st.patty's day menu

shepherd’s pie:

4 med. potatoes peeled and diced

two handfuls of baby carrots cut up

one can sweet peas

one can corn

one can crescent dough (or make your own and roll out thin)

one bag veggie crumbles (or one pound of ground meat)

2 tablespoons olive oil

one garlic clove

one and half cups of veg broth

tablespoon worcheshire sauce

one onion minced and divided

one block of rice cheddar cheese shredded and divided

3 tablespoons butter or fake butter

boil diced potatoes in salted water until tender then puree them in a food processor … add a couple of tablespoons of onion and the butter and a little shredded rice cheese, salt and pepper and set aside

boil carrots in salted water until tender, then drain and add peas and corn and stir

add olive oil to skillet and cook onions and garlic until soft then add veggie crumbles and cook until unfrozen then add worsteshire to veg. broth and pour over crumbles mixture and cook about 5 minutes.

place dough in bottom of lasagna/brownie type pan then layer (fake) meat mixture on top, then veggie mixture, then spread potato mix on top and top off with shredded rice cheese

bake in

350* oven for 25 minutes

chocolate stout cupcakes….

i used this recipe but halved it and changed sour cream to soy sour cream and whipping cream to soy creamery …. i think next time i will use semi-sweet chocolate to make it a little sweeter frosting.

http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/chocolate-stout-cupcakes-with-bittersweet-ganache/