Mashed Potato & Gravy Shepard’s Pie

This one will be used for Thanksgiving for sure! Warm, hearty and a traditional meal, this Shepard’s Pie will please anyone at your holiday table.

4 or 5 Yukon Gold potatoes, boiled

1 1/2 cups chickpea gravy

1/2 cup coconut milk

3/4 cup frozen peas

1 onion, chopped

1 carrot, chopped

1 8 oz. package organic tempeh, crumbled

3 cloves garlic, minced

2 tbsp olive oil, divided

1 cayenne pepper, minced

1 tsp sea salt

1 tsp dried thyme

1/4 tsp black pepper

• Preheat oven to 350 degrees
• Cook cayenne pepper and onion in 1 tbsp oil over medium heat in a saucepan for 7 minutes
• Add peas, carrots, tempeh, gravy, salt, thyme and pepper and cook for 2 more minutes
• Mash potatoes with coconut milk and garlic until creamy
• Spread 1 tbsp oil on the bottom of a casserole dish
• Spread vegetable/tempeh mix over the bottom of the pan
• Spread mashed potatoes over the tempeh mix
• Bake at 350 degrees for 35 minutes

Apple Walnut Crisp

I’m at a loss for apple recipes.

I can’t seem to come up with anything creative for the 12 lbs. of apples I picked up last weekend. So apple crisp seems like the only logical thing to make with all this fruit.

The walnuts give the topping of the crumble an extra crunch, that I absolutely loved. I may or may not have eaten all the topping off of most the dish when it came out of the oven. OK, OK I did. It was me. I couldn’t help it!

And if you live in the Boston area, you MUST eat this apple crisp with FoMu’s Apple Cider Donut vegan ice cream. It is easily one of the greatest things I have ever eaten. Not exaggerating!

FILLING

7 or 8 apples, peeled and sliced

1/3 cup organic brown sugar

1/3 cup organic raw sugar

1/2 cup organic orange juice

1 tbsp arrowroot powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

TOPPING

1 cup organic rolled oats

1 cup organic whole wheat flour

1 cup organic brown sugar

1 cup raw walnuts, chopped

1/3 cup olive or coconut oil

3 tbsp almond milk

1 tsp pure vanilla

1 tsp ground cinnamon

• Preheat oven to 350 degrees
• Dissolve arrowroot powder in orange juice
• Toss together apples, sugars, cinnamon, nutmeg and salt
• Pour into casserole dish and pour orange juice over it
• For the topping, mix together oats, flour, sugar, walnuts and cinnamon
• Add in oil, almond milk and vanilla and then mix together until it forms a crumbly consistency
• Pour crumbles ontop of apple slices
• Bake at 350 degrees for 45 minutes