Tag: vegetarian

Gluten-Free Goddess Recipes: Vegetarian Shepherd’s Pie by Gordon Ramsay

Gluten-Free Goddess Recipes: Vegetarian Shepherd's Pie


vegetarian shepherd's pie

Mashed Potato Crust Love.

Why I’ve been craving mashed potatoes lately, I don’t know. All I can think about is a mound of soft creamy mashed potatoes and oven baked veggies. Serious comfort food in the form of a baked shepherd’s pie. Only my version is less shepherd, more gardener- totally vegan and brimming with fresh vegetables. Forget the meat. You won’t miss it. And forget the lentils (so 1970’s).

This shepherd’s pie is generous potato topped comfort food- with a dash of spices and New Mexico inspired flavor.

Bland is so, well, yesterday.

Karina
xox



Karina’s Vegetarian Shepherd’s Pie Recipe

Recipe posted April 2007.

Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes. But if you want a killer combo of heat, tang and sweet, try my version. It’s not your mother’s shepherd’s pie, Darling. Promise.

Ingredients:


For the mashed potato crust:


3-4 large gold or white potatoes, peeled, cut up

Vegetable broth or your favorite non-dairy milk or cream, as needed

Vegan buttery spread or olive oil, to taste

Sea salt and fresh ground pepper, to taste


Chopped fresh chives, to taste

1-2 tablespoons extra virgin olive oil

1 teaspoon mild curry spice

4-5 cloves garlic, minced

1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size

3 medium-large carrots, peeled and sliced into coins

1 zucchini squash, sliced and cut into quarter moons

1 yellow summer squash, sliced, cut into quarter moons

1 heaping cup shredded cabbage or slaw mix

1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice

2 tablespoons chopped roasted Hatch chiles or jalapenos

1 tablespoon balsamic vinegar

1-2 tablespoons low sugar apricot jam, to taste- to balance the heat

Hot red pepper chile flakes, to taste (or use hot pepper sauce)

Sea salt and fresh ground pepper, to taste


1 14-oz. can butter beans, drained and set aside

Instructions:



Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.

In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.

Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.

Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.

Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don’t add too much liquid or over-mix the potatoes or they’ll get gluey. Gluey spuds = not so good.

Preheat the oven to 350ºF.

Assemble your pie:

Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

Serves 4 as a meal, 6 as a side dish.


Recipe Source: glutenfreegoddess.blogspot.com


All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.



Vegetarian Omelet with Spinach Recipe by Gordon Ramsay

Overhead view of omelets with spinach on a gray plate with fresh berries and orange juice.


This vegetarian omelet with spinach and fresh farmers market product is a great, nutritious meal any time of the day. It’s ready in about 10 minutes, so a healthy breakfast is never far away!

Overhead view of omelets with spinach on a gray plate with fresh berries and orange juice.If you’re like me (and I know you are!) you love a healthy breakfast – whether it’s eaten in the morning or at dinnertime. There’s just something about breakfast food that’s so good! 

This vegetarian omelet with spinach is as tasty as it is healthy. During the week I’m all about make-ahead breakfasts that I can eat on the run, but on the weekend I love taking a few extra minutes to make fresh eggs. This omelet recipe is very simple and only takes about ten minutes to cook. With my tips on how to make the perfect omelet, you’ll be a pro in no time!

When looking for the perfect breakfast, what do you look for? I look for something that’s going to fuel my day. without making me feel bogged down or lazy. This omelet with spinach recipe ticks off every box of my good breakfast checklist. I especially love that it’s chock full of farm fresh vegetables like tomatoes, peppers, and mushrooms, to help start the day off on a nutritious foot. 

Brown eggs, mushrooms, spinach, peppers, tomatoes ready to be made into an omelet.

How to make an omelet

Eggs cook quickly, so you’ll want to be sure to have all of your ingredients prepped and ready to go before you start cooking. For this vegetarian omelet, that means shredding the cheese and sauteeing the vegetables. Then, heat up your smallest pan and coat it in butter. When both the mix and the pan are ready, pour your egg mixture into the pan. Using a small pan will result in a thicker, fluffier omelet. The smaller omelet is also much easier to handle when it’s time to flip it!

