My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Sunday
Mar012015

Vegan Shepherd's Pie

Welp. Our 3 weeks of “spring in winter” came to a screeching halt last week and now we’re back in the thick of winter. This means nothing but protein-packed, comforting meals are coming out of my kitchen.

Hence this recipe for vegan shepherd’s Pie.

vegan shepherd's pie | edibleperspective.com

This may also have something to do with St. Patty’s day being right around the corner. But mostly the, I need a hot, protein-packed meal in my belly 24/7 because it’s fa-reezing outside, reason.

I’m also working on a new and improved gluten-free Irish soda bread recipe but it’s still got a ways to go. Fingers crossed for that.

vegan shepherd's pie | edibleperspective.com

I first made this dish just after the new year. My parents were in town and my mom told me she and my dad had recently made and loved this recipe. I changed a few things, adding in rosemary instead of sage, using 1/2 tempeh and 1/2 grated extra firm tofu, and mixing yukon and sweet potatoes for the topping.

Thinking I was going to make super luscious and creamy potatoes for the topping I pureed the cooked potatoes in my food processor. When I went to scoop the potatoes onto the filling mixture they immediately sunk into the filling.

Lesson here. Mash these potatoes and go easy on the milk. The meal was still delicious but it kind of ended up more like shepherd’s creamy potato pie soup.

vegan shepherd's pie | edibleperspective.com

This time around I lessoned the broth a bit, swapped tempeh and tofu for lentils, added more peas, and threw a few cloves of garlic in.

vegan shepherd's pie | edibleperspective.com

Anyone who says a vegan meal can’t be filling is oh so very wrong.

I’m getting full just looking at this photo.

vegan shepherd's pie | edibleperspective.com

Print Recipe!

adapted from: Harvest Vegetable Shepherd’s Pie

Vegan Shepherd's Pie gluten-free, vegan // yields 4-6 servings

mashed potatoes:

  • 1 1/2 pounds sweet potatoes
  • 1 1/2 pounds yukon gold potatoes
  • 2-3 tablespoons extra virgin olive oil
  • non-dairy milk
  • salt + pepper

pie filling:

  • 1 tablespoon oil
  • 1 medium onion, diced
  • 1 cup carrots, chopped
  • 3 tablespoons gluten-free tamari, divided
  • 3/4 pound potatoes, cubed - yukon, red, sweet, or a mixture (1/4 – 1/2 inch cubes)
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried ground rosemary
  • 2 1/3 cups low-sodium vegetable broth
  • 2 cups cooked green or brown lentils, rinsed + drained
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1 1/2 tablespoons arrowroot starch (or cornstarch)
  • salt + pepper
  • 1/3 cup sliced almonds (and/or pepitas)

For the mashed potatoes:

Peel (if desired) and cube potatoes. Steam or boil potatoes until fork tender. Mash with a potato masher or back of a fork with the olive oil and a few splashes of milk. Mash until creamy, adding more milk if needed. You want the potatoes very thick, so add milk in tablespoon increments. Add salt + pepper to taste. Set aside.

While the potatoes cooked I also cooked green lentils until they were just tender. Rinse and drain after cooking. You can also use canned.

For the filling:

While the potatoes are boiling heat the oil over medium in a dutch oven (or large, oven-safe pot). Once hot, add the onion, carrots, and 1 tablespoon tamari. Cook for about 5-7 minutes, stirring frequently. Add the garlic, thyme, and rosemary and stir for 30 seconds – 1 minute, until fragrant. Stir in the potatoes, broth, 1/4-1/2 teaspoon black pepper, and remaining tamari and bring to a boil. Simmer until the potatoes are just tender, about 12-18 minutes.

After adding the potatoes preheat your oven to 375°.

After the potatoes are tender, remove about 3 tablespoons of broth from the mixture and place in a bowl. Thoroughly whisk with the starch until there are no lumps.

Stir into the pot with the cooked lentils and let simmer for 2-3 minutes to thicken slightly. Taste and stir in more salt and pepper if desired.

If you aren’t using a dutch oven or oven-safe pot transfer the filling mixture to a casserole dish.

Scoop 3 1/2 – 4 cups mashed potatoes on top of the filling and gently spread in a ring or covering the entire top. Potatoes should not sink.

Sprinkle with almonds and/or pepitas and place in the oven (uncovered) for 25-30 minutes until bubbly and starting to brown.

----

Notes:

  • Dried rosemary is very twig-like and needs to be ground to incorporate most recipes. I used a (wiped clean) coffee grinder. If using fresh, finely chop about 2 1/2 teaspoons.
  • Feel free to use 1 type of potato or use a mixture like I did. I didn’t want an overwhelming sweet potato flavor which is why I cut the mashed potatoes with half yukon gold. For the filling I used yukon, sweet, and red.
  • If you want ultra creamy potatoes be sure to peel them.
  • Do not puree your potatoes in a food processor. They’ll end up too soft and will sink into the filling mixture. (Trust me, I did this the first time around.)
  • The filling mixture will be a bit brothy coming out of the oven but thicken quickly once served and the mashed potatoes start to mix in.
  • Soy sauce can be subbed for GF tamari if you don’t need this to be gluten-free.

vegan shepherd's pie | edibleperspective.com

vegan shepherd's pie | edibleperspective.com

I’m pretty sure over half of the country is in a deep freeze right now, which means over half of the country should make this recipe. Pronto.

