Teens cooking vegan

My son Brian and daughter Amy made a delicious shepherd's pie last night.  A nice touch was the topping of Daiya, which was Brian's idea.  Mmmm.  I would like more of it tonight, but I doubt we have time.  I could eat shepherd's pie just about every night of the week if I had to.  It is so easy to make, I only had to give them minimal instructions (I was ill last night when I arrived home, and still had to take my other teen, Chris, to the pharmacy to pick up some meds).  We have grown used to cooking vegan - to tell you the truth, they don't like overdoing the meat these days, though Brian & Amy still eat it.  Chris has been vegetarian now for, oh, I believe 7 or 8 years.  He still hasn't taken the vegan plunge.  He's very resistant to that.  Oh well, give him time.  I know it took a lot of years for me to take the plunge.

Vegan Colcannon!

I took the recipe in the link and made it my own.   I omitted the leeks (since I didn't have any) and did not use nutmeg.  I used about three TBSP of Earth Balance spread to add some flavor, as well as plenty of salt and pepper.  My kids LOVED it (although they DID add mayonnaise - non-vegan mayonnaise - to the mixture).  I think I will try this again with either leeks or onions.  Oh, and I used Nature's Market Soy Milk, since we don't have the 8th Continent brand here.