100 Days Project, Dairy Free, Gluten Free, Recipes, Salads, Uncategorized, Vegan

Day 6 – Sweet Potato & Pistachio Quinoa Salad


I have a question for you Herbivores  . . . Do you have the problem of always making just way too much food?

This is certainly a problem in my kitchen; you would think a small army was coming to dinner. I am single, live with one flatmate who I rarely see, every once and awhile I will have a friend or two over for dinner, but typically there is more food made than can possibly be eaten.  Realistically, there are only so many days you can stand to eat the same left overs, and while freezing food is an option, my freezer is small and can only hold so much. Plus, not everything freezes well. One of the lovely things about this recipe is that it makes small portions. It serves two, so you have enough for dinner and lunch for the next day. That being said, it is also easibly scalable just in case that small army turns up unexpectedly, or you want to make a healthy meal for your family or friends.

Quinoa (pronounced keen-wah) is becoming a very popular grain in our modern society, but it has ancient origins dating back to Ican civilization. It was considered the “mother or all grains”, and today we call it a “super grain” as it is wheat-free, gluten-free, easy to digest, high in protein, and among the least allergenic foods available. It has been a staple of the indigenous diet in areas like Peru for centuries cultivated more for domestic use than international export. The only problem with Quinoa’s blossoming popularity in the western world is that it is putting pressure on the available crops causing the price to increase, making this staple food economically out of reach for some communities who have depended on it. This imbalance will hopefully be solved as more crops are currently being planted to keep up with both the domestic and international demand.

I can create amazingly complicated recipes, but the simplest of foods can sometimes be a challenge. Qunioa, like rice, can be difficult to cook properly, coming out gluggy when it should be soft and fluffy, or burning to the bottom of your pan if left too long. Just like rice, I have found you can cheat by making it in a rice cooker for perfect results every time. Shhh . . . this can be our little kitchen secret.

Sweet Potato & Pistachio Quinoa Salad

adapted from: Will Cook For Friends



  • 1 sweet potato, peeled and cut into 20mm cubes (in New Zealand you can substitute a golden kumara for sweet potato)
  • 2-3 tabkespoons olive oil
  • 1 clove garlic, minced
  • 1/2 cup quinoa, rinsed (I used a mixture of red and white quinoa)
  • 1 cup vegetable stock or water
  • 1/2 teaspoon coriander seads
  • 1/2 teaspoon cumin powder
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup pistachios, roasted/salted/shelled, roughly chopped (plus more for garnish)
  • 500g of spinach, roughly chopped or baby spinach
  • Salt, pepper, and cayenne to taste

Preheat oven to 375f.

Toss cubed sweet potato or kumara with 1-2 tablespoons olive oil, and a large pinch of salt. Spread in an single layer on a foil covered baking sheet, and roast for 15-20 minutes, or until fork tender and brown. Shake or stir the pan once during cooking to stop tops from burning.
In a small pan over medium-high heat dry roast the coriander seeds until they start making a popping sound and release their fragrant aroma. Keep an eye on them, because they can very quickly got from brown to burnt. Grind the coriander seeds into coarse powder in an electric coffee mill, mortar and pestle, or with the bottom of a heavy glass.

In the same small pan, over medium heat, saute garlic in 1 tablespoon olive oil until golden and fragrant.

Rinse the quinoa under cold water, drain, then add to the pan. Add the vegetable broth, coriander, and cumin, and bring to a boil. Cover, reduce the heat to low, and let cook 12-15 minutes without lifting the lid. Remove from heat, and let stand for another 5 minutes. Alternatively, you can add all of these ingredients to a insert of a rice cooker and let it simmer away till done. Remove the lid or your pan or rice cooker, and fluff quinoa with a fork.

Gently stir in chopped cilantro, pistachios, and the sweet potato. Season to taste with salt, pepper, and cayenne.

Place a good size handful of the chopped spinach on a plate and top with the quinoa mixture.


100 Days Project, Gluten Free, Recipes, Soups

Day 4 – Creamy Leek & Brussels Sprout Soup



Yes, I am a Game of Thrones fan, and I am so gutted that after last night’s season finale that I have to wait to next April for another episode of this amazing show.  Besides that, it is getting colder here in New Zealand, and for me that means SOUP!!

