This is dinner tonight – the peppers are in the oven!
6 large or 8 small bell peppers
1 large onion, diced
3 small zucchini, peeled and diced
3 medium carrots, peeled and diced
1 cup low-sodium vegetable broth
3 cups cooked brown rice
5 tablespoons tomato paste
3/4 cup fresh parsley, chopped
3/4 cup fresh dill, chopped
1 lemon, juiced
1/4 teaspoon pepper
1/2 teaspoon Herbamare or salt
Preheat oven to 350º F.
Cut around stem of peppers like you would cut a jacko-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
Place peppers in an oven safe dish and arrange upright and put tops back on.
Bake at 350º F for 30 minutes.
Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
Stir in the rice and tomato paste and coat thoroughly.
Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
When peppers are ready, take out of oven and fill with stuffing.
Place tops back on peppers and bake for an extra
30-40 minutes until the peppers are soft.
Source – Mona Aumair
TRIED AND TESTED
2 ¼ cup all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup warm coffee
½ cup plus 1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
Small handful of chocolate chunks and/or cocoa nibs (optional)
Place rack in the center of the oven and preheat oven to 350 degrees F. Grease muffin pan
Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
Whisk together coffee, oil, and vanilla.
Add the wet ingredients, all at once to the dry ingredients and whisk until just combined. Stir in chocolate chunks and cocoa nibs, if using.
Pour the batter into the prepared muffin pans. The batter will be relatively thick.
Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
Remove from the oven and allow to cool before taking it out and leave on a wire rack to cool completely. Sprinkle with powdered sugar or decorate as you wish.
Cake will last, well wrapped at room temperature, for up to 3 days
Source: The Recipe Hunter
TRIED AND TESTED
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 cup apple sauce
1 cup almond or soy milk
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup neutral oil (like canola or vegetable)
2 cups grated carrots (about 3 large carrots)
2 apples, peeled and grated (about 1 1/4 cup)
1 cup raisins
1/2 cup pecans, chopped
Preheat oven to 325°F and line a 9×13 baking dish.
Sift flour, baking powder, baking soda, and spices together. In a separate bowl, mix apple sauce, milk, vanilla, sugar, and oil. Add the dry ingredients to wet and mix until just combined. Fold in the carrots, apples, raisins, and nuts.
Pour into the prepared baking dish and bake for about 40 minutes, or until a skewer comes out clean. Let cool.
Top with icing of your choice. I used about a half cup of vegan margarine and a cup of icing sugar with a teaspoon of vanilla extract. Beat together until smooth, and thin with soy or almond milk to reach cream cheese frosting consistency.
Source: Corlea Smit – My blend of recipes
Quantities: depending on how many people you wish to feed.
Slivered meat – we used left over fillet from a previous meal
Serve with cooked rice or Chinese noodles
Chop or shred all the veggies and thyme in the sizes you prefer. You will notice that we did julienne strips or finely chopped the veggies, but as mentioned do what you like.
Roll the meat in corn flour, salt and pepper. Fry the meat lightly.
Keep aside and then add the veggies bit by bit and fry till done, but it should still be firm. Scoop out of pan/wok and continue with veggies in this manner till all fried.
Now combine all veggies and fried meat strips in the wok together with a very generous portion of fresh chopped coriander.
Serve with soy sauce or if you like dish up only with rice/noodles and stir-fry.
Source: The Recipe Hunter – brother from AUS
Creamy Vegan Chocolate Pudding – Pudding made with coconut milk, and this little chocolate wonder is totally and completely vegan, yes I kid you not! (more…)
OK, back to My Favorite Orzo Salad, but again with a twist as I added some extra stuff: