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Lasagna Style Vegetarian / Vegan Stuffed Peppers

This recipe makes 2 servings and is identical to lasagna minus the carbs, fat, calories and many other things:

2 bell peppers one red and one green (cut the tops off, clean the seeds out and wash the inside)
1/2 jar of Ragu – Spice it up with some crushed pepper
1/4 cup of rice (make plain as per instructions)
1/2 pkg of vegan ground round (I use Yves brand)
1 garlic (pressed)
50g of mushrooms (cut into cubes)
1 onion (sliced and diced)
1 tsp oil
1 bunch of parsley (finely diced)
1 tsp Parmesan or Nutritional Yeast
Some grated cheese or Daiya cheese (vegan cheese that melts and tastes like real cheese! nom nom nom)

Directions:
1. Par boil the peppers in water for about 5 minutes or until tender-firm, not mushy and falling apart. You can also cook them cut side down for 10 mins on low, at 400 degrees in a Jet Stream Oven (if using a jet stream after 10 minutes turn off and just leave the peppers inside until you are ready for them).
2. Prepare your rice as per instructions on the bag, if using a rice cooker the best rule of thumb is if it’s white do equal 1/4 cup of rice = 1/4 cup of water. If using brown or wild rice 1/4 cup of rice = 1/2 cup of water so you’d want to double up the water for these less processed grains.
3. In a non-stick sauce pan saute your onion and mushroom in the tsp of oil until golden brown. Once it is done add the garlic and parsley and saute for another minute.
4. Add the Ragu, Parmesan cheese/Nutritional Yeast and ground round – cover and simmer until nice and hot.
5. Stuff the majority of the grated cheese in at the bottom of the peppers, leave some set aside for the top and place on a baking sheet.
6. When the rice is done add it to the sauce pot and stir until mixed thoroughly. Turn off the stove and using a spoon that will fit inside the peppers without ripping them carefully scoop the mixture into the peppers until they are fully stuffed. You may find that you have a lot of the mixture still left over, if thats the case throw it into your lunch the next day for a snack.
7. Sprinkle the remaining cheese on top, cover with foil  and bake at 400 for 20 minutes 10minutes with foil on 10 minutes with foil off. If using a Jet Stream Oven cook uncovered for 10 minutes on 400 low.

When they are done let them settle for a few minutes before cutting, when ready use a serrated knife and carefully cut them in half divide 1/2 red and 1/2 green between two plates. Serve with a side salad and enjoy!!

November 16, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Easy Mushroom Stroganoff

Recipe for the Strokanoff (inside joke):
Makes two servings
400g Mushrooms (if you don’t fancy the taste of mushrooms like them thin, sauteeing will remove the mushroom taste.)
1x small onion
1x garlic
1 tsp oil
1x packet of roast or mushroom gravy (brown gravy)
1/2 cup of rice whole grain is better but I used white Jasmine this time

Directions:
1. Prepare the rice according to instructions on bag or rice cooker
2. Slice and dice the mushroom and onion (I was low on time and had to slice my mushrooms in half, what a mistake that was.)
3. Sautee the mushroom and onion in a pan with 1 tsp of oil until golden brown
4. When just about finished crush the garlic clove and sautee for one minute more
5. Premix your gravy and pour it over the mushroom and onion mix and stir until thickened.
6. Divide the rice between two plates and top with the mushroom and onion mix, voila! Quick, healthy and filling. Serve with a generous side salad and you are set!

November 13, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment