Skip to content

Posts tagged ‘Vegan Main Course’

23
Jan

Shepherd’s Pie (Vegan)

Shepherd’s Pie – that quintessential British favorite made with lamb, vegetables, and spices in a gravy sauce topped with mashed potatoes – is one of Britain’s most well-known comfort foods. Tradition dictates that a Shepherd’s Pie cannot be a Shepherd’s Pie without lamb (if beef is used, then the dish is called Cottage Pie) but I beg to differ.

A Shepherd’s Pie made with a variety of vegetables, beans, and spices in a vegetable broth sauce topped with mashed potatoes is one of the all-time great variations of this traditional favorite. And, the plant-based option is more nutritious (no meat, oil, or dairy) than the original version, easy to make, and totally delicious. Read more »

20
Dec

Sunny Paris Penne with Vegetables

Put the word “Paris” on anything and I’m there, especially where food is involved. Paris conjures ups thoughts of perfectly seasoned shallots sautéed in a copper sauce pan which is almost exactly what Sunny Paris seasoning by Penzey’s Spices adds to dishes.  A blend of purple shallots, chives, green peppercorns, basil, tarragon, chervil, bay leaves, and dill week, Sunny Paris takes the work out of properly seasoning a dish. Read more »

4
Oct

Asparagus Carrot Masala with Quinoa

The Purple Carrot meal kit service continues to inspire me with the weekly delivery of ingredients and recipe cards to make delicious plant-based meals with three noteworthy changes:  I use less oil than the recipes call for, omit the jalapeño or hot peppers, and add more vegetables which generally turns a meal meant for two persons into four servings, or as a side dish for 6-8. The meals rely heavily on spices which add flavor to the dishes (which is why I leave out the jalapeño or hot peppers) and is a great way to introduce plant-based dishes to carnivores and vegetarians as a side dish. Read more »