29 | Dinner as Easy as Pie

1 |   Main Dish

Veggie Shepherd's Pie

Mashed potatoes again, you say? Why, yes! This week's mashed potatoes have a twist that you might not expect, but you'll enjoy it to the last morsel. Inspired by shepherd's pie, but meat-free, this dish is comfort food. With lentils, along with the traditional vegetables of shepherd's pie, this becomes more than a veggie substitute; in my opinion, it's better than the original.

3 |   Side

Cheesy Cauliflower Tart

Growing up, I didn't like cauliflower at all. It has only been recently, through SimpleVeggieMeals and this process of experimenting with recipes and flavors for you, that I can now say, “I like cauliflower.” There, I said it. This savory open-face pie explains why: featuring cauliflower and cheese, this dish is a comforting addition to a lovely meal or a tasty snack after work.

2 |   Salad

Hearty Caesar Salad

To compliment all this pie goodness, I wanted something with extra crunch and freshness. This rich, creamy salad, with oven-toasted croutons and a garlicky, lemony Caesar dressing, does the trick. The addition of kale and raw parsnips, which taste like robust carrots, amp up the health and flavor in this salad. And a secret ingredient in the vegetarian dressing adds a deep saltiness you'll crave.

4 |   Dessert

Sweet Potato Mini Pies

With my roots in Northern Minnesota, I should like pumpkin pie—it's practically part of my DNA. Here's the thing: I like sweet potato pie way more. This recipe will give you a taste into my reasoning. The luscious custard and flaky crust, along with a little extra something on top, will have you asking, “Why did I wait so long to make pie for dinner?”

1 |   Main Dish

Veggie Shepherd's Pie

3 medium potatoes

1 cup peeled and chopped rutabaga

2 garlic cloves

2 tablespoons butter

2 tablespoons milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

1 medium carrot, peeled and chopped

1 small onion, chopped

1/4 teaspoon salt

1/4 teaspoon dried thyme

2 cups cooked lentils

2 tablespoons butter

1 tablespoon all-purpose flour

1/2 cup vegetable broth

2 tablespoons ketchup

1/2 cup frozen peas

2 tablespoons chopped fresh chives

Want to make this dairy or gluten-free? To make this dairy-free, use broth instead of the milk as it is used to moisten the potatoes and make them easier to spread. Instead of butter, use your favorite butter substitute like earth balance Original Buttery Spread. For a simple gluten-free option, instead of flour use 1 teaspoon corn starch mixed with 1 teaspoon water then continue with step 3.

Make ahead option– The mashed potatoes can be made up to 5 days ahead. The filling can be made up to five days ahead. When ready for a meal, follow The Simple Steps 4 and 5 and enjoy. Another option is to make the whole dish following The Simple Steps 1-4 and placing it in a freezer proof container. This will keep for four months in the freezer.

The Simple Steps...

1. Preheat oven to 425˚. Do you already have mashed potatoes? You’ll need 3-4 cups for this dish or use my method to make some mashed potatoes.
My method: Pour four cups of water into a medium to large pot. Bring the water to a boil while you peel and chop the potatoes and rutabaga into inch pieces.
• Place the potatoes, rutabaga, and garlic into the pot. Bring it back to a boil. Cook on medium-high heat for 10 minutes or until they are tender.
• Drain all the water out. Use a potato ricer or masher to mash the vegetables into a medium sized bowl. Season with butter, milk, salt, and pepper.

2. While that's cooking, preheat a large pan over medium heat. Add oil to the hot pan, stir in the chopped carrot and onion to the pan. Cook veggies 6 minutes, stirring frequently. Season with salt and thyme. Stir in the cooked lentils.

3. Add the 2 tablespoons butter and the flour; stir until combined. Add the broth and cook about 2 minutes. Stir in the ketchup and peas. Adding the peas right before this goes in the oven will ensure that they don’t get overcooked.

4. Spoon this mixture into a 9x9 or 2-quart baking dish. Spread the mashed potato mixture over the filling evenly. Rough up the surface with a fork so there are peaks that will get browned.

5. Bake in the oven for 15 minutes, until it's lightly browned. Top it with chopped chives and serve.

2 |  Salad

Hearty Caesar Salad

1-2 romaine lettuce heads (5 cups chopped)

1 medium parsnip, peeled and cut into thin strips

3 cups kale, thinly chopped (2-3 leaves)

croutons:
4 ounces crusty bread like ciabatta bread (about half a loaf)

2 tablespoons olive oil

1/4 teaspoon salt

1/3 cup shaved Parmesan cheese

dressing:
2 garlic clove, minced

2 teaspoons capers, chopped

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon soy sauce

1/4 teaspoon brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup olive oil

Want to make this dairy or gluten-free? For an easy dairy-free option, use Follow Your Heart Vegenaise instead of mayo and omit the Parmesan cheese or use Go Veggie! vegan grated parmesan topping. To make this gluten-free, use your favorite gluten-free bread.

Make ahead option– The dressing will keep in the refrigerator for two weeks. The croutons will keep in the refrigerator for 2 weeks. The whole salad can be tossed together and set aside for up to an hour ahead of time. The hearty leaves of the kale will soften during the short rest before serving.

The Simple Steps...

1. Make croutons.
• My Method: Heat the oven to 350˚ degrees F. Cut the bread into 1/2 inch cubes.
• In a large mixing bowl, toss the bread in with the oil and salt. Spread the croutons on a sheet pan. Bake until the corners are toasted, 10 to 12 minutes. Set aside.

