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Veggieful Shepherd's Pie

3/28/2018

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Veggieful Shepherd's Pie

Prep Time: 1 Hr

Cook Time: 50 - 55 Min

Fill a large pot with cold water and add the chopped potatoes. Set to medium high and bring to a boil. Cook 15 – 20 minutes until tender. Strain and add 2 Tbsp. Unsalted Butter, ½ Tsp. sea salt, and milk to desired consistency.

**Continue while potatoes boil.

In a large frying pan, heat the EVOO on medium heat. Once heated, add the pepper flakes, and wait for sizzling. Add the leeks, carrots, and celery. Season with sea salt and cracked pepper and cover. Cover & cook 6 – 8 minutes until veggies are starting to go tender.

Add the mushrooms, green beans, chickpeas, fresh rosemary & thyme, bay leaf, and tomato paste. Stir and season again with sea salt. Cover and continue to cook another 4 – 5 minutes.

Add the broccoli, veggie stock, vegetable bouillon cube, dried onion, garlic powder, dried thyme, and dried rosemary. Stir, cover, and continue cooking 4 – 5 minutes until everything is basically cooked.

Remove the bay leaf, and sprigs of herbs. Taste and adjust salt if desired. Fold in the chopped parsley and sage.

Grocery List

2 Tbsp. EVOO
2 Leeks, halved and sliced
2 Carrots, peeled and diced
3 stalks Celery, diced
1 C Green Beans, chopped
1 ½ C Cremini Mushrooms, diced
540ml can Salt Free Chickpeas, drained, rinsed, and pulsed in a food processor
1 Head Broccoli, broken down into smaller florets
1 C Cooked Lentils
1 ½ C Low Sodium Vegetable Stock
1 Vegetable Bouillon Cube
2 Tsp. Tomato Paste
1 Sprig Fresh Rosemary
5 sprigs Fresh Thyme
1 Tbsp. Fresh Sage, chopped
1 Dry Bay Leaf
6 Tsp. Dried Onion Flakes
1 Tsp. Garlic Powder
1 Tsp. Dried Thyme
½ Tsp. Dried Rosemary
2 Tbsp. Fresh Parsley, chopped
Sea Salt & Cracked Pepper

6 Russet Potatoes, peeled and chopped
2 Tbsp. Unsalted Butter
2% Milk
½ Tsp. Sea Salt

Preheat oven to 375 F

Transfer the filling to a 3 qt. baking dish tapping the dish off the counter to even things out. Next, drop the mashed potatoes across the dish and spread them out evenly forming a layer on top of the filling.

Place the Shepherd’s Pie into the oven to bake for 30 – 35 minutes uncovered until potatoes have crispy edges and filling is bubbly.

Remove and cool 10 minutes before scooping in to.

For service, prepare a delicious gravy and top with fresh chopped parsley. ENJOY!

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Green Coconut Curry with Peas, Potatoes, and Spinach

3/26/2018

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Green Coconut Curry with Peas, Potatoes, and Spinach

Prep Time: 20 Min

Cook Time: 35 Min (Approx Time of Rice Cooking)

Start the rice immediately and cook according to package directions.

**Continue as rice cooks

Begin heating the coconut oil in a large frying pan over medium heat. Once melted & heated, add the garlic and pepper flakes, Stir and cook 1 minute or until fragrant.

Add in the onion, celery, pepper, and a good pinch of sea salt and pepper. Stir and cook 6 – 8 minutes until veggies have cooked down.

Add the potatoes along with another pinch of sea salt and pepper. Stir and cook 4 minutes. Add in the green curry paste and stir to combine everything. Once combined, pour in the vegetable stock, cover, and cook 5 minutes.

Grocery List

2 C Dry Brown Rice
2 Tbsp. Coconut Oil
3 cloves Garlic, crushed & sliced
½ Tsp. Red Pepper Flakes
1 Yellow Onion, diced
2 stalks Celery, diced
1 Bell Pepper, diced
3 White Potatoes, diced
2 C Frozen Green Peas, thawed
1 C Spinach, packed
5 Tsp. Green Curry Paste
1/3 C Low Sodium Vegetable Stock
400ml can Coconut Milk
1 Tsp. Ground Coriander
Sea Salt / Cracked Pepper
Parsley / Cilantro, Lime Wedges - Garnish

Remove cover and pour in the coconut milk, a good pinch of sea salt, and the coriander. Reduce heat to medium low, cover, and simmer 5 minutes.

