bell pepper Archives - Page 2 of 4

Stuffed Cabbage Rolls

July 7, 2012 by epicureanvegan

The (soon-to-be) Eighth Grader picked these out from Lightlife. The original recipe is for 12 rolls, but one large head of cabbage had about 8 good leaves to use, so we had some leftover filling. If you plan on making 12, you’ll probably want to pick up 2 heads of cabbage. These we actually pretty easy to make and were really flavorful and delicious, not to mention healthy. One roll is only 275 calories! You can also customize these rolls to suit your tastes—mix it up by adding your favorite ingredients. Next time, I’ll try mushrooms and zucchini. Keep in mind, the recipe calls for cooked rice, so you’ll want to get that going first. Also, you’ll need to steam the leaves ahead of time as well.

INGREDIENTS:
1 pkg Gimme Lean “beef”
2 Tbs olive oil
8-12 cabbage leaves
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 C cooked rice
15-oz can tomato sauce
Salt and pepper, to taste
2 tsp vegan Worcestershire sauce
3 Tbs brown sugar
3 Tbs apple cider vinegar
2-4 Tbs water

DIRECTIONS:
Preheat oven to 350. Bring a large pot of water to a boil. Add the cabbage leaves, remove from heat, cover, and let sit for 10 minutes. In a large skillet, heat the olive oil. Add the garlic, onions, and peppers and cook until tender.

Add the Gimme Lean. You could chop it up before adding it, or just dice it up with a spatula in the pan. You’ll want small clumps, or pieces. Add the Worcestershire sauce, salt, and pepper and continue cooking until the “beef” begins to brown.

Add the rice…

In a small bowl, whisk together the tomato sauce, brown sugar, and cider vinegar. Reserve a 1/4 cup; set aside. Add the remaining sauce to the pan and combine it well with the veggie mixture. After you’ve drained the cabbage leaves, pat them dry. Lay a leaf out flat and add about a 1/3 cup of the mixture in the center.

Fold in the sides, then roll up. You can also secure it with a toothpick if needed, but I found that these rolled up fine and stayed put.

Place the rolls in a 9×13 baking pan. Pour about 2-4 Tbs of water int he bottom of the pan to keep the leaves moist.

Mix 2 Tbs of water with the reserved 1/4 cup of sauce and pour it over the rolls.

Cover and bake for 35-40 minutes. Enjoy!

Stuffed Cabbage Rolls

The (soon-to-be) Eighth Grader picked these out from Lightlife. The original recipe is for 12 rolls, but one large head of cabbage had about 8 good leaves to use, so we had some leftover filling. If you plan on making 12, you'll probably want to pick up 2 heads of cabbage. These we actually pretty easy to make and were really flavorful and delicious, not to mention healthy. One roll is only 275 calories! You can also customize these rolls to suit your tastes---mix it up by adding your favorite ingredients. Next time, I'll try mushrooms and zucchini. Keep in mind, the recipe calls for cooked rice, so you'll want to get that going first. Also, you'll need to steam the leaves ahead of time as well.

Author: Epicurean Vegan

Ingredients

1 pkg Gimme Lean "beef"
2 Tbs olive oil
8-12 cabbage leaves
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 C cooked rice
15-oz can tomato sauce
Salt and pepper, to taste
2 tsp vegan Worcestershire sauce
3 Tbs brown sugar
3 Tbs apple cider vinegar
2-4 Tbs water

Directions

Preheat oven to 350. Bring a large pot of water to a boil. Add the cabbage leaves, remove from heat, cover, and let sit for 10 minutes. In a large skillet, heat the olive oil. Add the garlic, onions, and peppers and cook until tender.
Add the Gimme Lean. You could chop it up before adding it, or just dice it up with a spatula in the pan. You'll want small clumps, or pieces. Add the Worcestershire sauce, salt, and pepper and continue cooking until the "beef" begins to brown.
Add the rice.
In a small bowl, whisk together the tomato sauce, brown sugar, and cider vinegar. Reserve a ¼ cup; set aside. Add the remaining sauce to the pan and combine it well with the veggie mixture. After you've drained the cabbage leaves, pat them dry. Lay a leaf out flat and add about a ⅓ cup of the mixture in the center.
Fold in the sides, then roll up. You can also secure it with a toothpick if needed, but I found that these rolled up fine and stayed put.
Place the rolls in a 9x13 baking pan. Pour about 2-4 Tbs of water int he bottom of the pan to keep the leaves moist.
Mix 2 Tbs of water with the reserved ¼ cup of sauce and pour it over the rolls.
Cover and bake for 35-40 minutes. Enjoy!

