Didn’t finish those mashed potatoes at dinner yesterday? Making tonight’s meal will be a breeze! Use your leftover spuds to make a dish that’s been satisfying hungry families for centuries: shepherd’s pie. Once known as “cottage pie” (because of its popularity in rural areas), shepherd’s pie is a layered casserole that typically includes mashed potatoes, ground beef, carrots and peas. With this recipe, you can make your pie with or without meat and include whatever veggies you have on hand.
Vegan baked goods often have a bad rap—turn out one “off” batch and no one will want to touch your “crumbly and dry” dairy-free desserts again. When it comes to cornbread—which can bake up dry even with dairy in the mix—making a moist, cake-like confection is tricky. I played around with a basic recipe to find the perfect blend of ingredients, which includes homemade flax “eggs,” rich coconut oil and your choice of maple syrup or agave.
Chase away winter chills with a bowl of homemade chili or soup and these Gluten-Free Cornbread Mini Muffins. Melt-in-your-mouth moist with just the right amount of crumble, they’re quick to make and healthier than the traditional version—made with flax instead of eggs, coconut oil spread in place of butter and your choice of dairy or non-dairy milk.
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