vegan shepherd pie

and..........


I put these in the extra large muffin tins and made 6 individual ones. However my hubby and I eat two each ;-).


I got this from a facebook video. They placed theirs in a nice deep Pyrex pie dish .   However the instructions said to place it under the broiler and there are sometimes warnings given about this. Therefore I put mine in the extra large muffin tins.

Ingredients and Directions:

4 baking type potatoes--or equivalent cubed. Boiled till soft
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3 carrots chopped
3 celery stalks chopped
1/2 onion

Saute these three in oil about ten minutes until done

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2 cups of chopped mushrooms
4 cloves of garlic, chopped
salt and pepper to taste
1 Tab tomato paste (or ketchup)
1 Tab flour (or you can use cornstarch--I probably use close to 1 and 1/2 to 2 Tab cornstarch)
1 tsp fresh sage (I used some dried--less)
1 tsp fresh thyme (I used some dried--less)
2 cups vegetable broth
splash of red wine

Add the mushrooms and garlic to the cooked carrot mixture. Sautee for a bit until the mushrooms are about done. Add the paste and flour and seasoning  mixing nicely. Add the broth and wine and stir until thickened. It may take 4 minutes or so.
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Place the mushroom carrot mixture in the bottom of the pan you are using (I sprayed with pam first).

Meanwhile mash the potatoes with 1 cup of almond milk (or whatever milk you prefer) and 2 tab of vegan butter (I forgot the butter) and salt and pepper. Mash, adding more milk if needed. Spread mashed potatoes over the mushroom carrot mixture in a broil proof pan. Spray the tops of the potato with pam and make a slit or two in the middle of the potatoes. Broil 10-15 minutes---for the cup cake version I did about 6 minutes. Cool a little bit and then serve.

go here for the video: http://nannykim-experimenting.blogspot.com/2016/01/vegan-type-shepherd-pie.html

Gluten free cornbread in a mug

Ingredients:

1/4 cup GF bisquick mix
1/4 cup self rising cornmeal
1 tablespoon flax seed meal (I used about a rounded 1/2 tab and 1 tab water (or sub one egg white)
1/4 cup milk or almond milk
3-4 teaspoons oil
1 tablespoon honey

Directions.

Spray large mug with some oil or pam.   In a separate cup mix the flax seed meal and water and allow to thicken (or you could substitute one egg white if you don't have flax seed meal) while you are doing mix the rest rest of the recipe--

In a bowl mix the self rising cornmeal (make sure it is GF), and the bisquick. Make a well and pour in the milk, the oil (I used olive oil) and the honey. Add flax seed mixture and pour into the greased  large coffee mug and Microwave 1 minute.

I slipped mine out of the mug, but you could eat it in the mug too.

Mine was done in one minute and still moist. You may have to experiment because microwaves vary. I forgot the honey so I just spread some honey on it. I have not tried it with the honey in it!  If you don't have self rising cornmeal you could try adding 1/4 teaspoon salt and 1 tsp baking powder and use regular flour instead of bisquick (which I have not tried--) Mine came out perfectly with the self rising cornmeal and bisquick.