Add in the peas and spinach, simmer 2 – 3 minutes without cover until spinach has wilted and peas are bright. Taste and adjust salt / pepper if desired.

For service, enjoy a few scoops of the coconut curry over brown rice with a sprinkling of fresh herbs and a lime wedge to squeeze over. ENJOY!

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Butter Chickpeas & Potatoes

3/21/2018

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Note: Recipe uses pre-boiled potatoes. Factor in an additional 20 minutes to boil if necessary.

Butter Chickpeas & Potatoes

Prep Time: 15 Min

Cook Time: Approx. 45 Min

Begin heating the cardamom and coriander in a small frying pan set to medium low. Stir and cook 3 – 4 minutes or until they start to become fragrant. Remove them from the heat and either grind them up or crush them in a mortar and pestle.

In a large frying pan, begin melting the 4 tbsp. of butter on just below medium heat. Once melted, add the onions and a generous pinch of sea salt. Stir and cook 6 – 8 minutes. Make space in the center of the pan and gently stir the garlic in. Let it cook 1 minute before stirring everything together with the pepper flakes. Continue cooking 2 minutes.

Stir in the tomato paste and let it cook for a minute before stirring in the cardamom, coriander, cumin, ginger, cinnamon, white pepper, nutmeg, cloves, and chili powder. Stir and cook another minute as spices start to become fragrant.

Add the crushed tomatoes and simmer 10 minutes. Add the whipping cream and continue to simmer for another 10 minutes as the sauce thickens and bubbles away.

Add the halved potatoes, chickpeas, and the ¾ tsp. sea salt. Stir, cover, and continue to simmer 6 – 10 minutes. Taste and adjust seasonings if desired.

For service, enjoy served over a grain of your choice and garnish with fresh cilantro and a squeeze of lime. ENJOY!

Grocery List

4 + 2 Tbsp. Unsalted Butter
2 Yellow Onions, diced
3 cloves Garlic, crushed & pressed / minced
½ Tsp. Red Pepper Flakes
1 ½ Tbsp. Tomato Paste
1 Tbsp. Green Cardamom Pods
1 Tbsp. Coriander Seeds
1 Tbsp. Ground Cumin
½ Tbsp. Ginger Powder
1 Tsp. Cinnamon
1 ½ Tsp. Ground White Pepper
1 Tsp. Ground Nutmeg
¼ Tsp. Ground Cloves
¼ Tsp. Chili Powder
¾ + Tsp. Sea Salt
2 C Crushed Tomatoes
2 C Whipping Cream
540ml can Salt Free Chickpeas, drained & rinsed
2 C Mini Yellow Potatoes, halved
Fresh Cilantro, Lime Wedges - Garnish

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Lemony Roasted Potato Slices

3/19/2018

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Lemony Roasted Potato Slices

Prep Time: 15 Min

Cook Time: 35 - 40 Min

Preheat oven to 425 F

Add the potatoes to a large mixing bowl and toss with the EVOO, pepper flakes, salt, and cracked pepper to taste. Half squeeze the juice from the lemon over the potatoes.

Overlap the potato slices on a baking sheet from top to bottom until all slices have been used. Pour over the remaining liquid from the bowl. Drop the smashed garlic on the tray along with the fresh thyme. Slice up the squeezed lemon and drop the pieces onto the tray as well.

Place into the oven to bake 35 – 40 minutes rotating tray at least once for even cooking.

Remove from oven and set onto wire cooling rack. Pluck out the lemon and finish squeezing them over the potatoes followed by plucking out the thyme, and garlic cloves. Finish with a final pinch of sea salt and serve. ENJOY!

Grocery List

6 Yellow Potatoes, sliced ¼ ” thick
2 Tbsp. EVOO
½ Lemon, juice
5 – 6 Sprigs Fresh Thyme
3 cloves Garlic, crushed
½ Tsp. Red Pepper Flakes
½ Tsp. Sea Salt
Cracked Pepper

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Spiced Potato Tacos with Pico and Cabbage Slaw

3/14/2018

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Spiced Potato Tacos with Pico and Cabbage Slaw

Prep Time: 30 Min

Cook Time: 30 Min +

Fill a large pot with cold water and add the cleaned potatoes to the pot as well. Set to medium high and bring to a boil. Once boiled, cook 5 – 7 minutes. Strain, and set the potatoes into a bowl of cold water / ice bath to stop the cooking. After 3 or 4 minutes, strain and set aside for 10 minutes until dry and cool.

