Stuffed Peppers

Ingredients


3 Large Bell Peppers
1 cup cooked Quinoa/Bulgar Wheat cooked
1 cup cooked Spaghetti Squash
1 (15oz) can Fire Roasted with Garlic Diced Tomatoes - drained, reserving water
1 Jalapeno Pepper - chopped  (optional)
1 cup cooked Spinach with garlic
1/2 cup of water




Seasonings to taste:
Cheyenne Pepper
Salt
Black Pepper
Garlic Salt
Onion Powder


Cooked Ingredient Links (to be added at a later date):
For instructions on cooked Quinoa/Bulgar, click here.
For instructions on cooked Spaghetti Squash, click here.
For instructions on cooked Spinach with Garlic, click here.


Instructions:

Remove top of bell peppers, to remove seeds.
Place base of peppers in 5qt slow cooker and caps  to the side. 

In a medium bowl, mix together Quinoa/Bulgar Wheat, Spaghetti Squash, tomatoes and jalapenos. Season with salt, black pepper and cheyenne pepper.

Stuff peppers and cap them.

Pour reserved tomato water and 1/2 cup of directly into base of crock pot (should be about 1/2 - 3/4 inch up side of pepper. This will act as a broth to season/steam peppers as they cook. Season the broth with all seasonings listed above.

Cook on high for 2.5hrs, or on low for 4hrs. 

Enjoy!!

Vegan Banana Bread Muffins

We found a vegan banana bread recipe, and loved it, so we tweeked it to make it our own. We replaced the oil with apple sauce, and decided to make them into muffins rather than a loaf. This makes them lower in fat and portion controlled. 


Bake Time: 35 minutes
Makes: 19 muffins

Ingredients

2 cups all-purpose flour

3/4 cups white granulated sugar

1/2 cup dark brown sugar, packed

3/4 t. baking soda

3/4 t. salt

3/4 t. cinnamon

1/2 cup plain soy milk or almond milk

1 t. apple cider vinegar

2 cups mashed banana, from 6 ripe bananas (medium)

½ cup apple sauce

2 T. maple syrup

1 t. vanilla extract

1 cup chopped walnuts 

Preparation

Preheat the oven to 350 F.

Line a muffin pan with silicon muffin liners (if you don’t have silicon, paper wrappers sprayed are fine).

In a medium mixing bowl - sift together the flour, sugars, baking soda, salt and cinnamon.

In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes.

Add the mashed banana, apple sauce, maple syrup, and vanilla extract, whisking until well combined.

Add the dry ingredients to the wet, mixing until just combined (do not overmix!).

Fold in the walnuts.

Using a ¼ cup measuring cup, scoop the batter into the muffin liners.

Bake for about 35 minutes. Use a toothpick to check the center. Allow the muffins to cool on a wire cooling rack before serving. Serve warm, if serving these on day two, microwave them for 10 seconds to warm them up.

They are especially good with RiceMellow, which is the vegan’s version of fluff. It is not as sticky, and not as sweet.

Sun Dried Tomato Quinoa Bulgar Salad

Since I currently only have use of my non-dominant hand thanks to a tug of war injury, this was an awesome salad my boyfriend made for me today using left over quinoa/bulgar wheat from last night's dinner (meatless loaf recipe to be posted when I have full use if both hands).

Ingredients
1/2 cup of cooked quinoa/bulgar wheat
4 sun-dried tomatoes (chopped)

Seasonings: add to taste
Sunflower seeds (for crunch)
Mrs. Dash Tomato Basil
Parsley (for color)
Salt


Mix all ingredients in microwave safe bowl. Microwave for 1 min, enjoy!

Vegan Hamentashen

As you are all aware, most pastries have egg, butter, and milk. So, how do you make every Jew’s most favorite cookie? Simple, make a few adjustments!

Most of the ingredients used... 

Dough

2 cups unbleached flower

1 tsp baking powder

½ cup non-hydrogenated vegetable oil spread

¾ cup brown sugar

¼ cup soymilk

½ cup chia seeds

1.       In a medium bowl (1.5qt), mix together the flour and baking powder in a medium bowl and set aside.

2.       In a large bowl, cream the vegetable oil spread, brown sugar and soymilk.
3.     Mix in the dry ingredients.
4.     Chill dough for 6 hours or overnight.

Ball of dough! Specs are from the Chia Seeds.

Filling – there are so many fillings, my favorite is Poppy Seed, but sadly I couldn’t find the ingrediants needed to make it, so I opted for Chocolate Filling instead.

½ cup cocoa powder

½ cup flour

½ cup soy milk

½ cup brown sugar

½ cup apple sauce

1.       In a small bowl (1qt), mix together all ingredients. Refrigerate until ready to use.

Chocolate Filling

Cookies – How to make the Triangle

1.       On a floured surface, roll dough out, you want it to be fairly thin.

2.       Using a round cookie cutter, or a drinking glass, cut circles into the dough.

3.       Place a small amount of filling in the center of each circle. Don’t over stuff – they expand in the oven.

This is too much filling, I got a little over zealous..Use about half of this..

4.       Fold up one side of the dough to make a ‘wall’ – pinch the two corners closed.

5.       Pinch the third corner to complete your triangular-shaped cookie. (If one of the corners won't close, just place a dab of water inside and try again).

6.      Place on parchment paper lined cookie sheet, and bake at 375 degrees for 10-15 minutes or until golden brown.

Top Left - That's how they should look.
Bottom right, this happens when you over fill the cookies... oops!