Spring is officially here and I couldn't be happier!
My new and improved kitchen is on the market, but I'm making the most of it for however long it remains mine. The yard is begging for a vegetable garden. I know just the spot tucked in a corner near the shed, where plans for tomatoes, zucchini and lots of greens are taking shape.
The way my life works, if I hold off on the garden, we'll be in this house for years. But if I plant my garden the odds of a buyer showing up tomorrow rises significantly. Whichever inconvenient scenario presents itself, at least I can count on being able to eat.
The one gripe I have is that I'm still living out of boxes. There is no way around it unless I want to pack up an entire house when the time comes - however far away that might be. In the meantime, I'm trying to pare down my collection of stuff, if only to be able to find things when I need them. Like a farm-style bowl I received for Christmas. I know it's around somewhere, because I personally packed it when we last moved. Ok, maybe I don't need the bowl, but I would like to use it.
What might I put in said bowl? Perhaps a slice of strawberry oat cake - my most recent experiment. Or some vegan blueberry macaroons, a recipe in progress. I'm also playing around with jackfruit, coffee flour, Everything seasoning and oven baked waffles. Lots of bloggy things to look forward to!
Despite it being Cinco de Mayo, the theme today is non-Mexican flavored stuffed peppers. Why? Probably because I'm on a broccoli kick lately. Can't think of one dish I ever saw in Mexico that contained broccoli. And tahini is a decidedly non-Mexican flavor that I just had to use, so there you go. These are festive looking however, and they taste delicious!
My new and improved kitchen is on the market, but I'm making the most of it for however long it remains mine. The yard is begging for a vegetable garden. I know just the spot tucked in a corner near the shed, where plans for tomatoes, zucchini and lots of greens are taking shape.
The way my life works, if I hold off on the garden, we'll be in this house for years. But if I plant my garden the odds of a buyer showing up tomorrow rises significantly. Whichever inconvenient scenario presents itself, at least I can count on being able to eat.
The one gripe I have is that I'm still living out of boxes. There is no way around it unless I want to pack up an entire house when the time comes - however far away that might be. In the meantime, I'm trying to pare down my collection of stuff, if only to be able to find things when I need them. Like a farm-style bowl I received for Christmas. I know it's around somewhere, because I personally packed it when we last moved. Ok, maybe I don't need the bowl, but I would like to use it.
What might I put in said bowl? Perhaps a slice of strawberry oat cake - my most recent experiment. Or some vegan blueberry macaroons, a recipe in progress. I'm also playing around with jackfruit, coffee flour, Everything seasoning and oven baked waffles. Lots of bloggy things to look forward to!
Despite it being Cinco de Mayo, the theme today is non-Mexican flavored stuffed peppers. Why? Probably because I'm on a broccoli kick lately. Can't think of one dish I ever saw in Mexico that contained broccoli. And tahini is a decidedly non-Mexican flavor that I just had to use, so there you go. These are festive looking however, and they taste delicious!
Ingredients:
Salad:
3 large bell peppers, halved and seeded
1 tablespoon olive oil
1 shallot, halved and sliced thin
1 cup broccoli florets, finely chopped
1/2 cup cauliflower, finely chopped
1 cup mushrooms, chopped
2/3 cup cooked quinoa
1 carrot, finely grated
salt and freshly ground black pepper to taste
Dressing:
1 avocado, pitted
1 tablespoon tahini
juice of 1 orange
1 tablespoon white balsamic vinegar
1/2 teaspoon honey
salt and freshly ground black pepper to taste
Directions:
Pre-heat the oven to 375ºF. Line a sheet pan with foil or parchment paper and evenly space the pepper halves on the pan.
In a saute pan, heat the oil over medium-high. Add the shallot, broccoli and cauliflower, cooking until lightly browned, about 5 minutes. Add the mushrooms. Continue cooking until the mushrooms are soft and any liquid is absorbed. Remove from heat. Stir in the quinoa, carrot, salt and pepper. Spoon the filling into the peppers. Bake for 20-30 minutes, or until peppers begin to brown. Tip: For softer peppers, parboil before baking.
In a blender or food processor, combine all ingredients for the dressing. Taste, adding more salt and pepper as needed. Drizzle over the cooked peppers when ready to serve.
Yield: 6 servings
Salad:
3 large bell peppers, halved and seeded
1 tablespoon olive oil
1 shallot, halved and sliced thin
1 cup broccoli florets, finely chopped
1/2 cup cauliflower, finely chopped
1 cup mushrooms, chopped
2/3 cup cooked quinoa
1 carrot, finely grated
salt and freshly ground black pepper to taste
Dressing:
1 avocado, pitted
1 tablespoon tahini
juice of 1 orange
1 tablespoon white balsamic vinegar
1/2 teaspoon honey
salt and freshly ground black pepper to taste
Directions:
Pre-heat the oven to 375ºF. Line a sheet pan with foil or parchment paper and evenly space the pepper halves on the pan.
In a saute pan, heat the oil over medium-high. Add the shallot, broccoli and cauliflower, cooking until lightly browned, about 5 minutes. Add the mushrooms. Continue cooking until the mushrooms are soft and any liquid is absorbed. Remove from heat. Stir in the quinoa, carrot, salt and pepper. Spoon the filling into the peppers. Bake for 20-30 minutes, or until peppers begin to brown. Tip: For softer peppers, parboil before baking.
In a blender or food processor, combine all ingredients for the dressing. Taste, adding more salt and pepper as needed. Drizzle over the cooked peppers when ready to serve.
Yield: 6 servings
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