Tag Archives: vegetarian

Eating out in Santa Monica vegetarian style

Rather than get my seedlings planted outside this Victoria Day weekend, my best friend and I spent the long weekend a few blocks from the pier in Santa Monica, California.

It was great. We left our husbands and dogs at home and spent 4 full days cycling, hiking, shopping, and, of course, eating.

Although I missed EPC and Coco, after spending 4 mornings at Urth Cafe on Main Street in Santa Monica, it was quite disappointing to return home to drip coffee and granola.

There are a few different Urth Cafe locations around the LA area and I highly recommend giving one of them a try (translate: don’t miss it!). They had a wide selection of egg, pastry and whole grain breakfast options. I enjoyed the breakfast burrito one morning and then got stuck in a wonderful oatmeal-with-fresh-strawberries-rut for the next three days. My friend – a tad more adventurous than I – enjoyed poached eggs, quiche, and an omelette.

And the coffee. Ah, the coffee. Absolutely wonderful.

Urth Cafe was so great that we dared not try anything else and so, even though we were on holidays, we quickly got into a comfortable morning routine. Just so EPC wouldn’t be jealous I brought him home a package of their famous granola.

A few blocks further south on Main Street sits the tapas restaurant Manchego. The namesake cheese and standard quince preserve – membrillo – can be found on the menu. I had been wanted to try membrillo since I came across a recipe in one of the fall issues of Vegetarian Times, so we started off with a cheese plate. The membrillo was quite nice with the cheese and baguette, so if I come across quince this fall and I may try my hand at making it.

We then moved on to zucchini rolls filled with feta and pecans, a spanish omelette, and then I enjoyed their delicious gazpacho. The spanish omelette was disappointing and a little rubbery. Perhaps it had been microwaved or reheated?

This was a sign of things to come as the dessert that we ordered was absolutely horrible. We ordered Tiramisu and when it arrived it was still slightly frozen. Truth be told this wasn’t Tiramisu at all, but some pre-made bland cake that the restaurant gets delivered and then stores in their freezer! There was no noticeable coffee. No lady fingers and certainly no mascapone cheese. Had it not been for the $8.00 bottle of wine that we enjoyed with our dinner (Manchego permits you to dine with your own wine sans cork fees!) it would have been a total loss.

I guess I shouldn’t be so scathing, after all I did get to try membrillo.

Fortunately I was able to satisfy my sweet tooth with a to-go dessert from Urth Cafe on our way back to the hotel!

My friend came across our next culinary adventure in Air Canada’s En Route magazine. In the article Zach Braf shares his favourite haunts along Laurel Canyon Drive. Although En Route may seem like an unlikely place to take a restaurant recommendation, we figured it would be the perfect “Hollywood way” to pick a restaurant based on an actor’s recommendation.

Pace restaurant is tucked beneath the iconic Laurel Canyon General Store. We made reservations for Saturday night, got dressed up and made the 30 minutes drive into Los Angeles.

Pace’s menu features Italian food and the two of enjoyed our meals and the atmosphere. The restaurant was busy. I am sure that every table was full, but we felt comfortable and were able to enjoy each other’s conversation. The staff were attentive and personable.

To start, I enjoyed their vegan puree of the day. Sounds unappetizing I know, but it was anything but. The puree was a warm blend of roasted red beets on one side of the bowl and golden beets on the other. I stirred it together and the soup was as beautiful as it was tasty. Since I hate ordering vegetarian pasta dishes (although I am sure they would have been delicious), I went with one of their 3 vegetarian pizza selections – The Aphrodite.  It was served up on a small rectangular cutting board, as the pizza itself was a rectangular personal pizza. The crust was not thin, but it certainly was not too thick.  It was closer to a homemade crust than anything you would find at a traditional pizza joint. It was delicious. If I get the chance to go back to Pace I would order the same thing again! My friend enjoyed meatier fare and started off with a caesar salad and then moved onto the spaghetti bolognese. She was happy with her meal too.

With full belly’s we enjoyed the evening drive back to the beach along Sunset Boulevard.

