…that I got a fabulous morning workout in on the stationary bike accompanied by the book Born To Run.
…that Irish steel cut oats can be reheated with a good about of milk [I used hemp milk] and stirring.
…that pnut butter in between graham crackers is even more delicious…mash them up in your oats and you will be left speechless [oh the little things]
…that I much prefer GT’s Kombucha, but if you don’t like the crazy amount of fizz and like more of a “juice” taste you will probably prefer this type…
…that you shouldn’t try to stand a veggie burrito up on one end because it is likely to fall down…
…that 2 flavors packed into 1 small gelato will always better than 1 flavor…
…that my cousin is totally adorable along with being the most sophisticated + mature 14yr old that I know…
…that we had an awesome day walking around Ft. Collins stuffing our faces and going into [dangerous for me] kitchen stores..
…that I like all things green…
…that a warm salad [lettuce, raisins, goat cheese, tomatoes, walnuts] inside of a buckwheat crepe is delicious!!
…that I can’t pass on a few bites of a banana, chocolate ganache, and coconut crepe!
…that I’m waaay behind on reading blog posts in my google reader and replying to comments that I’ve gotten in the past few days..my apologies!!
…that you should most definitely make Vegan Shepherd’s Pie!!!
Vegan Shepherd’s Pie [adapted from Bonzai Aphrodite] Serves ~6+
Note – I upped the amount of ingredients to make this in a 2qt casserole dish. I should have put it in a 2.5qt as it overflowed a tad ;) I also switched up + added a lot of extra veggies. Here is my rendition…
- 6 small russet potatoes, scrubbed + cubed
- 3 med cloves garlic, crushed
- 3 tablespoons nutritional yeast
- 1/2-1c plain hemp milk [or milk sub of choice]
- 1T olive oil
- 3 med cloves garlic, minced
- 1 large carrot, diced
- 1 leek, diced [remember to wash all the layers of the leek!!]
- 3/4c peas
- 3/4 large head of kale, washed + chopped
- 1 medium zucchini, diced
- 1.5c veggie broth
- 1.5t thyme
- 1.5t oregano
- 1/4t salt
- 1/2t garlic powder
- 1T soy sauce
- 3T whole wheat flour
- 3T nutritional yeast
- ~1/4c red wine [from a box is fine ;)]
With this recipe, it is very helpful if you do all of the veggie washing + chopping prep at the beginning.
- Place the cubed taters in a large pot. Cover with water + boil covered.
- While they are cooking, in a large mixing bowl combine: crushed garlic, 3T nutritional yeast, and 1/2c milk sub
- Once the taters are tender, drain the water.
- Add the potatoes to the mixing bowl and get to mashing, or puree with a hand blender.
- Add more milk as needed until creamy and smooth. Set aside.
The mashed taters were some of my FAVORITE ever…even without real milk + butter. Also, I left the skins on.
- In a large skillet, heat the oil on medium heat.
- Add the carrot, garlic and leek. Cook, stirring frequently, until tender. ~5-7min. Watch so the garlic doesn’t burn.
- Add in the kale, peas, and zucchini. Cook for 2-3min, until the kale is slightly wilted.
- Add in the veggie broth, spices, and soy sauce + stir.
- Add the nutritional yeast + flour.
- Preheat your oven to 350*
- Stir well, reduce heat and let thicken ~5-10min [stirring occasionally]
- Stream in the wine + remove from heat.
- In a greased, 2.5qt casserole dish, add half of the taters, then cover with the veggie broth mixture and top with the other half of the potatoes. [I used all but 2c of the potatoes. That recipe makes a lot!]
- Bake, uncovered for 20-30min.
This meal was rich + creamy + drool worthy. You would definitely think gobs of butter were used to make this :) But for this meal the only butter was in the freaking delicious brown bread…mmm
…that it is now time for bed! :)
p.s. Check out Lisa’s homemade week!! She tried out the graham crackers along with a slew of other tasty sounding food! Lemon kale pesto anyone? mmmm