Vegetarian Shepard's pie

Vegetarian Shepard's pie

INGREDIENTS

• 1 carrot, diced
• 1/2 cup broccoli, chopped small
• 1/2 cup cauliflower, chopped
• 1/2 cup green beans
• 1/2 cup green peas
• 1/2 cup mushrooms, sliced
• 2 tbsp margarine + 2 tbsp
• 1/4 cup flour
• 1 cup vegetable broth
• 2/3 cup milk or soy milk
• 2 tbsp chopped fresh sage
• salt and pepper to taste
• 4 potatoes, chopped
• 1/4 cup soy or regular yogurt
• 1/2 cup freshly grated Parmesan cheese (optional)

PREPARATION

Pre-heat the oven to 375 degrees.

Combine all the vegetables and steam just until tender. In a large saucepan, combine the steamed veggies, 2 tablespoons of margarine, flour, vegetable broth, soy milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Set aside.

Boil the potatoes until soft. Drain and mash with 2 tablespoons margarine, yogurt and cheese.

Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired.

Bake for 30 to 40 minutes or until lightly golden.

Dinner and 3rd night of Hanukkah

Tonight is the 3rd night of Hanukkah, and I am such a lucky girl :) I got some hair bands as a sweet gift from my parents and sister. I lit the candles with one of my friends who is Jewish, which is nice because I didn't want to light the candles all alone! It is nice sharing traditions with people. Today was an ok day. Therapy in the morning, which went pretty well, and then groups in the afternoon. One of the groups which is peer led was really intense today. I got pretty scared of some new clients and switched to another part.. but it was ok. Then I had treatment group which is a two hour group every Thursday. Boring. But ok. I'll say it again… I am TIRED of therapy. 

Then I came home and made dinner, which was simple but ended up really delicious! Pesto Caprese grilled cheese. I'll admit is was a challenging meal and I only had about half a sandwich, but I recommend the recipe! Really tasty! I loved the pesto and mozarella… kind of like pizza I guess. 

Here's the recipe if you're interested in trying!!

Looking forward to a delicious night snack :) Have a lovely evening!

Pesto Caprese Grilled Cheese

 

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Author: Audra

Ingredients

• bread
• butter, softened
• classic basil pesto
• grated mozzarella cheese
• sliced garden tomatoes

 

Instructions

1. Completely butter one side of each slice of bread.
2. Then spread pesto on the opposite side of each slice.
3. Next heat pan or griddle over medium heat.
4. Place one slice of bread on the griddle buttered side down.
5. Next layer with fresh grated mozzarella, garden sliced tomatoes, and top with a little more cheese.
6. Now add the remaining slice of bread, butter side up! Adjust heat as needed, and cook until golden brown, about 2-4 minutes.
7. Then flip and cook until golden brown on the other side, about 2-4 minutes.
8. Enjoy!

Recipe to try

I found this recipe on Pinterest and I really want to try it!!

PEANUT BUTTER CHOCOLATE CHIP GRANOLA

 

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PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

 

6 ingredient crispy peanut butter granola sprinkled with dark chocolate chips! Simple, fast and seriously satisfying.

Author: Minimalist Baker

Recipe type: Granola, Breakfast

Cuisine: Vegan, Gluten Free

Serves: 10

INGREDIENTS

• 3 cups + 2 Tbsp rolled oats (gluten free for GF eaters)
• 2 Tbsp organic cane sugar (or sub granulated)
• 1/4 cup olive, grape seed or melted coconut oil
• 1/4 cup creamy natural salted peanut butter
• 1/4 cup maple syrup, agave nectar (or sub honey if not vegan)
• 1/3 cup dairy-free dark or bittersweet chocolate chips (minis would work great, too!)

INSTRUCTIONS

1. Preheat oven to 340 degrees F.
2. In a large mixing bowl combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional. However, I recommend it!)
3. Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
4. Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
5. Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
6. Remove from oven, toss gently to release heat and let cool completely on the pan.
7. Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
8. Eat with almond milk - my favorite. Sliced bananas take it to the next level.
9. Will keep fresh for up to two weeks. Freeze after that.

Successful dinner

Dinner was quite delicious tonight!! Full of veggies and a nice rich sauce. I give the recipe 5/5!! If you want to try here's the recipe :)

Vegetable-Loaded Pasta Bake

Vegetable-Loaded Pasta Bake

Ingredients

8

ounces dried whole wheat penne pasta (2 3/4 cups)

2 1/2

cups cauliflower florets (1/2 medium head)

1

medium onion, chopped

2

cloves garlic, minced

1

tablespoon olive oil

2

medium carrots, sliced

1

stalk celery, chopped

12

ounces kale, stems removed, leaves torn (12 cups)

1/2

cup frozen peas

1/2

cup frozen whole kernel corn

2

tablespoons butter

2

tablespoons all-purpose flour

1/4

teaspoon salt

1/4

teaspoon ground black pepper

1

cup fat-free milk

4

ounces extra-sharp cheddar cheese, shredded (1 cup)

2

tablespoons finely shredded or grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.
2. In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery; cook justuntil carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.
3. For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted. Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5 minutes more.

Flourless Peanut Butter Mug Cake!

FLOURLESS PEANUT BUTTER MUG CAKE

INGREDIENTS:

2 tbsp peanut butter (store bought)
1/8 tsp baking powder
1 tbsp white granulated sugar
1 large egg

DIRECTIONS:

Whisk all ingredients into an oversized, microwave-safe mug until batter is smooth. Microwave for about 1 minute. Let cake cool a few minutes before eating.