Well, it has been awhile. But, as one of my favorite running quotes says, 'forward is a pace'. That's right. If you're moving, if you keep getting up and trying again, you're doing ten times better than someone still sitting on the couch. So, I've been slacking for the past month. I have discovered many great foods, fun recipes to cook, and even gotten back into a (fairly) normal running routine - been too busy out living life to sit down and write about it.
But I'm back! I found one that was too great to not write down, because if I don't I'll surely forget it. And since this recipe strays quite far from my norm of sauteed vegetables in some sort of sauce (ok, I still sautee the veggies.... but it's still different I swear!!), it's worth making note of.
2. While the rice and lentils are cooking, peel and chop the sweet potatoes. The only reason for cutting them into pieces is so that they cook faster - the smaller the pieces, the quicker they will cook. Place in a large pot with water and boil over medium-high heat until soft.
3. Now that you have the rice/lentils and the sweet potatoes cooking, cut up your other veggies. In a large pan, add your olive oil and place over medium heat. Make sure that this pan will be large enough to eventually hold your rice/lentil mix as well. Add your chopped veggies one by one, starting with the onion. Add your pepper, your tomatoes, your corn, and your spinach. Cook over low-medium heat until veggies are soft (~20 minutes).
First, you'll take the rice/lentil mix and add it to the pan with all of your veggies. Stir so that the veggies and carbs are nicely mixed.
Then, spread this mix evenly in the bottom of a 9x13 pan.
Strain your sweet potatoes and mash them up, then spread in an even coat over your lentil/veggie mix.
But I'm back! I found one that was too great to not write down, because if I don't I'll surely forget it. And since this recipe strays quite far from my norm of sauteed vegetables in some sort of sauce (ok, I still sautee the veggies.... but it's still different I swear!!), it's worth making note of.
Shepherd's Pie
Ingredients
1 1/2 cups lentils
1 1/2 cups rice
2 large sweet potatoes
4 plum tomatoes
1 large onion
1 red bell pepper
1/2 cup frozen/fresh corn kernels
1/2 cup chopped spinach
(vary veggies as per your preference, this was a good taste combo for me)
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tbsp nutritional yeast
Salt to taste
1 tbsp olive oil
Directions
This recipe is made of 3 separate components that are combined at the end.
1. First, we will get the rice and lentils cooking as this takes about 30-45 minutes. If using a rice cooker, simply add the rice and lentils, about 4 cups water, garlic powder and a dash of salt and cook on the 'white rice' setting. If not, then cook same ingredients in a medium pot, starting out at a boil and then bringing to low heat until rice and lentils are soft.
3. Now that you have the rice/lentils and the sweet potatoes cooking, cut up your other veggies. In a large pan, add your olive oil and place over medium heat. Make sure that this pan will be large enough to eventually hold your rice/lentil mix as well. Add your chopped veggies one by one, starting with the onion. Add your pepper, your tomatoes, your corn, and your spinach. Cook over low-medium heat until veggies are soft (~20 minutes).
To the veggie mix, add your spices. I found that cumin, black pepper, and salt, were all that I needed, but feel free to experiment. Also, be sure to add that nutritional yeast to get your B12.
4. If you did things in this order, they should start all being 'done' around the same time! Heat your oven to 375 degrees, and let's start the combining!
Place in the oven for about 20 minutes, and voila, shepherd's pie!
(Didn't get an 'after' shot of this one, but trust me, a slice of this pie is scrumptious!)
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