Thursday, September 2, 2010

It's getting crazy....

Matt is very busy in the kitchen. He's taking charge of the meal planning for the next few days, and he is doing lots of prep work. I went in briefly to get some water- there he was chopping, packaging, and labeling lots of goodies. I'm excited to see what the next few days bring...

I used the iPhone to snap a photo of my stuff peppers from last night!

It's a Stuffed Pepper, and it's organic (bonus!). Matt's mom gave us these peppers last weekend so I used them to create a protein stuffed pepper.

Protein Filled Peppers

What you'll need:
1 small onion
1 clove garlic
2 cups spinach
1 can black beans (rinsed and drained)
1 tbsp cumin
1 tsp cayenne (if you like it hot!)
1 cup tomato sauce of your choice
1 cup quinoa (dry)
2 cups water

2 bell peppers (any color)

How to do it:

1- Cook the quinoa in the 2 cups of water.
2- Meanwhile in a pan saute the onion, garlic, and spinch in a little olive oil.
3- When the spinach has cooked down add the remaining ingredients, then the cooked quinoa. Mix it all up.
4- Cut the two bell pepper in half, removing the ribs and seeds. Then stuff them full of your awesome mixture.
5- Bake at 375* for about 30 minutes.


(The blog just better with pictures- don't you agree?)


  1. The green peppers sure a lot more appetizing in in your creative recipe than they they did in the raw state. I bet they were delicious.

    P.S. We enjoyed the vegan carrot cake and brownies right up to the last bite. Thanks again!

  2. I just found this recipe for Mock Sour Cream. I thought you might enjoy it.

    Mock Sour Cream

    * 1 cup sunflower seeds, soaked 8-12 hours
    * ½ cup chopped (peeled and seeded) cucumber
    * 2 stalks celery, peeled
    * ¼ cup chopped onion
    * ½ lemon, peeled, seeded and chopped
    * 1 teaspoon minced garlic
    * ¼ teaspoon sea salt
    * 1 tablespoon water, or more

    Blend cucumber and celery until liquefied and smooth. Add the sunflower seeds and blend until smooth. Add the onion, lemon, garlic and sea salt; blend until smooth, adding enough water to achieve desired consistency. Refrigerate until needed or, for a more authentic “sour cream” taste, cover the container with cheese cloth and leave on the counter until slightly fermented. Depending on the temperature, this will take from 4-8 hours. Yields 1 ½ cups.


Note: Only a member of this blog may post a comment.