Tag: vegan

Vegetarian Shepherd’s Pie (and a lucky Whole Foods giveaway!)

Are you in luck this month! Not only do we have a healthy and delicious recipe for you, but we have another fantastic giveaway from Whole Foods! So check out the recipe below and follow us on Instagram (@twofitmoms) for your chance to win a $250 gift card from Whole Foods (giveaway runs from noon EST on March 3 until noon EST on March 10). Good luck!

With St. Patrick’s Day around the corner, what better way to celebrate than with a hearty Shepherd’s Pie. I’ve updated this classic dish by making it vegetarian – which is a nice alternative for non-meat eaters and those trying to limit their meat intake. This recipe can also be easily modified to appeal to the vegans out there!

What I love about this recipe is that it yields a delicious and hearty dish without being heavy or fatty. It’s made with fresh (and flash frozen) organic veggies, herbs and seasonings that, when paired together, offer big flavor.

Instead of using ground beef or lamb, I use baby portobello mushrooms (aka cremini) which have a taste and texture similar to meat. They are also rich in vitamins and minerals such as selenium, niacin, copper and pantothenic acid (vitamin B-5) — so they are good for you!

All of the other ingredients are pretty traditional — with the exception of the topping. I used mashed cauliflower instead of mashed potato. I did this because I happen to love cauliflower mash — but I thought it would be great for those trying to limit their carb intake. Whether you use cauliflower or potatoes it will be equally delicious though — so modify away!

As I mentioned, the recipe, as it stands, is not vegan – the topping includes egg yolk and grated parmigiano-reggiano cheese. However, if you swap those ingredients out and replace with some veggie stock the recipe is vegan – voila!

Ultimately, I think you will love this fresh take on Shepherd’s Pie. It will be perfect for your St. Patty’s Day-inspired meal – and any meal, any day of the week.

Vegetarian Shepherd’s Pie
Serves four

For the filling:

2 tablespoons olive oil
16 ounces of baby portobello mushrooms (chopped — approximately 4 cups)
1 large carrot grated (approximately 1 cup)
1 large onion grated (approximated 1 cup)
2 cloves of garlic, crushed
2 tablespoons of tomato paste
1/2 cup of red wine
1/2 cup of chicken or veggie stock
1/2 cup of frozen peas
2 tablespoons of Worcestershire sauce (Vegan version available)
1/2 teaspoon of dried thyme (or fresh, but add a bit more)
1/2 teaspoon of dried rosemary (or fresh, but add a bit more)
1/2 teaspoon of salt
1/8 teaspoon of pepper

Topping:

2 cups of Cauliflower Mash
2 egg yolks
1/2 cup of grated parmigiano-reggiano cheese

Preheat oven to 400 degrees.

Add two tablespoons of olive oil to a deep skillet over medium heat. Once it comes to temperature, add the chopped mushrooms. Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper. Cook the veggies until the water evaporates, approximately 10 minutes. Then add the tomato paste and mix until incorporated. Deglaze the pan with the wine and the stock. Add the Worcestershire sauce, thyme, rosemary and the frozen peas. Mix until combined. Test the mixture to see if you need more salt/pepper. Pour the mixture into a baker — I used an 8 inch by 11 inch baker.

Add two beaten egg yolks to your Cauliflower Mash along with 1/2 cup of grated cheese. Spoon cauliflower mixture over the mushroom mixture and spread evenly across the top. You can also add some extra grated cheese to the top to help brown the pie. Cook for 18-20 minutes and serve hot.

Helpful Hint: The cauliflower topping does not brown as easily as a potato topping — even after broiling for a bit. So, don’t be discouraged — it’s equally delicious!

Product samples were received for this post. All opinions expressed are solely mine.

March 2, 2017
Meatless Shepherd’s Pie

Every year I make Shepherd’s Pie for St. Patrick’s Day. In keeping with the theme, I made it this year as well — but I tried my hand at a vegetarian version. Actually, I made two this year — one with meat and one without. I wanted a side-by-side comparison. Plus, it’s one of my husband’s favorite dishes, so I knew having two on hand wouldn’t be the worst thing!

Similar to our Meatless Bolognese, I substituted ground meat with baby portobello mushrooms. I also replaced the traditional mashed potato topping with our Cauliflower Mash. So, not only is this dish vegetarian, but it is also a great low carbohydrate option.

You can also make this recipe vegan if you skip the egg yolk and grated parmigiano-reggiano in the Cauliflower Mash, but since we do not follow a vegan diet, I incorporated both.

