David and Stephen Flynn of The Joyful Pear cafes, cookbooks, programs and food generation organization, are guest cooks in The Irish Occasions Overall health Thirty day period kitchen this week, sharing dishes from their freshly released book, The Happy Wellbeing Approach.
irishtimes.com/overall health
COTTAGE PIE WITH SWEET POTATO MASH AND CORIANDER DRIZZLE
This uncomplicated bake preferences even much better on day two. Provide with a basic green salad. It tastes like a tummy hug and would make a excellent family members meal or a cold lunch the next working day
Serves 6-8 (requires 60 minutes)
Elements
2 medium carrots or parsnips
100g eco-friendly beans
3 x 400g tins cooked Puy lentils or other environmentally friendly or brown lentils
6 sprigs of fresh new thyme
2 bay leaves
A pinch of salt
3 tablespoons tamari/soy sauce
750ml veg inventory
½ teaspoon ground black pepper
Mash:
750g sweet potatoes
250g potatoes
1 teaspoon salt
100ml non-dairy milk
A pinch of floor black pepper
Coriander cream:
}100g cashew nuts
65ml h2o
15g refreshing coriander
1/3 teaspoon garlic powder
½ teaspoon salt
1 teaspoon balsamic vinegar
System
1. Preheat the oven to 180degrees Celsius/200 levels.
2. Place the cashews nuts into a bowl, protect with boiling drinking water and leave to soak for 10 minutes.
3. Chop the sweet potatoes and typical potatoes into uniform chunk-dimensions parts so that they will cook evenly. Place them into a medium pan, cover with h2o, convey to the boil and cook until eventually delicate, about 20-25 minutes.
4. Grate the carrots or parsnips. Trim the environmentally friendly beans and minimize them in 50 percent. Drain and rinse the lentils. Choose the leaves off the thyme sprigs.
5. Place an additional medium pan on a high warmth and add the grated carrot or parsnip. Increase the thyme leaves, bay leaves and a pinch of salt, mix properly and cook for 3 minutes, stirring sometimes. Incorporate the drained lentils and the tamari/soy sauce, then slowly insert the veg stock. Insert the black pepper, convey to the boil, then minimize to simmer, allowing the inventory little by little evaporate for 10 minutes, stirring often.
6. In the meantime, make the coriander cream. Drain and rinse the soaked cashew nuts. Set them into a blender with the relaxation of the coriander product ingredients (reserving a number of coriander leaves for garnish) and blend until eventually awesome and smooth.
7. If the lentil mixture is dry when it has thickened, add 2 tablespoons of water and ½ tablespoon a tamari/soy sauce and period. Increase the eco-friendly beans and stir them via the incredibly hot lentil mixture, permitting them cook for a minute or two. Take away from heat and set aside.
8. Drain the potatoes, then set them back again into the pan and include 1 teaspoon of salt and the non-dairy milk. Mash it all jointly until finally charming and easy.
9. Take away the bay leaves from the lentil and veg combination, then spoon into a 28cm x 20cm baking dish. Drizzle above 50 % the coriander product, and distribute the sweet potato mash evenly on major. Bake in the preheated for 25 minutes, right until the leading crisps.
10. Prior to serving, drizzle over the rest of the coriander product and garnish with the reserved coriander leaves.
Recipe from The Satisfied Wellbeing Prepare, by David and Stephen Flynn, posted by Penguin Existence. thehappypear.ie
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