I love soup . . . in all flavors and forms. Realistically I think I could eat soup every day and be happy. Some of you might be wondering “Why Brussels Sprouts?” . . . and to that, my answer is “Why Not Brussels Sprouts?”. These little veggies have gotten such a bad reputation from generations of housewives cooking all the flavor and texture out of them, and then serving them up to their poor families for dinner.

Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. Plus, they are believed to protect against colon cancer. These little mini cabbages have a lovely slightly spicey flavor that when cooked correctly can be a beautiful addition to any dish.

book2This recipe is adapted from the Great Tastes Vegetarian cook book, which was originally given to me as a present and it is filled with simple yet flavorful dishes that realistically are easy and quick to make. It took less than an hour (including prep time) to cook this soup, bake Lemon Pepper Bread, and make a quick Simple Raw Vegetable Salad with Dill Dressing as my dinner.

Creamy Leek and Brussels Sprout Soup


  • 1 T olive oil
  • 2 garlic cloves, chopped
  • 2 large leeks, white part only, sliced
  • 300g brussel sprouts, roughly chopped
  • 750 mil (3 cups) vegetable stock
  • 185ml (3/4 cup) heavy cream or milk

Heat the oil in a large sauce pan  over a medium high heat. Add the garlic and leek, cover and fry, stirring often, for 5 minutes.

Add brussels  sprouts, stir to combine, cover and cook, stirring often, for 5 minutes.

Add the stock and season with salt and freshly ground black pepper. Bring back to the boil, then reduce the heat, couver the pot and simmer for 10 minutes, or until vegetables are very tender. Set aside to cool for 10 minutes.

Using an immersion blender/stick blender fitted with the chopping blade, blend soup for 25-30 seconds, or until nicely pureed into a thick consistency. Stir through the cream or milk, and gently reheat soup if necessary.

Sprinkle chopped chives, green onion on top for a pop of bright colour and fresh flavor.


100 Days Project, Desert, Gluten Free, Recipes, Vegan (with substitutions)

Day 3 – When All Else Fails . . . Make Snickers Truffles


So . . . do you remember from my Day 2 post that I had a lot trouble getting the Snickers Bars out of my glass baking dish?

This left me with a rather large amount of broken bits, pieces, chunks that were falling part, and gooey caramel.  Probably close to half the dish wound up being unusable. I hate wasting food; I REALLY hate wasting food . . . especially something that I had put so much time and effort into making. Now those of you that know me, know I am a bit of an insomniac especially when I have something on my mind. I lay awake last night thinking about what, if anything, I could do with this rather yummy mess, and then it came to me  . . . TRUFFLES!!

Day3_3I am not talking about the mushroom kind; I am talking about the yummy, soft, chocolatey little round balls of goodness. I have never made any sort of truffle before, but figured it was worth trying to turn this chocolate, caramel, peanut, nougat mess into some sort of Snickers Truffles. Using my food processor attachment of my stick blender I pulsed the mixture until the larger bits looked broken down but still chunky (I did not want to completely blend it all together as I hoped the different textures of the original Snickers bar layers would still come through). I wet my hands slightly with cold water and rolled a small ping pong ball sized portion of the mixture into as round a shape as I could make it. The caramel was sticky enough that it held everything together, but in the current state they did not look too appetising. There will still some roasted, salted peanuts left from making the Snickers bars the day before. So I quickly pulsed those in the blender into a coarse grind, and then rolled the caramel ball in the peanuts to give it a textured, more appealing finish. VIOLA!!! . . . the Snickers Truffle was born!!

This just goes to show, that when things do not go quite according to plan in the kitchen, do not get upset or feel like you have failed . . . GET CREATIVE!!

I realize this is not officially a new recipe, because the recipe for these truffles would be the same as the for the Snickers Bars, but it is making something I have never made before, so I think it still counts.

Now all that is left to do is to see which people like more . . . the Snickers Bar or the Snickers Truffle.