Speaking of taking actor’s suggestions for restaurants I made use of Alicia Silverston’s blog to source out vegetarian and vegan restaurants. It was here that I found the link to the Real Food Daily restaurant located a few short block from our hotel. I had signed out the restaurant’s cookbook from the library and tried a recipe last year, so I was delighted to learn that I would be able to try their food first hand.

Since it was so close, we went there for our first dinner in Santa Monica. It was a few blocks east of the 3rd Street Promenade.

We both loved it. The restaurant it totally vegan and has a complete and varied menu. We both enjoyed variations on the same theme –The Real Food Meal. This features a grain of choice, vegetable, and protein of choice, topped off with your choice of sauce. If you do make it to Real Food Daily and opt for The Real Food Meal I recommend the wasabi dressing and the pressed salad as a definite must!

We enjoyed it so much that we went back for dinner 3 days later.

My friend got the exact same thing, while I was more adventurous and went for The Club with a side salad.  I was certainly glad that we went to Real Food Daily a second time because the owner Ann Gentry showed up with her husband and children shortly after we placed our order. You can see how excited I was that she was in attendance from the photo of my more than half eaten clubhouse sandwich.  I just plain forgot to take a photo.

When I mentioned to our server how excited I was to come to Santa Monica and eat at Real Food Daily and see the owner in attendance, he said he would ask her to stop by our table. I grabbed a copy of the cookbook which is for sale at the restaurant (Ann’s newest cookbook comes out in the middle of June and looks wonderful) and it was returned to me autographed with a visit from Ann. I was delighted to meet her and although we saw a couple of celebrities (Eric Balfor and Natascha McElhone) this was the closet we got to meeting anyone “famous” and the only autograph we brought home. Apparently Moses Znamier of CityTV fame has picked up an Ann Gentry Cooking show which should begin airing in the next few months. Take a peek at her blog if you are interested.

I guess this makes me a certifiable cookbook geek. If there is such a thing.

I will close out this post with a quick mention of some of the fun things we did while in Santa Monica

  • Rented bicycles from Sea Mist Rentals at the base of pier and rode south to Venice Beach and Marina del Ray.
  • Visited the Venice Canals and Abbot-Kinney Blvd.
  • Enjoyed lunch at 3 Square Cafe and Bakery while shopping along Abbot-Kinney. (don’t miss Bountiful , an eclectic shop beautifully crammed full of antiques and fantastic cake plates – among other things)
  • Checked out The Market for lunch located in the mall at the south end of the Third Street Promenade
  • Hiked up Runyon Canyon for views of the Hollywood sign and the LA basin
  • Set aside a few hours to visit The Getty Centre
  • Window shopped along Rodeo Drive and walked up Beverly Drive to the Beverly Hills Hotel
  • Walked along Wilshire Blvd on Sunday morning, camera in hand,  to check out the Art Deco buildings along The Miracle Mile.

We didn’t make it for a ride on the ferris wheel at the Santa Monica pier, so we will save that for our next visit!  However, when we do return we will certainly repeat our visits to Urth Cafe, Real Food Daily, and Pace.

Finally! Fresh Food Fast: Marinated Sesame Tofu Steaks, Soba Noodles, Greens and best of all Pea Shoots

I signed-out Peter Berley’s Fresh Food Fast from the local library a few weeks ago and have since ordered my own copy.

It took me awhile to get use to the layout of the cookbook and at first I was less than impressed  – even though I made this fantastic Spicy Coconut Sweet Potato Soup out of it.  It is a seasonal cookbook, divided into spring, summer, winter and fall.  The recipes are paired, giving you a tasty meal with two easy to prepare dishes.  Each paired recipe gives you a shopping list, pantry list, and plan of attack so you can complete the meal in as little time as possible.

This was the part that turned me off.

I felt that the shopping list and procedure for preparing the meal outside of the recipe was overkill and to be frank a waste of paper.  However, the recipes, with full on Berley style, are fantastic, easy, and full of pizzazz and creativity.  It is the recipes, the most important part of any cookbook, that compelled me to change my mind, get over the parts of the layout I didn’t like, and pick up a copy for myself.

This tofu dish was much more than a simple stir fry.  The tofu, noodles, and bok choy are all cooked up separately, giving you a noodle bowl-type meal instead of just a stir fry and since the greens are quickly cooked in the same pot as the noodles, the dishes are kept to a minimum.

