No meat, No wheat

Archive for the ‘You won’t believe this only costs $3.00 to make’ Category

Shepherd’s Pie

 

Shepherd's pie

 

This is a dish my children really enjoy. The original with meat and potatoes, that is. They’d be happy to eat mashed potatoes any day!  Who wouldn’t?!  As I was preparing the family’s meal before our recent Yom Kippur fast, my husband asked his usual question: “what are you going to eat?” I blurted out the answer-Shepherd’s Pie before I even stopped to consider that I had no idea how to make a vegan version nor had I ever seen or eaten one. I just imagined it would be hearty and satisfying. Turns out I was right. Searching online, I found several varieties, but nothing I wanted to make.  Rather than rely on lentils-which seemed to be fairly standard in the recipes I surveyed, I decided to use mashed beans-a variety of them-to form the typical meat layer. I also combined the beans with veggie broth, seasonings, chopped sautéed portobello mushrooms, and a bag of thawed mixed veggies, making the bottom layer especially hearty.  You only need one can of beans per pie, but since I decided to use a mixture of beans, I wound up with enough filling for three delicious shepherd’s pies. The top layer, the mashed potatoes are made all the more yummy with the addition of sautéed onions and thinly sliced garlic cloves, but if you’re not a fan of these, feel free to leave them out. Your pie will be delicious anyway. My kids loved this dish. I’m very glad I made and froze extra for Sukkot. I made it happily through 25 hours of fasting, and credit the fact that I ate half of one of these very delicious, very filling and nutritious shepherd’s pies for not being starved.  Looking forward to eating this again for Sukkot! Have a good Yuntif! Betayavon!

Ingredients

  • canned beans, drained, rinsed and mashed -I used a can of pinto beans, a can of light red kidney beans, and a can of black eyed peas, which is why I wound up with three of these beauties!
  • mushrooms, portobello or regular button mushrooms, chopped small
  • olive oil, 1 teaspoon
  • veggie broth, 1/8 to 1/4 cup, depending on how thick the mixture is
  • no stick spray
  • salt and pepper to taste
  • bag of frozen mixed veggies, thawed
  • other seasonings of your choice-a dash of thyme, chili powder, whatever you like
  • potatoes-five medium, peeled, cubed, boiled, drained, and mashed
  • Smart Balance Margarine, 1 Tablespoon, optional
  • Coconut, almond, or cashew milk, 1-2 Tablespoons, optional
  • 6 cloves garlic, sliced thin
  • 1 onion, chopped fine

Shepherd's pie

Supplies

  • pie plate, square, or oval glass or ceramic pan
  • potato peeler
  • pot and lid for boiling potatoes
  • pan for sautéing mushrooms, beans, and veggie combo
  • knife and cutting board
  • colander for draining and rinsing beans and for draining boiled potatoes
  • measuring cup
  • potato masher for beans and potatoes
  • spoon for stirring
  • bowls for potatoes and beans

Instructions

Peel potatoes, cube and place in a pot with a tight fitting lid. Cover potatoes halfway with water, cover pot and bring to a boil. Lower light and simmer until fork pierces the potatoes easily. Remove from heat and drain in colander. Mash them immediately, adding salt and pepper to taste. You may add some vegan margarine-I used a tablespoon of Smart Balance to make them a little creamier. You can opt to add some coconut, almond, or cashew milk if you want, but I didn’t bother. If you like mashed potatoes with something extra, try sautéing onions and garlic and adding them to the potatoes as you mash them.                                                                                                                                     Time now to spray your glass or ceramic pie plates, open the can of beans, drain and rinse beans with cold water. Mash the beans, mixing them all together with any seasonings you’d like, whether using one type or using multiple varieties of beans, as I did. Place a teaspoon of olive oil in a pan. Add the chopped mushrooms and stir. Add the bag of thawed mixed vegetables. Finally, when the mushrooms have released their liquid, add the mashed beans into the pan with the mushrooms and mixed veggies. Add the veggie broth. If this mixture seems too stiff to stir, thin with a bit more veggie broth, but add that slowly, so you don’t thin the bean layer too much. No need for cooking here, as you will place in the oven later, you just want to combine the mushrooms, veggies, beans, seasonings you want, and veggie broth. Time to press the bean mixture into the bottom of your sprayed pie plate or pan. Top with the mashed potatoes. Bake in 350 degree oven 25-35 mins, just until potatoes start to brown. Looks and smells wonderful

shep pie bean veggie layer

Press the beans, veggies, and mushrooms into the pie plate

shep pie, mashed pot

Top with mashed potatoes

shep pie

A real winner

sheps pie

Enjoy!

