Vegan Diaries – Quinoa Stuffed Peppers

Stuffed peppers are usually healthy idea gone horribly wrong.  A mixture of beef, cheese, rice, tomatoes, onions topped with more cheese sounds amazing but if you’re thinking about your health, not so much.

I don’t think you have to give up flavor when you eat for optimum health.

This brings me to quinoa. It’s magically delicious and good for you.

Now we can flip the script on this meal that was a fat laden calorie catastrophe

Come with me to stuffed pepper heaven. C’mon, don’t be shy.

Ingredients (enough for four fantastic peppers)

  • Quinoa
  • 1 small onion (I used a red one)
  • 2 cloves garlic
  • 1 carrot
  • 1 handful cilantro (or parsely)
  • 5 mushrooms
  • 5-6 stalks of asparagus
  • 3 T olive oil
  • salt and pepper to taste

Preparation

  1. Cook quinoa according to package directions
  2. While the quinoa is cooking put all veggies except for the asparagus and 2 mushrooms into a food processor
  3. Roughly chop the veggies in the food processor
  4. Chop the asparagus and mushrooms by hand (I did this for texture- you may choose not to)
  5. Saute the mixture in a pan with the olive oil
  6. Fold in quinoa once cooked
  7. Stuff yer peppers
  8. Now if you like crisp peppers go ahead and dive in (This is actually quite good on a warm night- and actually I shoved some spring greens in the pepper first. Yes, shoved- that’s a fancy culinary term.)
  9. If a cooked pepper is what you are after, put the stuffed peppers on a cookie sheet in a 350 degree oven for 35-45 minutes or until the peppers are tender.

Go on now- get to cooking.

If you have a tasty stuffing that you’d like to share- please, please do!!! I collect stuffing recipes like…a person who collects stuffing recipes.

Food yoga. It’s real.

Namste y’all.

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Vegan Diaries – Hummus!!!!

Hummus-details

 

I’m a huge fan of finding the perfect hummus. Bad hummus tastes like paste from the first grade (Ask me how I know).

But good hummus- yum. Good hummus can send your taste buds into a flavorful frenzy. But with so few ingredients needed how could you go wrong? I did some homework… I’ve seen recipes that leave out the tahini– I’ve tried it both ways…it matters.

To make the best hummus- the ingredients matter, as does the blending process. But the biggest secret to heavenly hummus is the shelling of the chickpeas. There is a translucent skin on a chickpea, removing it makes that sexy, silky hummus.

It’s worth it. It add on 15 minutes to the process but it’s not like you have to grow the chickpeas, dry them, cook them and then can them. I call that a win.

  • 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid) beans should be cooked
  • 1-2 cloves garlic, crushed
  • Juice from 2 lemons
  • 1 tablespoon tahini, (optional, but if you do not use, increase yogurt by 1 TBSPt- but we’ve discussed this- please use it- you’ll thank me)
  • 1/2 cup plain yogurt or soy yogurt
  • 1 tsp salt
  • lemon zest
  • 1/4 tsp cumin
  1. In a food processor (or blender) combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.
  2. If your hummus is too thick, add a little bit of the liquid from the chickpeas – about a teaspoon at a time. Other ways to thin out hummus is by using warm water or olive oil.
I love hummus and carrots. I love hummus and cucumbers. I love hummus and crusty bread. I love hummus on a spoon.
You get it.
Namaste y’all.