As some of you may know, I have decided to switch my diet from average joe to vegan (or at least try my very best). This was inspired by a love of the environment, a growing social consciousness, and my goal to become a better chef. Also, the world is literally on fire and modifying your diet is one of the best (if not THE best) things to do to reduce your footprint and make an impact.
That being said, I went and purchased three vegan cookbooks (two for myself, and one for my parents who I have repeatedly guilted into going more plant-based due to the inevitable collapse of the planet). Here’s what I got:
- Oh She Glows by Angela Liddon
- Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes by Angela Liddon
- Liv B’s Vegan on a Budget: 112 Inspired and Effortless Plant-Based Recipes by Liv B.
I was familiar with the first two as they are fairly popular within the vegan cookbook realm, and decided to buy the third because I am a student and it’s nice to know being vegan does not automatically mean higher grocery bills.
So for tonight’s dinner, I cracked open “Oh She Glows Everyday” to a page my mom was eyeing the other day: Shepherd’s Pie. It’s not a meal we eat often but it is definitely a warm, comfort food suitable for the past few days of cold evenings at the cottage.
The preparation was easy enough, the recipe opts for a bag of frozen mixed veg (to save time and money) but we cut up our own green beans, mushrooms, carrots, onion, and zucchini. It smelled delicious as the base was simmering on the stove, the red wine addition really contributed to this aroma. When the potatoes were cooked and mashed with an overload of garlic (as well as vegan butter and almond milk), we combined it all into a lovely potato-topped dish. The way Shepherd’s Pie is supposed to be.
It was delicious! The flavour was rich, creamy and no aspect of it made you miss the ground beef that is usually a Shepherd’s Pie staple. My mom and dad were both extremely impressed (at both the immense flavour and the fact that I cooked something so… edible).
To everyone thinking of making the switch – do it. Not only is it easier than you think, it is great for the environment. Pick up one of these books, do some research online, or read about the benefits and you’ll be convinced. If that doesn’t do it, make this Shepherd’s Pie recipe and I know you’ll be hooked.
Until the next vegan recipe adventure,