Vegan Indian-Inspired Shepherd's Pie

INGREDIENTS:

• 1 1/2 pounds potatoes or sweet potatoes
• 1 can of full-fat coconut milk
• fine grain sea salt, to taste
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup of diced carrots
• 1 cup crushed tomatoes
• 2 teaspoons garam masala (or more for taste)
• 2 cans of chickpeas 
• 1 big handful of chopped spinach
• 1 cup peas (fresh or frozen)
• To serve: a drizzle of melted coconut oil with chopped serrano chiles, micro greens, scallions

DIRECTIONS:

1. Preheat oven to 375F with a rack in the center.
2. Place the potatoes/sweet potatoes in a medium saucepan, cover with water, salt as you would pasta water, and bring to a boil for about ten minutes, or until tender. Drain, and return to saucepan over heat for a minute or so to dry out a bit. Add the coconut milk, and the salt, and mash together. Set aside.
3. In a large saucepan over medium-high heat, combine the coconut oil with the onion and garlic, and a generous pinch of salt. Sauté for a few minutes, until onions are translucent, and then turn the heat up and add the carrots. Cook for a few minutes. Add the tomatoes and spices. Stir well, then add the chickpeas and peas. Add the chopped spinach. Cook for another minute or two, taste, and adjust with more garam masala or salt if needed. Make sure the spinach as decreased in size before step 4. 
4. Transfer the mixture to a 8-inch baking dish (or equivalent), spreading it across in a somewhat even layer. Dollop the potatoes across the top, and gently push them around until they cover the entire top of the casserole, run the tines of a fork across the top if you like a bit of texture.
5. Bake for 25 minutes, and finish under a broiler to add a bit of extra color and texture to the top. Serve as-is, or sprinkled with any (or all) of the suggested toppings.

Notes:

You can really add and subtract whatever you want from this. I've made it different times with different fillings (mushrooms, zucchini, etc). 

Coconut Red Curry Shrimp + Veggie Soup 🍤🍜

INGREDIENTS:

Shrimp Stock:

• ½ lb raw shrimp shells (from the shrimp used below)
• 1 tsp olive oil
• ½ organic carrot, sliced
• ½ organic celery, sliced
• ½ Tbsp tomato paste
• 1 garlic cloves, smashed
• 1 sprig parsley
• 1 sprig thyme
• 1 sprig chives
• 1 sprig oregano
• 1  bay leaf
• 1/8 teaspoon fennel seed
• black pepper
• 2 cups of water

Coconut Red Curry Shrimp

• ½ lb raw shrimp, peeled
• 2 Tbsp coconut oil, divided
• ½ medium onion, diced
• 1 small head broccoli, chopped into florets
• 2 tsp minced garlic
• 2 tsp minced ginger
• 5 Tbsp thai red curry paste*
• 1 ½ cups shrimp stock ** (set aside ¼ cup)
• 2 cans full-fat coconut milk
• 1 Tbsp fish sauce
• 2 tsp lemongrass
• 1 red pepper, de-seeded and sliced thin
• ½ tsp sea salt + additional, to taste
• fresh ground black pepper, to taste

For serving

• ¼ cup chopped scallions
• 2 Tbsp chopped cilantro
• ½ lime, sliced into 4 pieces
• for serving: 1 batch cauliflower rice

DIRECTIONS:

1. In a stock pot heat olive oil. Add shells and cook till they turn pink up to 10 minutes to intensify the flavor.
2. Add remaining ingredients except the water.
3. Cover and cook for about 10 minutes the longer you can draw this process out, the more of the natural juices of the scraps will be released. This is awesome flavoring. Add just a pinch of salt to speed the process.
4. Cover with water bring just to a boil: lower heat to simmer for 20 minutes.
5. Strain into a container extracting out all the goodness from the scraps.
6. Cool completely and freeze or use as you like.
7. You can make the shrimp stock ahead of time or right before you begin to prepare the soup. 
8. Combine the coconut milk, 1 ¼ cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
9. Head a medium/large soup pot with 1 Tbsp coconut oil. Once the pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp from the pan and set aside.