**While the potatoes boil, prepare the pico / slaw.

In a small bowl, add the onion, tomatoes, lime juice, and drizzle of EVOO. Gently tear up the cilantro leaves into the bowl and toss. Set aside.

For the slaw, add the coleslaw mix to a large bowl along with the chopped cilantro. In a small bowl, whisk together the mayo, lime juice, EVOO, and vinegar. Pour this over the coleslaw and toss until everything is coated. Add more EVOO if needed for extra liquid. Season with sea salt / pepper to taste and set aside.

Once the potatoes have cooled / dried, dice them into hash brown sized cubes and get them into a large bowl. Add a couple Tbsp. of EVOO as well as the seasoning mix from the el paso kit. Use as much as you’d like, toss, and prepare a frying pan by preheating on medium. Once preheated, add the potatoes, and let them sizzle away for 5 minutes before flipping them around. Cover and continue cooking / flipping them every few minutes until the potatoes are nice and crispy on some of their sides. Season liberally with sea salt to taste.

**While tending to the potatoes, empty the can of beans into a small pot and set to medium low. Cover and cook until needed.

For service, fill the tacos with refried beans, followed by the potatoes, cabbage slaw, and pico. Finish with optional toppings and ENJOY!

Grocery List

5 White Potatoes
Old El Paso Dinner Kit – Hard & Soft Tacos
398ml can Old El Paso Refried Beans

1 C Grape Tomatoes, chopped
¼ C Cilantro, loosely packed
½ Yellow Onion, diced small
½ Lime, juice only
Drizzle EVOO

½ 397g Package DOLE Coleslaw Mix (Cabbage, Red Cabbage, Carrot)
¼ C Cilantro, roughly chopped
1 Tbsp. Mayonnaise
½ Lime, juice only
1 Tbsp. EVOO + more if needed
1 Tbsp. White Wine Vinegar
Sea Salt / Cracked Pepper

Optional – Hot Sauce, Prepared Guacamole, Salsa, Shredded Cheese

Spiced potatoes fried until crispy.

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Cauliflower, Potato, and Cheddar Soup

3/12/2018

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Cauliflower, Potato, and Cheddar Soup

Prep Time: 15 Min

Cook Time: 35 Min

Begin melting the butter in a medium sized sauce pot over medium heat. Add the EVOO and wait for bubbling before adding in the crushed cloves of garlic. Stir and cook 2 minutes flipping the cloves halfway.

Add the yellow onion, celery, pepper flakes, and a good pinch of sea salt. Stir and cook 6 – 8 minutes until veggies have cooked down a bit.

Stir in the potatoes and another good pinch of sea salt. Cook 3 more minutes stirring occasionally.

Pour in the milk, water, and cauliflower. Stir and wait for soup to come to a boil. Once boiled, add the ½ tsp. sea salt, white pepper, garlic powder, and vegeta. Cover, reduce heat to medium low, and simmer 20 minutes.

Remove the soup from the heat and use an immersion blender to puree until smooth and creamy. Whisk in the cheddar cheese slowly until fully incorporated. Taste and adjust seasoning if desired. Return the soup to the heat and once bubbly, reduce to low and serve.

For service, garnish with shredded cheddar, hemp hearts or other seeds, and pepper flakes. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
2 cloves Garlic, crushed
1 Yellow Onion, chopped
2 stalks Celery, diced
3 -4 White Potatoes, peeled & chopped (depending on size)
½ Head Cauliflower, chopped
2 C Cold Water
2 C 2% Milk
Pinch red Pepper Flakes
1 Tsp. Vegeta Seasoning
½ Tsp. Garlic Powder
½ Tsp. White Pepper
½ Tsp. Sea Salt
1 C Sharp Cheddar, shredded

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Mexican Mac & Cheese Bake

3/7/2018

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Mexican Mac & Cheese Bake

Prep Time: 30 Min

Cook Time: Approx. 1 Hr 5 Min

Fill a large pot with cold water and set it onto medium high heat. Once boiled, salt liberally and cover.

In a large frying, start heating the EVOO for the vegetables. Once heated, add the onions, bell peppers, and pinch of sea salt. Stir and cook 5 minutes.

Add the corn, tomatoes, beans, spices, and another good pinch of sea salt. Stir and continue to cook 3 – 4 minutes. Turn off, cover, and set aside.

In a small sauce pot, begin melting the butter for the cheese sauce. Once melted and bubbly, whisk in the flour until combined. Continue to stir often for 2 – 3 minutes as the roux bubbles away.

