Tag Archives: potato

Vegan Shepherd’s Pie

1 Oct

I made vegan shepherd’s pie once a year or two ago and I liked it, so I decided to make it again. I’m pretty sure I used a different recipe this time because the last one called for quite a lot of tarragon. This one was simpler and pretty tasty.

The one tricky bit is finding some vegetarian Worcestershire sauce, which is why I made Ellen do it. There’s a few brands out there though. I can’t remember which one we used, and there was another brand that was Anne’s or Annie’s or something. Anyway, I’m glad it exists.

The recipe I used is here on Vegancooking. I might someday make my own recipe but this one was tasty. And, I’m not gonna lie, better than the tarragon one I made awhile back. Tarragon is that friend that I’ll chat and e-mail with, but everytime he hints at wanting to come over to my house for a party I find a way to change the subject.

The end.



Cauliflower and Potato Curry

9 Jul

So I think Bret’s been eating food.  But he hasn’t been posting and that makes me sad.  EAT SOMETHING, BRET!

I’ve been eating.  A lot.

I made a really simple curry type dinner the other night, because I like making simple curry type dinners.  This one was tomato based rather than creamy coconut milky based.

I made a lot so I would have leftovers to take for lunch during the week.  I tend to bring smelly foods to work but I’m unapologetic when it comes to curry.


2 tsp. olive oil

1 large onion, halved and sliced

2 tsp. minced garlic

1 Tbsp. curry powder (a heaping tablespoon!)

4 cups fresh cauliflower (about a small head)

1 1/2 lb. red potatoes, cubed

1 cup crushed tomatoes

2 tsp. ginger juice

1/2 cup water

1/2 cup cilantro, chopped and divided

1 cup frozen peas


Heat the oil in a big pan, and cook the onions until they’re soft.  Add in the curry powder and garlic and cook that until it smells good.  Add in the cauliflower and potatoes and cook that for about five minutes or so.  You’ll want the potatoes to get a little bit softened.  Once they are, add in the crushed tomatoes, ginger juice, water, and half of the cilantro.  Cover the pan and let it simmer for twenty minutes or so until the vegetables are soft.  Taste it and add in more seasonings if you want.  I added black pepper and cayenne to mine.  Stir in the peas and the rest of the cilantro and cook it until the peas are heated through.

Since there’s quite a bit of potato in this I didn’t figure it  needed any rice or anything to eat it with.  But I do like starch so I grabbed one of my wheat tortillas that I happily found do not have animal bits in them to sop up the sauce.

I’m going to suggest using fresh ginger if you can.  I’ve been not buying fresh ginger because I bought a bottle of ginger juice not too long ago and want to finish that up.  It’s really, really not a good substitute for the real thing.

Other than that, yum!

– Ellen