for about 5-10 minutes or until the mushrooms are cooked and the sauce has reduced a bit. Pepper to taste.
  5. Garnish with the parsley, and then serve the coq au vin. Another idea is to serve this over mashed potatoes, noodles, or as a stew with a crusty gluten free baguette.

20130619-113759.jpg