Vegan MoFo (Vegan Month of Food) is almost up...the other night I made stuffed bell peppers, using peppers from dad's garden.
I stuffed them with a mixture of quinoa, onions, leftover taco crumbles, corn, tomatoes, avocadoes, spices, and salsa.
Here they are after I added the whole wheat bread crumbs and Daiya cheese. Tornado gobbled up 2 bell peppers himself and asked if he could take one in his lunch the next day, which he did. Dash and Sissy ate a modified meal this night...bowls of quinoa, tofu, cheese, baby carrots, and also avocado and tomato for Sissy.
I just wasn't into the idea of stuffed bell peppers, and I didn't feel particularly hungry.
I just ate some of the roasted garbanzo beans I'd made from using up the pot 'o beans I had from the day before. In a bowl, I drizzled them with olive oil and salt. On half of them, I also sprinkled Simply Organic spicy steak seasoning. I baked them at 350 for about 45 minutes, I think. I turned them halfway through. Yum. These didn't last very long around here.
Here's another recipe for them.
roasted chickpeas...nice! need to try those!
ReplyDeletewow, this is an interesting idea that I could substitute for roasted soybeans (which get boring after a while). Nice recipe!
ReplyDeletei'll have to make this for my family sometime...we love anything tex-mex-ish. i am always looking for new ways to use quinoa, too.
ReplyDeleteOoh what a yummy coincidence--I just made stuffed peppers last night!
ReplyDeleteThat looks absolutely delicious. I have never had stuffed peppers before, but this has given me the inspiration to try them.
ReplyDelete