Vegan chefs, who agree that changing eating habits overnight can be challenging, offered advice for stocking a vegan pantry and finding replacements for dairy products.
*Substitution shouldn’t be a deprivation, but an alteration.
I’m currently in love with the blog over at smitten kitchen. The recipes are accompanied with lovely images of the process as well as an intimate preface answering WHY this dish has been made.
This list includes the Grilled Red Onion and Cucumber Salad blogged earlier in the week.
Vegan Shepard’s Pie
Ingredients:
- 5 cloves garlic
- 3 carrots
- 2 parsnips
- 3 celery sticks
- 1 white onion
- 1/4 bag dried lentils
- 3-4 TBSP tomato paste
- 1/2 cup red wine
- 1/2 cup veggie stock
- big handful of dried porcinis
- thyme and sage, fresh
- salt, pepper, red pepper flakes
- potatoes
- soy milk
- fake butter
1. Soak the porcinis in about 2 cups hot water for 30 minutes til reconstituted. In a separate small pot, cook the lentils and set aside. Simmer mushrooms in oil in cast iron skillet til browned.
2. Add onion and garlic to brown a bit, then some red wine to deglaze a bit. Add carrots, parsnip and celery and simmer til all are lightly browned and softish, add salt as neccesary.
3. Pour in the mushroom water from the soaked porcinis, add herbs, stir in lentils, tomato paste, more red wine and simmer for a while. Add more liquid (stock) if it starts to dry out. Season to taste.
4. Separately, boil potatoes and add enough salt, soy milk and fake butter to make them taste good. Put a layer over the skillet, dust with paprika and move to the oven, baking til the top is nice and golden brown.
After much procrastination, I finally managed to get this other tumblr started. Take a gander. It’s focused on one of my other passions: language.
http://outwardinternaldialogue.tumblr.com/
