Vegan Stuffed Peppers

Late summer / early fall bring the last of the seasons fresh tomatoes and peppers. As the weather starts to turn and the first cool days arrive I start craving soups, stews, and all the warm cozy dishes that seem best served on a cloudy autumn day. Stuffed peppers is a dish that my mother would make maybe once a year or so when I was growing up. It was certainly not in the regular rotation, but it was something I enjoyed once in awhile and found myself craving as the seasons changed this year. Mom’s version was stuffed with ground beef and rice and baked in a casserole with Campbell’s tomato soup. I couldn’t decide how I would recreate the dish to meet my current dietary lifestyle; after some research decided to just keep it simple and go with what I knew I loved…beet balls.

I made a batch of beet balls and cooked 1 cup of dry brown rice. To make the peppers a little softer, I decided to roast them in the oven briefly before stuffing. I removed the tops and seeds and roasted them at 400 degrees for 20 minutes, flipping them once after 10 minutes. I’ve seen some recipes blanch the peppers in water instead of roasting but I thought roasting would bring out the flavor more. I did these steps in advance, and put everything in the refrigerator until I was ready to proceed the next day.

To prepare the stuffed peppers, crumble the beet balls by hand and mix with the brown rice. I added 1 teaspoon, granulated garlic, 1 teaspoon onion powder 1/2 teaspoon fennel, and 1/2 teaspoon of crushed red pepper. Instead of tomato soup, I mixed in one jar of tomato sauce to finish off the stuffing. Finally, stuff the prepared peppers.
IMG_6747

Line a casserole dish with some tomato sauce, add the stuffed peppers and bake for one hour at 350 degrees. To finish, I topped with nut parm

IMG_6750.

Advertisements

Puttanesca Pomodoro – Ode to the Olive

I’m still catching up on posting but I assure you the cooking hasn’t slowed. This week’s post is a delayed review of Isa Does It Puttanesca Pomodoro. One of the simplest dishes I’ve made from the cookbook but also an immediate favorite. I’ve made this dish, or an inspired version, a number of times since I first tried it in August. August had busy weekends of weddings and baby showers that kept me from my usual marathon weekend meal prep and left me having to prepare dinners after work {gasp}. Flipping through Isa Does It for an easy, yet different, pasta dish led to Puttanesca Pomodoro.

This quick pasta sauce is a tomato based sauce with olives, capers, garlic, and spices.
IMG_6418
Olives are one of my favorite things. Growing up Mom would put olives on the holiday table to snack on while we waited for the Thanksgiving or Christmas dinner to be ready, and my brother and I would make them disappear in record time. Back then they seemed to be something we only had on special occasions. Since I became plant based I find myself craving healthy fats like olives and avocados more than ever. Wegman’s Mediterranean Bar has also spoiled me with their fancy olive selection (sorry Mom, Mt. Olive just isn’t the same).
IMG_6752
I’ll often buy an assortment and throw together a quick pizza or pasta when I find myself unprepared and too busy for a big cooking day. Before trying Isa’s recipe I would simply heat an assortment of olives, peppers, roasted garlic and spices with some lemon juice, starchy pasta water and nutritional yeast for a quick dinner.

For Isa’s recipe, you cook down some fresh tomatoes with garlic before adding the olives, capers, and spices.
IMG_6419
Toss in the pasta and top with fresh basil and you’re done! A quick dinner that is so flavorful you’d think the sauce had been going all day.
IMG_6426

Isa Does It Recipe #22

Pumpkin Spice Steel Cut Oats

Pumpkin Spice Steel Cut Oats

Happy October! Now that pumpkin has creeped into summer much like Christmas has taken over Halloween I imagine you may already be tired of pumpkin spice everything. I do love my pumpkin though and I’d resisted pumpkin oats/pancakes/breads til Autumn’s arrival so was excited to change up my Instant Pot steel cut oats with seasonal add-ins.

I took my basic pressure cooker steel cut oats and amped them up with fall goodness.

1 cup steel cut oats
1 cup almond milk
2 cups water
1/2 cup pumpkin purée
1 cinnamon stick

Use manual settling to set the pressure cooker to 3 minutes. Allow pressure to release naturally. Once done remove the cinnamon stick, add 1/2 tablespoon of pumpkin pie spice, 2 tablespoons of maple syrup and top with chopped pecans. Serves 3.

IMG_0036-0.JPG

A great on the go breakfast!