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An Audio-Narrated Recipe of Cheffy’s blavorite Vegan Sheperd’s Pie!

Chef learned this treasured weshipee while living in England and can’t wait to share it with yewww. Please follow along with the audio recipe and graphic below!

Happy cooking and make sure to tag us in any pictures of your tiny feast!

Blelcome to Tiny Chef’s kitchen.
Here you’ll find some of his most favowite tweasured weshipees.

PLANT-BASED, EASY TO MAKE AND 100% DELICIOUS

Weshipee Cook Blook.jpg

JUMP TO YOUR FAVORITE WESHIPEE HERE

And come back shoon for even more of Cheffy’s Weshipees we’ll add to this space!

 

BLANANA BWEAD

Prep Time | 1 ½ hours

 

Dense and moist and with the perfect crumb,  “Blanana Bwed” can be consumed alone or smothered in your favorite jam. Depending on what he has on hand The Tiny Chef loves to fold in his favorite nuts or chocolate chips. 
(CLICK HERE FOR PDF VERSION YOU CAN SAVE OR PRINT!)

Ingredients

  • 4 medium ripe bananas 

  • ½ cup granulated sugar 

  • ¼ cup almond milk (or whichever vegan milk you have on hand)

  • ¼ cup neutral flavored oil

  • 1 teaspoon vanilla extract

  • 2 cups all purpose flour 

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt 

  • 1 teaspoon cinnamon

Tiny Chefs favorite additions (choose one) 

  • ½ cup chopped walnuts

  • ½ cup chopped pecans 

  • ½ cup mini chocolate chips 

Directions 

  1. Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray. Lightly dust the sides with flour.

  2. Peel the bananas and add to a large mixing bowl. Mash the bananas with a fork. The texture should be smooth and chunky. Add the sugar, almond milk, oil and vanilla. Stir gently until the ingredients are well combined. 

  3. Sift in the flour. Add in the baking powder, baking soda, salt, and cinnamon. Stir the ingredients well, but be careful not to over mix.

  4. If you are adding any tasty additions now is the time. Add to bowl and fold in gently.

  5. Transfer the batter to your prepared pan.

  6. Bake for about 50 minutes. The “bwed” should be golden brown on top. To check if it is done you can use the toothpick test. Poke the center of the loaf with a toothpick, if it comes out clean the loaf is cooked; if it’s slightly sticky it needs a bit longer. Remove from the oven and let cool for 10 min.

  7. Store covered on the counter for up to 3 days or in the refrigerator up to 1 week. 

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BWUBEWWY CWUMBLE

PREPARE TIME | 10 min + BAKE TIME | 25-30 min

Made with fresh or frozen blueberries, this sweet treat pairs well with a big scoop of oat milk ice cream!

Ingredients

  • BLUEBERRY BED

    • 4 cups blueberries, fresh or frozen (thawed)

    • 1 ½ tbsp maple syrup

    • 1 tbsp cornstarch

  • TOPPING

    • ⅓ cup flour (oat)

    • ½ cup rolled oats

    • ¼ cup brown sugar

    • ½ tsp cinnamon

    • 2 tbsp almond slivers

    • 8 tbsp coconut oil (or vegan butter)

Directions 

  1. Preheat oven to 375 F (190 C) and grease a 8x8 inch baking pan

  2. BLUEBERRY BED
    Combine blueberries maple syrup and cornstarch and spread onto pan

  3. TOPPING

    • In a bowl combine all other ingredients accept for Coconut oil

    • Stir in oil, or cut in vegan butter until it becomes crumbly! (you can also melt vegan butter and pour into the mix)

    • Add crumble topping onto the berry bed

    • Bake on center rack for 25-30 minutes or until the top is golden brown

    • Let cool and then eat. 

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CANDIED ASPAWAGUS

PREPARE TIME | 5 min + COOK TIME | 25 min

A sweet yet savory fall side that compliments everything from sweet potatoes to a roasted tofurkey!

Ingredients

  • 2 lbs fresh asparagus cut into 2 inch pieces (4 cups)

  • 3 tablespoons vegan butter

  • 1 ½ tbls brown sugar

  • 1 cup vegetable broth

  • salt to taste

Directions 

  1. In a skillet over medium high heat, melt butter and brown sugar until sugar is dissolved

  2. Add asparagus and saute for 2 minutes

  3. Stir in vegge broth and bring to a boil

  4. Reduce heat, cover adn simmer for 8-10 minutes until asparagus is tender

  5. Remove asparagus from pan (cover to keep warm)

  6. Cook sauce uncovered until it’s reduced by half

  7. Pour sauce over asparagus, add a little salt, and blenjoy.

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GUACAMOWE

PREPARE TIME | 15 min + BAKE TIME | 0 min

Very ripe avocados are the key to the perfect Guac!

Ingredients

  • 10 grape tomatoes, each cut into 4 segments

  • 3 avocados, very ripe

  • Juice from 1 lime

  • Handful of cilantro

  • 1 jalapeno and 1 red chili deseeded and finely chopped

  • 1 small shallot (if desired) cut very finely

  • Salt to taste

  • Finish with a dusting of paprika

Directions 

  1. Slice avocados in their jackets, scoop out with a spoon into a bowl.

  2. With a fork start to mash those pieces up, once you gotta good mash going, add lime juice and mash mash mash until you’re at desired consistency.

  3. Now add tomato pieces, cilantro, pepper pieces onion if using, and salt, mix away!

  4. Dust with paprika.

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