My husband, who is the barometer given his love for Shepherd’s Pie, gave me two thumbs up. Actually, he told me that I MUST post the recipe on our site. I agree. It’s so yummy and a totally acceptable substitute for the traditional meat version. While my kids preferred the meat pie, they didn’t turn their noses up at the veggie option.

So, if you are looking for a festive St. Patrick’s dish, or just a really delicious and hearty vegetarian (or vegan) entree, try our Meatless Shepherd’s Pie. We think you are going to love it!

Meatless Shepherd’s Pie
Serves four

For the filling:

2 tablespoons olive oil
16 ounces of baby portobello mushrooms (chopped — approximately 4 cups)
1 large carrot grated (approximately 1 cup)
1 large onion grated (approximated 1 cup)
2 cloves of garlic, crushed
2 tablespoons of tomato paste
1/2 cup of red wine
1/2 cup of chicken or veggie stock
1/2 cup of frozen peas
2 tablespoons of Worcestershire sauce (Vegan version available)
1/2 teaspoon of dried thyme (or fresh, but add a bit more)
1/2 teaspoon of dried rosemary (or fresh, but add a bit more)
1/2 teaspoon of salt
1/8 teaspoon of pepper

Topping:

2 cups of Cauliflower Mash
2 egg yolks
1/2 cup of grated parmigiano-reggiano cheese

Preheat oven to 400 degrees.

Add two tablespoons of olive oil to a deep skillet over medium heat. Once it comes to temperature, add the chopped mushrooms. Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper. Cook the veggies until the water evaporates, approximately 10 minutes. Then add the tomato paste and mix until incorporated. Deglaze the pan with the wine and the stock. Add the Worcestershire sauce, thyme, rosemary and the frozen peas. Mix until combined. Test the mixture to see if you need more salt/pepper. Pour the mixture into a baker — I used an 8 inch by 11 inch baker.

Add two beaten egg yolks to your Cauliflower Mash along with 1/2 cup of grated cheese. Spoon cauliflower mixture over the mushroom mixture and spread evenly across the top. You can also add some extra grated cheese to the top to help brown the pie. Cook for 18-20 minutes and serve hot.

Helpful Hint: The cauliflower topping does not brown as easily as a potato topping — even after broiling for a bit. So, don’t be discouraged — it’s equally delicious!

March 16, 2015
Cauliflower Mash

Mashed potatoes are delicious, but mashed cauliflower is a great alternative. Cauliflower is low in fat, low in carbohydrates but high in fiber, vitamin C and folate. It sounds like something we could all use in our diet, doesn’t it?

As a mom, I’m always looking for opportunities to sneak healthy ingredients into my traditional recipes. I grew up on mashed potatoes, and while I don’t make them as often as my mom did, I do make them time to time — and my kids and husband love them. However, as usual, I tried a switch-a-roo on them — swapping out my mashed potatoes for mashed cauliflower.

First of all, the mashed cauliflower looks just like potatoes — actually, it looks better than my usual mashed potatoes because I fancied them up with some chopped parsley. You will need a food processor to achieve a nice smooth consistency. I’ve tried an immersion blender, but I’m not a fan. It’s worth pulling out your food processor. The only serious addition to my Cauliflower Mash is garlic. I also added a hint of cream cheese to help bring it together, but you could skip it altogether — hence it’s not only a great veggie side dish but you can make it vegan too.

The kids did detect a difference, but the adults devoured the Cauliflower Mash. That being said, if you are a mashed potato fan, I suggest you try our Cauliflower Mash — it’s a completely delicious and nutritious substitute – in fact, it may end up replacing your mashed potatoes altogether!

The recipe is super, super easy. You won’t believe how easy it is! And, you can jazz it up adding herbs and grated cheese, but on its own, it’s absolutely delicious. Check out the recipe below:

Cauliflower Mash
Yields 2 cups

1 medium sized cauliflower
2 cloves of garlic, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons chopped parsley (or chives)
optional: 1 tablespoon cream cheese or sour cream (or vegan butter)

Remove the core from the cauliflower and separate florets (approximately 4 cups of raw cauliflower). Throw them into a pot of salted water along with the crushed garlic; bring to boil. Boil approximately six minutes until tender. Drain cauliflower thoroughly.

In the base of a food processor, add the cauliflower, salt and pepper. If you are going to add the cream cheese, do so now. Pulse until the cauliflower breaks down into a mash.

Serve immediately.

Helpful hints: Do not let the cauliflower cool before making this dish. It comes together much better if it’s made while still hot.

