Happy St Paddy’s Day - it’s a weird one no doubt; restaurants and bars are closed (except for takeout), schools are closed and the world is tilting just a little bit. We’re practicing social distancing; working from home, walking and online yoga instead of the health club and we’re gathering in small groups but only with people who are practicing as we are.
I’ve replaced my eating in restaurants with cooking at home, ordering out to continue to support our favorite places, and learning to play Mahjong with a small group of friends and I love it - even considering buying my own set. I’ve been cooking out of the fridge/pantry/freezer and baking - it’s been therapeutic and fun.
I’ve also been mindful to check in with friends and family to make sure they are safe, have the things they need and keep the lines of communication open. It’ so important to connect these days, what’s going on can cause depression, panic and anxiety, be sure to connect with your loved ones, they need you as much as you need them.
This afternoon I spent time with my girlfriends learning to play Mahjong - lesson #2. While I am a total a novice, I’m starting to get the hang of the game and it’s nice to be with friends even if just for a couple hours - it keeps me sane.
My original thought for dinner tonight was stir fry but it’s St Paddy’s Day and even though we do not do the traditional corned beef and cabbage I wanted to do a vegetarian twist - vegan shepherd’s pie (with lentils) and traditional Irish soda bread.
I made a couple twists - I used butternut squash instead of sweet potatoes and added a few additional veggies (because they were in the fridge and needed to be used).
Vegan Shepherd’s Pie
Ingredients:
4 cups of butternut squash - chopped
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
4 1/2 cups prepared lentils
2 15 oz cans diced tomatoes
2 tablespoons soy sauce
1 tablespoon dried basil
A handful of chopped spinach
2+ tablespoons non-dairy milk
Sea salt
Instructions:
Preheat the oven to 350º F. Peel and chop squash into small chunks. Put them in a pot of water and boil until tender. Cook lentils according to package directions, drain and cool.
Chop the carrots, onion, and celery (mirepoix) into small chunks. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften. Once the veggies are softened, add the cooked lentils to the pan and allow them to cook for several minutes with the mirepoix.
Open the cans of diced tomatoes (but do not drain them) and add these along with a tablespoon of chopped (or dried) basil leaves, a handful of chopped spinach, and a splash of soy sauce. Simmer for 10-15 minutes.
When the butternut squash is cooked, remove from heat and drain the water. Mash with a little salt and a splash of non-dairy milk until the consistency is perfect.
Put the lentil filling to a 9 x 13 pan and top with a layer of squash. Bake in the oven for about 20 minutes until the topping becomes slightly browned. Allow mixture to cool before serving.
Traditional Irish Soda Bread
Ingredients:
3 cups flour
1/4 cup granulated sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ½ cups raisins
1 ½ cups buttermilk (this really must be buttermilk for best results)
Directions
Preheat oven to 350 degrees. In a large mixing bowl, combine all of the dry ingredients. Add in the raisins slowly, while mixing the ingredients, so that the raisins to become coated with the flour mixture. Slowly add in the buttermilk and mix until a soft dough forms.
Turn the dough out onto a lightly floured surface. Knead until it forms a smooth ball. Flatten the ball so that the sides and middle are about the same thickness to ensure even baking. Place the dough onto a cookie sheet pan that has been coated with spray release, or on a pan that is lined with parchment paper.
Slash the top a few times with a sharp knife and bake 35-45 minutes - until browned and cooked through.
Be Safe and Take Care
No comments:
Post a Comment