Hearty Lentil and Mushroom Shepard's Pie

This was soooo good! Even Kara liked it!!! And she has been anti everything "Vegan" we have been making! I got the basic recipe from FatFreeVegan.com but of course I made a few tweeks!

Ingredients

• 10-12 medium potatoes (I used both red and Idaho potatoes)
• 1 tablespoon olive oil (could leave out if wanted)
• 1/2 cup rice or soy milk (add more if needed)
• Salt and Pepper to Taste
• Garlic and Onion Powder to taste
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 6 ounces cremini or baby bella mushrooms (I only had white and it still came out great!)
• 1 cup uncooked lentils 
• 1 1/3 cup water 
• Vegetable bullion cube
• 1/2 cup or so of Vegetable Broth
• 1 to 2 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon dried thyme (I only had ground-so just did a few shakes)
• 3 tablespoons cornstarch 
• 10 ounces baby spinach (1 bag) 
• 1 cup fresh bread crumbs (really good with potato bread)

Instructions

1. Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
2. Cook lentils in 1 1/3 cup of water with vegetable bullion cube for 20 minutes.
3. While the potatoes are cooking, Dry sauté onion over medium heat until translucent (add a little veggie broth or water as needed to prevent sticking. Add the garlic and mushrooms and continue to sauté until the onion is golden.
4. Puree lentil in blender/chopper, adding vegetable broth to help smooth. It will still be a bit chunky  chunky. Add the lentils and bring to a gentle simmer. Stir in soy sauce, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture. Add a little extra vegetable broth if needed to moisten. Leave on low while mashing potatoes. 
5.  Drain potatoes potatoes then add the milk, salt, pepper, onion, & garlic powder and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
6. Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
7. Use a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. (I used 1 large 10x14 dish) Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
8. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Broil for the last few minutes if necessary. Let stand for 5 to 10 minutes, then cut into wedges to serve.

Mock "Tuna" Salad

One of my new favorite sites is happyherbivore.com
I have ordered her book of easy to make and delicious recipes and can't wait to get it, but in the meantime I am checking out some of the recipes she has shared on her blog!

Here is the recipe for her Mock "Tuna" Salad. Paul and I are not crazy about relish in regular tuna salad to we left it out when we made it. It really satisfied our tuna craving, as we were missing it! The kelp really gives it that fishy flavor! And as a person who generally does not like chick peas, I can't believe I loved it and how it did not taste like chick peas at all! I made it Saturday and Paul was ready for me to make it again on Sunday!  I told him to hold off though as I am making it again for Sandwich Night at Life Group on Wednesday! Let's see how the Almost and Non Herbivores like it!

Mock Tuna Salad Recipe

Servings: 4

Mock Tuna Salad photo

Description:

Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except with out the fish, mercury, cholesterol and preservatives... It's the healthiest and tastiest TuNo around!

Ingredients:

• 15 ounces chickpeas, drained and rinsed
• 2 whole celery stalks
• 2 tbsp relish (dill pickle) (optional)
• ½ tsp onion flakes (I used about 1/4 of an onion instead)
• 2 tsp nutritional yeast
• 1 tbsp low sodium soy sauce
• 2 tbsp vegan mayo (fat-free)  (I used Vegenaise which is not fat-free)
• ½ tsp kelp

Instructions:

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.


Happy Herbivore suggests...
Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.

I have not been able to find fat-free Nasoya Vegan Nayonaise yet here, but did find there low-fat one this weekend, so I grabbed it to try. We have been using Vegenaise which is good, but does have fat, so we try to use  it sparingly.

Creamed Spinach

Yesterday was craving Grandma's food... today was Grandpa's!
Creamed spinach! I love creamed spinach. Grandpa would make crepes and creamed spinach! One of our favorites! I made this for myself... so serving size was one... well it could have been two... but well it was just to good to share!

Like I said before I'm a throw it together and taste kind of person but I will try to give measurements!


Fresh Spinach, 1-1/2 cups or so, chopped up
1/4 c onion chopped
1 small portobello mushroom diced
1-1/2 TBSP of Tofutti Sour Cream ( I have not been using this as of late- just added a little flour with unsweetened almond milk and some nutritional yeast instead!)
Salt and Pepper to taste

Saute onions to golden brown
Add mushroom and saute a little more
Add spinach and saute until wilted
Salt & Pepper to Taste
Turn heat to low
Add Tofutti Sour Cream and warm and stir for a minute or two
Add a touch of water if necessary to help the mixing process

Oh so creamy and oh so yummy!!! I can't believe how creamy Tofutti makes things!

