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May the Food Be With You,
While trying to be budget-friendly, use up the food we currently have (with the discovery of potatoes hiding in the cupboard!) and come up with a creative dinner, we decided on Shepherd’s Pie. A welcome change from our habitual pasta and veggies.
I have made this dish before, but with my mom’s recipe, which I have misplaced.. so I relied on Google to bring me a sufficient recipe. Hint: Google failed! Not entirely, but mostly. I got an idea for the temperature and that there should be a liquid mixed with your base but every recipe I found for a ‘vegan’ Shepherd’s Pie, had a plethora of extra ingredients that we definitely didn’t have or didn’t care to have in the meal. I really wanted to find a simple recipe for the ease and the lack of ingredients we had.
· 1 pkg Yves ground round
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You can make this recipe completely raw by making the base with nuts and dates, or you can prepare a biscuit base as in the photo above.
(RAW): 11/2 cups walnuts or Almonds (or half and half) – 1 cup pitted dates – Sea salt
(NON RAW -BISCUIT BASE) – 1 and 1/2 cups of vegan biscuit crumbs (digestives) – 1/2 cup of oil or approx equivalent of vegan margarine
2 cups of blueberries (Reserve several for topping)
1 cup cashews, soaked in water for at least two hours and drained
1/2 cup coconut oil
1/3 cup maple syrup
(RAW) For the base, place the walnuts or almonds, dates, and pinch of sea salt in blender and pulse to break the ingredients until ground up and sticking together in your hand.
(NON RAW – BISCUIT BASE) Melt the margarine and mix in the biscuit crumbs…
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