**WE INTERRUPT YOUR REGULARLY-SCHEDULED PROGRAMMING TO BRING YOU THE FOLLOWING LATE-BREAKING NEWS**:
And by everything, I mean EVERYTHING.
I waggled my wtf-eyeball at him when he kept tossing them on some of the pasta dishes I'd made.
But then the one time, he shook them all over my fettucine alfreda, and I was like, Dude, not EVERYTHING needs Bac-Os. Until he convinced me to try it. And I realized that it actually DID taste good with Bac-Os. So I thought, Perhaps he's right after all.
Until this weekend.
This weekend, I made us this upside-down shepherd's pie. And seriously: It was the bomb. It's super-fricking easy, but it's totally yumtastic belly-warming winter food. He took a couple bites, and his eyes lit up. "Holy shit. This is like the best thing ever," he blurted between bites. Then 10 seconds later: the dude is totally shaking Bac-Os all over it.
Now, pasta: I can see. But shepherd's pie? That I tossed a bit of sage into to give it a kind of chicken-pot-pie flavor? AND BAC-OS?!?! I'm sorry, dude: no. That's just gross.
But I think perhaps he's becoming a bad influence. Because the day before, I totally had a hankering for Bac-Os, and I whipped up a quick pasta dish that ended up being delish (some margarine, Bac-Os, flour, veggie broth, nooch, and garlic powder, which tasted strikingly similar to a previous pasta carbonara recipe I've made before and love, but with only half the cooking time):
So: Damn the boy. And damn Bac-Os. I guess that's what I'm trying to say.
But whatever you do, don't damn this shepherd's pie recipe, 'cause it's damn motherf-ing good. No lie. And I don't even like tater tots.
**WE NOW RETURN YOU TO YOUR REGULARLY-SCHEDULED PROGRAMMING**
- 6 c. mashed potatoes
- 1 lb tater tots (half a bag)
- 3 T. Earth Balance Margarine
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 c. broccoli florets
- 1/4 lb mushrooms, sliced
- 1/4 c. flour
- 1/2 c. frozen peas
- 1/2 c. frozen corn
- 1 can chickpeas, drained
- 2 c. vegetable broth
- 1/2 c. soy milk
- 2 T. nutritional yeast
- 1/2 t. salt
- 1/4 t. pepper
- A shake or two of sage powder (optional)
Melt margarine in a sauce pan. Add onion and mushrooms and saute until soft. Stir in garlic and broccoli and cook until the garlic is aromatic. Add the flour and cook, stirring constantly for a couple minutes longer. Add the remaining filling ingredients. Bring to a boil, stirring frequently and remove from heat and set aside. The sauce should have thickened a bit.
Spread mashed potatoes in a 9 x 13 casserole, spreading some of the potatoes up the sides. Pour in the gravy and veggies. Spread tater tots over the top. Bake in a preheated oven at 375 degrees for 45-60 minutes, until the tater tots are browned and the gravy is bubbly.
This can be made with any combination of veggies that you want and can be as simple as mixing a bag of frozen veggies with gravy and adding a can of beans or seitan strips. Just make sure you have five or six cups of filling. Also, I kept the nutritional yeast to a minimum at my kids' request. I ended up sprinkling some extra over the top for myself. You may just want to add some more.
(Recipe from My Veggie Kitchen)