Tuesday, March 1, 2011

Pretty Pinafore

I won this pattern from THE SEWING DORK. It is quick and easy and oh so adorable.

Tied in the front

Reversible and tied in the back
MonkeyGirl wants a red one with zebras. I can't wait to see how it turns out. You can buy the pattern here.

Shepard's Pie

Preheat oven to 350.

2-3 potatoes, peeled and cubed

Boil until soft, then mash with garlic and almond milk until fluffy. Set aside.

2 lbs ground beef, browned
2 dashes of Worcestershire sauce

Drain beef and scoop into the bottom of a casserole dish. Set aside.

4 carrots, cubed
1/2 onion, cubed
2 celery stalks, cubed
1 tbsp minced garlic
2 tbsp olive oil
1/2 cup frozen peas
2 tsp Italian spices (I used Epicure Pasta Italian)
1 tsp sage
1 tsp rosemary

Cook until softened. Place veggies on top of beef in casserole dish.

I made gravy from GlutenFree Goddess.

2 tablespoons olive oil
2 tablespoons rice flour
1 and 1/2 cups almond milk
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons GF nutritional yeast (or use some gluten-free bouillon if you prefer)
Sea salt and ground pepper, to taste

Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the almond milk, and keep stirring. Add the vegan butter, nutritional yeast, and sea salt. When it begins to thicken remove from heat and taste test.

Pour gravy over veggies. Smooth mashed potatoes over the top. Bake in oven for 30 min.