2. Chop the romaine leaves into 1-inch pieces. Place the lettuce, kale, and thin strips of parsnip in a large mixing bowl. Toss the veggies with 3 tablespoons dressing.

3. Toss in half the croutons and half the Parmesan cheese. Stir the salad again adding another tablespoon of dressing.

4. Place the lettuce mixture on a medium platter. Top that with the rest of the croutons, Parmesan cheese, and dressing. Enjoy!

Make the Dressing:
1. Mince garlic cloves onto a cutting board. Add a pinch of salt and using the side of a knife blade mash it into a paste, then scrape it into a medium bowl. Add the secret ingredient, chopped capers.

2. Whisk in the mayo, lemon juice, lemon zest, and mustard.

3. Stir the everything else, except the olive oil, until well combined. Slowly stream in the olive oil while you whisk everything together. This will create a rich, thick, glossy dressing.

4. Bottle for later use. This keeps in the fridge for up to two weeks. Makes about 1 cup.

3 |  Side

Cheesy Cauliflower Tart

1 tablespoons olive oil

1 leek

2 cups cauliflower, cut into florets

1 egg

1 cup shredded Gruyere cheese

1/2 teaspoon salt

dash of ground black pepper

whole wheat pastry dough:
1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 tablespoon ground flaxseed

1/2 teaspoon salt

1/3 cup organic vegetable shortening

3-4 tablespoons ice water

Want to make this gluten-free? To make the pie dough gluten-free, use your favorite gluten-free flour like King Arthur Gluten-free Multi-Purpose Flour. Also, add 1/4 teaspoon xanthan gum to the flour for the recipe above, and before adding the water to the dough, stir in 1 teaspoon apple cider vinegar.

Make ahead option– Make the dough and wrap in wax paper and chill it until you’re ready to use it.

The Simple Steps..

1. Preheat the oven to 350˚. Heat a medium pot over medium heat. Add the olive oil. Sauté the leeks for 4 minutes.

2. Add the cauliflower and pour in 1/2 cup water and 1/4 teaspoon salt. Bring this to a boil at high heat and cook for 5 minutes.

3. Remove this from the heat. In a large mixing bowl, stir the egg and cheese together. Add the cauliflower leek mixture to the mixing bowl and stir. Season with 1/4 teaspoon salt and a dash of black pepper.

4. In four small tart pans or swallow dishes, pat in the dough and cut the extra dough off. Scoop the filling into the four pans dividing it evenly.

5. Bake for 25-30 minutes at 350˚ until cauliflower and pastry is browned.

For the whole wheat pastry dough:
1. Sift the flours, flaxseed, and salt together into a large mixing bowl.

2. Use a pastry cutter or fork to cut the shortening into the flour mixture until the texture resembles coarse cornmeal.

3. Add the water one tablespoon at a time and mix with a fork just until the dough pulls together.

4. Use your hands to pat the dough into a ball and transfer it to a floured work surface. Then flatten it slightly into a disk. Lightly flour the flattened disk and gently roll out the dough flouring it as needed. Lightly flour your rolling pin to keep the dough from sticking to it also. Continuing rolling out the dough until it’s about 1/4 inch thick. Make four rounds for the small tart pans.

4 |   Dessert

Sweet Potato Mini Pies

Sweet Potato Custard Filling:
2 cups mashed sweet potatoes

2 eggs

1 cup sugar

1/2 cup milk

1/2 cup softened butter

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Pecan Topping:
1/2 cup pecan halves

1 tablespoon maple syrup

1/4 teaspoon cinnamon

dash of salt

Pie Dough:
1 3/4 cups all-purpose flour

4 teaspoons sugar

1/4 teaspoon salt

12 tablespoons cold butter, cut into 1/4-inch cubes

4.5 tablespoons very cold water

Want to make this gluten-free? For a simple gluten-free option, try custard bowls. Use small oven proof ramekins, pour in the filling, and top with the pecans. Bake 35 minutes and enjoy.

Make ahead option– Once the mini pies are fully baked, remove them from the muffin pan. Place them in a sealed container. They will keep in the refrigerator for one week or in the freezer for a month.

The Simple Steps...

1. Preheat the oven to 350˚. Grease and flour a 12 cup muffin pan.

2. Add all the filling ingredients to a blender. Puree until everything is well combined.

3. Mix pecans, maple syrup, cinnamon, and salt together in a small bowl. 

4. Follow the steps for the pie dough below. Pour the filling into prepared pie crusts. Top each mini pie with 1-2 pecan halves.

5. Bake for 30-35 minutes or until a knife inserted comes out clean.

Make the Pie Dough:
1. Sift the flour, sugar, and salt together into a large mixing bowl.

2. Use a pastry cutter or 2 knives to cut the butter into the flour mixture until the texture resembles coarse cornmeal.

3. Add the water one tablespoons at a time and mix with a fork just until the dough pulls together.

4. Use your hands to pat the dough into a ball and transfer it to a floured work surface. Then flatten it slightly into a disk. Lightly flour the flattened disk and gently roll out the dough turning it and flouring it as needed. Lightly flour your rolling pin to keep the dough from sticking to it also. Continuing rolling out the dough until it's about 1/8 inch thick. Make twelve 4” rounds. Re-roll the dough when necessary.