Red Lentil Shepherd’s Pie

This is definitely going to be part of my Thanksgiving dinner this year. It’s my modern take on Shepherd’s Pie which includes a ton of greens and other veggies. Give it a try and let me know about your thoughts on it!

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two pounds cooked potatoes
nutmeg, pepper
four large carrots, chopped
four large tomatoes, chopped
two medium onions, chopped
three cloves of garlic, pressed
4 cups vegetable broth
1 pound frozen spinach
1 cup red lentils
1/2 tbsp thyme
1/2 tbsp majoram
  1. Sauté onions and garlic in a few tablespoons of vegetable broth.
  2. Once they are translucent, add all other ingredients and bring to a boil. Let it simmer for about 15 minutes or until the spinach is defrosted and the lentils are broken down.
  3. Put the veggie mix into a large glass baking dish. Leave at least 1/2 inch space at the top.
  4. Mash the potatoes with a bit of nutmeg and pepper and evenly distribute on top. Bake for 35-45 minutes at 350°F.

Brownies

I love, love, love brownies! Hot, fudgy, chocolatey and slightly fruity brownies. Brownies are what makes my heart sing.

When I initially went vegan, I didn’t really have a hard time to find a vegan recipe for the perfect comfort food brownies. Looking back, however, I have to admit that all the recipes were extremely unhealthy- some called for up to 2.5 cups of pure oil!
Once I went plant based, I noticed that there were quite a few recipes for Black Bean Brownies. Believe me, I’ve had a fair share of them until now and I just don’t like them.

So, I had to come up with another recipe. And since my silicone brownie mould arrived today, I thought that today was the perfect time to whip up some brownie perfection. Here’s what I came up with:

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They look pretty decent, don’t they? What makes them even better is the fact that they are not only SOS-free, but also gluten free, so they can be brought to any potluck, as literally everyone will be able to enjoy them.

Ingredients:

1 cup millet
1 cup gluten-free rolled oats
2 tbsp baking powder
1/2 tsp ground vanilla
3/8 cup cocoa powder (use very low fat if you can!)
1.5 cups date paste
1 cup sugar-free applesauce
1 cup plant milk

1. Grind millet and oats in your blender. You want to have a very fine flour, so you may let your blender run for a couple of minutes. Transfer the flour to a large(!) bowl, add the other dry ingredients and combine.

2. Combine the wet ingredients in a separate bowl. Now add the wet to the dry ingredients and stir until well combined.

3. Place the batter in a 9″ square silicone baking pan and bake for 30 minutes at 350°F.

Infused Brownies: To make infused brownies, pour 1/2 cup of your favourite flavory liquid (fruit juices, coffee…) over the brownies when they’re still hot. Let them soak for at least 20 minutes before eating/serving.

Chef’s Note: Regular rolled oats may be used in place of the gluten-free ones.

Pecan Pie /Nut Pie

Pecan Pie usually has a lot of corn syrup in it, which makes it not exactly a health food. My version doesn’t use any processed sweeteners, so it’s clearly a better choice for the holidays. Enjoy with some sugar-free vanilla sauce or even Cranberry Relish.

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1 cup rolled oats
1 cup millet
2 medium bananas
1/3 cup plant milk

3 cups pitted dates
3 cups water
1/2 tsp ground vanilla
1 tsp cinnamon
1 cup plant milk
3 tbsp cornstarch

1.5 cups pecans or any other nut(s)

1. Grind oats and millet to a fine flour using your blender. Transfer to a food processor and add the bananas. Process until small “pebbles” form and the dough starts to stick together. Transfer to a large bowl and stir in plant milk. Evenly press into a silicon pie dish or a spring form lined with parchment paper.

2. Bring water to a boil. Once it’s cooking, add the dates and cook for two minutes. Transfer to a blender, add cinnamon and vanilla and blend for one minute. (WARNING: do not do this when you have a blender with a glass jar! Let the mix cool down in that case before blending)

3. Transfer filling to large pot and heat. Meanwhile, dissolve cornstarch in plant milk and add once the filling has reached the boiling point. Stir for one minute, then add one cup of nuts.

4. Put filling into the crust and top with the remaining nuts.

5. Bake for 30-40 minutes at 350°F. Let it cool down completely before eating. Enjoy!

Green Bean Casserole

Here you have it: a recipe for Green Bean Casserole that is not just vegan, but also SOS-free!
If you need a visual: I have a video on YouTube 🙂

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Ingredients and preparation: 

750g (1.5 pounds) frozen green beans
4 cups low-sodium vegetable broth
1 cup cashews
1 pound mushrooms of choice, sliced or cut in quarters
1 clove of garlic, minced
1/2 tsp black pepper
1 tbsp thyme
1 tbsp dill
1/2 tsp nutmeg
dehydrated onions

1. Defrost beans.

2. Blend cashews and broth.

3. In a large pot, sauté garlic and mushrooms until very soft.

4. Add cashew-broth-mix and spices. Bring to a boil and simmer for 15 to 20 minutes.

5. Pour mix over beans, top with dehydrated onions and bake for 15-20 minutes at 350°F (180°C)

World’s Healthiest Pumpkin Pie

Another day, another pie. Just in time for Thanksgiving, I developed a recipe for a super-healthy pumpkin pie that is not just oil-free, but also gluten free and SOS-free.

Pumpkin Pie

Isn’t it beautiful? Even my boyfriend, who usually hates any kind of Pumpkin Pie loves this one.

The preparation is again really easy, but if you do need a visual, don’t hesitate to go to my YouTube channel where I have a video of me making this very pie.

Ingredients and Preparation:

2 pounds pumpkin (ideally brightly orange)
400g (15oz) pitted dates
1 cup water
1/2 cup brown flaxseeds
3 cups instant oats
spices: 1 1/2 tsp cinnamon, 1/4 tsp ground vanilla (not the fake stuff!), 1/4 tsp cloves, 1/2 tsp turmeric, a pinch of nutmeg
1 cup plant milk
1/2 cup cornstarch + 1 cup water

1. Steam, bake or boil pumpkin until fork-tender.

2. Prepare date paste by combining dates and 1 cup of water in a food processor. Process to desired smoothness. Put half of your date paste in a large bowl.

3. Grind flax seeds and instant oats and put into the large bowl. Combine until a sticky dough has formed which you press into your pie dish/springform lined with parchment paper.

4. Add pumpkin, plant milk and spices to the food processor and process until smooth. Put mixture in a large pot and boil.

5. When boiling, add cornstarch-water mixture and continue to boil for 1-2 minutes while stirring vigorously.

6. Add pumpkin mix to the pie dish and bake for 20-30 min @ 350°F.

7. Let it cool down and refrigerate for several hours before eating.