We travel to the Grow Indie test gardens to meet DIy gardener and book author Robyn Jasko.
In the kitchen, we make a Stir-fry Shepherds Pie with Wasabi Mashed Potatoes, followed by a breakfast or dessert of a Rice Bowl with Stone Fruits, Ginger and Cinnamon topped with an pretty pistachio garnish.
Finally, we meet Lehigh Valley nutrition coach Michelle of The Joyful Elephant, who helps people transition to a plant-based diet.
STIR-FRY SHEPHERDS PIE with WASABI MASHED POTATOES
- 4 russet potatoes, peeled
- 3 portobello mushrooms, chopped
- 1 large yellow onion
- 1 block tempeh, crumbled by hand
- head of broccoli, florets cut into bite-size pieces
- 1/4 green cabbage, chopped
Boil a pot of water on the stove, enough to cover the potatoes, and add salt. Boil until potatoes are soft, about 20-25 minutes. Drain and set aside to cool.
Add 1 Tbsp olive oil to a large pan, then add the onions and mushrooms. Let the onions get translucent, about 4 minutes. Stir to avoid the veggies sticking to the bottom. Add the crumbled tempeh to the pan, letting it brown and stirring so it doesn’t burn.
If the veggies are sticking to the bottom, add a little soy sauce or Bragg’s to loosen them up.
Add the broccoli and cabbage to the pan. Make the dressing (if you haven’t done so) and add that, stirring it through the veggies. Let veggies cook until broccoli is crisp-tender, about 5 minutes.
DRESSING/SAUCE for Stir-Fry
- 2 Tbsp tamari/soy sauce/Bragg’s
- 2 Tbsp olive oil
- 1/2 Tbsp agave
- juice of 1 lemon
- 1 inch ginger, grated
- 4-5 cloves of garlic, grated
Whisk everything together in a small bowl.
WASABI MASHED POTATOES
- 4 peeled, boiled potatoes, cooled off
- 2 Tbsp water, with 1 tsp veggie broth base (or just veggie broth)
- 1 tsp wasabi paste (more or less to taste)
- pinch of salt
Use a potato masher to mash potatoes — or if you have a fancy mixer, use that! When potatoes are mashed, add remaining ingredients. You don’t need to add vegan butter or oil, but you can for a richer flavor.
Note: DO NOT EVER “mash” potatoes in a food processor. They get very gummy and are… awful.
ASSEMBLE the Dish
Turn oven to Broil. In a casserole dish, dump the veggie mixture and make an even layer. Add mashed potatoes on top. Add fresh cracked black pepper. Put the dish in the oven til the potatoes start to brown, about 10 minutes (but keep and eye on it, your oven may be different!)
STONE FRUIT and GINGER CINNAMON RICE BOWL
- 1 and 1/2 cups cooked brown rice (or grain of choice)
- 2 peaches, chopped
- 2 purple plums, chopped
- 1/2 cup blueberries
- juice of 1 lemon
- 1-2 inches ginger, grated
- 1 Tbsp agave
- 1 tsp cinnamon
- 1 tsp vanilla extract (use the good stuff!)
- chopped pistachios to garnish
Add rice and fruits to a large bowl and mix. Add dressing and mix with rice and fruit. Get a handful of shelled pistachios, wrap in saran wrap, and use a hammer (or heavy object) to gently crush them into pieces, and use them to garnish the bowls.
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The People We Meet
Meet Robyn Jasko, author of Home Sweet Homegrown book and gardener extraordinaire! Robyn runs the Grow Indie test gardens in Kutztown PA, and GrowIndie.com, an AMAZING website and resource for all things DIY/organic gardening.
Meet Michelle of The Joyful Elephant – Plant Based Nutrition Support. Michelle is a food coach and works with her clients to meet their health and dietary needs through education, hands-on work, and support to help people make a smooth transition into plant-based nutrition. Michelle is certified through courses from two of the top plant-based doctors, T. Colin Campbell (as seen in the film Forks over Knives), and Dr. Fuhrman of the Eat to Live program.
The Joyful Elephant facebook page
The Joyful Elephant website
Grow Indie facebook page
Grow Indie website
“Home Sweet Homegrown” by Robyn Jasko, book order site