Monday, February 13, 2012

Mexican Style Stuffed Peppers

I have been in the mood for stuffed peppers for a really long time, but I knew that they typically had ground meat in it... well I'm sick and injured so I'm not spending nights at the studio for a while which meant that tonight was a great night for stuffed peppers!!  

I was kind of feeling creative today as I've been a busy bee making homemade crayons for the kiddos in my classroom so I was all for creating a new, vegan version of stuffed peppers.  I stuffed it with a mexi-style stuffing and no kidding the peppers were gone in minutes!  So definitely try this recipe! You won't be disappointed!

Makes 4 peppers (with extra filling)

4 larger Bell Peppers (the bigger the pepper, the more you can stuff it!)
1 TBS canola oil
2 garlic cloves, chopped fine
1/2 Spanish onion, diced
3-4 baby bella mushrooms, diced
1/2 zucchini, diced
1/2 of a 15 oz can of black beans
1 1/2 cups cooked brown rice
1/2 of a 28 oz can of crushed tomatoes
Cumin, to taste
Cayenne Pepper, to taste
Hot Sauce, I used the tropical heat hot sauce by my friends @FreshJax (optional if your like me and like spice!)
S&P, to taste
Vegan Cheddar Cheese (optional)
Avocado Slices (optional)

Directions:
Preheat oven to 350 degrees.

First prepare the peppers by slicing off the top and scooping out the seeds.  Steam in a steamer basket for about 10 minutes to soften the peppers.  Put them off to the side while you prep the stuffing.

To make the stuffing: Heat oil in a 12-inch skillet, add in garlic, onion, mushrooms, and zucchini and cook until softened.  Add in beans and rice and stir to combine.  Stir in the crushed tomatoes and spices to taste.

Spoon mixture into the prepared peppers, put in a 9x9 baking dish with about a 1/2 inch of water in the pan, and bake in the oven for 20 minutes.  


Sprinkle vegan cheese on top for the last 3 minutes of cooking time (broil if needed to melt the cheese).  

Serve with avocado slices if desired! (If you added a lot of cayenne pepper, avocado slices will help cool it down!)

Yummy and filling.  We both ate 2 peppers and were a little more than satisfied.  I didn't make a side for this because 1. I didn't know what else to make and 2. It's got protein, starch, and veggies in it... which to me says MEAL! :-D


I had left over stuffing so guess what lunch is gonna be tomorrow?! Mmmmmmm!  Enjoy!

Sunday, February 12, 2012

Vegan "Beef" Stew

It's cold here... really cold.  And if it's cold here, then I know it's definitely cold elsewhere.  On top of that, I'm getting sick (Read: I'm already sick), so I really need to make something for dinner tonight that didn't take a lot of effort and was a real comfort food, and would warm me up! Read more



Vegan Banana Bread

Banana Bread.  An American Standard since 1933, when it was first published in a Pillsbury recipe book, is one culinary creation that fills the home with the most delicious smells.  It is a great recipe for the fall and winter months because it bakes for a long time so the heat from the oven also helps to warm the home.

1 1/4 cups sugar
2- Egg replacer (Ener-G 3 tsp mixed with 4 TBS Water)
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup vegan milk mixed with 1/2 tsp white vinegar
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
 
Mix sugar and butter in large bowl. Stir in egg replacer until well blended. Add bananas, vegan milk-vinegar mix and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. 
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