Smoky Southwestern Shepherds Pie...Asian Soup with Dumplings

This was a pretty yummy dish - pretty spicy but good. Braed loved the beans despite the spice (wow!). I had it as leftovers yesterday and ate it with some tortilla chips which added a nice crunch.



Smoky Southwest Sweet Potato Shepherds Pie (adapted from Vegan on the Cheap)
3sweet potatoes, peeled and diced
2chipotle chiles in adobo
2T water
2T vegan butter
Salt and pepper to taste
1 T olive oil
1 medium onion chopped
3 carrots peeled and chopped
3 cups cooked black beans
1 ½ cups corn
1 ½ cups salsa
½ t cumin

Steam sweet potatoes until tender. In a blender, puree chiles and water until smooth. Mash potatoes with half of chipotle mixture, butter, salt and pepper. Set aside. In skillet, heat oil, and add the onion, carrots and cook until soft. Stir in remaining ingredients and spread in a 9x13 pan coated with cooking spray. Spread mashed potatoes over the bean mixture. Bake at 350 for about 30 min or until heated through.


I haven't had much success with yummy Asian soup recipes. This one was probably the best I have made. It wasn't fabulous but it was good. I made some dumplings to add to it but they are optional and not called for in the original recipe. They didn't add a whole lot to the overall flavor of the soup.

Asian Noodle Soup (adapted from Vegan on the Cheap)
8 oz cooked linguini or spaghetti
1 T canola oil
2 minced garlic cloves
2 t grated fresh ginger
2 T hoisin sauce
5cups veg broth
2T rice vinegar
1 T sriracha sauce
3green onions chopped
½ cup chopped cilantro

In a large pot, heat oil and add the garlic and ginger until golden. Stir in hoisin, and soy sauce. Add broth and bring to boil. Reduce heat and simmer 15 min. Stir in noodles, green onion, vinegar, and sriracha. Simmer 5 more minutes.