I served it over some leftover potatoes and vegetables that I had... but I think it would taste great over a baked potato! (of course crepes would be great too!)

Potato Mushroom Soup

hmmmm, this soup was so yummy and filling! Sometimes I miss the creamy soups not using milk and sour cream... but found a great substitute in Tofutti sour cream! Was missing Grandma's German Potato Soup with knockwurst or for a good substitute hot dogs. So decided that mushrooms would be a good substitute

Of course I did not measure when I made the soup... so I will try to give good estimates on measurements.I'm a throw it in the post and taste sort of cook! I tweek just about every recipe I do use!

Potato Mushroom Soup

6-8 potatoes cut in half and sliced- skins on (I used russet potatoes-cheaper, but would taste better with red)
1/2 large onion, or 1 medium
2 portabello mushrooms- sliced and diced into larger pieces
8 cremini mushrooms- sliced and diced into medium pieces(called baby bellas in some places)
1/2 Tsp of "Better Than Bouillon" Vegetable Bouillon
2 TBS flour 
Fresh parsley to taste
Salt and pepper to taste
1- 8 oz Tofutti Sour cream  (as of late, I have been skipping the tofutti sour cream and using almond milk and flour to thicken and to add the creaminess).

Saute onions to golden brown
Add potatoes and saute for a few more minutes
Add water to cover potatoes and simmer until almost tender
Add Boullion, mushrooms, parely, salt and pepper
Mix a little cold water with flour and add to soup to thicken
Simmer until potatoes are to your liking.
Add Tofutti and simmer for just a couple of minutes.

Yummy!
Enjoy! Easy recipe!!!

Variatoins:
Next time I may add a little more bouillon, and maybe some broccoli!

Mexican Chocolate Cake

Mexican Chocolate Cake

(Given to me by Abby- she made if for us and it was sooo good!)

* 1 1/2 cups all-purpose flour
* 1 cups sugar
* 1/2 cup unsweetened cocoa powder
* 2 teaspoons cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon cayenne pepper or chili powder
* 1/4 teaspoon salt
* 1 tablespoon balsamic vinegar
* 1 tablespoon vanilla extract
* 1 cup cold water
Glaze
* 2/3 cup powdered sugar
* 1/3 cup unsweetened cocoa powder
* 2 or 3 tablespoons water

Procedures

Preheat oven to 350°F.


In a large mixing bowl, whisk together first seven ingredients (flour through salt). Make two small wells in the mixture. In one, pour in the vinegar. In the other, pour in the vanilla extract. Pour cold water over everything. Stir until moistened and a only a little lumpy.


Pour batter into an 8-inch round cake pan. Bake for 30 or 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the pan, then carefully pry out and finish cooling on a wire rack.


While cake is baking, whisk together 2/3 cup powdered sugar and 1/3 cup unsweetened cocoa powder in small bowl. Add water. Stir to make a thick glaze. When cake is completely cooled, drizzle over cake.

Feel free to adjust the amount of cayenne powder to taste.
The recipe says it's 10 servings
Let me know if you like it!

Sweet Cornbread

Sweet Cornbread

1 & 1/2 Cup of Cornmeal
1/2 cup Whole Wheat Flower
3 tablespoons baking powder
1 tsp salt
2 Tablespoons grown flaxseed
6 Tablespoons water
1 & 1/2 tsp egg replacer
1 cup non dairy milk (I prefer central market ancient grain milk for baking)
1/2 cup unsweetened applesauce
little less then 1/2 cup real maple syrup

Directions:
1. Mix all dry ingredients together
2. Fold in wet ingredients until just blended (avoid over mixing)
3. Greese the pan with a little oil and a paper towel
3. Place in cold oven set to bake at 450 degrees for 25 minutes

I used a 10x10 pan and it came out perfect. Did two recipes today, so one went in at 9x12.. hopefully it works as well!

Tweaked a recipe found on VegWeb.com
I almost always tweak/blend recipes to make it work for how I want it!

Paul thought this was just YUMMY!


(accidentally bought Corn meal mix that is a mix of cornmeal, flour, baking powder- will try use regular cornmeal when I run out)

Great Evening

Great time at the Engine 2 Diet cookout at Rip's home! Got to meet some wonderful people and try some amazing foods! Who said Vegans don't eat well!? Got to meet Rip Esselstyn, the Author of the Engine 2 Diet (really shouldn't be called a diet, but a lifestyle!) and Paul got interviewed by Gene Baur for his "Just Eats" tour as he explores the Vegan lifestyle and success stories!

