Roasted potatoes

2 pounds potatoes, diced or sliced in wedges

1 Tbsp olive oil 

1-2 tsp salt

Onion powder 

Garlic powder

Italian seasonings

Smoked paprika 

Directions:

Put potatoes in a large bowl. Add oil and toss to coat. Add salt and seasonings and toss again. Put on a sided cookie sheet in a single layer. Bake at 425 for 40-45 minutes. 

Roasted carrots

1 pound of baby carrots

1-2 tsp olive oil 

½ tsp salt

½-1 tsp smoked paprika

Directions:

Preheat oven 400 degrees F. In a bowl, coat carrots in oil add seasonings and mix well.  Bake 20-30 minutes. 

Green Grasshopper Pie

Pudding:

19 ounces tofu

1 tsp peppermint extract 

¾-1 cup agave or honey 

⅓ cup light coconut milk 

½ cup soy milk

1-3 tsp agar powder

3 Tbsp coconut oil

2 tsp vanilla extract 

½ tsp sea salt

small handful of spinach 

Topping: 

Carob chips 

Vegan Whipped topping

Directions:

To make pudding:

Heat soy milk and coconut milk over high heat with agar. Stir until agar is dissolved. Turn off heat. Add in coconut oil and allow it to soften in warm mixture. In a high speed blender add all other pudding ingredients plus the agar mixture. Blend until smooth.

To assemble:  

Press crushed graham crackers, crushed granola or you favorite crust recipe into the bottom of the pan. If you use an actual crust recipe, bake according to directions. Fill pie crust with filling and let set. Melt carob chips and drizzle on top of the pie. Refrigerate and before serving, top with vegan whipped topping. 

Crust options
Pie Crust
Crumble nut crust

Lentil Loaf

½ cup ground sunflower seeds

1 cup cooked brown or green lentils

¼ cup cooked brown rice

¼ cup whole wheat bread crumbs

½ cup canned tomatoes

⅓ cup finely diced raw onion

⅓ cup finely diced celery

1 tsp salt

¼ tsp sage

1 Tbsp yeast flakes

½ Tbsp chicken-style seasoning

3 Tbsps tomato paste

Directions:

Sauté onion and celery until translucent. Thoroughly mix all ingredients together in a large bowl. Lightly pack into an oiled 4 by 8 loaf pan and bake at 350 degrees F for 40 minutes or until brown. Turn out of pan and cut into ½ inch serving slices. 

Ranch-style Cabbage Salad

2 pounds cabbage, finely shredded

3 large carrots, coarsely grated

2 cups peas, fresh or frozen (thawed)

2 cups corn, fresh or frozen (thawed)

3 large avocados, diced

Dressing 

1 ½ cups plain unsweetened almond or soy yogurt

1 bunch dill, finely chopped

1 small clove garlic

1 tsp salt

Directions:

In a large bowl, add cabbage, carrots, peas, corn, and avocado. 

In a medium bowl, whisk dressing ingredients, pour over vegetables and gently toss to combine. Refrigerate for at least an hour before serving. Will store well for up to 48 hours with dressing. 

Irish Theme Again! (March 2018)

Our Irish meal was so good, we decided to do a second go-round. I know you will enjoy this delicious combo of Irish styled dishes!

Ranch-style Cabbage Salad

Lentil Loaf

Green Grasshopper Pie

Roasted carrots

Roasted potatoes