Lentil Sheppard's Pie with a Rustic Parsnip Crust

This recipe is from the Forks Over Knives recipes.  I have the FOK app on my phone, which is SO handy when I'm shopping because it provides the ingredient lists for all the recipes.  I decided to tweak just a little and include fennel and chickpeas.  Fennel adds such a nice flavor to savory dishes.  If you've never tried it, don't forget that you can use the green fronds at the top to sprinkle over your dishes with your other herbs in addition to using the bulb to cook into the meal.  I used garbonzo beans to make up for not having enough lentils in my pantry. Sometimes you don't always have everything you need, so mix it up a little and don't be afraid to try new things in your recipes.
*This recipe is plant-based and uses no oil.

Ingredients:

Ingredients

1 large carrot (peeled and diced)
1 yellow onion (peeled and diced)
2 stalks of celery (diced)
1 small fennel bulb (peeled, cored, and diced)
2 cloves of garlic (peeled and minced)
1 sprig of rosemary
3/4 cup lentils (rinsed)
1 cup chickpeas (Garbonzo beans)
1 bay leaf
3Tbsp tomato paste
salt & pepper to taste
8 red potatoes (chopped)
4 large parsnips (peeled and chopped)

Directions:
1. In a large saucepan, sautee onion, carrot, celery, and fennel in a large saucepan over medium heat for ~10 minutes. Add water or veggie broth 1-2 tablespoons at a time to keep the veggies from sticking. If you are used to using oil to sautee with, just use your preferred cooking oil.
2. Add garlic and cook for another minute.
3. Stir in rosemary, lentils, chickpeas, bay leaf, and enough water to cover by 3 inches. Bring to a boil over high heat, then reduce heat to medium and cook, covered for 30 minutes.
4. Add tomato paste to the pan and cook for another 15 minutes.
5. Add salt and pepper, remove from heat, and discard the bay leaf and rosemary sprig.
6. Pour into a 9x13-inch baking dish.
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7. Meanwhile, in a large pot boil the potatoes and parsnips over medium heat for ~15-20 or until tender.
8. Remove from heat and drain all but ~ 1/2 cup of the water.
9. Mash the boiled potatoes and parsnips until smooth and creamy, adding salt and pepper to taste.  10. Spread the mixture over the lentils and veggies and bake for 25 minutes or until bubbly.  Let sit 10 minutes before serving. Enjoy!

Chopped Veggies

Cooked veggies, lentils, and chickpeas

Spreading the mashed parsnips and potatoes

Just before it goes into the oven

Vegetable Stir-Fry (Oil-Free)

This plant-based stir-fry is quick and easy.  I actually used my leftover veggies from my previous post (Vegan Tacos with an Asian Twist) after a long day of hiking.  I was exhausted when I got home and needed something simple. I used basmati rice, which takes about 40 minutes to cook, but you can use any other rice or grain you want if you need to prepare something more quickly. You can even just eat the stir-fry veggies on their own.

Ingredients for 1 person:
1/2 cup dry basmati rice (or rice of your choice)
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1 cup broccoli slaw
1 cup mung bean sprouts
2 chopped white button mushrooms
10 snow peas, cut in half
2 Tbsp sesame seeds
Bragg's Liquid Aminos to taste (or soy sauce, Tamari, etc.)
~2-4 Tbsp vegetable broth (or cooking spray/oil if you prefer)

Directions:
1. Cook rice per directions on the package.
2. In a skillet on medium, heat vegetable broth. Once heated, sautee onions and peppers until softened (about 2 minutes). 
3. Add the remaining veggies, sesame seeds, and liquid aminos to the skillet and sautee for ~4-5 minutes until all the vegetables are cooked and softened.
4.  Combine the rice and veggies. Enjoy!