I know you are excited, so excited you can barely restrain yourself right? Well, probably not but I am! So now for your Meatless Monday recipes. The first one sounds particularly delicious…I can’t wait to try it, however if you are a little short on time, the second recipe might be more what you are looking for…or if you just feel like a little latin flavor.
Sweet Potato Shepherd’s Pie
Sweet Potato Topping
- 1-2 medium sweet potatos, peeled and diced (1/4 lb.)
- 1/4 cup fat-free milk or plain soymilk
- 1 Tbs. nonhydrogenated margarine or butter
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 1/2 tsp. vegetable oil
- 1 medium onion, chopped (1 cup)
- 1 leek, white part thinly sliced (1 cup)
- 2 turnips, diced (1 cup)
- 1 carrot, diced (1/2 cup)
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, chopped (2 tsp.)
- 1/4 cup white wine or water
- 1 15-oz. can cannellini beans, rinsed and drained
- 1 cup low-sodium vegetable broth
- 3 Tbs. shredded Parmesan cheese, optional
To make Sweet Potato Topping:
1. Bring large pot of water to a boil. Add sweet potato, cover, and boil 10 minutes, or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.
To make Filling:
2. Heat oil in large skillet over medium heat. Add onion and leek, and sauté 5 to 6 minutes, or until leek is soft. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
3. Add wine, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
4. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
5. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.
Chimichangas with Fresh Tomato Salsa
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 1 1/2 lbs. fat-free ground soy "meat"
- 14.5-oz. can low-sodium diced tomatoes
- 2 tsp. chopped roasted jalapeno pepper
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 6 medium (7 1/2-inch) fat-free flour tortillas
- Fresh Tomato Salsa
- Preheat oven to 350F. Coat baking sheet once with cooking spray. Set aside.
- Coat large skillet with cooking spray and place over low heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Add garlic and stir 30 seconds.
- Add soy "meat," breaking it up with a wooden spoon. Stir in tomatoes, roasted jalapeno, chili powder and cumin. Mix well. Cover and cook, stirring occasionally, 8 minutes.
- Meanwhile, stack tortillas, wrap in foil and bake until warm and pliable, 8 to 10 minutes. (Alternatively, using tongs, heat each tortilla over an open flame.)
- Place tortillas on work surface and spoon about 3/4 cup "meat" filling in center of each. Fold in sides and roll up, jelly-roll style. Place on prepared baking sheet, seam side down. Bake until chimichangas are lightly browned, about 30 minutes. Serve hot with salsa.
What did you cook this weekend? Anything yummy?