Vegan Mushroom Pie (Tastes like Shepard's Pie)

Ingredients

2 tablespoons + 3 tablespoons olive oil, divided (30 mL + 45 mL, divided)

2 onions, chopped

4 cups white mushrooms (700 g)

2 garlic cloves, minced

1/2 tsp ground allspice (2.5ml)

2 tablespoons soy sauce (30 ml)

1 to 2 tablespoons maple syrup

2 tablespoons tomato paste (30 ml)

1 can (14 oz/398 ml) coconut milk (full fat, do not use light)

salt and pepper to taste

4 sheets phylio pastry (instead of phylio pastry, I put a layer of mashed potatoes below and above)

4 cups baby spinach (110 g)

For added protein, you can also add in one of the layers either cooked lentils or vegan 'meat' crumbles. 

Directions

1. Preheat oven to 350˚F (180˚C).

2. In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.

3. Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.

4. Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.

5. On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.

6. Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).

7. Pour mushroom mixture over phyllo and garnish with spinach leaves.

8. Fold phyllo dough over and lightly brush with oil.

9. Bake for 30 minutes, or until golden brown.

10. Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.

Recipe from The Buddhist Chef.

Pairs well with oven roasted fire salted brussels and red wine.

Red Velvet (Beet) Brownies (Gluten-Free, Vegan)

Receipe from Mind Body Green: Skip the red food dye and add some detox-friendly beets to your brownies! A healthy take on the classic dessert, with a rich and creamy cashew frosting.

Ingredients
1 cup raw beets, chopped (approximately 1 large beet, peeled & chopped)
1/4 cup coconut oil
1/3 cup agave
2 Tbsp. vegan chocolate chips
1 tsp. pure vanilla extract
1 Tbsp. raw cacao
2 Tbsp. ground flaxseed
1/2 tsp. sea salt
1 cup gluten-free rolled oats
2 Tbsp. coconut flour

Directions
Preheat oven to 350 degrees F. Line a square (8x8) pan with parchment paper and set aside.

In a food processor fitted with a metal blade, pulse beets until very finely chopped.

In a small saucepan, add coconut oil, agave, vegan chocolate chips and vanilla. Melt over low heat.

Add to beet mixture and purée until smooth.

Add the remaining ingredients to the food processor and purée until fully combined.

Spread evenly in the prepared pan and bake for 10-12 minutes.

Cool completely.

Top with the creamy cashew frosting (recipe below) and cut into squares. Store in the refrigerator or freezer.

Creamy Cashew Frosting Ingredients
1 cup raw cashews
1/2 cup boiling water
1 tsp. pure vanilla extract
1 tsp. agave 1 tsp. coconut oil

Directions
Add all ingredients to a high-speed blender and purée until smooth and creamy. Pour into a bowl and chill before frosting the brownies.

Notes
I used honey instead of agave.
I don't have a high speed blender, so I used a food processor. Frosting could have turned out smoother if used a blender... Interested in finding a different frosting recipe. 

Healthy Vegan Pad Thai With Shredded Cabbage

Serves 4

Ready in 30 minutes

Recipe from Paint + Tofu

INGREDIENTS:
1 head of green cabbage
1.5 cups edamame
2 cups red cabbage
4 carrots
2 limes

Sauce:
5 tablespoons soy sauce
2.5 tablespoons sriracha hot sauce
3 tablespoons peanut flour (or finely chopped peanuts, or peanut butter)
3 tablespoons sugar (optional – I don’t use it!)
3 tablespoons organic ketchup
2 teaspoon ground ginger
.

INSTRUCTIONS:

1. Finely shred cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler (or finely chop carrots). 
2. Cook shredded cabbage in a wok or large frying pan over medium-high heat for about 7 – 10 minutes until crisp.
3. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
4. Pour sauce over cabbage and cook for an additional 1-2 minutes.
5. Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.

Quinoa Corn Edamame

YIELDS ABOUT 4 CUPS

INGREDIENTS:
2 cups frozen, shelled, edamame
1 cup frozen corn
1 cup cooked, cooled quinoa (leftover is great)
1 green onion, sliced (just green parts)
½ red sweet bell pepper, diced
2 Tbsp minced fresh cilantro
1½ Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp chili powder
¼ tsp dried thyme
⅛ tsp freshly ground black pepper
dash of cayenne

STEP 1:
Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.

STEP 2:
In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.

STEP 3:
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours

Recipe found on 86 lemons.