DIY Vegan… When I was in my early twenties, one of my favorite alcoholic things to drink was Bailey's Irish Cream.Vegan Eggnog Truffles I know it is not Christmas yet, but I have seen eggnog in stores, so that means it is officially eggnog season, right?! Not that I usually buy mine from….Things didn't all go as planned this week. It was a long week at work in a very hot kitchen. Lemon Basil Ice Cream It was 102 degrees yesterday.Growing up, I loved those tart lemon curd bars with the powdered sugar on top, and lemon poppy… Vegan Lemon Cheesecake I have always loved all things lemon when it comes to dessert.It is good in savory applications like hummus, dressing and sauces, but it is equally good in desserts. Vegan Tahini Chocolate Cake I am a big fan of tahini.Every week I cook off a huge batch of them, about 10 cups and I use them throughout the week for recipes. Salted Caramel Dessert Hummus Chickpeas are a staple in my kitchen.Maybe because it is kind of like sweet comfort food, or because Valentine's Day is… Vegan Hazelnut… I appreciate rich, dark chocolate much more this time of the year for some reason.I love the classic hummus with tahini, lemon, and lots of… Vegan Cheesecake… I love hummus of any sort, and I am always trying to come up with new and interesting flavors.Vegan Chocolate Roll Cake I had just made a rolled pumpkin cake and it turned out so well, I asked Eric if I could make him a chocolate rolled cake for his birthday. Place the pies in the oven and cook for about 10 minutes until bubbling. To assemble, spoon the veggie mixture into 4 ovenproof dishes or bowls, then top with the tater tots. Remove from the heat, and stir in the lentils. Once they are tender, add the arrowroot mixture, and let cook a few more minutes while stirring until it has thickened. Let cook until the veggies are tender, about 10 minutes. Lower to a simmer, and place the lid on the pot. Meanwhile, heat the olive oil in a large stockpot, and add the leeks, thyme, celery, and cook until they have softened a bit, then add the garlic, beans, mushrooms, tamari, nutritional yeast, miso, and water and bring to a boil. Lower to a simmer, and cook for about 20 minutes until tender. Meanwhile, to cook the lentils, place in a pot covered with filtered water by a few inches, and bring to a boil. Place in the oven and bake for about 20-30 minutes until lightly browned and crisp on the outside. Place on an oiled sheet pan, and drizzle with olive oil, tossing them around in it gently to coat them. Add sea salt and pepper to taste, and shape the potatoes into tater tots. Let cool until able to handle the potatoes, and grate them into a bowl. Cook until the potatoes are just tender but not too mushy, and drain. To make the tater tots, place the russets in a large pot of salted boiling water on the stove, and bring to a boil. ¼ cup arrowroot starch dissolved in 1/4 cup filtered water This tater tot hotdish was a win! If you are looking for a special weekend, meal, this is it, and the best part is there are leftovers if you are only serving two, so you can enjoy it the next day as well! Vegan Tater Tot HotdishĦ russett potatoes, peeled and cut into 2 inch chunksĢ cups green beans, cut into 1 inch pieces It tasted wonderful as well. Me and Eric enjoyed it, and it was the perfect dinner for a cool fall evening. This was going to be good! I was excited about it! It smelled amazing, not like the hotdish I remember from when I was little which made me want to gag. Once the hotdish was all assembled and in the oven, I was pretty pleased with myself. Instead of ground beef, lentils filled in, and I must say they were way more tasty than the beef in the casserole I remember as a child. I had fresh green beans, leeks and celery from my CSA box, so I included those as well for my veggies. I even made the tater tots from scratch, and it was actually pretty easy sans the shaping them part which takes a little patience just like scooping meatballs or cookie dough.įor the base, I made a sort of a gravy like I do for my shepard's pie, and I included mushrooms so it had that cream of soup sort of thing going, but way better and healthier. Except this was all going to be from scratch, no cream of anything soup, no frozen anything, and no meat. But for some reason, I saw someone making it on the news the other day and I decided I wanted to veganize it. Crazy and blasphemous I know for a Minnesotan. Usually it is made with cream of mushroom soup, cream of chicken soup, frozen veggies, and tater tots thrown on top. But the funny thing is, I have never been a fan. Anyone who lives in Minnesota has had tater tot hotdish in their lifetime most likely, it is pretty much a staple here of Grandmothers to serve to their families, or at church basement functions.
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