Lentil-herder's pie

Super comforting shepherd's pie. Lentils and veggies with cashew gravy, topped with creamy mashed potatoes. Adjust vegetable ratio to your taste, or try some other veggies (mushrooms? kale?).

1.25 cups lentils
2.5 cups broth

.5 T earth balance
1 medium onion, chopped
.75 cup celery, sliced small
1 cup carrots, chopped small
1 cup peas
salt, pepper to taste

1 batch cashew gravy

8 medium potatoes, chopped
3 T earth balance
.75 cup soy milk
1 t salt
.5 t pepper
paprika


Cover lentils with broth and cook until soft, about 40 minutes.

Preheat oven to 350.

Saute onion in earth balance at medium-low heat for five minutes, add celery and carrots, season with salt and pepper, cook for another five minutes, and peas and cook until veggies are almost cooked (still a bit crisp).

Mix veggies and lentils together and put mixture in a casserole dish. Pour gravy over the lentil-veggie mixture and stir to gently mix. You may have a bit more gravy than you need, so save some to serve on the side.

Meanwhile, boil potatoes until soft. Mash potatoes with soy milk, earth balance, salt, and pepper.

Top lentil-veggie mixture with potatoes. Sprinkle a pinch of salt and a little paprika over the top. Bake for 20 minutes.

Green chili frittata

Easy brunch! Serve with salsa and sour cream.

8 eggs
1 cup milk
1 T flour
1/4 t salt
1.5 cups cheddar cheese
6 long green chilis, chopped


Preheat oven to 350. Whisk together eggs, milk, salt, and flour. Stir in 1 cup cheese and the chilis. Pour into a 13x9 baking dish. Sprinkle remaining .5 cup cheese over the casserole. Bake for 25-30 minutes, until the center is set and a knife inserted into the center comes out clean. Cool for five minutes before serving.