You will see that the eggs fill the pan, settling in at the sides. From there it is just a simple matter of making sure the omelet cooks evenly. You do this by pushing the cooked parts of the egg ever so gently towards the center, making sure not to break the omelet. You’ll know your eggs are done when the liquid look is gone and the omelet has a slight sheen to it.

Once the omelet is cooked, you will need to add your ingredients. I recommend spinach, cheese, and tomatoes, but you can add whatever your heart desires. Place your ingredients on one side of the omelet.  From there you just fold the omelet over, cover it, it cook it for another minute or two so the cheese gets nice and melty. Flip it out of the pan and onto a plate and enjoy!

Tips for the best omelet

Always cook an omelet on medium-low heat. That way you’ll have plenty of time to move the egg around and get each part cooked evenly. Otherwise, some parts can start to brown and stick to the pan while other parts are still raw. I also recommend that you use a rubber spatula so you can properly move the eggs around. 

Another tool that will make your life way easier is an omelet pan. These pans have sloping sides that help with moving the egg mixture around and getting the omelet out. If you don’t have one of these, a regular pan with sloped sides should do just as well. 

What can I put in an omelet? 

I love going to the farmers market and grabbing whatever looks good or going through the fridge seeking out any bits and bobs that are left from the week.  This vegetable omelet with spinach is a classic, but you can also try a spinach-artichoke omelet or a chorizo omelet. I also love making omelets with smoked salmon and feta or leftover steak with sauteed peppers and onions. The only limit here is your imagination! Just make sure your fillings are cooked before you add them to the eggs. 

With these tips, you’re ready to become an omelet master!

Overhead view of omelets with spinach in a pan surrounded by peppers and tomatoes

Vegetarian Omelet with Spinach

Vegetarian Omelet with Spinach

Yield: 1

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

This vegetarian omelet with spinach and fresh farmers market product is a great, nutritious meal any time of the day. It’s ready in about 10 minutes, so a healthy breakfast is never far away!

Ingredients

  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup spinach, chopped coarsely
  • 1 small tomato, finely diced (about 1/4 cup)
  • 1/4 red bell pepper, finely diced (about 1/4 cup)
  • 2 mushrooms, cleaned and sliced thinly
  • 1 ounce Swiss cheese, shredded

Instructions

  1. In a small bowl, whisk eggs and milk until well blended
  1. Spray a small non-stick omelet pan or skillet with cooking spray. Saute mushrooms and peppers until soft, about 3 minutes. Remove from pan and set aside.
  2. Melt the butter in the pan. Pour in the egg mixture, tilting the pan to coat the bottom. Lift up the cooked edges of eggs to allow uncooked eggs to be cooked. When the top of eggs are thickened and no liquid eggs remain, season with salt and pepper. 
  3. Add spinach, tomatoes, mushrooms, peppers, and cheese to one side of the omelet
  4. Fold omelet in half. Cover and cook 1-2 minutes, or until cheese is melted. Serve immediately.

Nutrition Information

Yield 1 Serving Size 1
Amount Per ServingCalories 421 Total Fat 30g Saturated Fat 16g Trans Fat 1g Unsaturated Fat 12g Cholesterol 431mg Sodium 591mg Carbohydrates 14g Net Carbohydrates 10g Fiber 4g Sugar 5g Sugar Alcohols 0g Protein 26g



Vegan Biscuits & Vegetarian Country Sausage Gravy (Sponsored) — The Skinny Fork by Gordon Ramsay

Vegan Biscuits & Vegetarian Country Sausage Gravy (Sponsored) — The Skinny Fork



This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VeggieNewYear #MorningStarFarms #CollectiveBias

YOU! Yes, you! Are you making this year a healthier year? I know I am! This year, just as with every year, I’m striving to eat less and less meat for a plethora of reasons. And just like me, once you try these Vegan Biscuits & Vegetarian Country Sausage Gravy… you’ll be convinced just like I was! There are two things that make me nervous in the kitchen though, and that’s baking and anything involving a roux.

A roux is a thickening mixture that’s made using butter and flour, and as I’ve found out over the years, it can be tricky. Or can it? Maybe it’s just all in my head and I make it more complicated than it really is. That sounds more like the truth of it. So… I figured why not try and test my limits even more by baking vegan biscuits and making a vegetarian country style sausage gravy to pair?

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close