Sunday, June 21, 2015

Potato-topped, white bean pie

I'm sorry, there simply is no way to photograph this and make it look pretty....
Then again, often the sloppy-messy dinners are the most delicious!

We definitely think this is one of those dinners!!! :-)
This eventuated when a lentil shepherd's pie was on the cards, but no tins of lentils were in the pantry. Alas, potato-topped white bean pie came about :-)
I haven't given this recipe the usual make, try, try again process. However, it's quite a simple dish that is versatile and you basically can't go wrong!


You'll need:
1 onion

3 cloves garlic
2 stalks celery
1 zucchini
2 carrots
1 green capsicum
120g fresh spinach leaves
2 tins white beans
1/2 large jar of tomato passata
1 Tablespoon mixed Italian herbs

For the potato topping:
6 medium sized potatoes
1/2 cup motherless milk of choice
2 Tablespoons nutritional yeast
1/2 Tablespoon dried onion flakes
1 teaspoon dried chives

Chop the potatoes into little pieces and place in a microwave safe dish and cover with water. Heat in the microwave for 10 minutes (or until totally soft).
Combine all the vegetables except for the spinach in a food processor and pulse a few times until desired size. 

Put chopped veggies into a frying pan and dry-fry until then begin to soften.
Add the drained white beans, the passata, spinach and herbs.
Stir frequently until warmed through and spinach has wilted.
Transfer to a large lasagne size baking dish and press down evenly.

Drain the potatoes and mash with the other ingredients needed for the topping.
Spread the potatoes over the top of the bean/veggie mix.

Place in a preheated 180C oven for 30minutes until lightly browned on top.
Serve :-)

Tuesday, June 2, 2015

Cheesy Baked Cauli & Capsicum

I am totally in love with these mini capsicums that are readily available in the grocery store lately.
There's something about the mixture of the colours and their little cone shapes that I just find incredibly appealing!

Here's our families favourite way of using them lately. This makes a great side dish. 
The capsicums make little cups that hold the cheese sauce - just delicious :-)


You'll need:
250g tub of mini capsicums
1/2 head cauliflower
1/4 cup nutritional yeast 
1 Tablespoon cornflour
2 teaspoons onion flakes
1/2 teaspoon each sage, garlic powder, paprika
1/2 cup motherless milk of choice
1/4 cup water

Half the capsicums and scrape out the seeds. Place in a baking dish along with the cauliflower broken into florets. 

In a microwavable measuring jug, combine the remaining ingredients and stir with a fork until dissolved. 
Microwave for 1 minute until the mixture starts to thicken.

Pour over the vegetables.

Place in a preheated 200C oven for 40 minutes until veggies have softened and lightly browned.

The top will be crisp and underneath will be filled with oozing-gooey-cheesy sauce :-)

Question of the day:
Are mini capsicums available in your area?
Do you use them as mini scoops for anything?