We're in that funny in-between moment. It's still pretty darn cold outside (some people even have lots of snow!) and we know in our minds that winter isn't through with us yet. At the same time, we begin to see glimpses of spring. We want to lighten things up, but we still need something warming and a bit hearty to keep us going after a long day -- enter two wintry vegan comfort foods. Gena Hamshaw's lentil shepherd's pie tiptoes down that line, and an indulgent avocado chocolate mousse pushes the meal into pretty exciting territory.
Serves 2 to 4 (with plenty of leftover shepherd's pie)
2 pounds potatoes
1 cup non-dairy milk of your choosing
6 ounces mushrooms
1 cup lentils
1 ripe avocado
4 ounces chocolate
1/4 cup thick coconut milk
We're assuming that you already have onion, garlic, salt, pepper, olive oil, vanilla, vegetable broth, carrots, celery, dried rosemary and thyme. If not, you'll be needing those things, too!
1. We admit, this shepherd's pie is a little bit of work. But, it'll be ready in just a little over an hour, and it makes a lot! You'll have dinner tonight and then some, we promise. Anyway, tackle the shepherd's pie in the order that Gena Hamshaw lays out (mash potatoes and parsnips, cook lentils, layer, bake) and you'll have no trouble.
2. You deserve a treat after all that! Whip up the mousse, which comes together in the blender in no time flat, and kick back with a big bowlful of chocolatey reward.
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