Quinoa-Mandarin Stuffed Peppers

April 28, 2012 by epicureanvegan

The Seventh-Grader was nice enough to share his cold with me. I can’t remember the last time I was out of commission with a cold, and I don’t plan to let this one win. So far, I’ve kept it somewhat at bay with lots of juiced veggies and kale. Never under estimate the healing powers of vegetables. That may be why I was drawn to making these. Bell peppers, particularly orange and yellow ones, are packed with vitamins C, A, and B6 (although the heating process will deplete them a bit). But I’m certain they still retain many of their healthy benefits. These also have mushrooms which are a great source of B vitamins, selenium, vitamin D, and potassium. Now on to the zucchini…these guys have tons of vitamin C and A which are actually anti-inflammatory agents. Zucchinis are also high in fiber—an added bonus! And let’s not forget that quinoa is an ideal source of protein, too! Let the healing begin!

Oh, and remember Operation Save Basil from October?

I’m happy to report that it has bounced back beautifully. It looks like there’s room to add another basil plant, but for now, I’m thrilled the basil’s back, baby!

INGREDIENTS:
3 large bell peppers (preferably orange, red, or yellow) sliced in half and innards cleaned out
1 C quinoa
1-15oz can mandarin oranges (look for no sugar added), juice reserved
1 C water
1 tsp tamari
1 Tbs olive oil
2 tsp garlic, minced
1/2 C slivered almonds
1 C mushrooms, sliced
1 small zucchini, sliced then quartered
1/2 C fresh basil, chopped
Salt and pepper, to taste
Sauce:
1 C almond milk
2 Tbs arrowroot
2 Tbs nutritional yeast
2 Tbs yellow miso
dash of nutmeg
dash of garlic salt

DIRECTIONS:
Begin with the quinoa: Combine the quinoa, reserved Mandarin orange juice, water, and tamari in a saucepan. Bring to a boil, reduce heat, and cover. Let simmer for 12-15 minutes.

Preheat the oven to 375. While the quinoa is cooking, heat the olive oil and garlic in a skillet. Add the slivered almonds and cook them for 5-7 minutes, stirring often.

Add the zucchini, mushrooms, salt, and pepper; cook another 6-8 minutes on medium heat.

Once the veggies are tender, remove from the heat and stir in the oranges and basil.

Stir in the cooked quinoa and evenly fill the pepper halves.

Sometimes I pour about 2 cups of water in the bottom of the pan before covering with foil. This will help soften the peppers without overcooking the filling. I think this is especially important when using cheese or fake meats in the filling. Bake 20-25 minutes.

Meanwhile, prepare the sauce. In a small saucepan, whisk together the sauce ingredients over high heat, stirring constantly. After a few minutes, reduce heat to medium-low and let it simmer. Stir frequently so it doesn’t burn. Don’t worry about getting the sauce thickened; it’s meant to seep and ooze into the filling. 🙂

Ladle the sauce over the peppers and enjoy!

Quinoa-Mandarin Stuffed Peppers

Bell peppers, particularly orange and yellow ones, are packed with vitamins C, A, and B6 (although the heating process will deplete them a bit). But I'm certain they still retain many of their healthy benefits. These also have mushrooms which are a great source of B vitamins, selenium, vitamin D, and potassium. Now on to the zucchini...these guys have tons of vitamin C and A which are actually anti-inflammatory agents. Zucchinis are also high in fiber---an added bonus! And let's not forget that quinoa is an ideal source of protein, too!