100 Days Project, Desert, Gluten Free, Recipes, Vegan (with substitutions)

Day 2 – Make Your Own Snickers Bars

day2 v2

Well we are onto Day 2 of the 100 Days Project and I decided that since last night recipes were all savory, we needed desert!!

Now I adore Snickers bars!!  I honestly do not think I would have gotten through University without them. Running between classrooms, labs, and my on campus jobs, Snickers were my first choice from the vending machines from which I all too often ate my meals.  I think I rationalised that because they had peanuts, they probably had the most protein and nutrients to keep me going through the day. Hmmm . . .

Imagine my delight at finding a recipe online, from How Sweet It Is, for making your own version of a Snickers bar . . . and it was definitely one of the recipes on the top of my list for attempting during the 100 Days Project challenge.

I figured it was not going to be easy, but was somewhat dismayed when going over the ingredients list to find multiple items that are not readily available in New Zealand: Marshmallow Fluff and pre-packaged creme caramels. Now if you are willing to go for a 20min drive and pay inflated prices, you can probably get these items as well as many other American food goodies from Martha’s Backyard, the American store in the Auckland suburb of Mt. Wellington (Yes, some of you Yanks might find this hard to believe, but there actually is such a thing as an American store).  I have to admit there have been times I have been craving some particular thing (usually Cool Ranch Doritos) that I make the trek out there and would be willing to pay whatever they are charging for that item, but the main sticking point this time is commercially made Marshmallow Fluff, like most marshmallows, is not vegetarian since it has gelatine. In keeping with the DIY tradition of my adopted Kiwi home, I figured why not try to make both the marshmallow and the caramel myself. It would take quite a bit more effort and time, but what else is a Saturday afternoon for, than attempting to make a delicious treat.

Marshmallow Fluff, made from the Angel food Vegan Marshmallow Mix

Marshmallow Fluff, made from the Angel food Vegan Marshmallow Mix

Marshmallow is something I have not had in close to 20 years and I remember them being quite yummy, which is why luckily I recently picked up a packet of Angel Food Vegan Marshmallow Mix from the SAFE shop in St. Kevin’s Arcade figuring I would find something to do with it. It turns out that Snickers bars was that something. Now I do not normally make things from packets, but vegan marshmallow is something I realistically have no idea how to even start making.  Inside the packet were two sachets clearly marked A and B and easy to follow step by step directions. The biggest obstacle is that you need a candy thermometer to know when the sugar syrup has gotten up to temperature, but I was able to borrow one from a friend who lives close by. The marshmallow fluff created by this packet tasted exactly like I remember marshmallows are supposed to taste. It brought back memories of peanut butter and fluff sandwiches or just digging in with a spoon for a quick after school sugar fix. Fluff was not something my parents allowed around the house often, but it was always a treat. There was more than enough to use for this recipe and have some leftover to form into traditional marshmallow shapes for munching and potential use in another recipe later next week; are you intrigued?


My very large pan full of caramel

As for the creme caramels, I had always seen contestants on Masterchef making their own caramel so I figured it could not be that hard, right? I did a bit of a Google search and came across this page by pastry chef David Lebovitz, which seemed to outline the process of making a dry caramel quite clearly. I followed the steps and succeeded in making a lovely brown caramel. Now the recipe says to melt the store bought creme caramels and add 1/4 cup of heavy whipping cream, which David Lebovitz’s blog also talks about using cream to “stop” the caramel, which means stop it from fully hardening. So I added my 1/4 cup of cream, mixed it through, and set the pan aside while working on another task for the recipe. YIKES!! When I came back to the pan, I saw that the caramel had completely hardened in the pan into a rock solid, smooth as glass sheet. Only too late did I realize that the store bought creme caramels would already have cream mixed through them, and the additional 1/4 cup was only to smooth out the texture further. I spent the next hour or so, gently reheating (you do not want to do this too quickly as the caramel can easily burn) the caramel mixture so that I could add more cream and achieve the correct consistency. In the end I wound up with a very large amount of lovely, incredibly rich caramel  . . . Phew!! If anyone needs caramel for anything, just let me know; I have PLENTY left over.