The glazed tofu was delicious with just a hint of sweetness from the honey (EPC swore it was maple syrup), but the piece de resistance was the accompaniment to this spring meal whose recipe Berley included.  The pea shoot salad was served atop the other ingredients to lend a tender fresh taste.

Pea shoots were a first for EPC and I and we both loved them.  They taste exactly the same as snap peas, but are much more tender and, being pea shoots, they are much “cuter” as well.  Peter Berley included sunflower sprouts in his salad, but I choose to leave them out and go for some straight pea shoot goodness.

I should also mention that I the pea shoots were a much appreciated spring-like presence in my last Organic Box.

Marinated Sesame Tofu Steaks, Soba Noodles, and Greens

1 pound of firm tofu, cut into 12 slices
6 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
1 teaspoon of crushed red chile flakes
2 tablespoons oil

enough noodles for 4 people
2 tablespoons sesame seeds
2 tablespoons sesame oil
1 tablespoon soy sauce

1 pound baby bok choy, rinsed and trimmed – pre-washed spinach works too and makes it extra fast!

2 cups of  pea shoots
1 teaspoon of lemon juice
2 teaspoons olive oil

  • Bring water to boil in a large pot
  • Blot the sliced tofu on paper towel to remove excess water
  • Mix 6 tablespoons soy sauce with the vinegar, honey and red chiles in a small bowl and whisk to combine
  • Heat a large skillet (I use my 12-inch cast iron) and add the oil.  Let it warm up and then add the tofu slices in one layer.  Fry the tofu for 5 minutes until the bottom is browned
  • Flip the tofu and top with the soy sauce mixture and cook until the sauce has thickened – about 5 minutes
  • When the water boils add the soba noodles and cook according to the package directions.
  • When the noodles are cooked, drain and rinse.  Transfer to a large bowl and add the tablespoon of soy sauce, sesame oil and sesame seeds and toss to coat.
  • In the same pot, with enough water to cover the bottom, add the bok choy and steam for about 2 minutes.
  • In a small bowl mix the lemon juice and oil with a dash of salt.  Add the pea shoots and toss to mix.
  • Serve the noodles topped with greens and tofu with a sizeable garnish of pea shoots.

Dog-Induced Sabbatical and Veggie Pot Pie

My husband and I have been talking about getting a dog for a while now and we finally did it!  In fact, the dog in question is curled up right beside me as I type this post.

We welcomed Coco into our home almost three weeks ago and she is fitting in great.  We found this cute 10 month old Cocker Spaniel at the Edmonton Humane Society and could not resist her.  We are loving every minute of it, but it has not been without its challenges.  She is very timid and scared around men, so EPC has had to work extra hard to win her affections and day-by-day walls are being broken down as she warms to up him.  We have had to do a bit of work on potty-training.  And although the worst is over,(or perhaps I am getting used to it) potty training seems to be a work in progress.  Furthermore, we have to keep an eye on her every second to make sure she isn’t into something (recycling bag, laundry basket) or chewing something (furniture) that she shouldn’t be.  Of course we both love the extra exercise we are getting taking Coco out for walks, but hope the weather will warm up soon! I think Coco feels the same way.

Needless to say I have been busy, hence the absence of posts last month, and Coco, not cooking, has been the center of my attention.  Between take out from Famoso and Padmanadi, Amy’s brand frozen pizzas and our favourite bottled sauces from the Italian grocer over pasta, cooking meals from scratch has been on the back burner.  That being said we have relied on a few quick and easy favourites of Lorna Sass’s in the pressure cooker, but I have not gotten very adventurous in the kitchen.

Since EPC and I had a relaxing weekend with Coco,  I felt inspired to try a new recipe.  I have been thinking about making a vegetarian savoury pie for a few weeks now and I was able to track down a recipe for  Pot Pie in my Vegetarian Times Cookbook, so I decided to give it try.

I was wonderful and I loved the biscuit crust!  The sauce thickened up nicely and wrapped the tender veggies and chickpeas in delicious blanket of flavour. EPC had two large helpings and Coco loved the slices of raw carrot that ricocheted off the counter as I chopped them up for the stew.