Author: Epicurean Vegan

Ingredients

3 large bell peppers (preferably orange, red, or yellow) sliced in half and innards cleaned out
1 C quinoa
1-15oz can mandarin oranges (look for no sugar added), juice reserved
1 C water
1 tsp tamari
1 Tbs olive oil
2 tsp garlic, minced
½ C slivered almonds
1 C mushrooms, sliced
1 small zucchini, sliced then quartered
½ C fresh basil, chopped
Salt and pepper, to taste
Sauce:
1 C almond milk
2 Tbs arrowroot
2 Tbs nutritional yeast
2 Tbs yellow miso
dash of nutmeg
dash of garlic salt

Directions

Begin with the quinoa: Combine the quinoa, reserved Mandarin orange juice, water, and tamari in a saucepan. Bring to a boil, reduce heat, and cover. Let simmer for 12-15 minutes.
Preheat the oven to 375. While the quinoa is cooking, heat the olive oil and garlic in a skillet. Add the slivered almonds and cook them for 5-7 minutes, stirring often.
Add the zucchini, mushrooms, salt, and pepper; cook another 6-8 minutes on medium heat.
Once the veggies are tender, remove from the heat and stir in the oranges and basil.
Stir in the cooked quinoa and evenly fill the pepper halves.
Sometimes I pour about 2 cups of water in the bottom of the pan before covering with foil. This will help soften the peppers without overcooking the filling. I think this is especially important when using cheese or fake meats in the filling. Bake 20-25 minutes.
Meanwhile, prepare the sauce. In a small saucepan, whisk together the sauce ingredients over high heat, stirring constantly. After a few minutes, reduce heat to medium-low and let it simmer. Stir frequently so it doesn't burn. Don't worry about getting the sauce thickened; it's meant to seep and ooze into the filling.
Ladle the sauce over the peppers and enjoy!

Kale & Cabbage Salad with Lemony-Almond Butter Dressing

February 24, 2012 by epicureanvegan

Okay, this is probably my favorite dressing I’ve made so far. Love it! It has just a hint of lemon and with the ginger, goes fabulous with the almond butter. There’s some prep work involved here, but if can, make this the night before and you won’t be able to wait for lunch!

INGREDIENTS:
Salad:
2 large bunches of kale, stems removed and chopped
1/4 of a red/purple cabbage, diced
1 bell pepper, diced
1 carrot, shredded or finely chopped
3 celery stalks, chopped
1 small red onion, diced
1/3 C sunflower seeds
Dressing:
1/4 C tahini
1/3 C + 1 Tbs almond butter
1″ piece gingerroot
2 garlic cloves, minced
2-3 Tbs lemon juice
1 Tbs miso (any variety)
1/4 C nutritional yeast
1/8 C water

DIRECTIONS:
In a large bowl, combine all of the salad ingredients.

Combine all of the dressing ingredients in the blender—except the water—just start with a little and add more as you blend it to reach the consistency you want. You may need more than the 1/8 cup. It also depends on how lemony you want it—you can thin it out with more lemon juice if you’d like. Blend until smooth.

You can pour the dressing over the salad, just a little at time to coat the salad, or serve on the side and mix into individual servings. Yields about 1-1/2 cups. Enjoy!

Kale & Cabbage Salad with Lemony-Almond Butter Dressing

Okay, this is probably my favorite dressing I've made so far. Love it! It has just a hint of lemon and with the ginger, goes fabulous with the almond butter. There's some prep work involved here, but if can, make this the night before and you won't be able to wait for lunch!

Author: Epicurean Vegan

Ingredients

Salad:
2 large bunches of kale, stems removed and chopped
¼ of a red/purple cabbage, diced
1 bell pepper, diced
1 carrot, shredded or finely chopped
3 celery stalks, chopped
1 small red onion, diced
⅓ C sunflower seeds
Dressing:
¼ C tahini
⅓ C + 1 Tbs almond butter
1" piece gingerroot
2 garlic cloves, minced
2-3 Tbs lemon juice
1 Tbs miso (any variety)
¼ C nutritional yeast
⅛ C water

Directions

In a large bowl, combine all of the salad ingredients.
Combine all of the dressing ingredients in the blender---except the water---just start with a little and add more as you blend it to reach the consistency you want. You may need more than the ⅛ cup. It also depends on how lemony you want it---you can thin it out with more lemon juice if you'd like. Blend until smooth.
You can pour the dressing over the salad, just a little at time to coat the salad, or serve on the side and mix into individual servings. Yields about 1-1/2 cups. Enjoy!

