Repurposing Leftovers | 39hrs Pizza Dough | Vegan Shepherd’s Pie

I’m in the 3^rd month of my meat-break, and I must say that, it’s been challenging and fun. It’s shocking that meat lovers depend so much on meat. I also didn’t expect having to cook so much like before. It’s been a refreshing experience, which also taught me about when best to use certain ingredients, as well as learning to use what’s in season.

So, currently, I’m in a quest to discover ingredients that are seasonally available in my country. However, for now, my mind can’t stop thinking about a chicken soup recipe I want to try:-) But for now I hope you enjoy this video and recipe.

To my fellow meat lovers, I encourage you to turn on a new leaf to try this break.

Recipes

Vegetarian Balls

1 Red Onion, chopped

1 ½ Cups Red and Brown lentils, cooked

Coriander Leaves

5 Garlic Cloves

1 Cayenne Chilli

2 Teaspoons Onion Powder

2 Teaspoons Kashmiri or Smoked Paprika

4 Baby Marrows

20g Parmesan Cheese

Olive Oil

Butter

Salt and Pepper

Bisto

Avocado Oil

1 Brown Onion

4 – 5 Roma Tomatoes

2 Teaspoons Fresh Garlic

Sage Leaves

Tomato Paste

Salt and Pepper

1 – 2 Teaspoons Smoked Paprika

1 Teaspoon Sugar

1 Teaspoon Onion Powder

Adjust the seasoning according to your taste.

Mash Potatoes

5 Potatoes

Olive Oil

Red Onion

Salt and Pepper

White Balsamic Vinegar or White Condiment

Adjust the seasoning according to your taste.

Green Beans

Green

Zests of 1 Lemon

Dried Oregano

Olive Oil

Butter

Salt and Pepper

Now let’s repurpose the leftovers

Cape Town, has been getting hotter, which makes me miss winter already, as I struggle to be productive in a hot season. But these are the things we have no control over. So, we keep it moving.

A month ago, I posted about a 17hrs pizza dough, half of that dough sat in the fridge for 39hrs. This dough gave me a crispier texture than the 17hrs one did, which doesn’t get soggy if you can’t finish the pizza the same day. This dough can be used on the same day as well, I just love fermenting the dough, due to my love of sourdough. It is a perfect dough for busy workers who want to have a pizza a Friday.

3 weeks ago, I posted about lentil meatballs, which had a leftover mixture, mash potato and green beans. I have repurposed it into this vegan/vegetarian Shepperd’s pie.