3 large carrots( peeled and chopped into little cubes)
1 tbsp water
2 tsp thyme
1 tsp Braggs organic sprinkle seasoning
1 tsp turmeric
1 tsp oregano
1 tsp rosemary
1 tsp cumin
1 tsp black pepper
1 tsp real salt
1 cup organic frozen peas
Garlic Mashed Cauliflower Potatoes
4 medium organic white/yellow potatoes
1/2 head large cauliflower
3 1/2 tbsp Nutiva buttery coconut oil
1 tsp salt
3 tbsp Sproud pea milk
1 green onion(diced)
1 tsp minced garlic
1/2 tsp pepper on top
2 tbsp Nutritional yeast(and more for on top)
Bring a large pot of water to boil for the potatoes. Add 1 teaspoon salt to the pot of water. Peel the potatoes and chop them into 1.5 inch pieces. Add them to the boiling water and continue to boil for 15 minutes.
Meanwhile, cut the cauliflower into chunks as well, add them to the potatoes after 15 minutes and boil them together for another 10-15 minutes or until both potatoes and cauliflower are soft. Drain and set aside.
Preheat the oven to 425 degrees.
Bring a medium pot to boil and add the explore cuisine green lentil penne. Cook for 9 minutes and drain. Set aside.
Heat a fry pan on medium heat. Add the buttery coconut oil, onion and garlic. Sauté for 3 minutes. Add carrots, water, and the rest of the spices and cook for 10 minutes until the carrots are cooked on low.
Meanwhile mash the cauliflower and potato together with all the other ingredients until completely smooth.
Add pasta and peas to the vegetable stir fry until well combined. Add this lentil vegetable filling to the bottom of the ceramic tray.
Add the mash potato on top. Sprinkle 1 tablespoon nutritional yeast on top.
Bake for 15 minutes and the top will be golden brown.
Cooking Tip: Rinse under cold water after draining to stop the cooking.