Layered (Deep Dish) Pizza

January 24, 2012 by epicureanvegan

This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:
5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Repeat, top with last tortilla, rest of sauce and cheese.

Bake uncovered for 30 minutes. Enjoy!

Layered (Deep Dish) Pizza

This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I'd make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

Author: Epicurean Vegan

Ingredients

5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

Directions

Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.
Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9" cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.
Repeat, top with last tortilla, rest of sauce and cheese.
Bake uncovered for 30 minutes. Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

August 1, 2011 by epicureanvegan

I love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuff each pepper with the mixture, pressing down with every scoop.

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.

Author: Epicurean Vegan

Ingredients

My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
⅓ C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
¼ C Daiya mozzarella
Parmezano Sprinkles:
½ C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
¼ tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

Directions

To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
Stuff each pepper with the mixture, pressing down with every scoop.
Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!

Grilled Vegetable Fajitas

April 20, 2011 by epicureanvegan

It’s that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I’ll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!

INGREDIENTS:
2 bell peppers, sliced
1 large onion, sliced into strips
1 medium zucchini, julienned
2 avocados, diced
1-1/2 C vegan cheese, shredded
Tofutti sour cream
Salsa
Fresh cilantro
6 flour tortillas
Marinade:
1/4 C olive oil
1/8 C red wine vinegar
1/8 C lime juice
1 tsp dried oregano
1 tsp Ancho chili powder
1/2 tsp garlic salt
1/4 tsp black pepper
1 tsp cumin

DIRECTIONS:
Using a large Zip-loc bag, or bowl, combine all of the vegetables.

In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.

On a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Grilled Vegetable Fajitas

It's that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I'll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!

Author: Epicurean Vegan

Ingredients

2 bell peppers, sliced
1 large onion, sliced into strips
1 medium zucchini, julienned
2 avocados, diced
1-1/2 C vegan cheese, shredded
Tofutti sour cream
Salsa
Fresh cilantro
6 flour tortillas
Marinade:
¼ C olive oil
⅛ C red wine vinegar
⅛ C lime juice
1 tsp dried oregano
1 tsp Ancho chili powder
½ tsp garlic salt
¼ tsp black pepper
1 tsp cumin

Directions

Using a large Zip-loc bag, or bowl, combine all of the vegetables.
In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.
On a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Barley-Stuffed Bell Peppers

April 17, 2011 by epicureanvegan

Stuffed bell peppers are one of my favorite meals. They’re easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!

INGREDIENTS:
1 C pearled barley
2-1/2 C water or vegetable broth
3 large peppers, or 4 medium ones
1/2 red onion, diced
1/2 C pimentos, diced
6 large mushrooms, diced
1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
2 cloves garlic, minced
1 tsp olive oil
3/4 C vegan cheddar, shredded
1/3 C Tofutti sour cream
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.

Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.

Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.

Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.

Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Barley-Stuffed Bell Peppers

Stuffed bell peppers are one of my favorite meals. They're easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!

Author: Epicurean Vegan

Ingredients

1 C pearled barley
2-1/2 C water or vegetable broth
3 large peppers, or 4 medium ones
½ red onion, diced
½ C pimentos, diced
6 large mushrooms, diced
1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
2 cloves garlic, minced
1 tsp olive oil
¾ C vegan cheddar, shredded
⅓ C Tofutti sour cream
Salt and pepper, to taste

Directions

In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.
Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.
Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.
Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Vegetable-Barley Chili

April 14, 2011 by epicureanvegan

This morning, I awoke to this:

And this is how it is now . . . (same day, folks):

Living in Colorado my whole life, I should be used to this kind of schizophrenic weather, but it still amazes me when it happens. The good thing about this morning’s freak snow storm is that it kept me sequestered inside and busy writing. I planned on making just spaghetti for dinner, but like the weather, I switched it up and made this chili. I didn’t have all the ingredients I normally use, but I remember a friend telling me recently, that she uses barley in chili. I decided to give it a whirl. The family actually liked it better than my original chili recipe. If you’re not used to that much fiber (between the beans and the barley) I suggest easing up on the beans, perhaps.

