Vegan shepherd's pie

I got the idea to make this from a vegan meal kit I bought from Greenling, a local, organic food delivery service. They have a few vegan meal kits you can order that are delicious and easy, and the ingredients are pre-measured and ready to go. I made this one from scratch, but I used similar ingredients.

First, I made basic mashed potatoes by boiling four russet potatoes. I cut the potatoes in half-inch cubes, combined them in a large pot with chopped garlic and fresh rosemary, and covered them with water. I boiled the potatoes for about 20 minutes, and then I mashed them with a fork and added a little sea salt and some of the cooking water as needed.

While the potatoes were boiling, I heated a little oil and some garlic in a skillet. I added chopped onion, sliced mushrooms and fresh green beans (cut into one-inch pieces). Once the veggies were tender, I added a drained can of lentils and a can of plain tomato sauce. I added some Italian seasoning to the mixture and allowed it to simmer for a few minutes. 

To make the pie itself, I added the mushroom/green bean/lentil mixture to a large casserole dish and covered it evenly with the mashed potatoes. Then, I baked it for 45 minutes at 400 degrees, 30 minutes covered with foil and 15 minutes uncovered (allow potatoes to brown).

I like to make it ahead of time or let it sit for a while, not only to cool down but to allow it to solidify a little. Then, just cut it in sections and serve!

www.greenling.com

Asian broccoli bake

I buy a lot of broccoli each week because I love it, and also it's very versatile and yummy. One of the most delicious things I've made with broccoli is this Asian style bake, which would make a good side item or a meal in itself.

First, I mixed fresh broccoli florets with garlic infused sesame oil, spicy red pepper paste and Bragg's Liquid Aminos. Then I put it in a dish with green onions, cashews and sesame seeds and drizzled it with a little soy sauce and some more garlic sesame oil. I baked it at 350 degrees for about 45 minutes (I just watched it and took it out when the broccoli reached my desired level of tenderness), and voila! An easy broccoli dish that you can just throw together and bake!

Spaghetti squash with "meatballs" and broccoli

For my second time cooking with spaghetti squash, I decided to make a healthier, vegan version of a very simple and satisfying dish: spaghetti and meatballs with broccoli on the side. This is a cheap dinner that I ate frequently during my days as a poor college student, and it is definitely one of my comfort foods.

I baked the spaghetti squash the same way I did last time - slice in half lengthwise, drizzle with olive oil and bake cut side down on a foiled cookie sheet at 400 degrees for 45 minutes (then scoop it away from the skin with a fork).

For the pasta sauce, I started by sautéing chopped garlic in grapeseed oil and adding chopped onion and frozen vegan meatballs. I used 365 brand (from Whole Foods), and I sautéed them for about 15 minutes until they were browned. Homemade vegan meatballs would have been delicious, but for the sake of time I used frozen. Keep in mind that they are not gluten free, but you could certainly find an alternative and make a delicious gluten-free "pasta."

Once the meatballs began to brown, I added plain tomato sauce, more garlic, Italian seasoning and basil. I like keeping my pasta sauce simple and cheap by using the plain, canned tomato sauce and adding my own seasoning (this also limits the sugar, which seems to find its way into a lot of pasta sauces).

After allowing that to simmer for about five minutes, I scooped squash on my plate, topped it with the sauce/meatballs and added simple, steamed broccoli on the side (I just sprinkled it with a little lemon juice and sea salt). I topped the dish with some Parma! vegan Parmesan and cracked black pepper. Bellissimo!

Mexican bean soup with lime

I really, really love soup. It's so easy to make, and you can just throw in whatever you like or whatever you have, add some broth and spices and you'll have a delicious, satisfying one-pot meal!

For my Mexican bean soup with lime, I started by sautéing chopped garlic, onion and jalapeño with a bit of oil in a soup pot. Once the onions started to soften, I added some frozen roasted corn and some mushroom slices and cooked until the mushrooms started to turn dark in color and the corn was thawed.

Next, I added one drained can each of black beans and pinto beans, as well as two undrained cans of diced tomatoes with green chilis. Next came the spices, which I throw in liberally. I used cayenne pepper, chili powder, cumin, paprika, turmeric, onion powder and a pinch of jalapeño salt. I stirred the mixture to distribute the spices before adding lime juice and a carton of vegetable broth and allowing the soup to simmer for 45 minutes.

To serve, I topped this soup with avocado, pico de gallo, fresh cilantro and several squeezes of fresh lime. It was spicy, flavorful and filling, just like I like it!

BBQ tempeh lettuce wraps

I am slightly obsessed with lettuce wraps, and I enjoy creating new variations. I usually make a traditional Asian-style wrap, but tonight I tried a BBQ version.

I based this off of a recipe for BBQ tacos, and I thought it might be interesting with a lettuce cup instead of a tortilla.

These are very easy to make. I sautéed cubed tempeh in a little grapeseed oil until it started to brown, then I added chopped onions and a little diced jalapeño. Once the onions were soft, I added a drained can of kidney beans and the BBQ sauce and let that simmer until the sauce was no longer runny. For this dish I prefer a sweeter  BBQ sauce, and I recommend OrganicVille's Tangy BBQ Sauce with agave nectar (I get it at Whole Foods). 

While that was cooking, I washed my lettuce cups. I used the hydroponic bibb lettuce you can buy with the roots still attached (usually comes in a plastic container). 

To serve, I put the tempeh/bean mixture in a bowl with a heaping spoonful of pico de gallo on top and set it on a plate with the lettuce cups. Then, all I had to do was grab a lettuce cup and load it up with a scoop of the mixture! Bon appetit!

What to Order: Bouldin Creek Cafe

One of my favorites here in Austin is the vegetarian/vegan Bouldin Creek Cafe. This laid-back place is amazingly delicious for brunch, or at any time of the day for that matter. I particularly like it in the morning after a long run. 

I recommend the tamale breakfast with tofu scramble instead of eggs. They have one of the best tofu scrambles I've ever tried, and the sweet potato/pecan tamales are yummy and filling. Be sure to order blueberry cornbread on the side!

Bouldin Creek Cafe

1900 S 1st St, Austin, TX

Leftover stir fry

Usually once a week I stare into an empty refrigerator and wonder what I'm going to cook for dinner. My solution is often a stir fry using whatever I happen to have left before we make our weekly trip to the grocery store.

For this stir fry, I used cauliflower leftover from my curry dish, white onion, green onion, cashews, and some asparagus my husband had in the freezer. I sautéed it until the veggies were soft, and then I added ground chili paste to taste (spicy!) and Bragg's Liquid Aminos. I topped it with a little soy sauce before eating.

I am obsessed with stir fries because of their simplicity and versatility. I sometimes buy stir fry sauce when I want to change things up, but I generally prefer adding just chili paste or red pepper flakes, Bragg's and soy sauce.