I posted two pictures last week that got recipe or at least “tell me more” requests. Ask and you shall receive! Plus a few recently made things that maybe didn’t get recipe requests but deserve to be shared anyway. Enjoy!
Veggie Shepherd’s Pie (adapted from a Insta story I saw two weeks ago)
- 4 sweet potatoes
- 1 cup lentils, dry
- 2T olive oil
- 1 small onion
- 2 large carrots
- 4 cloves garlic
- 2 stalks celery
- 1/2T fresh thyme
- 8 oz. sliced baby bellas
- 2T chopped sun-dried tomatoes in oil
- 2T balsamic vinegar
- ½ cup veggie broth
- 1 can chickpeas
- salt + pepper, to taste
- 4 oz. goat cheese
- cumin, to taste
- garlic powder, to taste
- Preheat oven to 400°.
- Wash and prick sweet potatoes, then place in the oven to bake until soft, 50-60 minutes. Cut open and allow to cool.
- Meanwhile, cook lentils according to package directions. Strain and set aside.
- Chop onion, carrots, garlic, celery and thyme.
- Heat oil in a large Dutch oven, then add onion, carrots, garlic, celery and thyme. Sauté until tender, stirring occasionally, about 10 minutes.
- Add mushrooms, sun-dried tomatoes and oil, and vinegar, then continue cooking, stirring occasionally, another 10 minutes.
- Add stock, lentils and chickpeas then turn up heat and simmer until liquid has evaporated and veggies are soft, about 10 minutes.
- Meanwhile, add sweet potato flesh (skins removed) to a food processor with salt, pepper and goat cheese. Puree until smooth.
- Season veggie mixture with salt, pepper, cumin and garlic powder to taste then spread sweet potato mixture over top and bake 15 minutes.
The veggie mixture is 100% GOOD, but that sweet potato-goat cheese purée is one of the best things I’ve eaten in my 27 years on this Earth. PLEASE MAKE IT AND EAT IT AND ENJOY IT NOW.
Joey freaked over this meal when I served it to him last Monday night and get this, THEY WERE LEFTOVERS of the dinner I cooked myself two days before. So just imagine how good it is when you cook and eat it in the same night. Also, please please please do not overcook the pork. Pork can totally be pink and it SHOULD be. So trust the timing detailed in the recipe. That drizzle only takes a few minutes and it really takes this meal above and beyond.
I’ve eaten A LOT of vegan Caesars in this life so I’m going to go ahead and declare myself an expert on the matter. This one right here is my favorite though, because the dressing always turns out perfect (none of that tasting and tweaking business), it involves avocado (it’s spring and we deserve to live our best avocado lives!) and my FAVORITE vegan Parmesan. In addition to eating a lot of vegan Caesars I have also made A LOT of nut Parmesans and this one is undoubtedly the best. I use cashews instead of Brazil nuts because Joey is convinced he’s allergic but you could go either way (or even use almonds!). Sure, there’s a few components to make but it’s 100% worth it in the end.
Golden Milk Coffee Creamer (recipe from a Faring Well video I saw on Nom)
First, I should probably tell you about the health claims of Golden Milk but actually all I really know is that turmeric is supposed to help with inflammation and my interest in it has less to do with inflammation and more to do with how pretty it looks. Help, I’m a hack! But I’m here to tell you, even if you’re not in in for the health benefits, you can be in it for the luxurious taste. Because it’s silky smooth and just barely sweet with a slight hint of spice.
- 2 cups plain unsweetened almond milk
- 1/2 teaspoon ground turmeric
- scant 1/4 teaspoon ground ginger
- 1/4 teaspoon ground ginger
- 1 crack black pepper
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup (or 2 teaspoons honey)
- Warm almond milk over medium heat, 2-3 minutes.
- Add remaining ingredients, increase heat slightly and simmer 5-10 minutes.
- Add to a blender with middle piece removed to release steam and blend 30 seconds to froth.
- Add to coffee or let cool completely and refrigerate.
Move out the way, carrots! Crispy Baked Asian Salmon is the star of this show!
I’ve loved this recipe since Kristen posted it all the way back in 2013! Whoa! It’s just the best combination of tender juicy salmon, an umami almond butter sauce and that crunch of toasty panko. Help, it is 10 AM as I’m writing this and I am straight salivating over the thought of this salmon.
Well this post went ranged from vegan to cheesy to meaty so I think I almost covered all our bases. I just needed to have a dessert recipe! I’ll work on that for next time 🙂