It was a  perfect meal on a windy, snowy day.  Yes, despite a respite a couple of weeks ago, it seems that winter will never leave us.

PS: It comes together quite quickly so do not be intimidated by the long list of ingredients.

Vegetarian Pot Pie

2 1/2 cups of vegetable stock
1 medium onion, diced
3 celery stalks, sliced
1 large carrot, sliced
1 small red pepper, diced
2/3 cup frozen green  beans
1/3 cup frozen peas
1 19-oz can chickpeas, rinsed and drained
1/3 cup whole wheat flour (Try brown rice flour to make it gluten-free)
1 cup skim milk (use soy or rice milk to make the recipe vegan)
2 tablespoons fresh parsley, minced
1 teaspoon low sodium soy sauce (use salt to make it gluten-free)
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper, freshly ground
1/4 teaspoon cayenne pepper

1 3/4 cups whole wheat flour (or gluten-free all-purpose flour mix)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
3/4 cup skim milk or soy milk
2 teaspoons maple syrup or honey

Heat ½ cup of vegetable broth in a large pot. Add the onions and cook for 3 minutes stirring occasionally.  Add the celery, carrots, red pepper, peas, green beans and chickpeas.  Stir and cook for 5 minutes.

Sprinkle flour over vegetables and stir to coat.  Slowly add the milk and vegetable broth stirring constantly to get rid of any lumps.  Add the parsley, soy sauce, sage, thyme, pepper and cayenne.  Stir constantly until the sauce thickens.

Remove from heat.

In a large bowl blend the flour, baking powder, and salt.  Add the 2 tablespoons of butter and blend in using a pastry knife (I like to use a large fork) until the mixture resembles coarse crumbs.  I found I needed to add a tablespoon or two of olive oil for the coarse crumbs to develop to my liking.  Add milk and maple syrup and stir to combine.  If the dough is too dry add a touch more milk.  Knead the dough until it is no longer sticky and roll it out on a lightly floured surface in roughly the same shape as your casserole.

Pour the vegetable filling into a lightly greased 2 quart casserole and lay the biscuit topping on top.  Do not seal the edges.

Put into the oven a bake for 25 minutes.  Remove from heat and let stand for 5 minutes

Serve and enjoy.

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Vietnamese Pho – Vegetarian Style!

I was directed to this great recipe on the Veg News website by my co-worker’s girlfriend.  At work one day he commented on how she had made this great vegetarian Pho, so I was delighted when the link showed up in my inbox a few months later.

I have never had real authentic Pho with beef, so I can’t say if the soup tastes like it should or not. Regardless, it is a great soup and both EPC and I slurped it all up for dinner tonight.

No leftovers for lunch tomorrow.

I wasn’t sure if the soup would be as good as the name  – Faux Pho.  Needless to say I spent a lot of time this weekend mentioning to my husband that I would be making Faux Pho, or was that (ahem) Pho Faux, for dinner on Sunday. I guess the soup was pretty stellar, because any annoyance he might have felt at my play on words over the course of weekend was remedied as he finished up his second bowl.

The soy sauce, Chinese five spice powder and of course the seitan make this into one meaty soup quite unlike anything I have had before, except maybe at Padmanadi.  And what do you know, it looks like Padmanadi is having an all you can eat vegetarian buffet this Feb 3 and 4 in celebration of Chinese New Year!

The Vietnamese Faux Pho was quick, easy and delicious, so we will definitely be having it again.

FYI:  I subbed one heaping cup of coarsely grated carrots for the mung bean sprouts, used Green Cuisine plain seitan (available at Planet Organic) and upped the amount of fresh lime juice considerably

Click here for the recipe

Sunday Night Success: Vegetable and Grain Croquettes, Beet Gratin, and Oven-Roasted Potatoes and Yams

I love making dinner on Sundays.

I am sure the same is true for everyone.  The weekend allows us  time to cook something that might take a little more time and effort than can be afforded on a weeknight. Some Sundays I make more of an  effort than others and since I had been stuck inside for a few weeks because of the inclement weather, I certainly had time to try out a new recipe.

In addition, EPC and I decided that we needed to invite our good friend over for dinner before she departs to Iceland for 3 months (she leaves on the 29th of this month!).  When I asked her  if she had any dinner requests she replied:

“Something with lots of vegetables.”

