Stuffed peppers with rice and TVP

When I came across a bag of 50% of pepper at the grocery store I grabbed them. Jonathan suggested that I make stuffed peppers. I thought it was a great idea, this is what I came up with. I served them on a bed of lettuce with a tomato sauce on top. These were juicy so you could omit the sauce and just eat the greens.

Stuffed Peppers 

3 bell peppers- cut in half and de-seeded 

2 cups cooked basmati rice

2 tbsp olive oil

1 onion-small diced

2 garlic cloves-minced

2 celery stalks- small diced

1 tsp ground cumin

1 tsp chili powder

1 tsp paprika

1 carrot- peeled and grated

1 green pepper-small diced

1 cup TVP- soaked and drained

1 tsp apple cider vinegar

sea salt

1/4 cup fresh parsley- chopped

3/4 cup water

You will need a 9x13 cake pan

Preheat oven to 375

In a saute pan heat oil add onion,garlic and celery- saute until soft. 3-4 minutes

Add spices and let absorb.

Next mix in carrot, green pepper and TVP. 

Continue to saute for 2-3 minutes.

Season with vinegar and salt to taste.

In a large mixing bowl combine rice and TVP mixture stir in parsley.

Stuff peppers with mixture and place in pan.

Pour water carefully in the bottom of the pan.

Cover pan with foil and bake for 35-40 minutes.

Serve with tomato sauce on a bed of lettuce!

Wild rice bowl

 

We are leaving soon and I wanted to use up the fresh produce. This is my version of cleaning out the fridge :P

Rice and salad in a bowl with sauteed broccoli ,TVP slices, onion ,garlic and tamari. Drizzled with homemade peanut sauce. In the salad department I used lettuce, shredded carrots, cabbage, green peppers, sliced cucumber and green onion.  Toasted pumpkin seeds are necessary.

The TVP slices come dry and I buy in bulk. Soak in hot water until they are soft. Drain. Heat oil in a pan, add onions, garlic saute for a few minutes. Add the TVP. Sprinkle dried oregano and  chili powder ( a teaspoon of each). Pour a few tablespoons of tamari over it and let it cook for 5-8 minutes. Add broccoli and let cook until done.

                                                         TVP (textured soy protein)

Chili macaroni

One of the ultimate comfort foods!

• 4 tbsp olive oil
• 2 onions-chopped
• 2 cloves garlic-minced
• 2 tbsp chili powder
• 2 tbsp cumin powder
• 1 tbsp dried oregano
• 3 stalks celery- chopped
• 1 green pepper- chopped
• 1 jalapeno-minced
• 1 can diced tomatoes
• 3/4 cup water
• 1 1/2 cups kidney beans
• 1 1/2 cups black beans
• 1/2 can chipotle
• 1 cup corn kernels
• 1/2 cup TVP (optinal)
• 1 tbsp black strap molasses
• 1 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 2 tbsp tomato paste
• sea salt
• freshly ground pepper
• 2 cups cooked macaroni

In a large pot, saute onions and garlic in olive oil, until translucent. 5 -7 minutes.
Add chili powder, cumin, and oregano. Saute for 3-4 minutes.
add celery, and green peppers saute for 2-3 minutes.
Add tomatoes, water, simmer for 10 minutes.
Add beans, chipotle, corn, and TVP, vinegar, molasses, paste and brown sugar.
Simmer for 1 hour, season to taste.

In bowls dived macaroni and put chili on top,
Garnish with tofutti sour cream, cilantro and avocado.