Peachy Keen Green

I made a Vegan Lasagna with Nooch Cheese a couple of weeks ago, and it was good, but didn't remind me much of classic lasagna, and Larry didn't like the nooch. So I made a mental note to try to make a classic lasagna with impossible beef and shredded vegan cheese. Two weeks later, my grad school friend Judy texts me: "Hey, there. Happy new year! Happy new administration! Just going through my old recipe binder and found (this)" -- a recipe for lasagna that I gave her back around 1990. Yay, I get to veganize my own recipe. Thank you, Judy! After a few tries, we decided the following was the ticket: biggest pan, less cheese, lots of noodles, a little extra marinara to help the noodles cook.  Ingredients Sauce: 2 T canola oil 3/4 lb (1 pkg) Impossible Beef 1 onion, diced 2 carrots, diced 8 oz mushrooms (optional but recommended) 3-4 cloves garlic, diced 1/2 tsp red pepper flakes 1 tsp smoked paprika 3 14 oz cans diced tomatoes 2 tsp dried oregano 1 tsp dried baslil 1/2

Flippping through the How Not To Die Cookbook that Susie gave me, I came across a Shepherd's pie that looked good! I asked Larry what he thought; he said "I always like pie." The following is a mashup between the one in the book and this  minimalist baker recipe, plus some ideas from our favorite  pot pie . It was very good!   Ingredients 2 T canola oil 1/2 hot pepper, diced, or 1/2 tsp pepper flakes 1 onion, chopped 6+ oz mushrooms, sliced 10 oz frozen mixed veggies, OR 1 carrot, sliced 1 zucchini, chopped 1/2+ C frozen peas 1/2+ C frozen corn 2 C cooked lentils Slurry: 1 T arrowroot 2 T flour 3 C veggie broth Seasoning: 1 tsp dried thyme 1 tsp black pepper 1 tsp salt 1 tsp sage  2 T nutritional yeast (optional) Topping: Cauliflower mashed potatoes Instructions Saute onion and pepper in oil about 5 minutes. Add veggies and cook, stirring frequently, a few more more minutes. Mix flour, arrowroot, and broth into a slurry. Add slurry, lentils, and seasoning to the pan. Br