Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Saturday, May 3, 2014
Vegan Stuffed Red Peppers Recipe
These sweet pointed red stuffed peppers are a delightful treat to cook and eat.
If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.
The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.
The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.
My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.
Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.
Ingredients for Vegan Stuffed Peppers Recipe
2 Medium Sweet Red Pointed Peppers
650g Parsnips (peeled, chunks)
150g Zucchini (peeled, small chunks)
1 Garlic clove (minced)
2 Flat Portobello mushrooms (diced small)
1/2 tsp Chef Jeenas Mild Curry powder
Rice bran oil or other oil
2 Tbsp Soya Yogurt
Salt to season
How to make Vegan Stuffed Peppers
Drizzle a little oil onto a baking tray.
Carefully slice two red peppers down the middle, remove and discard all of the seeds.
Place peppers onto the oven tray.
Put the zucchini and parsnips into a pan with some lightly salted water, bring to the boil and boil on a medium heat for 20 minutes or until all the vegetables have softened enough to mash.
While the parsnips and zucchini cook drizzle a small amount of oil into a small frying pan and gently fry the mushrooms for a few minutes stiring often - pour straight onto a plate.
Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.You want the garlic to be cooked but not burnt.
If you over cook the garlic start again.
When the parsnips and zucchini are cooked drain all of the water away and mash.
Taste and add salt to season.
Taste and add salt to season.
Add the yogurt and keep mashing.
Stir the mushroom and garlic into the mash.
Spoon the parsnip and zucchini mash mixture into the peppers.
Once cooked serve with basmati rice.
Enjoy Chef Jeenas Vegan Stuffed Pointed Red Peppers Recipe.
See more of Chefs step-by-step vegan recipes:
Vegan recipes page 1
Vegan recipes page 2
Vegan recipes page 3
Vegan recipes page 4
Vegan recipes page 5
Vegan recipes page 1
Vegan recipes page 2
Vegan recipes page 3
Vegan recipes page 4
Vegan recipes page 5
Friday, April 18, 2014
Gluten Free Shepherds Pie Two Ways one vegan
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| Cooking light- gluten-free shepherd's pie with lovely gravy, two ways. |
Gluten-Free Shepherd's Pie Two Ways (one vegan)
A cold rain is rolling through Connecticut, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes...
A savory pie, I said out loud, standing at the kitchen sink, listening to the staccato of rain drumming the skylights.
Don't tease me, said my husband, looking up from his latest screenplay.
I wouldn't joke about a thing like pie, I assured him.
Seriously. I'm thinking a shepherd's pie, I said. But not the usual shepherd's pie. No beef. No onion. No peas.
Please, he said. No peas.
You know, that could get you into trouble, I told him. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I'm already in enough trouble with their ilk.
Their ilk? he asked.
Read more + get the recipe >>
Sunday, March 16, 2014
Vegan Pasta Pie with Mushrooms Garlic and Tomatoes
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| My vegan version of a savory pasta pie- no eggs, dairy or tofu. Seriously. |
This savory pie recipe reminds me of a roasted vegetable frittata. Or my Roasted Vegetable Noodle Kugel, even. I invented it because I was craving a simple one-dish pie for supper- something easy and light and bordering on picnic food- with guaranteed leftovers. Because- and I tell you this with all the happy feet gyrations of a gypsy heart locked inside a hot flashing nest-eschewing body- we're boxing books again- we're storing art and family pictures and files and (most of) our movie collection. We're selling our furniture, consigning everything from roomy chairs and Mexican tables to Kilim pillows and punched tin mirrors. A truck arrives today to haul the lot to Santa Fe.
Even though the house has not sold.
Even though the house has not sold.
Friday, January 31, 2014
Scalloped Potatoes Vegan Dairy Free
Creamy vegan scalloped potatoes...
On a whim and out of nowhere (and at 2:54 AM, I'll have you know) I began conjuring images of creamy scalloped potatoes. Odd for someone who must avoid cheese and cream and butter and who- most days- is reconciled to her cheese-free life with a shrugging Lebowski-Zen
detachment they write books about. Not to mention, it's been (literally) over a decade since I made this retro recipe, cream or no cream. Alas, I simply couldn't get the idea out of my sleepy Ewan McGregor
-esque spiky head. The vegan scalloped potato challenge bit me. And refused to let go.
To make my pre-dawn vision a reality this classic recipe would need some serious tweaking. I mean, it's not just cheese you have to replace (and I'm no fan of plastic vegan cheeses, let me tell you). There is cream. And sweet moo-cow butter. Three key ingredients that make this comfy dish so melt-in-your-mouth delicious. Lucky for me I happened to have some dairy-free cream sauce left over from a vegan pasta I had tossed together the night before. A thick and silky hemp based sauce featuring artichokes and wine.
Accident? Destiny? Or simply the collective unconscious zeroing in on post-midnight potato cravings when your serotonin is dropping so fast your heart beat skips and triggers a hot flash?
You decide.
Read more + get the recipe >>
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