Back on Track

So what exactly does back on track mean? Well I decided I needed to detoxify myself! So fruit smoothies, made with frozen fruit, juice, and coconut yogurt of varied flavors is what I am eating for a few days, along with some brothy soups with only a few veggies added. Today I've looked up more yummy tasting soup recipes from the blog mentioned above, and am ready to cook up some of them!

Posting

Sorry, life has been busy, and I have not posted in a while.... on and off track living the Vegan style... but back on track again, and hope to stay! It is amazing how much better the family feels when not eating meat!
I went looking for basil recipes today, as I have a basil plant sprouting beautifully, and once again came across a great vegan blog! http://blog.fatfreevegan.com/ 

You'll notice that I titled my blog sinlessly delicious, and she has that same thing mentioned on her blog... must have thought of that as I named my blog! Hope she doesn't mind! You'll find some awesome recipes and ideas on her site!

Egg Substitutes

How to substitute for eggs.

I searched the internet and found ways to subtitute for eggs which have worked using extra baking powerder and or flaxeed and water, and I'll post... but a few weeks ago I accidentaly came across a box of Egg Replacer.... I don't even know where to find it yet in the supermarket, as it was stuck on a shelf in totally the wrong spot.

It is Egg Replacer A Culinary Egg Substitute  made by Ener G
   1 egg = 1 1/2 tsp of egg replacer plus 2 Tbs of water

When searching for my ratios again, as my notes have disappeared I came across a great chart on vegweb.com  I see some of the substitutions use bananas and/or applesauce, which is what I have used to replace oil and not the eggs themselves.

Egg Substitutes

A popular egg substitute is Ener-G Ener-G Egg Replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed. Its primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches.


    Egg Substitutions

    Baking Powder & Baking Soda:
    1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use: leavening)
    1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use: leavening)
    1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
    1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)
    1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening)

    Flour:
    1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
    1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use: leavening)

    Fruit:
    1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
    1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
    1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
    1 egg = 1/2 mashed banana (use: binding and moisture)
    1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening)

    Nuts & Seeds:   
    1 egg = 3 tablespoons nut butter
    1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes; use: binding and moisture)
    1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water (let stand 10 minutes; use: leavening)
    1 egg - 1 teaspoon psylium seed husk+ 1/4 cup water (let stand 5 mintues; use: binding and moisture)

    Soy:
    1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder (use: leavening)
    1 egg = 1/4 cup silken tofu (use: binding and moisture)

    Starch:
    1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
    1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
    1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
    1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
    1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)

    Other:
    1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
    1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
    1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
    1 egg = 3 tablespoons mashed beans (use: moisture and binding)
    1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)


    Egg White Substitutions

    1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)


    Egg Yolk Substitutions

    1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)

Chili

Meatless Chili can taste good!!! I like to experiment, and this one came out great!
I made it a bit spicy for me, but not Paul... so tone down the chili by a 1/2 to 1 Tbs if you don't want it as spicy... you can always add more!

Ingredients:
1 large onion
1/2 red pepper
1 large can diced tomatoes w/ green chilies (28 oz)
1 small can of tomoto paste
3 gloves of garlic crushed
2 bay leaves
3/4 c of broth (I had a container of mushroom broth open, so used that)
2 Tbs of chili poweder
1 tsp of Ancho chili powder
1/2 tsp of salt
1/4 tsp of black pepper
1/4 tsp of cayenne pepper
1 can small red kindey beans (15.5 oz)
1 can canelli (white kidney) beans (15.5 oz)
1 can pinto beans (15.5 oz)
1 large can of black beans (26.5 oz)
1 1/2 cups of frozen corn
(I was going to add mushrooms, but we had used them up already, so will try next time)

Saute onions and red pepper in a little bit of canola oil (or water)
Add diced tomotoes, garlic, broth, and spices and let simmer for 10 minutes.
Add cans of beans and let simmer on low for 30 minutes
Add rinsed frozen corn and let simmer another 5-10 minutes.

Serve over brown rice or slice some sweat potatoes and/or white potato into thick chips and bake on a cookie sheet in a 400 degree oven till starting to brown. Serve chili over potato.

Enjoy!

Don't use cooking sprays

Cooking sprays ruin non-stick cookware. They stick to spots, especially where they food might not touch the the pan. If it sits a little while without being cleaned it is "fun" to scrub off.

It seems better to warm the pan, put a dab of oil in and wipe with a paper towel or napkin to coat the pan.

Are sprays really fat free as they claim, or is it that just a squirt does not have a signifigant amount enough to count... so if it is .4 grams it doens't count... but .5 would.... but do a few squirts which we all do... or one loooong squirt, and I bet there would be enough to count the fat. After all the first ingredient in these sprays is oil!

