Stuffed Yellow Bell Pepper

 Ingredients:

4 yellow bell peppers

2 cup cooked white rice

2 cups cooked pinto beans

2 cup mango salsa

1 cup shredded chihuahua cheese

Directions:

Preheat oven to 350 degrees F

 Cook white rice and pinto beans separately (see directions below).

Parboil pepper - fill a sauce pan 3/4 full with water and bring to a rapid boil. Cut the top of the pepper of and remove seeds and ribs (should come of easily if still attached to the top). Boil peppers for about 5 min. Remove the peppers, drain and sprinkle salt on the inside. 

Stuffing:

Combine rice, beans, salsa and cheese. Fill peppers with stuffing and top with a layer of cheese. Bake for 25-30 min until heated through and cheese is melty and golden.

Tips:

Using canned beans and a jar of salsa makes this recipe super quick and easy!

Prepare without cheese and this becomes a delish vegan meal!

Substitute brown rice for white and this becomes and even healthier dish!

For rice:

Combine 1 cup dried long grain white rice with two cups water, 1 tbs margarine and 1 tsp salt. Bring to a boil, then cover and reduce heat. Simmer on low heat for 25 minutes. Do not lift the lid. Let sit until other ingredients are ready.

For pinto beans:

 If using canned whole pinto beans, heat on medium until warmed. If using dried beans, wash beans and either let soak overnight, add 1 tbs salt and cook for 1 hour OR cook for 3 hours, refilling the water ever hour/ when it gets low. At the start of the last hour, add 1 tbs salt. Beans should be cooked down until a thick chili like consistency. 

For mango salsa:

 Combine 1 mango (cubed), 4 tomatoes (chopped), 1 jalapeño pepper (diced), 1/4 cup red onion (chopped), 1 clove garlic (minced or pressed), salt and pepper to taste. Chop coarsely in food processor or chop up and mix well by hand.

Pumpkin Custard

Super easy dessert or even breakfast!

Ingredients:

1 can coconut milk (not lite)

1 cup pure pumpkin puree (or canned pumpkin)

3 large eggs

1 tsp vanilla

1/2 real maple syrup

1 tbsp arrowroot

1 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

Supplies:

1 - 9x13 cake pan

6 lightly oiled ramekins

*pictured above and below are 1 cup Pyrex storage containers so you have lids at the end too!

Whisk

Small bowl

1 large mixing bowl

2 cup Pyrex measuring cup

1. Preheat oven to 350 degrees.

2. Beat eggs in a small bowl

3. Whisk together all liquid ingredients in large mixing bowl: coconut milk, pumpkin,eggs,vanilla and maple syrup

4. In Pyrex measuring cup mix all dry ingredients: Salt, ginger, nutmeg,cinnamon, and arrowroot and whisk into pumpkin mixture.

5. Divide batter evenly into 6 ramekins using the Pyrex measuring cup for easy pouring.

6. Add warm water to the cake pan until it reaches about half way up the sides of the ramekins.

7. Bake for 50 minutes or until the top of the custard is browned and firm.  

8. Cool the dishes on a wire rack.

9.  You can serve warm or refridgerate until ready to serve!

Notes:

*Do not over cook!  The top will become leathery.

*Great straight from the fridge for breakfast or dessert for lunch as well!

* Rewritten from Living Without Magazine

Vegetarian, Gluten- Free, Milk free

Butter Bean Salad

One of my go-tos for any cook out or pot luck and also great for lunches.  Super Easy and with 2 of my favorite ingredients!  Tomatoes and Basil.

Ingredients:

2 Cans Butter Beans

1 Lemon, sqeezed

4 Cloves of Garlic, minced

4-6 Juicy Tomatoes

 1/2 -3/4 Cup Basil Leaves, chopped

Olive Oil

Salt

Supplies:

1 - 2QT microwave safe dish

1 small cup or bowl

1. Drain butter beans and pour into a microwave safe dish, drizzle with olive oil and microwave for 2 minutes.

2. Chop tomatoes, basil and mince garlic.

3. Sprinkle salt  to your liking onto beans.

4. Squeeze lemon into a small cup or spice dish Then pour over beans

5. Add the remaining ingredients (tomato, basil and garlic) and toss.

6. Serve immediately or to intensify the flavors, refrigerate until ready to serve.

Tips:

*Squeeze lemon in a seperate dish to catch seeds

Notes:

Vegan, Gluten Free

Great to eat leftover for lunches!

Vegetable Curry

Ingredients:

2 servings of Quinoa (or favorite grain)

1 small onion, chopped

3 tbsp olive oil

1 small sweet potatoe, cubed

1 large carrot,chopped

2-3 garlic cloves, minced

1 cup vegetable stock

1/2 small red pepper

1/2 small zucchini, chopped

1 14 oz can chickpeas(garbanzo beans), rinsed and drained

1 tsp tumeric

1 tbsp curry powder

1 tsp ground cinnamon

3/4 tsp cayenne

1/2 tsp salt

1/4 cup raisins

1 cup spinach, roughly chopped

Prepare all vegetables, mix all of your spices (and salt) into a small dish and set aside, rinse and drain chickpeas.

1. In a medium pot, cook the quinoa,rice, or other grain accordingly.

2. While that is cooking, in a large rimmed skillet or large sauce pan(at least 3 QT) saute the onions on medium heat, in olive oil until translucent.

3. Add sweet potatoes, carrots, and garlic and saute for 2 minutes; stir occationally to avoid sticking.

4. Add the stock, red peppers, zucchini, chikpeas, dish of spices, stir well. Reduce heat, cover with lid.

5. Cook for 10-15 minutes or until vegetables are tender. Check sweet potatoes for the best gauge.

6. Stir in the raisins and spinach, remove from heat and cover, and let sit for 5 minutes, until spinach is wilted down.

Notes:

Makes 4 servings or about 6-8 side servings.

VEGAN, GLUTEN FREE

Great with tofu, though not necessary. I cook the tofu with garlic, olive oil and a little curry powder seperately.

I don't advise adding the tofu into the vegetable curry pan because the tofu will absorb all of the liquid and your dish will be lacking flavor.

Great with tofu

Rewritten from La Dolce Vegan! By Sarah Kramer