INGREDIENTS:
2 14-oz cans kidney beans, drained and rinsed
28-oz can diced tomatoes
1 small can tomato paste
1 large onion, chopped
1 green bell pepper, diced
3/4 C pearled barley
1 Tbs olive oil
5-6 C water and/or vegetable broth
1 pkg chili seasoning or . . .
Homemade chili seasoning:
1 Tbs Ancho chili powder
2 tsp cumin
1 tsp oregano
1 Tbs dried minced onion
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1 Tbs ground dried chilies

DIRECTIONS:
Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

Vegetable-Barley Chili

Author: Epicurean Vegan

Ingredients

2 14-oz cans kidney beans, drained and rinsed
28-oz can diced tomatoes
1 small can tomato paste
1 large onion, chopped
1 green bell pepper, diced
¾ C pearled barley
1 Tbs olive oil
5-6 C water and/or vegetable broth
1 pkg chili seasoning or . . .
Homemade chili seasoning:
1 Tbs Ancho chili powder
2 tsp cumin
1 tsp oregano
1 Tbs dried minced onion
1 tsp paprika
½ tsp sea salt
½ tsp black pepper
1 Tbs ground dried chilies

Directions

Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

Warm Pasta Salad

April 13, 2011 by epicureanvegan

I tend to make cold pasta salads in the spring and summer and I think I’ve been craving them, but I went with making it warm—just seemed like the thing to do. It came out delicious and I’m anxious to try the chilled leftovers!

INGREDIENTS:
1 lb bow-tie pasta
2 C fresh spinach, chopped
1 C parsley, chopped
1/2 C fresh basil, chopped
3 green onions, sliced
1 bell pepper (any variety), diced
2 tomatoes, chopped
Optional: vegan Parmesan
Dressing:
3 Tbs balsamic vinegar
1/2 tsp truffle oil
2 tsp garlic, minced
1 Tbs Dijon mustard
1/3 C Tofutti sour cream
Salt and pepper, to taste

DIRECTIONS:
Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.

In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!

Warm Pasta Salad

I tend to make cold pasta salads in the spring and summer and I think I've been craving them, but I went with making it warm---just seemed like the thing to do. It came out delicious and I'm anxious to try the chilled leftovers!

Author: Epicurean Vegan

Ingredients

1 lb bow-tie pasta
2 C fresh spinach, chopped
1 C parsley, chopped
½ C fresh basil, chopped
3 green onions, sliced
1 bell pepper (any variety), diced
2 tomatoes, chopped
Optional: vegan Parmesan
Dressing:
3 Tbs balsamic vinegar
½ tsp truffle oil
2 tsp garlic, minced
1 Tbs Dijon mustard
⅓ C Tofutti sour cream
Salt and pepper, to taste

Directions

Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.
In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!

Vegan King Ranch Casserole

April 6, 2011 by epicureanvegan

Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead.

The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings—there’s no right/wrong way to make this casserole. Next time, I’ll add some guacamole or diced avocados on top, otherwise, it was perfect.

INGREDIENTS:
4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs Earth Balance
3 Tbs flour
1-1/4 C almond milk
1/4 tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole

DIRECTIONS:
Preheat oven to 400. Lightly spray a 9×13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started—it’ll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.

Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.

Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There’s no rhyme or reason to this step—you can layer them down willy-nilly, just as long they evenly cover the bottom.

Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.

Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Vegan King Ranch Casserole

Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn't find those---at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead. The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings---there's no right/wrong way to make this casserole. Next time, I'll add some guacamole or diced avocados on top, otherwise, it was perfect.

Author: Epicurean Vegan

Ingredients

4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
½ tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs vegan margarine
3 Tbs flour
1-1/4 C almond milk
¼ tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole

Directions

Preheat oven to 400. Lightly spray a 9x13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started---it'll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.
Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.
Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There's no rhyme or reason to this step---you can layer them down willy-nilly, just as long they evenly cover the bottom.
Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.
Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

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Kale & Cabbage Salad with Lemony-Almond Butter Dressing

Layered (Deep Dish) Pizza

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

Grilled Vegetable Fajitas

Barley-Stuffed Bell Peppers

Vegetable-Barley Chili

Warm Pasta Salad

Vegan King Ranch Casserole

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