The Shepherd with a Moral Objection to Meat

In my pantry today:

  • 1/2 c Nutrela, dry
  • 2 M Russet potatoes
  • 1/2 M sweet yellow onion
  • 3 L cloves garlic
  • 1/4 c whole wheat flour
  • 1.25 c vegetable broth
  • 1 tbsp tomato sauce
  • 3 tbsp butter
  • 3/4 c frozen peas
  • 6ish baby carrots
  • 1/4 tsp turmeric
  • 1 tsp coriander
  • 1 pinch asafoetida
  • 2 tbsp sharp cheddar, shredded

shepherdsvegetarianpieThis might’ve ended up being a full-on vegan recipe, but in an effort to ensure that my first experience with Nutrela wasn’t assuredly terrible (it’s easier to be assuredly terrible if it’s unfamiliar) I employed the assistance of butter and cheese. To be fair, I was wicked excited to see a non-meat protein that touted such an excellent black and white side-label (see below) for $1.99. And that’s not $1.99 a serving, it’s for an entire box with several meals slated. I really wanted this to work, and I will let you know up front that it was a relatively good experiment despite using primarily dairy fats in lieu of my normal heavy-handed seasoning.

nutrelaStart by preparing your Nutella… crap, Nutrela… according to box instructions.  When cooked and drained and then squeezed for excess moisture (because it will be in excess), set aside and go about doing the things with which you are familiar.

I sliced the garlic and onion thin, then minced it like I could give a shit and added it to the melted butter on L-ML. Stir in turmeric and let the whole mess saute in golden glory while for about ten minutes. I like to leave the skins on my potatoes for both ease and potential nutrients; slice and boil them until soft. 5-10m before they’re ready to drain/mash, throw the baby carrots in with the boiling water. When you drain the potatoes, just pick them out before mashing happens and set them aside.

nutrela2Now your garlic and onion should be ready to push to one side and fork-smash (I couldn’t find the whisk) whole wheat flour into. Mix in the tomato sauce and other seasonings. Make a paste then begin adding in broth. When everything is thick and gravy-y, add in Nutrela then stir in peas and sliced baby carrots. Remove from heat and pour into a glass baking dish. Fork-smash those taters and layer that on top. But not really on the top-top because you will also decide to toss on a sprinkle of cheese in one last silent prayer to the Not Sucking Gods. Bake at 400° for 20m or until cheese begins to brown. I believe I can do better with Nutrela, but believing even that means a huge success just happened — make sure you get it boiled to a texture you like, then pull out 4 spoons!

 

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