Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie

Shepherd's Pie was a staple in my house growing up, but clearly my preference in food has changed since then! So now, trying to adapt wholesome meals to my vegan lifestyle, I came up with this little guy! Using some of my favourites; sweet potato, zucchini, and Mexican flavoured veggie ground - you can find this at most grocery stores where you'd find tofu & vegan cheeses! Not sure my momma would approve of my adapted vegan version - are traditions still traditions if

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Sweet Potato Tofu Scramble

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  Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min       Servings: 2-3

Note: Majority of prep can be done while potatoes bake, bringing your total time down to ~ 30 minutes!

Ingredients: 

  • 2 Sweet Potatoes
  • 4 Tablespoons Oil 
  • Potato Seasoning:
    • 1/2 Teaspoon Paprika
    • 1/2 Teaspoon Chili Powder
    • 1/2 Teaspoon Cayenne 
    • 1/2 Teaspoon Salt & Pepper
    • 1 Small Onion
    • 1 Red Pepper
    • 1 Yellow Pepper
    • 1 Green Pepper
    • 3 Cloves Garlic Minced
    • Salt & Pepper (to taste)
    • 1 Cup Cremini Mushrooms
    • 1 Head of Broccoli
    • 1 Block Firm Tofu
    • Tofu Seasoning:
      • 1 Teaspoon Paprika
      • 1 Teaspoon Cayenne
      • 1 T chili powder
      • 1/2 Teaspoon Salt
      • 1/2 Teaspoon Pepper
      • 2 Tablespoons Hot Sauce
      • 1/2 Cup Milk
      • 1/2 Cup Nutritional Yeast 
      • 1/2 Teaspoon Basil
      • 1/2 Teaspoon Paprika 
      • 1/4 Teaspoon salt 

What You Will Need: 

  • Baking sheet
  • Sautee Pan
  • Large Bowl
  • Small Pot

Step 1: Preheat oven to 425 F. Cut potatoes into cubes and spread onto a baking sheet. Massage potatoes with 2 tablespoons of oil, and sprinkle with potato seasoning. Bake for 20 minutes.

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Step 2: Heat 2 tablespoons of oil in a pan on medium heat. Julienne onions, and peppers, and toss into your pan with garlic. Sprinkle with salt and pepper, and let cook until onions become translucent.

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Step 3: Chop broccoli into small florets, and add mushrooms and broccoli to pan. Cover and let cook for 3 minutes on medium heat.

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Step 4: Remove contents of pan and empty into a large mixing bowl. Crumble block of tofu into your sautee pan and let cook on medium heat for ~ 5 minutes. Oil isn't needed to cook tofu, because we are trying to dry out some of the moisture in the tofu.

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Step 5: Evenly coat tofu with tofu seasoning, and combine with cooked vegetables.

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Step 6: In a small pot, heat milk on medium - high heat. Add nutritional yeast and stir until completely blended. Reduce heat to low and add basil, paprika, and salt. Allow cheese sauce to thicken for a few minutes, then combine your potatoes with your tofu & vegetable mix. Top with cheese sauce, and garnish with cilantro (optional).

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Ginger & Lime Soy Noodle Bowl

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Prep Time: ~ 10 min             Cook Time: ~25-30 min             Total Time: ~ 35-40 min

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Ingredients: 

  • Sesame Oil (as needed)
  • 1 Sweet Potato
  • Salt & Pepper (to taste)
  • 1 1/2 Tablespoon Garlic Powder
  • 1 Tablespoon Chilli Powder
  • 1 Head Broccoli
  • 1 Cup Crimini Mushrooms
  • 1 Red Pepper
  • Sweet Potato Vermicelli Noodles (this recipe is based on a 2 person serving size; noodle package should specify serving size)
  • 1/2 Block Firm Tofu
  • 1/4 Cup Soy Sauce
  • 2 Teaspoons Grated Ginger
  • 1 Lime
  • Chopped Green Onion (for garnish)
  • Sesame Seeds (for garnish)
  • Sun-dried Tomato (for garnish)

Directions:

Step 1: Preheat oven to 425 F. Slice sweet potato into 1cm pieces. Toss into a mixing bowl with ~1/8 cup oil, salt, pepper, garlic powder, and chilli powder, until fully coated. Spread out onto a baking sheet and bake for 25-30 minutes or until potatoes begin to brown (The following steps can be done while potatoes are baking).

Step 2: Chop broccoli into small florets, and toss in a frying pan with mushrooms, ~2 tablespoons of oil, and salt and pepper to taste. Let cook on medium heat for ~5 minutes. I like to add about 1/4 cup of water to frying vegetables, allowing them to soften a bit as well.

Step 3: Slice your pepper from top to bottom to get 4 long even pieces, then slice horizontally, into short thin pieces like so (picture below). Toss in your frying pan with salt, pepper, and water and let cook on medium heat for ~5 minutes.

Step 4: Depending on the type of noodles you're using, this step may vary. Sweet potato vermicelli noodles can cook in boiling water for 6 minutes. Once soft, remove from hot water and rinse in cold water. Noodles shouldn't "stick" together, or have any "sticky" residue.

Step 5: Slice tofu into rectangular pieces, ~0.5-1cm thick. I simply cut a full block in half, then horizontally sliced 6 pieces. The leftover half block can be stored in a sealed container with a little bit of water, in the fridge (change the water ever 2 days until used up). In a small mixing bowl, combine 1/8 cup soy sauce, 1 teaspoon grated ginger, 1/2 teaspoon garlic, 1/2 lime squeezed. Over medium heat, pour half of your soy sauce mixture into your pan and add 3 tofu pieces. Let your tofu absorb the sauce, flipping periodically. Tofu should cook for ~5 minutes or until sauce is absorbed and tofu is beginning to dry out. Repeat this method for your remaining 3 tofu pieces.

Step 6: Combine 1/8 cup soy sauce, 1/8 cup water, 1 teaspoon grated ginger, 1/2 lime squeezed in your pan and let sit on medium high heat for 2 minutes. Add your noodles and mix until fully coated. Empty into a bowl and add vegetables, sweet potato, tofu, green onion, sesame, and sundried tomato.

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