Stir Fry, fromscratchfast

Stir Fry Basics 

Irish Sheperd's Pie

Irish Sheperd’s Pie, Cristie Mabey

1 large onion, diced

3 carrots, diced

16 oz mushrooms, minced

3 celery stalks, diced

2 cloves garlic

1 ½ cups brown lentils*

4 cups vegetable stock

4 springs fresh thyme or rosemary, can substitute 2 teaspoons of dried herbs

1 freezer bag mixed vegetables

3 tablespoons tomato paste, more if needed

2 tablespoons Worcestershire sauce 

Freshly cracked black pepper

Salt to taste

3 lbs. mashed potatoes- almond milk, 1/4 teaspoon garlic and onion powder and white pepper

In a large Dutch oven sauté carrots and onions in a small amount of water, letting the onions caramelize. Add mushrooms, celery and garlic and sauté a bit longer.  Add the remaining ingredients, except the potatoes, and simmer until lentils are soft, about 30 minutes. Stir in frozen vegetables. Meanwhile cook potatoes, mash, seasoning as written.  Spray a large casserole dish layering the lentil mixture followed by the mashed potatoes. Bake for 20 minutes at 350 degrees.

This dish is better the 3rd day out.  If heating when cold from the fridge, bake for 40 minutes at 350 or warm up in the microwave, then crisp up in an air fryer. This makes a great freezer or fridge meal. Put a portion in a take out container, label it and freeze. Defrost in advance or in the microwave, crisp up in air fryer.

*If you want to make this recipe with ground beef, use 1 1/2 lbs cooked meat. Cook the vegetables (minus the potatoes) in 2 cups broth and mix in the beef after they are soft. 

Greek Salad, Cristie Mabey

 

Tamale Pie, adapted from The Frayed Apron

 

Balela Salad, Cristie Mabey

 

Homemade Oil Free Hummus

 

Minestrone Soup, Becky Owen

 

Lentil Soup, Kathy Seninger

Lentil Soup, Kathy Seninger

1 onion, chopped

garlic

3 carrots, diced

3 stocks of celery, diced

Sauté in olive oil ( I always do this in water)

1 cup lentils

14 oz can crushed tomatoes

1 carton vegetable broth

4 cups water

1 teaspoon basil

1 teaspoon oregano

To taste:

Salt- at least a full teaspoon

Black pepper- at least ½ teaspoon

Cayenne pepper- ¼ teaspoon

Spinach, chiffonade, optional

1. Chop vegetables.  In a soup pot, sauté vegetables in olive oil
2. Into pot put lentils, tomatoes, broth, water, basil and oregano.  Bring to a simmer.  Cook for 20 to 30 minutes or until lentils are soft. 
3. Adjust seasonings. When ready to serve add chiffonade spinach.

Thai Style Peanut Quinoa Salad, Cyndi Hampton

Cyndi made this salad for our family reunion at Paradise, it was so delicious we had to have the recipe!

Thai Style Peanut Quinoa Salad, Cyndi Hampton

1 cup red quinoa, rinsed and drained, cook with 2 cups of boiling water, simmer for 20 minutes, set a side

Vegetables, can use whatever you like, here are a few suggestions:

Red, yellow and orange peppers, diced

8 green onions, sliced

¼ to ½  of a red cabbage, thinly sliced, diced

1 bag of shredded carrots OR 4 carrots grated

1 bag frozen edamame, rinsed with warm water 

Other thoughts- spinach, romaine lettuce, celery, cucumber

Dressing

⅔ cup lime juice

½ cup peanut butter

4 tablespoons maple syrup

1 tablespoon fresh ginger, grated

½ to 1 teaspoon red pepper flakes

Garnish

Mango, cubed

Peanuts

Cilantro, chopped

Almond Flour Dairy-free Banana Bread

The texture to this bread is the closest I've found to a "normal" quick bread while still remaining gluten & dairy free as well as using a natural sweetener.

