New year, new biz, new blog, who dis?!
Thanks for visiting Tyger Tyger and being curious about it, please look at everything! It's my first time out in the e-commerce world, so I'm very interested to see what people will be drawn to, what they'll never look at, etc.
This has been such a major labour of love! This business has existed for years as some amorphous iphone note that continued to grow (and continues still) and I'm SO pleased with how it's all shaping up.
In the meantime, here's one of my favourite recipes using my all time favourite pulse which we happen to sell on this very website. Also these mashed potatoes are your new secret weapon.
Lentils part 1:
2 tbsp grapeseed oil (or similar)
1/2 cooking onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp garlic powder
1 tsp ground coriander
2 bay leaves
2 1/2 cups vegetable broth
1 cup dried french lentils
Lentils part 2:
1/3 cup all purp flour or chickpea flour (for gf)
1 1/2 cup vegetable broth
2 cups frozen mixed veg (strictly peas and/or corn and/or carrots- no green beans)
salt & pepper to taste (depends how salty your broth is)
1/2 lb any yellow potato
1/2 lb any white potato
1/4 cup vegan butter
1 1/4 tsp kosher salt
1 1/2 tsp garlic powder
1 Tbsp nutritional yeast
Non dairy milk as needed
I always get the mashed potatoes going first, chop your potatoes into pretty thick cubes and get to boiling. Leave the skins on, that's where the vitamins live and also the texture after baking is nice.
While the potatoes are getting soft and tender, get the lentils going. You want to sauté the onions in the oil over medium heat, until they begin to get a little golden and smell very good (5-7 mins). Toss in your minced garlic for a couple of minutes. Add all the other ingredients from thyme to lentils and bring to a boil. Let your lentils cook until al dente, about 15 minutes. Cooked but with some bite.
Check your potatoes, you should be able to pierce them with a fork easily. Drain in a colander and return to your pot. I mash my potatoes first and then add the ingredients (except milk) and then add the milk a few tablespoons at a time until it's the consistency I'm happy with- you will be spreading or piping these onto your lentils so they should be loose not stiff.
Keep tasting and adjust the ingredients to your liking. Pretty hard to mess up mashed potatoes BUT if you overmix them (think blender, or high speed mixer) they will almost literally turn into an inedible glue. So do it by hand! Ultra smooth mashed potatoes are gross!
Set your potatoes aside and get back to the lentils. They should be ready to move on to the next step but keep them on a low boil.
Preheat oven to 350°F
First, remove your bay leaves. Then get out a little bowl or measuring cup and make a slurry with the flour and about 1/2 cup of broth. Mix until its homogenous, like thin paste, and then add it to the lentils with the rest of the broth. Allow it to thicken up a bit and then add your frozen veggies. Take stock of what you've created here, give it a taste. See if it needs more veggies (depending on how much broth has boiled off, you want this to be substantial) and/or salt. Or instead of salt maybe you add a few splashes of tamari.
Pour your lentil filling into a pie plate or a small casserole dish and top with your mashed potatoes. This can be super rustic by just dropping spoonfuls of potato, or you can pipe it on or whatever. Bake at 350 for 20-30 minutes, until the potatoes start to look toasted and puffy. Let it rest for about 10 minutes before serving.
You actually don't need to bake this at all if you don't want to, you can go the super easy route and fill the bottom of a bowl with potatoes and top with your lentil filling.
If you have extra of either of these components, that's great! Set them aside for lunch or a snack tomorrow.