She is a vegetarian too, so I thought her comment was a bit funny.  Regardless I made vegetables the focus of the meal.

I had been wanting to try the Vegetable and Grain Croquettes from Peter Berley’s The Modern Vegetarian Kitchen.  The combination of millet, quinoa and lentils intrigued me AND I had never made croquettes before!

By the way, this cookbook is one my favourites and seems to be regarded quite highly by everyone else, since it won the James Beard Foundation Book Award and the IACP Cookbook Awards.   If you are in the market for a new cookbook I recommend that you take a look at it.

Since this dish was new to me (and slightly fiddly during the final moments of preparation), I decided to make oven-roasted root vegetables as well as a beet gratin topped with goat cheese and bread crumbs to round out the meal.  These two dishes would up the vegetable quotient without giving me much more work during the crucial point when I would be frying up the croquettes.

The meal was fabulous and left our friend commenting that she wished she could marry me and eat like this all the time.

*blush*

Anyway, I am sure she will have a marvelous time in Iceland and we will have to her over again when she returns to hear all the great stories about her time abroad.

Vegetable and Grain Croquettes
adapted from Peter Berley’s The Modern Vegetarian Kitchen

1/4 cup millet
1/4 cup quinoa
1/4 cup red lentils
1/2 cup short grain brown rice, soaked for 4 hours and drained
1 tablespoon sesame seeds
3 cups water
1 teaspoon sea salt
2 tablespoon olive oil
1 cup of sweet potato, peeled and finely chopped
2 celery stalks, finely diced
1/4 cup onion or shallots, finely diced
1 garlic clove, minced
1 inch piece ginger, peeled and minced
1/4 cup parsley, finely chopped
Freshly ground pepper to taste

1/2 cup arrowroot powder
Peanut oil for frying

  • Rinse the millet, quinoa, lentils, rice and sesame seeds in a fine strainer, drain, and place into a medium pot.
  • Add 3 cups of water and bring to boil over high heat, reduce the heat to low and cover simmering for 35 minutes.
  • In a medium frypan heat the 2 tablespoons of olive oil over medium heat.  Add the sweet potato, celery, onion, garlic, and ginger.  Saute for 5-10 minutes until lightly browned.  Add 2 tablespoons of water, cover, and cook on low heat until tender about 5 minutes.  Remove from heat and put into a mixing bowl.
  • When the grains and lentils are done add to the mixing bowl of vegetables.  Mix together and add the parsley and pepper.
  • Spread the arrowroot powder on a plate
  • Now, form the croquettes!  Moisten your hands and form into a small patty and dredge in the arrowroot powder. Reserve patties on a platter until you are ready to fry them up.
  • Add 1/4-1/2 inch of oil to the bottom of a heavy skillet (I used my cast iron pan) and heat over medium high heat.  Adjust the heat according to the pan used.  When the oil in hot panfry the croquettes, about 3 or 4 at a time, for 3 minutes per side.
  • Place cooked croquettes on a paper towel lined baking sheet.

I topped with an easy yogurt sauce based on Peter Berley’s slightly more fussy one.

Easy Yogurt Sauce

1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne, or more to taste
1 tablespoon lime juice, freshly squeezed
salt to taste
dash of maple syrup
1 cup of plain yogurt, not low fat!

Add the spices, lime juice and maple syrup to the yogurt.  Stir well and enjoy.

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Better late than never: the best recipes of 2010

After reading a post on Only Here For the Food about how The Polenta Pie that I featured back in November did not go over so well, I decided to take a look at all the recipes that I have posted over the past year and make an “ in-no-particular-order-best-of-list”.

I figure that this list will make choosing a recipe for dinner even easier.  I will preface this by saying that not everything I cook gets posted on Cookbook Cooks, not by a long shot, so a considerable amount of pre-screening does go on.  As a result, EPC and I think everything that has made its way onto the blog is yummy, even The Polenta Pie.  

However, we would both agree that some recipes rate higher on the “yumminess” scale than others.  So, with a person’s individual taste aside, the recipes that made the best of  list are guaranteed meals that EPC and I cook repeatedly and/or that guests have thoroughly enjoyed (none of which are particularly difficult to prepare either!)

