November 22: Weigh-In, Holiday Resolution, & Vegan Shepherd's Pie

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November 22: Weigh-In, Holiday Resolution, & Vegan Shepherd's Pie Video Clips. Duration : 11.10 Mins.

We had a good read. For the benefit of yourself. Be sure to read to the end. I want you to get good knowledge from Baked Potato Soup . I weigh in, talk about losing weight over the holidays and show you how to make a great vegan comfort food that is low in calories and low in price. Shepherd's Pie Recipie: --4 medium potatoes (You can use any type. I prefer sweet potatoes for their taste and nutritional content.) --1/4 cup soy milk, almond milk or anyother type of non-dairy milk. --13 oz of meatless crumbles (Yves or Morning Star) --1 can or container of vegetarian mushroom gravy (you can also use Campbells Cream of Mushroom Soup if you can't find the vegan mushroom gravy) --1/2 cup carrots (canned) --1/2 cup peas (canned) --1/2 corn (canned) --1/2 cup fresh mushrooms --Garlic powder and cayenne pepper to taste --Preheat oven to 350 F --Boil potatoes for 20 minutes or until tender. Drain & mash with soy milk and salt and pepper to taste. --In a medium bowl mix gravy, peas, carrots, corn, mushrooms, cayenne, garlic powder. Pour into a pie pan or 9x9 pan, Top with the mash potatoes. Bake for 30-40 minutes or until potatoes are browned. Makes 4 servings: 275-300 calories per serviing.

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