**In the meantime, add your shells to the boiling water. Cook to al dente and strain into frying pan with veggies.

Whisk in the milk, cream, and sea salt. Bring to a boil (about 3 – 4 minutes on medium) and once boiled, reduce heat to medium low and slowly whisk in the cheese reserving roughly ¼ cup for the top. Once combined, let the sauce bubble away for another 3 – 4 minutes stirring occasionally until thick and rich.

Pour the cheese sauce over the noodles and veggies in the large frying pan. Toss until all noodles are coated in cheese and veggies are disbursed.

Preheat oven to 375 F

Spray the inside of a 3qt. baking dish with EVOO cooking spray and pour the cheesy pasta into the dish. Smash the dish off the counter a few times to level it out.

In a small bowl, combine the crumb topping ingredients and stir together with a fork. Top the cheesy pasta with the remaining cheese followed by the panko crumbs.

Cover and bake 25 minutes, remove cover, and continue baking another 12 – 15 until brown on top. Remove from oven and set onto a wire cooling rack.

For service, serve with a few slices of avo, a few dashes of hot sauce, and / or some fresh cilantro. ENJOY!

Grocery List

VEGGIES

2 Tbsp. EVOO
1 Red Onion, chopped
1 Bell Pepper, diced
1 C Grape Tomatoes, halved
2 Cobs Fresh Corn, corn removed
1 C cooked Black Beans
1 ½ Tsp. Chili Powder
1 ½ Tsp. Ground Cumin
1 ½ Tsp. Garlic Powder
1 Tsp. Dried Oregano
Sea Salt

CHEESE SAUCE

2 Tbsp. Unsalted Butter
2 Tbsp. AP Flour
2 C 2% Milk
½ C Whipping Cream
1 C Sharp Cheddar, shredded
1 C Monterey Jack with Peppers, shredded
½ Tsp. Sea Salt

CRUMB TOPPING

1/3 C Panko Bread crumbs
½ Tsp. Chili Powder
½ Tsp. Ground Cumin
½ Tsp. Garlic Powder
Pinch Sea Salt

400g Dry Shell Pasta
Avocado, Cilantro, Hot Sauce – Optional Garnishes

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Cleaning Out The Fridge Vegetable Soup

3/5/2018

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Cleaning out the Fridge Vegetable Soup

Prep Time: 15 - 20 Min

Cook Time: 32 - 37 Min

Begin heating the EVOO on medium heat in a medium sized saucepot. Once heated, add the pepper flakes, stir, and let them bubble away for a minute or so.

Add the onion, leek, celery, carrot, and a good pinch of sea salt and cracked pepper. Stir and cook 6 – 8 minutes.

Make a well in the center of the pot and add the garlic. Let it cook 1 minute before stirring it into the rest of the veggies. Add the green beans, fresh thyme, and another pinch of sea salt. Continue cooking 2 – 3 minutes.

Add the tomatoes and stir. Cook for another 2 minutes before adding the vegetable stock, potatoes, bay leaf, and bouillon cube. Bring to a boil.

Reduce heat to medium low, cover, and simmer 20 – 25 minutes until potatoes are tender.

Stir in the fresh parsley and chive, a pinch of sea salt & cracked pepper, and the juice of the lemon. Taste and adjust salt if desired.

Serve and ENJOY!

Grocery List

3 Tbsp. EVOO
1 Onion, diced
1 Leek, halved and sliced
1 Large Carrot, peeled & diced
2 stalks Celery, diced
2 cloves Garlic, crushed & minced
1 C Fresh Green Beans, chopped
1 C Tomatoes, chopped (medley or grape are fine)
4 small Russet Potatoes, diced
5 C Low Sodium Vegetable Stock
1 Vegetable Bouillon Cube
3 Sprigs Fresh Thyme
1 Tsp. Red Pepper Flakes
2 Tbsp. Fresh Chives, chopped
1 Bay Leaf
1 Lemon, juiced
Handful Fresh Parsley, chopped
Sea Salt & Cracked Pepper

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R E C I P E S

Veggieful Shepherd's Pie

Green Coconut Curry with Peas, Potatoes, and Spinach

Butter Chickpeas & Potatoes

Lemony Roasted Potato Slices

Spiced Potato Tacos with Pico and Cabbage Slaw

Cauliflower, Potato, and Cheddar Soup

Mexican Mac & Cheese Bake

Cleaning Out The Fridge Vegetable Soup

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