Hello my friends! I'm so glad you're here for another cozy installment of Recipe of the Week. Last week we dished about pie, and the winner was not only savory, but didn't even have a pastry crust! What a world! In spite of being a bit "non-traditional" this vegan shepherd's pie from BrownEyedGirl deserved the win. It was out-of-this-world comforting.
Kinda cheating here cuz it's not dessert... Moroccan Shepherd's Pie!
*1 lg onion peeled and cut into 1/4 dice
*2 medium carrots cut into 1/4 dice
*2 celery stalks cut into 1/4 dice
*6 cloves of garlic, minced
*2 tablespoons of sweet paprika
*1 tablespoons of cumin seeds
*1 teaspoon of turmeric
*1 teaspoon of crushed red pepper
*2 cups of green lentils
*8 cups of vegetable stock
*salt and pepper to taste
*zest and juice of two lemons
*12 cups of packed spinach
*1 cup of chopped cilantro
*3 lg yams
*2 cinnamon sticks
Sauté the onion, carrots and celery for 10 minutes. Add the garlic and cook for another minute. Add the paprika, cumin, turmeric, crushed red pepper, lentils and vegetable stock. Boil that bitch. Now reduce the heat to medium, cover it and cook for 45 minutes. After it's done, add your salt, pepper, lemon zest and juice. Add the leafery here as well. I tear my spinach up with my bare hands and then toss it in. Now, pour it all into your baking dish or pie dish or whatever.
Now, preheat the oven to 350.
Then, boil your yams with the cinnamon sticks for about 15 minutes. After they're tender, take the sticks out, drain the water and mash the yams. Spread this mixture of the lentil mixture. Bake for 20 minutes and let it sit for 10 minutes before serving.
Anybody got any other vegan pie recipes?
I made this for supper last night, and it was one of those meals that reminds you of how great plants can be. (And how wonderful spices are.) It was so flavorful and so filling; a perfect meal for a chilly evening. Unfortunately, because I made it at night (and because my broiler is being a dick and I couldn't get the browning I wanted), the photos don't quite do it justice, but trust me when I say that it tasted so freaking good. (Also: this is a huge recipe, so I'll be (happily) eating on it the whole week.)
Your trophy, BrownEyedGirl, is "The Sweetest Thing" by U2 because that song plays in my head when I read your Disqus name. (And because I've seen you refer to your partner as "BlueEyedBoy.")
(Oh! Small note: I know I keep saying I'm going to make Smitten Kitchen's tomato pie and then not making it but I SWEAR TO YOU I will make it soon. I mean it has come up in three separate ROTWs and somehow not won, but I need to eat it.)
Alright, moving on.
Yesterday, I received a delightful little note from Brooklynbee:
Claire, I had a dream last night that I created an Oreo pie. Not only was the crust made out of Oreos, but so was the filling. It had crushed Oreos in a creamy/pudding-y base. I feel that this could - should! - be made in real life, no?! Had to share this thought with you.
What a beautiful dream. And yes! I have had an Oreo cream pie before and it was magical! In fact, this may come as quite the surprise, but I really love Oreos as an ingredient. I've made Oreo cake ball truffles, Oreo shakes, and I've been known to dabble with some more "out there" recipes.
I know I can't be the only Oreo innovator around here; you guys have got to have some deliciously creative uses for America's Favorite Cookie besides dipping them in milk. (I feel like someone had a recipe that used the lemon ones.) Though honestly, even if dipping them in milk is the extent of your Oreo eating, that ain't bad.