The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

Recipes Nov 5 November 6, 2010

Filed under: Uncategorized — rabbitholecafe @ 3:54 pm

Vegan Shepherd’s pie serves 6-8

*5 large white potatoes, boiled and mashed
*1 cup brown lentils
*1 bay leaf
*1 medium onion, chopped
*2 cloves of garlic, minced
*3 stalks celery, chopped
*1 tsp rosemary
*1 tsp basil
*3 tsp red wine vinegar
*1/2 cup corn
*1 cup water
*salt and pepper
*2 tbsp fresh parsley, chopped
* 1/2 cup tomato sauce
*1/3 cup vegetable broth
*soy milk
*oil
*salt and pepper

Boil and mash your potatoes (add soy milk, oil, and salt and pepper until the potatoes are the taste and consistency that you want. Potatoes should be a little softer/wetter than you want them to be as crust for the shepherd’s pie, as they will stiffen once baked.

Cook the lentils with the bay leaf (3 cups water to 1 cup lentils). Once lightly cooked (al dente), drain water, and add vegetable broth and tomato sauce, stir on medium heat for a couple of minutes. Remove bay leaf.

Preheat oven to 350 degrees.

In a skillet or frying pan, saute onion and garlic until onion is tender. Add celery, rosemary, basil, and wine vinegar. Add corn and let mixture simmer for a minute. Add lentil mixture from the other pot. Mixture should now be liquidy, though not be overly soupy. When celery is softened, add parsley and salt and pepper. Remove from heat, let cool for 5 minutes, and pour into 9 x 13 inch pan

Spread mashed potatoes over top of lentil mixture and bake in the oven, about ten minutes. If desired put pepper, and basil on top of potato

Bake for 40 minutes, or until potato topping is slightly browned.

Apple Almond Salad

* 1 (10 ounce) package mixed salad greens
* 1/2 cup slivered almonds
* 1 cup tart apple, cored and chopped
* 1/4 cup sliced red onion
* 1/4 cup golden raisins
* 1 cup raspberry vinaigrette salad dressing

Chocolate Cake
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/4 cup cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 teaspoon distilled white vinegar
* 1 cup water
* Frosting: margarine, powdered sugar, cocoa powder, soy milk
* Vegan chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8×8 inch pan
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

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One Response to “Recipes Nov 5”

  1. Anthony Says:

    A tip for having quicker cooked lentils that are tender to the core would be to soak them for a few hours or overnight!


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