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It’s Meatless Monday-Roasted Veggie Shepherd’s Pie
One of my favorite comfort foods is Shepherd’s pie. Sometimes I make it with tofu but the other day I thought about trying a roasted veggie version. Best thing about this is it’s the ideal way to use up leftover vegetables and other items that might be sitting in the fridge and pantry. You don’t have to roast the vegetables for this but I think it makes the flavor more intense and worth it. 3 carrots, peeled and chopped About one cup of chopped celery 2 medium sized onions, chopped 8 ounces of mushrooms, sliced. I used baby bellas because they were on sale Place the vegetables in a roasting…
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Easy Holiday Appetizers
WordPress whose site this blog appears on tells me this will be my 575th post! Thank you to everyone who’s been reading this since post number one. Here’s to the next 575. Easy Appetizers One thing I love about the holidays is the chance to make some appetizers or finger foods that can be made ahead of time and pulled out of the fridge or freezer when company stops by or you’re in need of a snack. Two things I always rely on are filo pastry and cream cheese. First up is a cream cheese spread that I use on crackers or cucumber slices. Leftovers, if there are any, make the perfect…