I used to love making Shepard’s Pie back when I ate meat and potatoes! Sometimes I would mix up the mash on top and use sweet potato instead of regular potatoes. I never thought I’d be using zero animal products while making something similar to what I used to love!
Things change and that’s great. Life is all about change and the adaptation. For the majority of this year much of my life has changed, from where I live to what I energize my body with. This change guided me to become very aware of my sources of energy and nutrients. It has helped me to become much more intentional with all aspects of my life. For that I am grateful!
I urge you to try something new today. Whether it be a new thought pattern, a new recipe, or finding something new you are grateful for.
For dinner last night, I paired lentils mixed with peppers and onions with a cauliflower mash for a delicious and healthy bake.
Let me tell you about it!
First, I use as many organic ingredients as I can. I encourage knowing where your food is coming from and being aware of chemicals used in the process of farming produce.
We have a Ninja blender now and it’s so great. Obviously a Vitamix is awesome or some similar blender.
- 1 cup dried lentils, cooked
- 1 tbsp nutritional yeast
- 1 tbsp dried shallots
- 1 small handful fresh parsley, chopped
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 seasonal pepper, diced
- 5 cloves garlic, roasted whole*
- 1 head cauliflower, cut into florets
- 2 tbsp earth balance butter substitute
- A few splashes of almond milk
- Smoked salt to taste
If you haven’t already, cook lentils according to package direction. I used red lentils and I love their peppery taste but you can use any kind. Transfer to a small casserole dish and add nutritional yeast, shallots, parsley and stir well. Set aside.
Boil another medium sized pot of water for the cauliflower florets. Once your water comes to a boil, add your cauliflower. Let boil until tender with a fork (about 15 minutes). Set aside to cool for a few minutes.
Preheat oven to 375 F.
Toss your garlic cloves on a baking sheet with a splash of oil. Flip after five minutes and remove from oven after another five. Set aside with your cauliflower.
Heat up your oil in a skillet. We use all ceramic cookware now and I love it!
Add peppers and onions to skillet and sauté for about five minutes. Add to your lentil mixture and combine. Smooth out your layer of lentils and veggies in a casserole dish, preparing for your cauliflower.
Place your tender cauliflower into a food processor or blender. Add earth balance, almond milk, roasted garlic cloves, and salt. Go light with the salt (always) but especially since we put the nutritional yeast in the lentils. Pulse until smooth.
Top the lentils with the cauliflower and smooth out in casserole dish.
Place in oven and set a timer for 10 minutes. When your timer goes off, change temp to a high broil. Set another timer for 7-10 minutes. All you are looking for is a golden brown on top of the cauliflower. Time may vary based on the heat of your oven. Once you see golden, pull your meal out and let cool for a few minutes.
This will serve about 4 people. And for two, you get leftovers for lunch the next day!
Please leave me feedback and have fun eating healthy.