Green Fed

(Recipe Credit from Kalyn’s Kitchen)

Ingredients for Filling:
2 cans (15 oz.) black beans (or use 3 cups cooked black beans)
4 large orange-fleshed sweet potatoes, diced in 1 inch cubes (about 3 lb. sweet potatoes; sometimes called yams in U.S. stores)
1/2 cup vegetable stock or canned vegetable broth
4 T fresh squeezed lime juice
2 tsp. ground cumin
1 tsp. ground coriander
4 tsp. minced garlic
salt and fresh ground black pepper to taste

Instructions:

We are big fans of Veganomicon in our house, so we decided to purchase Isa’s newest edition, Appetite for Reduction.  I’ve already made a few things from this book and we’ve loved every single one of those meals!

This particular recipe was AMAZING!  So many nutrients and MUCH LESS fat and calories than your typical Shepherd’s Pie recipe!  And those Cauliflower Mashed Potatoes… don’t even get me started!  They are sooooo good!!!

Upside-Down Lentil Shepherd’s Pie

from Isa Chandra Moskowitz’s “Appetite for Reduction”

2 teaspoons olive oil
1 onion, chopped finely
4 oz shiitake mushrooms, chopped (1 1/2 cups)
1 zucchini, diced small (1 1/2 cups
3 cloves garlic, minced (of course I doubled mine to 6! mmm garlic!)
1/2 teaspoon dried tarragon
2 teaspoons dried thyme
1/2 teaspoon salt
Several pinches freshly ground black pepper
1 cup carrots, peeled and diced small
3/4 cup du Puy lentils (aka French lentils), rinsed
3 cups vegetable broth
1 tablespoon Worcestershire sauce (vegan varieties include Annie’s, Wizard’s, Edward & Sons)
1/2 cup frozen peas

Preheat a 4-quart pot over medium heat. Saute the onion in the oil until translucent, about 5 mins. Add the shiitakes, zucchini, garlic, tarragon, thyme, salt, and pepper; saute for 5 more mins.

Add the carrots, lentils, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 25 mins, stirring occasionally. By this point, the lentils should be tender and most of the broth should be absorbed. If it’s not, then just let it simmer for longer and check on it. (Mine took about 15 mins longer than this.) Conversely, if the broth has evaporated and the lentils are soft, then add a bit of water and simmer for a bit longer.

Once the lentils are soft, stir in the Worcestershire sauce and peas. (I added 1 c. of peas instead of the 1/2.) Let sit for 10 mins or so for maximum flavor. Taste for salt.

To serve: Scoop a cup of Caulipots into a bowl and serve a cupful of lentils over it.

Cauliflower Mashed Potatoes (Caulipots)
Gluten and Soy free

2 russet potatoes, cut into 3/4 inch pieces (about 1 1/2 lbs)
1/2 head cauliflower, cut into florets (1 lb, or about 3 cups)
1 tablespoon olive oil
2 to 4 tablespoons vegetable broth
1/2 teaspoon salt
Several pinches of freshly ground black pepper

Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower. Bring the potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 mins, until the potatoes and cauliflower are tender.

Drain them in a colander, return them to the pot, and use a potato smasher to mash them a bit. (A regular fork works just fine.) Add the olive oil, 2 tablespoons of broth, the seasonings and mix well. If needed, add another 2 tablespoons of broth. Taste for salt. Serve warm..

I made these last night, and they were really yummy!

Baked Mushroom-Sesame Rice Balls (from the The Food Matters Cookbook)

1 1/2 cups short grain brown rice

Salt

Boiling water, as needed

2 tablespoons vegetable oil, plus more for greasing the pans

8 ounces fresh shiitake or button mushrooms, chopped

Black pepper

1 cup sesame seeds or finely chopped nuts, plus more as needed

Soy drizzling sauce for dipping (recipe to follow)

Soy Drizzling Sauce

1/4 c. soy sauce
1 T. rice vinegar
1 T. sesame oil
1 tsp. sugar
1 tsp. fresh minced garlic
1 tsp. fresh ginger (or ground if you’re in a pinch)

Directions

1. Put the rice in a large pot along with a big pinch of salt. Add enough water to cover by about 1 1/2 inches. Bring to a boil, then adjust the heat so the mixture bubbles gently.

2. Cook, stirring occasionally and adding more boiling water if the rice begins to stick to the bottom, until the grains are very tender and burst, about an hour.

3. Meanwhile, put the oil in a large skillet over medium-high heat. When it’s hot, add the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally, until dry, lightly browned, and almost crisp, 10 to 15 minutes. When the rice is starchy and very thick, stir in the mushrooms, transfer to a bowl, and let cool in the fridge, at least 45 minutes and up to 24 hours.

4. When you are ready to bake the rice balls, heat the oven to 375°F and grease two large baking sheets. Pour the sesame seeds into a shallow bowl. Roll the rice mixture into 1 1/2-inch balls, dip each ball into the sesame seeds to coat it completely, and put the balls 2 inches apart on the prepared pans. Bake the rice balls, turning them as needed, until crisp and golden, 25 to 30 minutes. Serve immediately, passing soy sauce at the table.

Lemony Quinoa with Butternut Squash  

I made this the other night and it was FABULOUS!  So refreshing and filling!

Recipe found HERE.