Tuesday, July 22, 2014

Jamaican Yuca Shepherd's Pie from Veganomicon

The filling to this shepherd's pie is awesome. It's sweet, creamy, and wonderfully flavourful. In fact next time we make it, we'll just make the filling.

Yuca is really tasty but it's too fibrous! When we made this we didn't know how fibrous it was until it was too late and we were pulling bits of yuca fibres out of our mouths. Gross visual, I know.

From my understanding you have to go to a lot of trouble (i.e. using a potato ricer) to break down the fibres and I just don't think I have it in me to do that. Haha. So, I'll enjoy this shepherd's pie without the topping because wow is it good!

The recipe calls for 2 Scotch bonnet peppers but we used the deliciously amazing hot sauce from a local vegan eatery One Love Vegetarian.  

The recipe can be found on page 157 in Veganomicon.

Sunday, July 20, 2014

Lentil Potato Pot Pie

Don't you just hate when you start making a dish when you're under the impression that you still have a certain ingredient/bakeware/time-frame to work with only to realize halfway through the cooking process that that was all an illusion? Or is that only me?

I can be the fly-by-the-seat-of-my-pants kinda person sometimes, well at least in the kitchen.

I thought we had ramekins when I started making this pie but realized, after having pretty much finished everything, that ramekins were no where to be found. So, instead I made one gigantic ramekin. Haha, well I used a casserole dish and made a pot pie instead of individual pies. 

So, no bottom crust on this pie. Maybe it's just me but I think I'd have preferred if there was a bottom crust ya know to make it a real pie not a pot pie. I wasn't working with a lot of time either so I didn't have time to make extra dough. This dish may not have been as fully realized as I had hoped at the outset but there's one thing that is for sure and it's that this pie was delicious! Super flavourful and oh so satisfying! I will definitely be remaking it, however, I can't be sure which form it will take next ;)

Lentil Potato Pot Pie

Adapted from Spabettie

1 cup of red lentils, picked through and rinsed
3 ½ cups broth, 1 tbsp Better than Bouillon + warm water
1 inch fresh ginger, peeled and grated fine
2 tsp cumin
2 tsp garlic powder
2 tsp curry powder
1 tsp ground coriander
2 tsp paprika
1 tbsp olive oil
2 yellow fleshed potato, peeled and cubed or scrubbed, washed, and cubed
2 garlic cloves, minced
1 sweet onion, diced
1 cup tomato sauce
4 tbsp nutritional yeast
salt, pepper to taste

Halve this crust recipe or this one

Prepare dough according to instructions.

Combine lentils and broth in a large pot and bring to a boil. Once, boiling add ginger, cumin, garlic powder, curry powder, and paprika. Reduce heat to medium-low and cover. Simmer for 45 mins, stirring occasionally, until liquid is absorbed. 

In a medium frying pan, heat olive oil on medium heat. Once the pan is heated, add onion and garlic, cook until onion is translucent. Add potatoes and cook until browned. Add tomato sauce, salt, pepper, and nutritional yeast. Reduce heat to medium low and cook for 25 mins or until potatoes are cooked through.

Preheat oven to 350F.

Combine the ingredients in the pan to the pot with the cooked lentils. Mix everything together and place in a casserole dish. Roll out roll dough and place it on top of the casserole, add slits to vent. Brush a little olive oil on top. Place in the oven for 25-35 mins or until crust is browned.

Wednesday, July 9, 2014

Sweet Potato and Tofu Burgers with Super Simple Slaw

I love making homemade veggie burgers. They always seem so wholesome and they're definitely satisfying. You can really do so much with homemade veggie burgers. There are tons of possibilities.  

In the past we've made veggie burgers using a variety of different legumes and veggies but never before have we incorporated tofu. You can make the tofu as conspicuous or inconspicuous as you'd like depending on how fine you crumble the tofu block.

You could interchange the sweet potato for butternut squash and the carrot for parsnip, if you so desire. I haven't tried those yet with this recipe but I'm sure they'd be good. 

I added a super simple slaw to the top of the burgers. I love serving coleslaw with burgers - it's so summery too! This is a fairly lightly dressed coleslaw so you can increase the amounts if you prefer more dressing.

Sweet and (a little) Smoky Veggie Burgers


1 block of tofu, crumbled
1 sweet potato, baked (flesh only) or peeled, cubed, boiled, and mashed
1 sweet onion, diced fine
2 cloves of garlic, minced
¼ cup oats (or certified gf oats)
¼ cup nutritional yeast
1 carrot, peeled and grated
¼ tsp chipotle powder
½ tsp cumin
1 tbsp paprika
1 tsp molasses
1 tsp agave
1 tsp garlic powder
1-2 tsp soy sauce
drop of liquid smoke
pepper to taste


Preheat oven to 400° F.

Combine all ingredients in a large bowl. I boiled my sweet potato in a large pot and so I just used that pot to mix all of my ingredients together. If you find the mixture is too wet, add more oats but if you find it is too dry, add another carrot or more agave/molasses/soy sauce or a sprinkling of water.

Once everything is well combined, line a baking sheet with parchment paper. Form the mixture into patties and line the baking sheet, place in the fridge for 15 to 20 mins. After resting in the fridge, remove soon-to-be-burgers from the fridge and brush a little olive oil on each side of the patty. I brushed the oil on one side then flipped the patties gently and coated the other side.

Bake for 25-30 minutes, flipping at the halfway mark (approx.. 15mins). The burgers should nicely golden when done. Let them rest for 5 minutes before serving/assembling your burger.

Super Simple Slaw

4-5 cups shredded cabbage, or coleslaw mix
1-2 tbsp vegan mayonnaise
1 tsp agave syrup
2 tsp lemon juice
salt and pepper to taste

Dump the cabbage in a large bowl, add the ingredients, and mix about until everything is evenly coated.
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