Curried shepherd’s pie

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We have been getting our organic fruit and veggies delivered from Lettuce Delivery for a couple weeks now and are totally loving it…except for the fact that we are now over run by potatoes…so many potatoes. About ten came with each delivery and we aren’t big potato eaters. Something had to be done…and I didn’t feel like baked wedges…hence the creation of the curried shepherd’s pie…loosely based on my mum’s delicious classic that she’s been making since I became vegetarian twelve years ago, but with a bit of a curry kick. This made eight servings and probably cost under ten dollars to make. That’s one economical sheph’s pie!

Ingredients:
1/2 cup frozen Peas
1 large Carrot diced
1 medium zucchini diced
1 large Celery stalk, including leafy bits, diced
1 can of Chickpeas
1 Potato diced for the lentil/veg layer
4 potatoes chopped and boiled for top
1 sweet potato chopped and boiled for top
1 cup red Lentils
About 2-3 cups of water
1/2 TBS Dijon
1 TBS tomato sauce
1 TBS miso paste
1 TBS soy sauce
Good amount of Himalayan rock salt and cracked pepper
Tumeric
Cumin seeds
Coriander
Cinnamon
flour to thicken, I used chickpea flour

Rinse lentils and put in a big fry pan with water. Bring to a boil and then add the carrot and potato. Simmer until lentils are cooked and carrot and potato softened. Add more water if it’s too thick. Add the carrot, celery, zucchini, chickpeas, Dijon, miso, soy, tomato paste and spices. To be honest, I never measure anything and all the quantities are rough guesses. Don’t be afraid to experiment and don’t be shy with the spices! Add flour in slowly and stir until it’s nice and creamy and a good consistency. Not too thick, not too runny. Pour into a casserole dish.

Roughly dice the four potatoes and sweet potato and boil until soft. Drain and mash. I added coconut butter, nutritional yeast and salt and pepper to my mash.

Spread mash on top of lentil and veggies and top with breadcrumbs, black sesame seeds and nutritional yeast.

Bake at about 200 for fifteen minutes with foil and fifteen minutes without.

Serve with a salad and enjoy leftovers for days to come!!

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Fudgy carrot banana cake

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I made this carrot banana cake for a picnic at the park this weekend and it’s been getting better and better as it’s been sitting in the fridge. It’s very moist and almost a fudgy-like consistency.

Ingredients:

2 large carrots grated
2 large ripe bananas mashed
3 TBS flax meal + 1/3 cup rice milk mixed together and set aside to ‘gel’. This will be the binding agent
1/8 cup melted coconut oil
1/2 cup coconut sugar
Dash of maple syrup
2 tsp vanilla

1 cup flour (I used chickpea flour, any combo of flours will work though)
1/2 cup quick rolled oats
1 1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg

Handful of crushed walnuts

Combine the wet ingredients. Combine the dry ingredients. Mix together. Pour into a greased cake pan or loaf pan.
Bake at a low temp for about an hour.

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I highly recommend a cashew frosting made by blending a cup or so or soaked cashews + lemon juice + a couple medjool dates + vanilla + cinnamon!!