Vegan Vegetarian Shepard's Pie with a Thai influence

Vegan Vegetarian Shepard's Pie with a Thai influence

filling

-1 cup red lentils
-1/2 cup brown rice
-2 cups veggie broth
-2 onions chopped
-2 sticks of celery chopped
-1/2 cup tomato sauce
-1 tablespoon Thai yellow curry paste
-2 tablespoon chili powder
-1/2 teaspoon fresh ginger
-pepper

-soak red lentils and rinse.  Add the broth and lentils and bring to a boil, cook for 30 minutes.  Add the Thai curry paste.  Add chili powder, pepper and ginger.  In a frying pan cook celery and onions.  Add to the lentils.  Then add the rice precooked.  The tomato sauce ties all the flavours together.

Topping

-3 large sweet potato
-2 large potatoes
-1/2 can of coconut cream
-chili powder

-boil the potatoes then mash them with the coconut milk and chili powder and a pinch of salt.  Poor the lentils in the bottom of the casserole dish. Top with potatoes and cook in the oven at 350 for 45 minutes.

Orange Pineapple Mustard Rum Glazed Ham

This had amazing flavour!

2 tablespoons Grain Dijon Mustard
2 tablespoons maple smoked mustard
1 oz dark rum
4 tablespoons brown sugar
Zest and Juice of 2 oranges
1 fresh pineapple chopped
the ham

-mix the mustards, rum, brown sugar, zest and juice of orange juice together.  You want it to be thick, so you may need to add more brown sugar.  Slice the pineapple and place over the ham.  Bake in the oven at 350 for about an hour (depending on size).  If I had a roasting pan I would have used, but my dutch oven helps me to accomplish everything.

Orange Pumpkin Soup

Orange Pumpkin Soup

-1 tablespoon olive oil or sesame oil
-1 medium pumpkin
-2 large leeks cleaned and chopped
-2 onions chopped
-3 medium carrots chopped
-1 small sweet potato
-900ml veggie broth (tetra pack)  I used organic vegetable, you could use chicken for this
-1 tablespoon fresh grated ginger
-2 tablespoons chili powder
-1 cinnamon stick
-1 can coconut milk
-zest and juice of 2 oranges
-salt and pepper to taste

-roasted sesame seeds or roasted almonds to top soup

In a large soup pot on medium heat add oil, onions and leeks.  Cook until they are soft.  While the onions are cooking, gut, chop and peel the pumpkin into small chunks. Peel and dice the carrots and sweet potato.  Once the onions are cooked, add the broth, pumpkin, carrots and sweet potato and allow to come to a boil.  Add the chili powder, cinnamon stick and ginger.  I put probably about 1 teaspoon of fresh pepper in.  Once the veggies are soft add the zest and juices of 2 oranges and the coconut milk.  Allow to simmer.  Purée the soup and top with roasted sesame seeds or almonds seeds.

Maple Tamari Veggies with sesame, roasted almonds and sunflower seeds

Maple Tamari Veggies with Sesame, Roasted almonds and Sunflower seeds

1 teaspoon sesame oil
1 red onion chopped
1/2 red pepper
1 carrot chopped
1 can of water chestnuts sliced
6 mushrooms
2 cloves of garlic chopped
1 bunch of asparagus
2 tablespoons tamari soya sauce
2 tablespoons maple syrup

3 tablespoons roasted sesame seeds
3 tablespoon sunflower seeds roasted
1/4 cup almonds roasted

-in a frying pan on medium heat add onion, carrots, mushrooms, and garlic.  Fry these veggies for a few minutes, add the red pepper, water chestnuts, and cook for a few more minutes.  Add the asparagus, tamari and maple syrup.  Allow to cook until asparagus has turned a dark green, then add the seeds, cook for a few more minutes and serve.  takes about 15 minutes total cooking and maybe 5 minutes prep time.

Miso Rum Salmon

Miso Rum Salmon

-1 tablespoon sesame oil
-2 tablespoons red miso paste
-1 teaspoon tamari (soya sauce)
-1 tablespoon brown sugar
-1 oz dark rum
-the juice and zest of a lemon
-pepper
- green onions chopped

-I used a 1.5 pound piece of salmon.  I mixed the above ingredients together and poured on fish letting it marinate for 20 minutes.  I baked at 420 for 10 minutes.  Top with roasted sesame seeds or almonds.

Beer Chicken

Beer Chicken

-chicken breasts
-beer (1/2 cup)
-salt and pepper
-herb de Provence
-1/4 cup broth

In a casserole dish place chicken, beer and broth.  Top the chicken with the herb de Provence and salt ans pepper.  bake at 350 for about 30 minutes, depending on your oven.

Sesame Peanut Butternut Squash Soup with Coconut Milk

Sesame Peanut Butternut Squash Soup with Coconut Milk

-1 tablespoon sesame oil
-3 onions chopped
-1 large butternut squash
-900 ml of veggie broth
-1 tablespoon soya sauce
-1 tablespoon yellow thai curry paste
-1 can coconut milk
-2 tablespoons peanut butter (natural peanut butter)
-1 teaspoon fresh ginger grated
-1 teaspoon brown sugar
-pepper

in a large pot add sesame oil, onions and cook until onions soft.  While the onions are cooking, peel and chop the butternut squash in small squares.  When the onions are soft add the butternut squash and allow to cook in the sesame oil/onion mixture for about 5 minutes.  Then add the vegetable broth, soya sauce, yellow Thai curry paste and bring to a boil.  When the squash is soft, add the coconut milk and ginger, brown sugar and peanut butter.  Allow to cook together and then either use a hand blender or regular blender until puréed.  Add pepper as per your own taste.  I like my soups to simmer all day, just adds the amazing smell throughout the house.

-sesame seeds black and regular toasted in a frying pan and top soup with them.