Shepherd's Pie

8 red potatoes, cut into chunks

1/2 cup milk

4 tablespoons butter

salt and pepper

2 teaspoons canola oil

1 12-oz. package vegetarian meat crumbles, thawed

1 onion, diced

2-4 cloves garlic, minced

2 cups frozen peas and carrots, thawed

3 tablespoons ketchup

2 teaspoons Dijon mustard

1 teaspoon thyme

1/2 to 1 cup vegetable broth

1 cup cheddar or Monterey Jack cheese, shredded

1/4 cup Parmesan cheese, grated

Heat oven to 350 degrees F.

Boil potatoes in large pot of water for about 15 minutes.

Drain. Put potatoes back in pot and mash until smooth.

Add milk, butter, salt and pepper.  Mix well.

Heat oil in large pan over medium heat.

Saute onions and garlic for 3-4 minutes.

Add meat crumbles, peas, carrots, ketchup, mustard and thyme.

Add enough broth to keep moist.

Add salt and pepper.

Spread mixture into baking dish.

Sprinkle with cheddar/Monterey Jack cheese.

Spread potatoes over cheese.

Score potatoes with fork.

Sprinkle Parmesan cheese over potatoes.

Bake uncovered for 30 minutes.

Let cool for a few minutes.  Cut into wedges and serve.

Baked Asparagus

Ingredients

1 pound asparagus

2 tablespoons olive oil

salt and pepper

1/4 cup grated Parmesan cheese

Heat oven to 350 degrees F.

Chop off tough ends of asparagus.

Spread asparagus on baking sheet.

Drizzle with olive oil.

Sprinkle with salt and pepper.

Bake for about 18 minutes.  

Remove asparagus from oven.

Sprinkle with Parmesan cheese.

Bake for another 2 minutes.

Chipotle Tamale Pie

Ingredients

Nonstick cooking spray

2 tablespoons olive oil

1 12-oz. package vegetarian meat crumbles, thawed

1 onion, chopped

1 green bell pepper, diced

2-4 garlic cloves, minced

2 teaspoons ground cumin

1 15-oz. can black beans, drained and rinsed

1 14.5-oz. can diced tomatoes

2 chipotle chiles, plus 1 teaspoon adobo sauce, from canned chipotle in adobo

1 cup grated cheddar or Monterey Jack cheese

1/2 cup cilantro, chopped

1 8.5-oz. package cornbread mix

1 egg

1/3 cup milk

Preheat oven to 400 degrees F.

Spray a 9x13-inch baking dish with cooking spray and set aside.

Heat olive oil in a large pan over medium heat.  Add onion, green pepper and garlic.  Cook for 3-4 minutes.  

Add meat crumbles and cook for another 2-3 minutes.  Sprinkle with cumin.

Add beans, tomatoes, chiles and adobo sauce and bring to a boil over high heat.  

Reduce heat to medium and simmer for a few minutes until heated through. 

Turn off heat and stir in cheese and cilantro.

Spread mixture in baking dish.

Mix cornbread mix as directed and spread over meat mixture.

Bake for 20-25 minutes.

Let stand for a few minutes.

Cut into squares and serve.