Recipes

Shepherdess Pie

I get so many compliments on this dish from vegans and non-vegans alike! I like to veganize this dish to share at potlucks and holiday gatherings. It is a hit time after time! I think it’s pretty simple, I hope you agree.

I Googled “what do you call a vegan Shepherd’s Pie?” and it came up “Mushroom Planter’s Pie” or “Sheperdess Pie” so I chose the latter. The first felt like a mouthful…

If I’m making this to serve for dinner, I use a casserole dish. For potlucks, I use a crockpot.

If you’re using a crockpot, you’ll have to skip steps 6 and 11.

This is allergen friendly too because it’s dairy free, nut free, gluten free, and soy free!* *depending on the “butter” used

Ingredients:

Mashed Potato Topping

  • 2-3 large Russet potatoes, peeled and cubed
  • 1/2 cup vegan butter
  • 1/4 cup unsweetened original oat milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup nutritional yeast

“Meat”

  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb Beyond Meat
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz vegetable broth
  • 1 1/2 cup frozen mixed veggies
  • 2 Tbsp flour
  • 2 Tbsp nutritional yeast

Directions:

  1. Peel and cut the potatoes into 1 inch cubes. Put the potatoes in a large pot, cover the potatoes with water, and boil until they are soft, about 10-15 min.
  2. While the potatoes are boiling, dice the onion and mince the garlic.
  3. Saute the onions in a large frying pan over medium heat with olive oil. After about 3 min when the onions are golden, add the garlic and Beyond Meat. Turn the burner up to medium-high heat to brown the meat.
  4. While the meat is browning, add the herbs, salt, and pepper.
  5. Once the meat is browned, add the broth and veggies. Then add the flour and nutritional yeast to thicken. Cook for about 5 min until the veggies are no longer frozen, and the sauce has thickened.
  6. If you’re using a casserole dish to serve, move the oven rack toward the top of the oven. Preheat the oven on to broil at 550F.
  7. Drain the water from the cooked potatoes.
  8. Add the butter, milk, garlic, salt, pepper, and nutritional yeast to the potatoes and mash them up until smooth.
  9. Add the meat and veggie mixture to the dish or crockpot and spread evenly.
  10. Spread the mashed potatoes over the meat and veggies evenly.
  11. Put the casserole dish, uncovered, in the oven to cook the top of the dish until the potatoes are golden brown. This should only take about 2 minutes so keep an eye on it!
  12. Top with parsley flakes for garnish, optional.

Enjoy!

Recipes, Uncategorized

Corn Chowder

I have missed chowder so much! A perfect mix between the New England and Rhode Island style chowders. Feel free to substitute more non-dairy milk for water and add extra cornstarch for a chowder that is more creamy.

 

Ingredients:

  • 2 Tbsp olive oil or butter flavored coconut oil
  • 1 cup white onion, diced (about 1 small onion)
  • 2 cups water
  • 1 cup celery, chopped (about 4-5 stalks)
  • 1 cup carrots, chopped (about 4-5 carrots)
  • 2 cups unsweetened, original non-dairy milk
  • 4 1/2 cups of canned sweet corn (about 28oz)
  • 2 cups potato, diced (about 1 medium potato. Peel potatoes if you prefer, I leave them on because a lot of the nutrients are there.)
  • 2 Tbsp cornstarch
  • 1 1/2 tsp garlic
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper

Chowder Ingredients | Vegan Living by Danielle

Directions:

  1. In a large pot, over medium heat, sauté the onions in oil until soft.
  2. Once the onions are soft, add the water, celery, and carrots. Cook for 12 minutes.
  3. Add non-dairy milk, corn, potatoes, and spices. Cover and cook for 20 minutes over medium-low heat.
  4. Serve warm. Add salt and pepper to taste if desired.

Enjoy!

Meal Prep Tip: Let the chowder cool, stir, and portion into 8oz – 12oz Tupperware to take with you for lunch! I can normally eat the same thing for lunch for the whole week and not get tired of it, but if you like more variety, throw a couple of the Tupperwares in the freezer. Just be sure to leave about an inch or more of space because liquid expands when it is frozen and you don’t want to crack the Tupperware. Also, I have found that soup can look a little strange as it defrosts, so don’t be alarmed if it does. Stir it up and thoroughly heat in the microwave or on the stove.

