All posts tagged: food

vegetarian shepherd's pie recipe, vegan shepherd's pie recipe

Recipe: Vegetarian (and easily Vegan) Kate Sheppard’s Pie

Lots of you (and absolutely everyone who attended the dinner) asked for the vegetarian shepherd’s pie recipe I used to make Kate Sheppard’s Pie for A Feminist Thanksgiving. Here it is! To be honest, the first time I tried this I was a bit surprised it worked.  First, I looked at a bunch of vegetarian shepherd’s pie recipes, and then didn’t follow any of them and just winged it with what I had in the fridge.  Second, my track record making anything casserole-y, or traditionally British comfort-food based is pretty poor.  I just didn’t grow up eating or making those kind of foods!  So I expected a repeat of my fish pie/cheesy potatoes/macaroni & cheese experiments (basically inedible).   Instead, I got amazing!  And it’s not a fluke.  Every time I make it its delicious. This recipe makes a rich, filling, pie.  Most vegetarian shepherd’s pie recipes use celery, but I use parsnips instead.  Their warm, sweet, earthy flavour adds an unexpected element to the pie, and keep it from getting watery and bland, as …

Ono kine grindz

I don’t talk about it much on the blog, but I’m a huge foodie.  It’s no surprise, my parents grow food (really, really good food), and my sister is a chef.  It’s in the blood.  We’re all foodies. My trip to Hawaii was kind of one huge food party.  Most of it was healthy stuff from the farm.  But not all of it. For one thing, there was the malasadas.  Malasadas are Portuguese doughnuts.  And sometimes they come stuffed with haupia, which is coconut pudding. And then there were all the desserts my sister (the chef) and I cooked. Mango kuchen: And passionfruit cheesecake: There were also slightly healthier things, like passionfruit pancakes: And poke.  Poke is raw fish.  And raw octopus.  And wonderful. This is my poke tasting extravaganza: There was also the hamburger of wonderfulness, made of local (like 5 miles down the road), organic, grass fed beef, with tomato and avocado from my parents farm, and buns baked by the chef sister. And then there was the real healthy stuff, like this …