Consider steaming the cauliflower to increase the nutritional value.

Also, if you feel like your mash needs more flavor, add 1/4 cup of grated romano or parmiggiano reggiano cheese. If you feel like it’s too dry, add a tablespoon of veggie or chicken stock.

March 14, 2015
Banana Maple Walnut “Ice Cream” (Dairy- and Gluten-Free!)

I had heard you could make mock-ice cream out of frozen bananas. I was skeptical, but I had a few spotted bananas on my counter, and I figured why not try! So, I peeled them, sliced them, wrapped them up and popped them into the freezer.

While they were freezing, I contemplated what type of ice cream I would make. You could easily make one-ingredient ice cream with just the frozen bananas, but I wanted to jazz it up a bit. While the ripened bananas are sweet on their own, I wanted to add a little more sweetness. I’m particularly fond of using maple syrup as a sweetener. I thought I’d also throw in some nuts — walnuts to be exact. Maple Walnut ice cream sounded pretty good to me — plus I figured the flavors would complement the bananas (think banana walnut muffin!).

I threw the chopped, frozen bananas into the food processor along with the maple syrup and pulsed it until it was smooth — like a softened ice cream texture. I then mixed in (by hand) the chopped walnuts.

The texture is definitely looser than ice cream, so you may want to put it in the freezer to set up a bit. If so, a loaf pan covered with plastic wrap works out nicely.

This is a great mock-ice cream. It’s creamy and delicious, and it is a perfect ice cream substitute. It’s also ideal for those who follow a dairy- or gluten-free diet.

As far as my family goes, they really enjoyed it — in fact, they were asking for more!

While an ice cream aficionado might turn their nose up, a health-conscious ice cream-loving mom will love this recipe — not only will she get rid of the spotted bananas in the house, but she will reap a healthy frozen dessert in return!

Banana Maple Walnut “Ice Cream”
Serves 4 people

4 ripe bananas cut into 1 inch slices and frozen
3-4 tablespoons maple syrup ( I use grade B for thickness)
1/4 cup of chopped walnuts

In the bowl of a food processor add your bananas and maple syrup (you can adjust the amount of syrup based on your desired level of sweetness). Pulse until the bananas break down, resembling a smooth creamy consistency. Remove mixture and add to a bowl. Mix in the chopped walnuts. Serve immediately or pop back into the freezer for a more solid consistency.

August 7, 2014
Simple Broccoli Rabe Pesto

Do you ever get sick and tired of the taste of your own recipes? Some days, I feel like all of my meals taste the same, even if I change most of the ingredients. When I fall into this kind of cooking funk, I call up my childhood friend, Kate, for inspiration. I know that Kate will have a delicious recipe for me that can be modified to fit my diet, even on its strictest days. She also has an amazing knack for creating meals that my children find just as delicious as I do. This recipe is no exception and will become a staple in your house, as it is in mine.

Today, I want to introduce you to a versatile, easy-to-make sauce: broccoli rabe pesto. In the summer, we generally turn to herbs like basil and parsley for pesto, but this time of year, let’s work with a cold weather green like broccoli rabe.

Broccoli rabe is known to be a little bitter, however, blanching it takes away the bitterness and makes it perfect for blending into a tasty pesto.

Traditionally, pignoli nuts (and sometimes walnuts) appear in pesto recipes. This recipe, however, is nut free. Feel free to experiment and make this recipe your own! Throw a handful of toasted nuts into the food processor along with the rest of the ingredients.

This pesto can also be used as a condiment on sandwiches, a marinade for fish and poultry, or a sauce to toss with pasta. While Kate’s original recipe was made with cheese and wheat pasta, we were able to modify it so that it was both gluten and dairy free.

Enjoy!

Broccoli Rabe Pesto

1 large bunch of broccoli rabe (stems removed)

3 cloves of garlic, crushed

¼ cup of olive oil

Salt

Pepper

1 lb of cooked pasta of your choice

Cook broccoli rabe in a large pot of salted boiling water for 3-5 minutes – until just tender. Drain and rinse with cold water to stop cooking. Pat dry with a towel/paper towel. Add broccoli rabe to the bowl of a food processor, add crushed garlic, olive oil and salt and pepper. Pulse until emulsified.

If you would like to add cheese, feel free to mix in ¼ cup of parmigiano reggiano cheese after the mixture has been pureed.

Serve over pasta — or any other way you would like!

Yields 1 healthy cup of pesto (enough to top approximately a pound and a half of pasta)

March 19, 2014