Carrot Zucchini Buffer

Serves 2, 4/5 per person  Calories: 397 per serving

Ingredients
4 medium sized zucchinis2 medium sized carrots2 spring onion finely chopped2 flaxseed eggs (2 tablespoons of ground flaxseed + 6 tablespoons of water), mix and stir4 tbsp corn starch8 sprigs of parsley choppedSea salt and ground pepperPinch of cinnamonOlive oil to sauté

Instructions
Grate zucchinis (towel dry) and carrots. Let it stand for 10 minutes. Dry zucchini make the buffers crisper.Put all ingredients in a bowl and mix. Let it rest for 5 minutes.
Heat the oil in a pan and add 1-2 tbsp zucchini mass to the pan.Brown the buffers on both sides until golden brown.Serve with a salad and dip.

Inspiration: Author: Kathrin Klaraslife, https://klaraslife.com/de/karotten-zucchini-puffer-vegan-gf/

Shepherd's Pie by John

FILLING

• 1 tablespoon extra virgin olive oil
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 1/2 cup uncooked brown or green lentils  
• 1 1/2 cups mushrooms (sliced)
• 3 tablespoons flour
• 3 cups mushroom stock or low sodium vegetable broth
• 1 teaspoon dried thyme
• Fresh/frozen vegetables or 1 10-ounce bag frozen mixed vegetables (peas, carrots, green beans and corn)
• 2 tablespoons flat leaf parsley (chopped)
  
  

  MASHED POTATOES

• 2 1/2 pounds Yukon Gold potatoes
• 3 tablespoons Earth Balance

INSTRUCTIONS

1. Preheat oven to 425°F.
2. Grease an 9×9-inch baking dish
3. Slice potatoes and transfer them to a large pot filled with water. Bring the water to a boil – and boil the potatoes for 10 minutes, or until tender. Drain and transfer to a mixing bowl.
4. Using a potato masher mash the cooked potatoes until they are smooth and add vegan butter. Mix well. Set aside.
5. Meanwhile, in a large pan over medium-high heat, add 1 tablespoon olive oil, onions and garlic. Saute for 2-3 minutes, until onions are translucent.
6. Add mushrooms and saute for 3-5 minutes, until the water released by the mushrooms has evaporated.
7. Add flour and cook for 1 minute, stirring constantly.
8. Slowly add mushroom stock while stirring. Then add lentils and thyme. 
9. Bring to a boil. Then lower heat to a simmer, cover and cook for 20 minutes.
10. Add veggies, cover and cook for an additional 10 minutes.
11. Place the baking dish on a baking sheet (this is to catch any overflow of gravy once it goes in the oven).
12. Pour the lentil mixture into the baking dish and carefully top with mashed potatoes, one large spoonful at a time. Spread the mashed potatoes using a fork or spatula – and smooth it until you get an even layer.
13. Bake in the oven for 15 minutes (with the baking dish underneath).
14. Then turn oven to broil and broil for 5 minutes to get a crispy, golden brown top (optional).
15. Top with chopped flat leaf parsley and serve
    
    
    
    Inspiration Pickled Plum
    https://pickledplum.com/vegan-shepherds-pie/

Mushroom Bourguignon with Potato Cauliflower Mash

Serves 3

Servings: 

Calories: 235kcal

Author: Vegan Richa

Ingredients

Mushroom Bourguignon:

• 2 tsp (2 tsp) oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves (4 cloves) of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp (1 tbsp) Coconut Aminos (or soy sauce but more sodium ,tamari for gluten-free)
• 2 tsp (2 tsp) tomato paste
• 1/2 cup (125 ml) water or broth
• 1 tbsp (1 tbsp) cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
• 1 cup (30 g) of spinach or greens

Potato Mash:

• 1 (1 ) large potato cubed small
• 1 cup (100 g) cauliflower florets (heaping cup)
• 1 tbsp (1 tbsp) olive oil
• 2 to 4 tbsp (NaN tbsp) non dairy milk
• 1/4 tsp (0.25 tsp) each salt garlic powder
• (NaN ) black pepper to taste

