Wednesday, June 30, 2010

better spicy peanut sauce

OK this one is way better than the one I was making previously:

Would be good with added ginger too, but watch the soy sauce, I followed the recipe and it was WAY too salty, try half next time.

Thursday, June 10, 2010

Veggie New England Shepherds Pie

I have been wanting to make something like this for a while, but all the versions I could find online did not have corn! So, I added some. I think it came out very good! Will definitely be making this one again. Adapted from

  • 1 onion, finely chopped
  • 1 sage leaf, minced, or 1/4 t. dried
  • 1/4 t. dried thyme
  • 3 cups vegetable broth
  • 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite (optional)
  • 1/2 cup dry lentils
  • 1/4 cup pearl barley
  • 1 large carrot, diced
  • 1/4 cup walnuts or cashews, finely chopped
  • 3 potatoes, chopped
  • roughly 1/2 c. milk and 1 t. butter for mashing
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon water
  • 1 can creamed corn
  • salt and pepper to taste
  1. Preheat oven to 350 degrees F
  2. In a large saucepan over medium-low heat, fry onion in a little oil until translucent.
  3. Add in the broth, herbs, yeast extract, lentils and barley. Simmer for 20 minutes.
  4. Add in diced carrot and chopped nuts, simmer until lentils and barley are cooked through, about 10 more minutes.
  5. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash with butter, milk, salt and pepper to taste.
  6. Combine flour and water and stir into lentil mixture; simmer until thickened, about 2 minutes. It should be pretty thick. Season mixture with salt and pepper to taste.
  7. Pour lentil mixture into a 2 quart casserole dish. Spread corn in a layer on the lentil mixture. Spoon mashed potatoes over corn and smooth top.
  8. Bake in preheated oven until lightly browned on top, about 30 minutes.