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Pears Helene

pears helene

My husband enjoys pears, but can only eat them cooked due to allergy issues. I’ve found some really great ways to add pears to kugels, cakes, muffins, and recently, adapted this recipe for Pears Helene from my mother in law, a wonderful cook and baker. This dessert is not only dairy free and delicious, but quite easy, using only three or four ingredients.  Betayavon!

Supplies

  • Pot and whisk
  • measuring cups
  • four dessert cups, glasses, parfait glasses

Pears Helene IngredientsJPG

Ingredients

  •   1 box vanilla pudding (2.75 oz)
  •   2 cups coconut or almond milk
  •   1 pear poached, then remove skin and seeds and slice
  •  dab of chocolate syrup or cocoa powder (optional)

Directions

Place pear in a small pot and cover at least 3/4 full of water. Turn on the stove and when the water comes to a boil, lower light and simmer until a sharp knife or fork or toothpick inserts easily into the pear. Turn off the stove, remove pear, place in cold water, and remove skin and seeds when cooled. Slice the pear into about eight pieces, and don’t worry if the pieces of pear are not the same size or shape.

Prepare pudding mix according to the directions on the box. I didn’t buy an instant pudding mix, so this is what I did: I added two cups of almond coconut milk to the pudding (in that same pot I poached the pear in) over a medium flame, whisking constantly to keep the pudding smooth. After the pudding came to a boil, I took the pot off the stove. The pudding thickened as it cooled. When it was thicker and cooler, I spooned some into the four dessert cups, layered with a few pears, and then repeated, so each cup had two layers. I added one teaspoon of dark cocoa to a tablespoon of the cooled pudding to top each dessert cup with a chocolate swirl for a little accent! Yummy…

Pears and Pudding

$3.00 makes the best Lentil Soup I’ve ever eaten!

Lentil Soup

Lentil Soup in slow cooker

  Red Lentil Soup

On Monday, my daughter Emily created an amazing lentil soup. Besides being a “machaya” after all the Passover food, it was the best lentil soup I’d ever eaten.  Before going to work that morning, she’d put all the ingredients into our slow cooker.  She left it cooking all day, and within a few hours, the house smelled wonderful. I liked it so much, she asked if she should make it again today. This time I asked her to write down the ingredients she used so I could post this recipe. Lentils are really nutritious, and I’m so happy with this soup. Emily deserves all the credit for this recipe.

Except on Shabbos, I hardly use my crock pot. But lately, I’ve created many wonderful soups and vegan main course meals. I’ll start posting crock pot recipes not only for Shabbos, but weekday meals, as well.  This lentil soup is not only delicious, it requires very minimal preparation, and as Emily pointed out, the ingredients cost less than $3.00!

Ingredients

  • 1 pound bag of red lentils, rinsed
  • 3 small or 1 large onion, chopped small but not minced
  •  Olive Oil, enough to thinly coat bottom of crock pot, about 2 Tablespoons
  • 6 cups of water to cook the lentils all day, and then another 1-2 cups, depending on how thick or thin you like your soup

Supplies

  • 6 Quart Slow Cooker (Crock Pot)
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Colander or strainer
Lentil Soup in the crock pot

   Red Lentil Soup in the Crock Pot

Instructions

Cover the bottom of a 6 quart crock pot with a thin coating of olive oil. Rinse a bag of red lentils using a colander or strainer that has holes smaller than the lentils. Remove any dirt, stones or irregular lentils and place them into the crock pot. Chop the onion into small pieces and add them to the lentils. Add 1 Tablespoon of salt, or as much or little as you want. Add 6 cups of water and cover the crock pot. Let it cook on the low setting all day, for about 6-8 hours. At that point, the soup was very thick, so Emily added 2 more cups of water,  bringing the total water added to 8 cups. It’s up to you how thick or thin you want your soup, and that will determine how much water you’ll add after the original 6 cups of cooking liquid. Betayavon!

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