You can also brown and saute with just water!

Cornbread Muffins

Moist and Delicous. Took to Lifegroup and everyone enjoyed!

Ingredients:
1/2 cup whole wheat flour
1 1/2 cup corn meal flour
2 tsp baking powers
1/2 tsp salt
egg replacer equivelant to 1 egg
1/4 cup canola oil
1/4 cup honey
3/4 soy, brown rice, or grain milk
3/4 cup of water

Preheat oven to 400 degrees. In a large mixing bowl, combine the dry ingredients. IN a smaller bowl combine the oil, honey, egg replacer, milk and water. Beat until creamy.
Mix the wet ingredients into the dry ingredients. Spoon the batter into a greased muffin tin.
Bake for about 20-25 minutes.
These are yummy hot with Earth Balance spread!

Banana Muffins

Very Moist and Delicious! The girls devour them! I searched for recipes and took the best ingredients from several recipes, and changed or added a few of my own!

Ingredients

Wet
3 Medium very ripe bananas
1/2 cup rice or grain or soy milk
3/4 cup apple sauce
1 Tbs cannola oil
1 tsp vanilla

Dry
1/2 cup whole wheat flour
1 1/2 cup of brown rice flour
3/4 cup rolled oats
1/2 cup chopped nuts
4 tsp baking powder (or 3 tsb baking powder + 1 1/2 tsp of egg replacer)
1/4 tsp salt
1/2 cup sugar
1/4 tsp cinnamin

Optional Topping
chopped nuts
sugar
cinnamin

1.Preheat oven to 400 degrees
2. In a medium mixing bowl combine dry ingredients
3. In mixer or mixing bowl put wet ingredients and mix well. (need to mash the banana) Add the dry ingredients and mix well.
4. Grease muffin tins or insert paper liners into cups and fill.
5. Bake for 25 minutes. The tops of muffins should be golden brown.
Let them cool for about 10 minutes.
Eat and enjoy!

Bananna Nut Muffins

Coming Soon!

Corn Muffins

Recipe coming soon!

Veggie Stew with Dumplings

Stew:
    1 cup vegetable stock/broth (I used no chicken broth by Imagine Natural Creations)
    1 tsp rosemary, thyme, basil, sage and tarragon, oregano
    2 tablespoons olive oil
    1 cup onion, chopped
    1 cup carrot, diced
    2 cloves garlic, minced
    2 bay leaves
    1 tablespoon fresh parsley, chopped
    2 cups water
    5 teaspoons tamari or lite soy sauce
    2-3 potatoes, peeled and chopped
    1 cup frozen peas
    2 tablespoons cornstarch + 2 tablespoons water
    salt and pepper, to taste
    (in the original recipe there was 1/2 c celery and 1 small turnip)

    Dumplings:
    1/2 cup all-purpose flour
    1/2 whole wheat flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup parsley, chopped
    1/2 cup nondairy milk (soy or rice or grain)
    2 tablespoons vegetable oil

Directions:

1. For stew,  Sauté turnip, onion, carrot, celery, herbs, garlic and parsley in oil for 8 minutes.

2. Add water, broth mixture, tamari and potatoes.  Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves.  Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.

3. For dumplings, sift dry ingredients together then add parsley. Mix milk with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew. Cover and simmer for 15 minutes (Do NOT lift the lid!)

But I swear it a snap to make and oh so good!!!

Veggie Burger

Adapted from The Engine 2 Diet by Rip Esselstyn

1 can of black beans, rinsed and drained
1 can tomatoes with zesty mild chillies
2 gloves of garlic
2 green onions chopped
1 teaspoon of onion powder (or 1/4 cup of onions)
1 cup chopped carrot
1 cup of chopped parsley
2 cups of quick rolled oats (must be quick oats)

Pre-heat the oven to 450 degrees. Put the first 7 ingredients into a food processor and blend well. Put in a large bowl and sit in oats. Form into patties and place on a lightly greased baking sheet. Bake for 8-10 minutes. Turn oven to broil and cookd for 2-3 minutes until browned.

Serve on your favorite whole grain flat bread, tortilla, rounds etc. Top with your favorite fresh ingredients like tomatoes, onions, and lettuce... top with a homeade vingerette. (the less oil the better) Or saute onions and mushrooms to top the burger.

Vegan Eating Can Be Sinlessly Delicious!

Vegan & low or no-fat... how could it taste good right?!
Well I am here to tell you that it can not only be good for your health it can taste good too!