Quinoa-stuffed Bell Peppers or Tomatoes

Here's another idea for your plant-based eating: stuffed veggies!  They are easy and fun to make.  You can broil them, bake them, or cook in the crockpot.  I've tried a few recipes, and this is the general idea (for a crockpot.  See the link below for oven instructions)

Ingredients: 

4 red bell peppers/tomatoes

2 cups cooked quinoa or brown rice (go for the quinoa!)

Your choice of mix-ins, like

tomatoes, beans, salsa, cumin, oregano

or 

sautéed spinach, garlic, olive oil, fresh parsley

Instructions: 

1. Slice off the top and hollow out the pepper/tomato: seeds, guts, etc.  (I save the tomato guts and make tomato soup the next night.  Yum!) Place in crockpot.  

2. Cook 2 cups of quinoa according to the directions.  Quinoa cooked in vegetable broth tastes way better :-)

3. Once it's cooked, add your mix-ins and stir together.   

For a southwestern mix, you can add a 14 oz can of diced tomatoes, 14 oz can of kidney beans, a cup of salsa, 1/2 tsp. cumin, 1/4 tsp. oregano, a bit of olive oil, a little salt

or 

spinach and garlic sautéed with a little olive oil   

4. Add the fillings to the peppers/tomatoes and cook in the crockpot on low for 3-4 hours.  

Drizzle some cold-pressed olive oil (if you didn't already) and voila! 

Here's the instructions for the baked version 

http://diethood.com/quinoa-spinach-stuffed-tomatoes-giveaway/

Banana "Nice" Cream

I am addicted to ice cream.  Well, not just any ice cream, Tillamook Mudslide ice cream.  It was getting to the point where I had to have a bowl almost every night or I would get antsy.  This week I decided to face my demons and lay off the chocolate.  Funny enough, I lost some weight this week by simply NOT stuffing my face with dessert at night.  This is what helped me those first awful days. 

Disclaimer: Now, don't get me wrong, Banana "Nice" Cream is NOT ice cream.  It's...a banana.  Therefore, it will taste mostly like a banana.  

HOWEVER, it has an amazing custard-like texture that helps me, at least, feel like I'm having a smooth, delicious treat.  It's also a great base for add-ins, and it's dairy free!  

1. Cut 2 ripe bananas into small medallions and freeze for at least two hours.  I just try and keep some bananas in the freezer at all times for when the craving hits.  

2. When you're ready for your treat, blend the bananas on med-high.  If they have been frozen for more than 4 hours, add a tablespoon of cold water at the bottom of the blender before you start.  If the mixture still looks powder-y in the blender then add a tiny bit more water.  

3. Blend, blend, and blend until it reaches this thick custard consistency.  If your blender heats food then don't blend long enough for it to melt! 

4. Add berries, nuts, or even blend in a little bit of cocoa powder.  Have fun with it! 

I over-blended my nice cream in this picture, but you get the idea :-).  Enjoy your healthy treat! 

Thai Pumpkin and Coconut Cauliflower Soups

Here's a throw back to my favorite plant-based soups. I've made them a lot this winter. 

The pumpkin has been especially great for colds, with all the fresh ginger and spices. (It's definitely worth getting fresh ginger instead of the powder!) I like to cut down on the brown sugar and blend until it's smooth. Enjoy! 

http://www.produceonparade.com/creamy-spiced-cauliflower-soup/

http://thescrumptiouspumpkin.com/2013/10/30/creamy-curry-pumpkin-soup/

Cuban-Style Rice and Beans

Wow. This was amazing!

Definitely want to save this for next week...and the week after that. 

I didn't have coconut cream so I simmered some coconut milk for about forty minutes to thicken it up. I also used red bell peppers because, let's face it, they're way better than green. 

And Logan loved his black beans, as usual. 

Here's the recipe link

http://www.theclevercarrot.com/2014/05/cuban-style-black-beans-rice-with-coconut-cream/

Thanks, Clever Carrot! 

Zucchini Tomatillo Enchiladas

My neighbor Pierre taught us this recipe. It's easy, yummy, and plant-based (unless you want some cheese). I photographed the steps so I would remember how to make it.  Enjoy!

You will need

4 yellow or zucchini squash
10 tomatillos
1-2 cloves fresh garlic
1/2 bunch cilantro
4-8 corn tortillas
1 jalapeño (unless you're not a spice person)


1. Chop the squash/zucchini and cook it in a pan on medium heat.  You don't need oil.

2. "Unwrap" and boil the tomatillos with the jalapeño

3. After 10 or so minutes, peel the garlic and wash the cilantro.  Blend tomatillos, jalapeño, garlic, and cilantro together.  You can add a little water if you want thinner sauce.  

4. By now the zucchini should be soft.  Once it has reached the firmness/softness you desire, add the sauce.  

5. Warm the corn tortillas in a pan.  You also don't need oil for this part.  Set them into the sauce to get them nice and wet.  Roll up the tortilla with the sauce-mixture inside.  You might need a spatula to help you fold them.  

6. Drizzle the rest of the sauce on top.  Serve with sliced avocados or beans.  

Yum!  Thanks, Pierre.