No Monday complaints with this bowl in front of my face. Have a good one!

Ashley

Thursday
Feb262015

Blueberry Sweet Potato Waffles (giveaway!)

Yeah. I’m still riding the waffle train pretty hard around here. But what else is new?

Are you curious why this sweet potato waffle looks like I waffled orange spaghetti?

Blueberry Sweet Potato Waffles | edibleperspective.com

Well, it’s because I kind of did.

Fact. You can spiralize a sweet potato and then WAFFLE IT.

Game changer.

I get really excited when I learn about new things I can put in my waffle iron. Is that weird?

This genius recipe was created by the very talented, Ali Maffucci. She is the mastermind behind the blog, Inspiralized and now the brand new cookbook! Ever since I received this book in the mail I’ve had my spiralizer out constantly. Actually, Chris was the first one to make a recipe from Ali’s book! He made the Sweet Potato Carbonara (subbing sun-dried tomatoes instead of pancetta) which was outstanding.

Ali’s cookbook recipes are incredibly creative and the simple and bright photography suits them perfectly. They’re the type of photos that make you want to whip up every single recipe immediately. The recipes are straightforward and easy to follow, with tons of tips along the way. I’ve already had success with a handful of recipes, my favorite being the “Everything Bagel” Breakfast Bun. Oh my gosh. We are obsessed with them.

Blueberry Sweet Potato Waffles | edibleperspective.com

In this cookbook you’ll find all the nitty gritty details about what fruits and vegetables work best for spiralizing and tons of tips on how to go about it. Ali has an easy dietary labeling system for each recipe and also shares the nutrition information.

I was truly blown away by so many of Ali’s creations. 

Here are a few recipes I cannot wait to try:

  • Huevos Rancheros (the “buns” are made with spiralized plantains!)
  • Spicy Jicama Strings (I buy jicama and never know what to do with it beyond a salad topping.)
  • Vegetarian Carrot Enchilada Bake
  • Vegan Chipotle Carrot Mac and Cheese
  • Sesame Almond Butter Kohlrabi Bowl
  • Double Chocolate Pecan Sweet Potato Dessert Pancakes

And the list goes on…

Blueberry Sweet Potato Waffles | edibleperspective.com

And in honor of Leslie Knopp and the last episode of Parks + Rec (which was so painful—snooze—to watch), I obviously had to make waffles.

Blueberry Sweet Potato Waffles | edibleperspective.com

If you own a spiralizer and aren't’ sure what to do with it beyond making zucchini noodles, you must check out Ali’s cookbook!

And if you don’t own a spiralizer, you’re in luck! Ali kindly offered to give away 1 spiralizer and I’ll be giving away a copy of her book! Ali literally created and designed a brand new spiralizer that looks so much easier to use and way more thought out than the one I’ve been using. I cannot wait to check out her new model! How cool is that?? She designed a real-life kitchen tool!

So whoever wins will be SET for making some kick ass, healthy, spiralized recipes.

Blueberry Sweet Potato Waffles | edibleperspective.com

I know this recipe serves two, but I most definitely ate both.

 

Blueberry Sweet Potato Waffles | edibleperspective.com

Print Recipe!

Recipe printed with permission from Potter and Ali Maffucci

Blueberry Sweet Potato Waffles gluten-free, vegan // yields 2 waffles

  • 1 medium sweet potato, peeled, spiralized with blade C (the one that makes spaghetti-like noodles)
  • 1 teaspoon ground cinnamon
  • cooking spray
  • 1 medium egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • 1 tablespoon maple syrup or to taste

Preheat a waffle iron. Place the sweet potato noodles in a bowl and toss with the cinnamon. Place a large skillet over medium heat and coat with cooking spray. When water flicked onto the skillet sizzles, add the seasoned sweet potato noodles and cover. Cook for 5 to 7 minutes or until the noodles have completely softened.

Transfer the noodles to a large bowl and add the egg, vanilla, and blueberries. Toss gently to combine until the noodles are coated, taking care not to break them.

Coat the waffle iron with cooking spray and carefully pour in half of the noodle misture, taking care to fill all the cavities with the noodles. Cook the waffle following manufacturer’s instructions. When the waffle is done, transfer to a plate and keep warm while you make the second waffle. Drizzle a bit of maple syrup over each and serve.

Ashley’s Notes:

  • I had to cook my noodles for about 10 minutes until fully soft. All spiralizers will have different noodle thicknesses.
  • I used my waffle iron at med-high heat for a little crispy edge.
  • 1 large egg worked fine instead of medium (all I had on hand).
  • I used avocado oil cooking spray.

Blueberry Sweet Potato Waffles | edibleperspective.com

Giveaway details:

1 winner will receive:

  • 1 spiralizer (provided by Ali!)
  • 1 copy of Inspirazlied (provided by me!)

To enter:

  • Leave a comment below about all things spiralizing! Have you tried it before? Do you have a spiralizer? Favorite recipe? etc.

Giveaway ends:

  • 3/2/15 9pm EST

Happy Friday and a big congrats to Ali on her beautiful new cookbook!

Ashley