Cottage Pie with Sweet Potato Mash Recipe

The AHA! Team — Fri, 20 Jun 2025 05:34:51 +0000

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Cottage Pie with Sweet Potato Mash Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook One of my favorite comfort foods. This warm, savory dish is just as flavorful with mashed cauliflower instead of the sweet potato topping, so mix it up if the mood strikes. COURSE: Main Course DIFFICULTY: Moderate Ingredients ▢ 2 pounds sweet potatoes, cut into 2-inch chunks ▢ ½ teaspoon onion powder ▢ ¼ teaspoon ground black pepper ▢ 1 small red onion, chopped ▢ 1 carrot, chopped ▢ 2 garlic cloves, minced ▢ 1 ½ cups fresh or thawed frozen corn kernels ▢ 1 cup fresh or thawed frozen green peas ▢ 1 cup cooked fresh or frozen lima beans ▢ 2 cups cooked or BPA-free canned or Tetra Pak salt-free brown lentils ▢ 1 cup Light Vegetable Broth ▢ 8 ounces mushrooms of choice, chopped ▢ 3 tablespoons nutritional yeast ▢ 2 tablespoons salt-free tomato paste ▢ 1 tablespoon white miso paste ▢ 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried Instructions Place the sweet potatoes into a large pot with enough cold water to cover and bring to a boil. Cook for 15 to 20 minutes, or until fork-tender, then drain and return to the pot. Stir in the onion powder and black pepper and mash until smooth. Set aside. Preheat the oven to 400F. Heat 1/4 cup of water in a large skillet over medium heat. Add the onion and carrot and cook until softened, about 7 minutes. Stir in the garlic and lower the heat to low. Stir in the corn, peas, and cooked lima beans. Cook until the vegetables are tender and any liquid is absorbed, 3-5 minutes. Stir in the 1 1/2 cups of the lentils, then transfer the vegetable mixture to a shallow baking dish and set aside. Heat the Light Vegetable Broth in the same large skillet over medium heat. Add the mushrooms, nutritional yeast, tomato paste, miso paste, and thyme and cook, stirring, for 5 minutes, or until the mushrooms are soft. Transfer the mushroom mixture to a blender or food processor, add the remaining 1/2 cup of lentils, and blend until smooth. If the gravy is too thick, blend in up to 1/2 cup of additional broth. Taste and adjust the seasonings, if needed. Pour the gravy over the vegetable mixture, stirring to combine. Spread the mashed sweet potatoes on top, smoothing to cover the surface. Bake for about 30 minutes, or until the filling is bubbling. Serve hot. To read the original article click here.

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Roasted Vegetable Lasagna Recipe

The AHA! Team — Tue, 20 Aug 2024 04:46:25 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Roasted Vegetable Lasagna Recipe One of the wonderful things about lasagna is being able to truly make it your own. Not crazy about eggplant? Use sliced portobello mushrooms instead (as I do). Want to bulk it up? Add some crumbled steamed tempeh to the tomato sauce. And, as always, consider adding chopped greens to this—and everything else! COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 6 INGREDIENTS ▢1 head cauliflower cut vertically into 1/4-inch slices ▢1 zucchini cut into 1/8-inch slices ▢1 eggplant cut into 1/8-inch slices ▢1 red bell pepper seeded and chopped ▢12 100% whole-grain lasagna noodles ▢1 ½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak cannellini beans drained, rinsed, and mashed ▢¼ cup nutritional yeast ▢¼ cup minced fresh parsley ▢½ cup Almond Milk ▢1 teaspoon lemon juice ▢1 teaspoon white miso paste ▢1 teaspoon dried oregano ▢1 teaspoon dried basil ▢1 teaspoon garlic powder ▢1 teaspoon onion powder ▢¼ teaspoon red pepper flakes (to taste) ▢¼ teaspoon ground black pepper ▢3 cups jarred or homemade marinara sauce ▢¼ cup Nutty Parm INSTRUCTIONS Preheat the oven to 425ºF. Line two large baking sheets with silicone mats or parchment paper. Arrange the cauliflower on one of the prepared baking sheets and the zucchini and eggplant on the other. Sprinkle the chopped bell pepper over the zucchini and eggplant. Place both pans of vegetables in the oven and roast until the veggies are tender, about 20 minutes, turning once about halfway through. While the vegetables are roasting, cook the lasagna noodles according to the package directions. Drain and set aside. Remove the roasted vegetables from the oven and set aside to cool. Lower the oven temperature to 350ºF. Transfer the roasted cauliflower to a food processor and pulse until it is finely chopped. Place the cauliflower in a large bowl and add the remaining ingredients, except the marinara sauce and Nutty Parm. Mix well. To assemble, spread a layer of marinara sauce on the bottom of a 9 × 13-inch baking dish. Top the sauce with a layer of noodles. Cover the noodles with half of the roasted vegetables, topped with half of the cauliflower mixture. Add another layer of noodles, topped with more sauce. Once again cover the noodles with roasted vegetables, and then the cauliflower mixture. Repeat this layering process, ending with a layer of noodles topped with sauce. Sprinkle Nutty Parm on top. Cover and bake for 30 to 40 minutes, or until hot and bubbling. Remove from the oven and let stand for 10 minutes before cutting and serving. To read the original article click here.

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Cottage Pie with Sweet Potato Mash Recipe

Roasted Vegetable Lasagna Recipe