Posts in category: Coaching

Lentil Shepherd’s Pie with Rustic Parsnip Crust

The meaty texture of lentils make them an ideal filling for a vegan shepherd’s pie. Be sure to make plenty, as it’s even better the next day!

My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for gravy, which I adored. Imagine my surprise when I learned that you could add other things to mashed potatoes to make them good—such as roasted garlic, leeks, and, as in this dish, parsnips.

INGREDIENTS

• 1 large yellow onion, peeled and diced small
• 1 large carrot, peeled and diced small
• 2 stalks celery, diced small
• 2 cloves garlic, peeled and minced
• 1 sprig rosemary
• 1½ cup green lentils, rinsed
• 1 bay leaf
• 3 tablespoons tomato paste
• Salt and freshly ground black pepper to taste
• 8 medium red-skin potatoes, peeled and chopped
• 4 parsnips, peeled and chopped

INSTRUCTIONS

1. Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Stir in the rosemary, lentils, bay leaf, and enough water to cover the lentils by 3 inches. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 30 minutes.
2. Preheat the oven to 350° F.
3. Add the tomato paste to the saucepan and cook for another 15 minutes, or until the lentils are tender. Season with salt and pepper. Remove from the heat, discard the bay leaf and rosemary sprig, and pour the lentils into a 9 × 13-inch baking dish.
4. Meanwhile, add the potatoes and parsnips to a medium saucepan and add enough water to cover. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, until the vegetables are tender, about 15 minutes.
5. Remove the potatoes and parsnips from the heat and drain all but ½ cup of the water. Mash the vegetables until smooth and creamy, then season with additional salt and spread the mixture evenly over the lentils.
6. Bake the casserole for 25 minutes, or until bubbly. Let sit for 10 minutes before serving.

View List Of All Recipe On Create That Body

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Split Pea & Cauliflower Soup

Split pea soup traditionally gets its flavor from ham bones, but in this plant-based version a well-chosen mix of spices gives all the flavor you need.

A variation of pea soup is part of many cultures. In the 18th and 19th centuries, split pea soup played a prominent role in the British and Irish diets. Sailors loved eating peas, because they were inexpensive and stored easily in dried form. Both are still true today, which means peas remain a great staple food in modern times.

INGREDIENTS

• 2 cups green split peas
• 8 cups low-sodium vegetable broth or water
• 2 cups cauliflower, chopped
• 2 carrots, diced
• 1 onion, diced
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon garlic granules
• ½ teaspoon curry
• ½ teaspoon garam masala

INSTRUCTIONS

1. In a large soup pot with a lid, bring the split peas and the vegetable broth or water to a boil. Then reduce heat to medium-low and continue to simmer for 1 hour, stirring occasionally.
2. In a sauté pan, sweat* the cauliflower, carrots, and onions until the cauliflower starts to brown and the onions become translucent, stirring frequently. If the veggies start to stick to the bottom of the pan, add a little water as needed. Then add the spices and cook for a couple more minutes, stirring frequently. Pour the veggies into the split peas.
3. Let the soup simmer for 30 minutes, or until it reaches your desired consistency. The longer the soup cooks, the more the split peas break down and the creamier the soup becomes. If it gets too thick, you can add more water or vegetable broth.Note: Sweating is a mix of sautéing and steaming. The idea is that the veggies “sweat” (release some of their natural water), creating enough moisture to soften and steam them in their own juices without adding any liquid. To sweat cut veggies, place them in a dry sauté pan over medium heat. Stir frequently until the desired consistency is reached, covering the pan when not stirring. If the veggies start to stick to the bottom of the pan, add a little water or vegetable broth. You can also turn down the heat.

View List Of All Recipe On Create That Body

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Slow-Cooker Split Pea Soup

Your Irish grandma would approve of this velvety vegan spit pea soup. Throw it into your slow cooker in the morning and come home to the earthy-smoky aroma of home-cooked soup. One reviewer notes: “Was impressed on how good it was without using a ham bone.” We agree; just a little smoked paprika is all you need to give it a yummy smoky flavor. In a hurry? No problem: It only takes 20 minutes to put together, or as one reviewer puts it: “Just chop and drop.” This one’s a keeper!