Make Your Own Snickers Bars


bottom chocolate layer

  • 1 1/4 cups milk chocolate chips (I used dark chocolate out of personal preference)
  • 1/4 cup peanut butter

Thoroughly grease your baking pan or put down a layer of wax paper. Melt ingredients together in a saucepan, double boiler or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups vegetarian/vegan marshmallow fluff
  • 1 1/2 cup salted peanuts chopped, roughly chopped
  • 1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely. I wanting to make this recipe Vegan, you can substitute the butter for a non-dairy alternative like Olivani, and you can buy a soy evaporated milk and the Angel Food Vegan Marshmallow Mix from the SAFE store in st Kevin’s arcade.

caramel layer

  • 1 cup sugar
  • 250 g heavy cream

Follow the technique for making a dry caramel found on David Lebovitz’s page. Once your caramel mixture is glossy turn down the heat and stir in the heavy cream to “stop” the caramel. This may bubble a little but that is OK, keep on stirring until the heavy cream is well combined and the caramel is smooth. Keep a glass of ice water nearby and drop a small amount on caramel into the water to see if it will completely harden or keep its gooey texture. If hardens too much, add more cream, if does not harden enough, add more sugar. Pour over nougat layer and let cool completely. For a Vegan alternative you can buy soy caramel from the SAFE Store in St. Kevins arcade.

top chocolate layer

  • 1 1/4 cups milk chocolate chips (I used dark chocolate out of personal preference)
  • 1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely. Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they may get gooey.

While I can not say this is the most successful recipe I have ever made, I learned a lot about many different processes. I succeeded in making Vegan marshmallow (which I will definitely be doing again) and my own caramel. Both of which I have never done before . . . YAY!!  The above recipe is my version, which I hope clarifies the steps and means making this will be much easier for the next person, than it was for me.  My only further suggestions would be to make sure you do each step in the order they are listed, as trying to jump around and do multiple steps at once caused more problems then it saved time.

Also you may want to use either a tin foil disposable tray or silicone baking dish for this recipe, as I had a lot of trouble actually getting the finished Snickers bars out of my glass baking dish.  If you are going to use a glass dish line it with wax paper, which will help the finished product come out (I forgot to do this).

These come out incredibly rich . . . I would recommend cutting into small pieces, and serving with a cup of tea or warm milk.


Dairy Free, Gluten Free, Recipes, Side Dish, Vegan

Green Beans with Leek & Toasted Almonds

green beans

Hello Herbivores  . . . some people have been asking for the green beans recipe that was served along with the lentil sheppard’s pie in my Day 1 post. So, ask and you shall receive!!

This recipe originally came from Heidi Swanson of the 101 Cookbooks food blog. Her recipes are always simple, with minimal ingredients and packed full of flavor. I have to admit I have tweaked this recipe slightly myself (well then again, I tweak most recipes . . . that is half the fun of cooking).


  • 2 large leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 15mm segments
  • 1/3 cup fresh dill, well chopped
  • 500g green beans, tops and tails trimmed and cut into 30mm segments
  • extra-virgin olive oil
  • fine-grain sea salt
  • slivered almonds

Toast the slivered Almonds in a dry skillet over a medium-high heat until they are nicely browned. Make sure you keep an eye on these as they can very quickly go from brown to burnt.

In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. All in all it takes me roughly 7 – 10 minutes to brown the leeks.

At this point stir in the dill and almonds, and then stir in the green beans. Cook for a couple more minutes – just until the the beans brighten up and lose that raw
bite. Turn out into a bowl or onto a platter and serve immediately.


100 Days Project, Gluten Free, Mains, Recipes, Vegan (with substitutions)

Day 1 – Lentil Sheppard’s Pie with Goat Cheese Potato Top


Today was Day 1 of my 100 Days Project challenge and the first official Herbivore food entry . . . how exciting is this!?!

Every good adventure needs a good story at the beginning, so I decided to start things off with a bit of a celebration. I invited a few friends around for dinner, set aside a nice bottle of wine (Barossa Babe 2006 Shiraz), and dug into my trove of untested recipes to see what gems I could come up with.  This recipe for Lentil Sheppard’s Pie with Goat’s Cheese Potato Top is one from a vegetarian food blog called The Cozy Herbivore that has been floating around in my collection for awhile now. As it is winter here in New Zealand, I thought it would be the perfect thing to fill our bellies on a chilly night.