2 1/2 cups almond flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup corn starch, if gluten free use arrowroot starch

3 eggs
1/4 cup almond milk
1/2 cup honey
3 ripe bananas, mashed
1 teaspoon vanilla


Preheat oven to 350 degrees.  Spray or butter a large bread loaf pan. In a large bowl mix all dry ingredients with a whisk. In a medium sized bowl place bananas, mash, then add remaining wet ingredients and whisk together. Pour wet into dry and mix until combined. Bake for 1 hour. Cool for 15 minutes and remove from pan.

Picture and recipe adapted from Live Simply

Creamy Mushroom Soup

Winter Immunity Mushroom Soup (from plantbasedcooking with a few changes)

INGREDIENTS •   1/8 cup water for sautéing •   4 cloves garlic minced •   1 large yellow sweet onion, chopped •   1 medium red onion chopped •   8 oz carton mushrooms, your choice •   ¼ cup dried mushrooms  (something different from the fresh) •   2 15 oz. cans white northern or cannellini beans drained & rinsed •   1 can lite coconut milk •   4 cups vegetables broth •   salt & pepper to taste

1  In a large pot, sauté the onions in water for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute until fragrant.


2   Add the mushrooms and simmer for another 10-15 minutes, until mushrooms have about halved in size. 


3   Combine ¾ of the cooked mushroom and onion sauté, dry mushrooms, vegetable stock, and coconut milk in a blender on high speed until creamy. Pour the blended soup back into the pot. This creates a velvety soup broth, but still has some texture to it.


4   Add the white beans and let simmer all together for another 5-10 minutes.


5   Season to taste with plenty of freshly ground black pepper and sea salt and chopped green onions or fresh parsley.

Freezes well.

https://www.plantbasedcooking.com/recipe/creamy-mushroom-bean-soup/

Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Quinoa (Candace Little)

1-2 cookie sheets of veggies (1 head cauliflower (about 1 lb, trimmed to 1 inch florets; 8 oz carrots (about 1 medium small bunch) peeled and cut into ¼ inch think slices

3 tablespoons olive oil

½ teaspoon salt

½ cup quinoa

1 14.5 oz can garbanzo beans, rinsed and drained

3 green onions, thinly sliced

½ cup chopped fresh Italian parsley

¼ cup chopped fresh cilantro

1/3 cup chopped pitted brine-cured green olives
1/3 cup currants or chopped raisins (increase as desired)

1/2 cup chopped toasted almonds (increase as desired)

additional Italian parsley springs

Lemon wedges

Preheat over to 450 degrees. Brush cookie sheets with olive oil or line the pans with parchment paper. In medium bowl, toss the veggies in olive oil. Spread the veggies on cookie sheets and sprinkle with ¼ teaspoon of salt.  Roast the vegetables in the oven until browned in places and tender, stirring once, about 15 minutes.

Meanwhile, bring 1 cup water and the remaining ¼ teaspoon salt to a simmer in a heavy small saucepan.  Add quinoa, simmer for 15 minutes covered, let stand 5 minutes.  Fluff the quinoa with a fork.  Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives and currants.  Whisk the Moroccan-Spiced Dressing to blend; add to the salad and mix well.  Season the salad to taste with salt and pepper.  Salad can be prepared 1 day ahead.  Cover and refrigerate.

When ready to serve sprinkle almonds over the salad and garnish with parsley springs. Serve with lemon wedges.

Moroccan-Spiced Dressing

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon turmeric

¼ teaspoon ground cinnamon

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice (1/2 lemon)

2 garlic cloves, pressed

¼ teaspoon kosher salt

Whisk together.

Oatmeal Chocolate Chunk Cookies with Cranberries and Almonds

  

Oatmeal Chocolate Chunk Cookies
with Cranberries and Almonds

1 cup oatmeal

1/3 cup oatmeal flour

1 teaspoon baking soda

1/3 teaspoon salt

¾ cup chopped almonds

½ cup cranberries

½ cup dark chocolate chunks 

1 cup almond butter

½ cup brown rice syrup

2 eggs or 1/3 cup aquafaba

1 teaspoon vanilla

Mix dry ingredients together. Stir wet ingredients together and add to dry.  Let stand for 1 hour. Bake at 350 degrees for 10-11 minutes.