Also, this is a little blurry, I think because the glass of wine pictured was not my first of the evening. This was the night before an exam, after a snowstorm, and the only overlap of free time that Kerensa and I had pretty much for the whole break.
So! Veggie Shepherd's Pie! This is an adaptation of another Klein Kid Non-Recipe. The things that we generally throw in here are lentils, carrots, pearl onions, and other usual suspects, with a red wine sauce. I also added butternut squash and shallots, seasoned with cinnamon, cumin, salt/pepper, and coriander. No mushrooms this time, but I like to do a mushroomy version sometimes. Leeks or fennel are also a nice addition. Also, we don't keep milk in the house, but Kerensa had made some red velvet the night before, so we put some of the leftover buttermilk in the pototatoes. OMG. To round things out, I did a combination collard and beet green sautee on the side.
this looks amazing. i like to chuck some veggie grounds in the non-meat shepards pie for protein, but i'm thinkin that some lentils take the cake. sweet.
ReplyDeletewhat are these veggie grounds you speak of?
ReplyDeleteoh, the faux-meat you can find in the vegetarian part of the grocery store (http://www.nutritiousjunk.com/files/pictures/smartgroundoriginal.jpg)
ReplyDeleteyum. same texture as meat, but as long as you dont get some wierd "mexican" or "bbq" flavor, it really just tastes like the vegetables you mix it in.