Being a Friday and therefore somewhat limited in after work cooking time, I knew I was going to have do my shopping ahead. Some of the ingredients, like kale, tend to be difficult to find in New Zealand so I went to my favorite produce shop Art of Produce, in Ponsonby. If you have never been to this place, it is a must!!! Mostly providing to the hospitality trade, the place is a warehouse with with 2 giant walk-in refrigerators, that are stocked with pallets, boxes, bags, and baskets of almost any fruit and vegetable you can imagine and a few other hard to find products. While sometimes this over abundance makes looking for a particular item a bit of a scavenger hunt, the staff seem to readily know where any given item is in the chaos and you only have to ask. Everything is really fresh, well priced, and even sourced locally when possible.

As this recipe calls for red wine, I also had to decide what wine to use. Many people believe that you should cook with cheap wine.  The problem with this option is that often cheap wine does not taste very nice and you are transferring that “not so nice” flavor to your cooking. I believe you should cook with a reasonably priced bottle that has a flavor appropriate to the recipe you are making. I tend to choose the slightly nicer bottle, that just happens to be on sale at the bottle shop or grocery store. For this recipe I used Brancott Estate Living Land Series 2011 Pinot Noir, which coincidentally is a wine label undergoing conversion to being fully Organic and so in line with Herbivore ideology. To be completely honest, this is not a wine that I personally enjoy drinking, as it is too light and fruity for my palette, but that fruitiness is ideal for adding that extra depth to the flavor of this dish.

I was excited all day about starting my challenge, but of course I did not get home from work until much later than expected. Which means I was in a bit of a hurry, as my friends were going to start arriving soon for dinner. One of things to take into consideration is that there are a lot of processes in this recipe, and although they are all easy, they may take longer than expected to prepare. If I was going to make this dish again, I probably would save it for a weekend or make it up the night before to just pop into the oven the next day.  It ended up taking me almost 3 hours to prepare and cook this dish, which means we were not eating dinner till close to 9:30pm. Luckily for me, my friends are more than happy to sit around drinking wine, chatting, and being entertained by watching me run around in the kitchen like a mini cyclone. Plus, I did have a bowl of fresh bread rolls that I had made before going to work in morning for them to munch on. You must feed the masses if you are going to keep them waiting.

Even though it took longer than expected to make, I would consider this recipe a great success because it was YUMMY!! The recipe makes a large baking dish of Sheppard’s Pie, and between the 4 of us we pretty much ate almost the whole entire thing. There were lots of happy eating noises being made, going back for seconds and thirds even though supposedly “could not eat another bite”, and picking around the edges that might as well be another serving. Along with the Sheppard’s Pie I served sauteed Green Beans with Leek and Toasted Almonds (which one friend thought was the best part of the meal), and what was left of the Simple Bread Rolls. I will be posting the recipes for both of these over the next few days.

Another nice variation of this dish would be to make it as individual Sheppard’s pies in large ramekins.

This recipe is completely Gluten Free, and can easily be made Vegan by substituting out the goat cheese and buttermilk in the potato top.

Lentil Sheppard’s Pie with Goat Cheese Potato Top

by The Cozy Herbivore

PREP TIME: about 30 minutes
COOKING TIME: about 1 1/2 hours
MAKES: about 8 one cup servings


for the base:

  • 2 cups French green lentils (also called Puy lentils)
  • 1 cup red wine
  • 2 cups water (I used mushroom stock for a heartier flavor)
  • 2 tablespoons extra virgin olive oil, divided
  • 2 medium onions diced, about 2 cups)
  • 2-3 medium carrots, cut into 10mm quarter moons
  • 3 tablespoons fresh thyme leaves, removed from stems and finely chopped
  • 200 grams Crimini mushrooms, sliced (Crimini mushrooms are similar to white Button mushrooms, but they are a darker brown in colour and have more flavor as they have been left to mature longer; they are the middle growth stage between white Button mushrooms and Portobello mushrooms)
  • 3-4 leaves kale, stems removed, chopped into bite-sized pieces (you can substitute with silver beet, if you cannot find kale)
  • sea salt and freshly cracked pepper, to taste

for the top:

  • 1.5kg Yukon Gold or Russet potatoes, peeled and cut into chunks (neither of these potato types are available in New Zealand; I substituted with Agria potato, but you can use any floury potato)
  • 4 cups vegetable stock
  • 4 cups water
  • 1 head garlic
  • 125g herbed chevre or soft goat cheese, thinly sliced
  • 1/4 cup buttermilk, plus more as needed
  • sea salt and freshly cracked pepper, to taste

for the sauce:

  • 2 cups red wine
  • 1 teaspoon honey
  • pinch of sea salt
  • 2 teaspoons dried tarragon
  • 1 tablespoon cold unsalted butter


Preheat oven to 350 degrees Fahrenheit.Cut the top of the head of garlic off and wrap the whole thing loosely in aluminum foil. Place in the oven and roast until fragrant and very soft, about 45 minutes. When garlic is tender, allow to cool slightly and squeeze out roasted cloves, discarding papery skins. Set aside.

While the garlic is roasting . . . Spread lentils out on a sheet pan or clean counter and sift through them, discarding any stones or stems. Rinse lentils in cold water. Place lentils, 1 cup red wine and 2 cups water (or stock) in a large, heavy-bottomed stockpot. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer until tender, about 30-40 minutes. When lentils are done, remove from heat, drain through a fine mesh, toss with a little olive oil, and set aside.

While lentils are simmering . . . place the chopped potatoes in another heavy-bottomed stockpot with 4 cups of vegetable stock and 4 cups of water. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer until potatoes are extremely tender, almost falling apart.When potatoes are done, drain liquid and place potatoes back into stockpot with a loose lid to keep them warm and moist.

While the lentils and potatoes are bubbling on the stove and the garlic is roasting in the oven . . . heat up 1 tablespoon olive oil in a saute pan until the surface of the oil begins to shimmer. Add chopped onion and saute until soft and browned. Add carrot quarter moons and fresh thyme and saute for 5 minutes more, until carrots just begin to soften. Remove onions and carrots from pan and set aside . . .

Heat up another tablespoon of olive oil in saute pan. Add mushrooms and saute until mushrooms have lost their liquid and begin to brown, about 5 minutes. Add chopped kale and cooked onions and carrots to pan. Season with salt & pepper. Saute until kale turns bright green, about 2 minutes. Remove from heat, stir cooked lentils into vegetable mixture and set aside.

Prepare the mashed potato topping: pass cooked potatoes and roasted garlic through a potato ricer. (Alternately you can do this in a stand mixer or even with a hand-held potato masher for more rustic results, but a potato ricer will get you the fluffiest topping). Stir in goat cheese and buttermilk until a smooth consistency is reached. If you want to make this dish Vegan, you can leave out the goat cheese and substitute soy milk, rice milk, or olive oil for the buttermilk. Season to taste with salt and pepper.

Prepare the sauce: in a small saute pan, combine 2 cups red wine, 1 teaspoon honey and 2 teaspoons dried tarragon. Bring mixture to a boil and reduce by almost half, stirring occasionally to prevent sticking. When mixture looks thick (but not too syrup-y: be careful not to over-reduce!), reduce heat and half-remove the pan from the burner. Place the cold butter in the pan and continually swirl the pan until butter is melted. When butter is melted, turn off burner. To make this recipe Vegan, substitute the butter with Olivani or other non-dairy butter alternative.

Grease a large casserole dish. Place lentil and vegetable mixture on the bottom and spread evenly through the dish. Pour red wine sauce over lentils and vegetables. Place mashed potatoes in a piping bag with a large star tip and make whatever design you like on the top of the pie. Or you can simply spread the potato mixture over the lentils with a spatula and use a fork to make a cross-hatch design.

Bake for 20-25 minutes, or until mixture is heated through. Place casserole under broiler for 5 minutes (definitely keep an eye on it, though– those things can take your food from brown to burned fast) or until top is crisped and browned.