  1. Dhansak
  2. Katchoomber Salad
  3. Vegetarian Shepard’s Pie
  4. Vegetarian Black Bean Enchilada Bake
  5. Tex-Mex  Vegetarian Chili
  6. Ethiopian Lentil Stew
  7. Nigerian Kidney Bean Stew with Peanut Sauce
  8. Three Sister’s Stew with Corn Dumplings
  9. Easy Vegetarian Mulligatawny Soup
  10. Greek Lentil Soup
  11. Fire Roasted Tomato and Black Bean Soup
  12. Spicy Coconut Sweet Potato Soup with Spinach
  13. Easy Chipotle Mac and Cheese
  14. Thai Noodles
  15. Black Bean Skillet Casserole with Cornbread Topping
  16. Gluten Free Spanakopita
  17. Quick and Easy Veggie Burgers

If you give any of these recipes a try, let me know.  Should they have made the cut or not?

Vegetarian Shepherd’s Pie from the new Canadian Living Vegetarian Cookbook

I love flipping through Canadian Living Magazine!

They have the best recipes.

In fact, my mother-in-law gave me a whole stack of last year’s magazines to peruse and seek out new vegetarian recipes.  Now Canadian Living has made searching for their vegetarian recipes easier by including a selection of delicious sounding meals in their newest “tested til perfect” cookbook  The Vegetarian Collection.  Even though I have secured a copy of this cookbook  that doesn’t mean I won’t continue to flip through the old magazine editions!  Plus, this cookbook does not feature any deserts, so those old magazines will come in handy.

I had been eyeing this cookbook for a few weeks in Coles bookstore downtown.

Should I pick up, or shouldn’t I?

Then one day while looking through cookbooks in Winners I found a copy of the coveted cookbook for only $14.99.  Well, that settled it.

It was tough for me to decide on the first recipe that I would make from my newest acquisition. Would it be Rustic Spinach and Feta Galette, Squash Couscous, or Smoked Cheese Risotto?  Instead I decided on an adaptation of the Canadian Living version of vegetarian shepherd’s pie.

With a mix of yam and potato for the topping and a stew of lentils and veggie ground round beneath this shepherd’s pie was absolutely delicious.  I must confess it beat the pants off of a shepherd’s pie recipe that I posted previously. This one takes a bit longer to make, so if you have time to spare give it a try. Though you could use canned lentils instead of dried one to speed things up.

I think the mix of yam and potato with the grated cheese on top is what makes this shepherd’s pie so fantastic !

Vegetarian Shepherd’s Pie

2 tablespoons of olive oil
1 large onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 cup dried brown lentils, soaked overnight then rinsed and drained (or one can of lentils)
1 340g package of Yves Veggie Ground Round
2 teaspoons ground cumin
2 teaspoons dried oregano
1 -28 ounce can of crushed tomatoes
1 cup of water
2 zucchini diced

4 (1 kg) russet potatoes, peeled and cut into 2 inch dice
4 (1 kg) yams, peeled and cut into 2 inch dice
1/3 cup of milk
3 tablespoons plain yogurt
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups grated cheddar cheese

  • In a large pot heat the oil over medium heat and add the onions, celery, carrot and garlic.  Cook until softened, about 6 minutes.
  • Add lentils, cumin, and oregano and cook for 3 minutes
  • Stir in tomatoes and water and bring to a boil.  Reduce the heat and simmer, covered, for 20 minutes.
  • Add the zucchini and cook for 30 minutes more until the lentils are tender.  If you are using canned lentils cut the cooking time at this point to 10 minutes.
  • Add the Veggie Ground Round and stir to mix.
  • While the mixture is cooking  add the potatoes and yams to a large pot of boiling water and cook until tender, about 20 minutes.
  • Preheat the oven to 375°C
  • Drain the potatoes and yams and rinse the pot.  Return the potatoes and yams to the pot and mash with milk, yogurt, salt and pepper.
  • Add 1/2 cup of grated cheese to the potato-yam mash
  • Scoop lentil mixture into a 9 x 13 baking dish and spread the potato-yam mash on top.  Top with the remaining cheese and bake at 375°C for 30 minutes

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