A friend of mine recently had some family visiting from Ireland and she thought she would make them a traditional shepherd’s pie. Well… when you’re vegan, it doesn’t turn out quite as traditional as a meat eater would like, so I’m not sure they appreciated as much as they could have. It got me wanting to make one though as I would love a good vegan pie. But I had to be a little careful with it as Terry and I trying to follow some interesting eating habits right now. He’s been having some gastro issues and the specialist he consulted thinks it may be a food intolerance.
Ooh and get this! Instead of getting him to take harsh medications (as I expected), she’s actually having him try an elimination diet. I was so psyched by this! And she seemed pleased with what I had already started with him. I told him to eliminate all fried, salty, spicy foods, to avoid all stimulants (coffee was a hard one for him), garlic & onion, a lot of raw veggies, tomatoes, soy, gluten, junk food in general… the list goes on. But within just a few short days, he was feeling much better. The specialist told him to stick with my plan for another couple of weeks and then to try out her list no-no’s. I agree with everything on the list… but beans is on there. Man oh man, to be honest, that will be a hard one for me. I LOVE beans. But I would love to see him get better even more than I love beans. That’s love =)
In the meantime, I did make a lentil pie. I think lentils are technically a bean, but the dish didn’t seem to bother him and we both really enjoyed it. Aside from the lentils, it is very healthy & good on the digestive system.
Just because you can no longer have certain foods, doesn’t mean you can’t have tasty food! Besides, this is just temporary until we figure out what is bothering him. The specialist thinks it’s either gluten or dairy (my thoughts too).
Healing Lentil Pie (serves 3-4)
1/2 cup of green lentils
1 large sweet potato, peeled & cut into bite-size pieces
2 carrots, peeled & thinly sliced (I used my mandolin)
3 stalks of celery, trimmed & thinly sliced
1 cup of mushrooms, sliced
1 tbsp of olive oil
a bit of almond milk (to mash the sweet potato)
vegetable broth (to cook the lentils & sweet potato)
1/2 tsp each of dried oregano, thyme & rosemary
a pinch of salt & pepper
a sprinkle of nutritional yeast
Start by cooking your lentils in 1 cup of vegetable broth for 20-25 minutes until the liquid has evaporated. While your lentils cook, start to cook your sweet potato in vegetable broth as well (enough to cover the cut up potato in a small pot) for about 8-10 minutes (or until tender). Once the sweet potato is cooked, remove it from the stove top and drain most of the liquid, leaving in a couple of tablespoons. Add a tablespoon or two of almond milk and mash it up.
Preheat the oven to 350. Slice up your veggies and sautée them with the spices in the olive oil for 5-10 minutes, until tender.
Combine the lentils & veggies and place them in an oven-safe glass dish and layer the sweet potato on top. Put this in the oven for 15-20 minutes and allow it to cool before enjoying.
Sprinkle with some nutritional yeast and serve this with a big, green salad.
I just love mushrooms, lentils & sweet potato so this dish was really good even though it had subtle flavour. The sautéed veggies were great without the normal addition of garlic and onion. And cooking the lentils and sweet potato in veggie broth really brought the dish together.
Stay tuned for more digestion-friendly recipes =)