Instructions

• Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
• Add the wine and mix well for a few seconds to cook out the alcohol.
• Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
• Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it. 
• Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
• Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
• Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
• Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk  and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency. 
• Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Vegan Mushroom Bourguignon with Potato Cauliflower Mash – Instant Pot

Servings: 3

Ingredients

Mushroom Bourguignon:

• 2 tsp (2 tsp) oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves (4 cloves) of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp (1 tbsp) coconut aminos (for low sodium) or soy sauce ,tamari for gluten-free
• 2 tsp (2 tsp) tomato paste
• 1/2 cup (125 ml) water or broth
• 1 tbsp (1 tbsp) cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
• 1 cup (30 g) of spinach or greens

Potato Mash:

• 1 (1 ) large potato cubed small
• 1 cup (100 g) cauliflower florets (heaping cup)
• 1 tbsp (1 tbsp) olive oil
• 2 to 4 tbsp (NaN tbsp) non dairy milk
• 1/4 tsp (0.25 tsp) each salt garlic powder
• (NaN ) black pepper to taste

Instructions

• Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
• Add the wine and mix well for a few seconds to cook out the alcohol.
• Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
• Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it. 
• Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
• Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
• Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
• Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk  and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency. 
• Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Inspired by https://www.veganricha.com/2018/10/vegan-mushroom-bourguignon-instant-pot.html

Quinoa and Kale Cakes

INGREDIENTS

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large potato, steamed and mashed
• 1 cup kale, steamed and chopped
• 1 cup quinoa, cooked (2 cups of vegetable broth/1 cup of quinoa)
• 500 ml ( 1 pint ) vegetable stock
• 1/2 teaspoon black pepper
• 2 flaxseed eggs (2 tblspns flaxseed and 6 tblspns water)

INSTRUCTIONS

1. Cook the quinoa for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. 

Leave to one side.

2. Fry the onions and garlic, with a pinch of salt, over a medium heat until the onions have softened and caramelized.

3. Put the onions into a bowl with the quinoa and all other ingredients and using your hands mash everything together well.

4. Form into 6 equal size cakes and press the cakes into the flour, shaking off any excess.

5. Fry in 2 batches of 3 cakes for 3-4 minutes on each side until golden brown. The cakes will soak up the oil so be sure not to use more than 2 tablespoons of oil per batch.

Inspired by 

http://www.theveganhousehold.com/mains/quinoa-and-kale-cakes/

Classic Hash Browns

Classic Hash Browns

Garden Vegetable Quinoa Soup

Amazing, Healthy, Filling, Perfect, Serves: 8

INGREDIENTS

• 1 Tbsp olive oil 
• 1 yellow onion 
• 4 cloves garlic 
• 3 carrots 
• 3 ribs celery 
• 15 oz. can kidney beans 
• 15 oz. can fire roasted diced tomatoes 
• 1/2 tsp dried basil 
• 1 tsp dried oregano 
• 1/2 tsp smoked paprika
• Freshly cracked pepper 
• 1 cup uncooked quinoa 
• 4 cups vegetable broth
• 2 cups water 
• 1/4 lb. kale or frozen spinach or some green

INSTRUCTIONS

1. Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent.
2. While the garlic and onion are cooking, wash and peel the carrots, then slice into 1/4-inch thick rounds. Wash the celery and slice into 1/4-inch pieces. Add the carrots and celery to the pot and continue to sauté until they just begin to soften (about 5 minutes).
3. While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve. Drain and rinse the kidney beans. Add the quinoa, kidney beans, diced tomatoes, basil, oregano, smoked paprika, and some freshly cracked pepper.
4. Add the vegetable broth and water to the pot, place a lid on top, and turn the heat up to medium-high. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 25 minutes.
5. After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in 1/4 lb. of kale or frozen spinach until heated through. Season with sea salt and ground black pepper.

Inspired by Budget bites