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Sweet Potato & Chickpea Shepherd’s Pie
6 servings Ingredients 2 lbs. sweet potatoes, peeled and cut into chunks 2 Tbsp. olive oil 1 small onion, chopped 1 red bell pepper, diced 2 tsp. Italian seasoning ¼ tsp. cayenne pepper 1 jalapeno, seeded and minced 2 15-oz. cans chickpeas 1¼ cups vegetable broth 1 Tbsp. cornstarch 2 Tbsp. butter ¼ cup sour cream salt & pepper |
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Directions
1. Preheat oven to 350°F.
2. In a saucepan, bring the potatoes to a boil in salted water. Cook until tender, about 10-15 minutes. Drain.
3. Meanwhile, make chickpea filling: Heat oil in a large sauté pan over medium-high heat. Add onion and red bell pepper and cook until softened, about 5-10 minutes. Add jalapeno, Italian seasoning and cayenne and cook, stirring until fragrant, about 1 minute. Stir in chickpeas and 1 cup of vegetable broth; once mixture bubbles at edges, reduce heat to medium and cook for 5 minutes.
4. In a measuring cup, whisk remaining ¼ cup of vegetable broth with cornstarch, stirring to dissolve cornstarch. Add to chickpea filling. Increase heat to medium-high to bring broth to a boil. When liquid has thickened, remove from heat, season with salt and pepper, and transfer chickpea filling to small baking dish.
5. In a large bowl, mash sweet potatoes with butter and sour cream. Season with salt and pepper.
6. With a small spatula, spread sweet potato mixture on top of chickpea filling. Bake at 350 degrees for 25 minutes, until sauce is bubbling up around the sides of the dish. Serve warm. Enjoy!
Adapted from Nourish columnist Stephanie Witt Sedgwick, Washington Post
1. Preheat oven to 350°F.
2. In a saucepan, bring the potatoes to a boil in salted water. Cook until tender, about 10-15 minutes. Drain.
3. Meanwhile, make chickpea filling: Heat oil in a large sauté pan over medium-high heat. Add onion and red bell pepper and cook until softened, about 5-10 minutes. Add jalapeno, Italian seasoning and cayenne and cook, stirring until fragrant, about 1 minute. Stir in chickpeas and 1 cup of vegetable broth; once mixture bubbles at edges, reduce heat to medium and cook for 5 minutes.
4. In a measuring cup, whisk remaining ¼ cup of vegetable broth with cornstarch, stirring to dissolve cornstarch. Add to chickpea filling. Increase heat to medium-high to bring broth to a boil. When liquid has thickened, remove from heat, season with salt and pepper, and transfer chickpea filling to small baking dish.
5. In a large bowl, mash sweet potatoes with butter and sour cream. Season with salt and pepper.
6. With a small spatula, spread sweet potato mixture on top of chickpea filling. Bake at 350 degrees for 25 minutes, until sauce is bubbling up around the sides of the dish. Serve warm. Enjoy!
Adapted from Nourish columnist Stephanie Witt Sedgwick, Washington Post
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Power Granola
Ingredients 2 cups regular oats ½ cup ground flaxseed (also called flaxseed meal) ½ cup nuts, chopped (walnuts, almonds, pecans) 2 tsp ground cinnamon ½ cup orange juice ½ cup honey ¼ cup brown sugar 2 tsp canola oil 1 tsp vanilla extract Cooking spray ½ cup dried fruit (cranberries, blueberries, cherries) |
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Directions
1. Preheat oven to 300°.
2. Combine oats, flaxseed, nuts and cinnamon in medium bowl.
3. Combine orange juice, honey and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a cookie sheet coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 minutes; stir well. Repeat until golden brown.
5. Spoon granola into a bowl; stir in dried fruit. Cool completely.
Notes:
• Whole flaxseeds can be ground in a coffee grinder or blender.
• Store completely cooled granola in an airtight container at room temperature for up to 2 weeks or in the freezer for several months.
1. Preheat oven to 300°.
2. Combine oats, flaxseed, nuts and cinnamon in medium bowl.
3. Combine orange juice, honey and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a cookie sheet coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 minutes; stir well. Repeat until golden brown.
5. Spoon granola into a bowl; stir in dried fruit. Cool completely.
Notes:
• Whole flaxseeds can be ground in a coffee grinder or blender.
• Store completely cooled granola in an airtight container at room temperature for up to 2 weeks or in the freezer for several months.