Corn Chowder | Vegan Living by Danielle

Recipes

Green Goddess Guacamole

Green Goddess Guacamole | Vegan Living by Danielle

Ingredients:

  • 2 hass avocados
  • 1 Tbsp fresh cilantro, minced
  • 1 clove of garlic, minced
  • 1/4 small, red onion, diced
  • 2 1/2 tsp lime juice
  • 2 1/2 tsp lemon juice
  • 1 1/4 tsp salt
  • 1 1/4 tsp pepper
  • 1 tsp cumin

Directions:

  1. Cut the avocados in half.
  2. Remove the pits and cut the avocado into square sections, then scoop from peel into the bowl. (You really don’t need any fancy avocado cutters for this. You can get the pit out by prying it out with a butter knife, and cut it with a butter knife too. That way you don’t go through the peel and cut yourself. Scoop out the meat of the avocado with a spoon or the butter knife. To tell if an avocado is ripe, it should be slightly squishy, but not so squishy that your fingers leave dents. There shouldn’t be much resistance at all when cutting the avocado in half. If the avocado is ripe, the pit should come out easily.)
  3. Add remaining ingredients to the avocado and mix.
  4. Mash the avocado with a fork, spoon, or potato masher. (Mash to your preference. I like my guac a little chunky!)
  5. Add salt, pepper, and any other spices to your preference! Every tastebud is different.

Enjoy!

(Healthy Tip: the appropriate serving of an avocado for one person at one meal is 1/3 of an avocado. Keep this in mind when consuming the guac, I have to think about this to stop from eating the whole thing!…and licking the spoon…)

Recipes, Uncategorized

Winter Kale Salad

Winter Kale Salad | Vegan Living by Danielle

Ingredients:

Salad –

  • 1/4 cup dry quinoa (I think red or tri-color quinoa look the best)
  • 1/2 cup water
  • 8 cups of kale, thick stems removed
  • 1/4 cup hemp seeds (walnuts work well too, we have a nut allergy in the family so I sub hemp seeds)
  • 2 apples, chopped (I like fuji and honeycrisp best, but chose your favorite apples!)
  • 1/2 cup of pomegranate seeds (sub dried cranberries)

Dressing –

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp maple syrup

Directions:

  1. Put dry quinoa in a small pot with of water.
  2. Set timer for 15 minutes once the burner is turned on.
  3. Move the temperature to low or medium-low once water is boiling. (You’ll know quinoa is fully cooked when the kernels opened and look fluffy.)
  4. Remove the thick stems from kale and cut into bite-size pieces.
  5. Put all kale in a pot to steam with about 1-2 cups of water. Stir kale and repeat until all kale is very slightly cooked.
  6. Once kale is cooked, drain the pot and pat kale dry with paper towel if needed.
  7. In a small bowl, mix the apple cider vinegar, olive oil, lemon juice, and syrup.
  8. In a large bowl, combine cooled kale, cooled quinoa, fruit, seeds/nuts, and dressing.
  9. Toss until mixed thoroughly and dressing is evenly distributed.
  10. Enjoy!

Makes about 4 side salads, or 2 lunch-sized salads!

Recipes, Uncategorized

Mexican Quinoa Salad

Vegan Mexican Quinoa | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (or water with 1 tsp cumin and 1/2 tsp pepper)
  • 1 can of corn, drained
  • 1 can of diced tomatoes (with jalapeños if you like spicy!), drained
  • 1 can of your favorite beans (chickpeas, kidney, or black beans), drained
  • 1 can of olives, halved
  • 1 small zucchini, thinly sliced
  • 1/4 red onion, diced
  • 1/2 lime, juiced (approx. 1 Tbsp of juice)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup salsa
  • 2 Tbsp fresh cilantro, chopped (1 Tbsp dried cilantro)
  • 1 avocado (optional)

Directions:

  1. Put dry quinoa and stock, or water and spices, in large sauce pan over high heat.
  2. Reduce heat to medium-low when the pot is boiling and cover.
  3. Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
  4. Once quinoa is thoroughly cooked, move it to a bowl. Refrigerate to cool if desired to serve salad cold.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients.
  6. Combine ingredients in a small bowl and mix well.
  7. Combine quinoa with remaining ingredients and mix well.
  8. Serve cool or warm and enjoy!
  9. Option to top each serving with sliced avocado and a whole, fresh cilantro leaf.