Smoked paprika gives this slow cooker split pea soup its classic smoky flavor that traditionally comes from a ham bone. Packed with flavorful veggies, this vegan version is creamy, comforting, and incredibly easy to make. Just prep ingredients the night before, fill your slow cooker in the morning, and come home at dinnertime for a fragrant, delicious meal!

INGREDIENTS

• 32-oz. container low-sodium vegetable broth
• 16 oz. dry green split peas, rinsed and drained
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 medium fennel bulb, cored and chopped
• ½ cup chopped celery
• 1½ teaspoons smoked paprika
• ½ teaspoon red pepper flakes
• 1 tablespoon red wine vinegar
• Sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a 5- to 6-quart slow cooker combine vegetable broth and 3 cups of water. Add the next seven ingredients (through red pepper flakes); mix well.
2. Cover and cook on low 8 to 10 hours (or high 4 to 5 hours). Stir in vinegar. Season with salt and black pepper.

View List Of All Recipe On Create That Body

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Savoy Cabbage Rolls

Stuffed with a potato-couscous-kale mix, these stunning leafy wraps, drizzled with tomato sauce, offer a contemporary spin on two quintessentially Irish veggies: potato and cabbage.

These tasty vegan cabbage rolls are stuffed with spiced and diced potatoes, lemony couscous, and finely chopped kale; drizzled with a tomato-based sauce; and sprinkled with pine nuts. With its delicate ruffled leaves and relatively subtle flavor, savoy cabbage is a good one to try if you’re a bit cabbage-shy.

INGREDIENTS

• 1 head savoy cabbage
• 2 cups finely chopped russet potatoes
• 2 large onions, thinly sliced (2 cups)
• 6 cloves garlic, minced
• 1½ teaspoon Ras el hanout or other Middle Eastern spice blend, such as baharat
• 1 cup dried whole wheat couscous
• 1 cup finely chopped fresh kale
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper, to taste
• 2¼ cups tomato sauce
• 1 tablespoon garlic powder
• 4 teaspoon finely chopped fresh parsley, plus more for garnish
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped pine nuts

INSTRUCTIONS

1. In a large pot bring 2 qt. water to boiling. Remove outer leaves from cabbage head. Rinse cabbage head and place in boiling water. Boil 10 to 15 minutes or until cabbage is light green. Place cabbage in a colander and rinse under cold water to stop cooking. Drain well.
2. Slice cabbage in half lengthwise. Cut out core from halves. Separate and spread out leaves on a towel-lined baking sheet to dry.
3. For filling, heat a large skillet over medium until a few drops of water sizzle when sprinkled on pan. Add potatoes, onions, garlic, and spice blend; reduce heat to medium-low. Cook and stir 10 to 15 minutes or until potatoes are tender, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add couscous, kale, and lemon juice to skillet; season with salt and pepper and stir well.
4. Preheat oven to 350°F. To assemble cabbage rolls, create an assembly station with cutting board, cabbage leaves, filling, and a 2-qt. rectangular baking dish. Stack two cabbage leaves on cutting board, overlapping to create a 5-inch circle. Place ⅓ cup filling in the center. Fold sides of leaves over filling; roll up like a burrito. Place roll, seam side down, in baking dish. Repeat to make eight rolls. Cover baking dish with foil. Bake 20 minutes.
5. Meanwhile, for sauce, in a medium saucepan combine tomato sauce, garlic powder, parsley, the ¼ tsp. pepper, and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.
6. Remove foil from baking dish. Pour half of the sauce over cabbage rolls. Bake, uncovered, 10 to 15 minutes more or until sauce gets dry on top. Let stand on a wire rack 5 minutes. Sprinkle with pine nuts and additional parsley. Serve remaining sauce on the side.

View List Of All Recipe On Create That Body

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/