Vegetarian

Ingredients Olive oil 1 large sweet onion diced well 1 green bell pepper diced well 1/2 red bell pepper diced well 1 carrot shredded well 6 large cloves garlic minced 2.5 cups broth (veggie or whatever you got) 1 cup dried red lentils 5 roma tomatoes chopped well 1 can (8 oz) tomato sauce 2 tbsp chili powder 2 tbsp yellow mustard 4.5 tsp apple cider vinegar 2 tsp worcestershire sauce (vegan version if you got it) 2 tsp maple syrup (or sub honey) 1.5 tsp tomato paste 1 tsp salt 1 tsp black pepper Hamburger buns (optional) More sweet onion thickly sliced to be a topping (optional) Sliced pickles for topping Instructions: In large skillet, heat oil over med high heat and saute onion, peppers, garlic and carrot until tender. Add broth and lentils, reduce heat and simmer for 15 minutes until lentils are tender. Add rest of ingredients up to pepper and bring back to simmer on low heat. Simmer until it thickens (~10 min). Make sure to stir every few minutes or it will burn. Serve on toasted buns with optional toppings. Mayo and mustard on the bun is not a bad thing either.

Ingredients 1 tbsp butter 3.5 cups finely diced onions (two onions) 2-3 large carrots, finely chopped 12 oz sliced mushrooms (1 package) 1 medium potato, finely diced 1/4 cup all purpose flour 1 cup low sodium vegetable broth 1 cup milk (can be almond or whatever) 1 cup frozen or canned baby green peas 1/4 cup chives (green part of green onions) 1/4 cup parsley 1 tbsp white vinegar 1 large egg yolk 7 oz store bought puff pastry or pie dough, defrosted Instructions Preheat oven to 400°F Melt butter in large sauce pan on medium and add onion, carrots, and potato. Cook until soft (a few minutes). Add mushrooms, salt and pepper. Cook 5 or so minutes until mushrooms are fully shrunk Sprinkle flour over veggies, stir to coat and cook until raw flavor is gone (1-2 minutes). Slowly add broth and milk stirring constantly until smooth. Bring to simmer and cook until slightly thickened Remove from heat and add peas, herbs, and vinegar. Stir to coat. Season to taste with salt and pepper. Put into 8x8 deep baking dish Meanwhile whisk egg together with 2 tsp water and a pinch of salt until mixed Cut dough to fit on top of baking dish (it is OK to fold in edges on corners and sides if slightly oversized). Cut a couple slits. Then top with egg mixture Place baking dish on baking sheet (so spill over is caught) and bake for 30 minutes Let sit for at least 5 minutes before serving

Ingredients 2 tbsp vegetable oil 1 large onion, diced small 3 large carrots, diced small 1 tsp dried thyme 1 cup brown or green lentils 4 tbsp red wine (or less of red wine vinegar) 1.5-2 cups water 1-2 tsp salt 2-3 lbs yukon gold potatoes (buy a 5 pound bag and sort out quantity, see below) Few tsp salt 3 large garlic cloves, peeled but left whole Butter or olive oil (if vegetarian or making vegan) Black pepper 4 cups chopped kale (2 bunches) 2 cloves garlic, chopped roughly Parmesan cheese Instructions (do filling and mashed potatoes concurrently to save time) Filling: In small sauce pan on medium heat, saute onion, carrot and thyme until softened (~5 minutes). Add lentils and wine and stir well, bring to lively simmer. Add 1.5 cups water and bring back to simmer. Lower heat, cover and cook until tender (~40 minutes). Add more water if necessary. Taste at end and add salt if needed. Set aside Mashed potatoes: Get a large/wide soup pot and fill one layer (only one layer) densely with potatoes. Then add water until just the last millimeter of potato is above the water line. Add whole garlic, plenty of salt/pepper and simmer for ~30 minutes or until potatoes are well cooked (more time does not hurt) Remove potatoes and garlic from water (DO NOT discard water or drain) and mash in large mixing bowl. Add butter (or olive oil if making vegan), salt and liquid from pot until you have a good consistency and flavor of mashed potatoes. Add black pepper to taste With final bit of garlic and chopped kale, heat more oil in frying pan and saute garlic briefly before adding kale (as much as you can fit). Add more kale as it shrinks until all is cooked. Stir constantly to avoid burning garlic Combine kale mixture with filling mixture and put in greased baking dish (pick a size so filling is only ~1/2 inch tall in dish and evenly spread). Add mashed potatoes and spread evenly on top with spoon (this layer can be thicker). Sprinkle heavily with parmesan cheese. Cook at 350°F for 25 minutes. During final 2 minutes, set oven to broil and brown the cheesy top (watch carefully so no burning) Remove from oven, slice and serve. It cools quickly enough