Stuffed Bell Peppers with Black Beans and Rice

Stuffed Bell Peppers with Black Beans and Rice

by | Aug 18, 2021

Stuffed Bell Peppers with Black Beans and Rice

Julie Pace
Looking for a quick and easy meatless dinner idea? These tasty stuffed bell peppers with black beans and rice are sure to please the entire family. They are packed with protein, fiber, vitamins, and antioxidants all to nourish your health. This recipe is super easy to make and ready to eat in 25 minutes or less.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Lunch
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 2 large bell peppers organic, cleaned, halved
  • 1 15 ounce black beans organic
  • 1 cup rice or quinoa cooked
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 large sweet onion chopped
  • 6 ounces tomato paste organic
  • 1 cup water
  • 1 cup vegan nacho cashew dip or favorite vegan nacho cheese

Instructions
 

  • Preheat oven to 425 degrees.
  • Slice peppers in half, clean and set aside.
  • Add bean, cooked rice, spices, onions, tomato paste, water, cashew dip to a skillet and mix well. Heat on medium heat for about 5 minutes.
  • Transfer mixture to peppers. Place on a baking pan. Bake 15-20. Remove and enjoy.

Notes

To serve add avocado, cilantro, jalapeno peppers, if desired.
Keyword black beans, rice, stuffed bell peppers, vegan dish
Simple Vegan Pancakes

Simple Vegan Pancakes

by | Jan 3, 2021

Simple Vegan Pancakes

This one bowl pancake recipe couldn't get any easier. These melt in your mouth, light and fluffy vegan pancakes are delicious and easy to make. A recipe that the entire family will love.
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Prep Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup non-dairy milk – plain unsweetened, almond
  • 2 tablespoon melted vegan butter
  • 1.5 teaspoon vanilla extract

Instructions
 

  • In a large bowl, stir together the flour, baking powder, and salt.
  • Stir in the remaining ingredients (non-dairy milk, vegan butter, and vanilla extract) until just incorporated. Don't over mix. There should still be small lumps of flour in the batter.
  • Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan, if desired.
  • Scoop about 1/4 cup of batter into the pan for each pancake.
  • Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)
  • Plate and top with your favorite berries and maple syrup. Enjoy!

Notes

Add in 1/4 cup non-dairy chocolate chips into batter before adding to pan, if desired. 
 
Keyword pancakes, vegan, vegan pancake recipe

Savory Veggie Burger

Savory Veggie Burger

by | Jan 3, 2021

Savory Veggie Burger

This vegan veggie burger taste so delicious even meat-eaters won't be able to tell the difference. They are very easy to make, they don't fall apart on the grill and they have a meaty texture to them. You can store them in the refrigerator making them an easy lunch or dinner for the next day. These burgers are also packed with heart healthy and immune supporting vitamin and minerals, so you'll be nourishing your health with each and every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4

Equipment

  • food processor
  • cast iron griddle
  • saute pan

Ingredients
  

  • 2 tablespoons extra-virgin olive oil more for drizzling
  • 2/3 cup shallots chopped
  • 16 ounces white button mushrooms de-stemmed and diced
  • 2 tablespoons soy sauce
  • ¼ cup balsamic vinegar
  • 1/2 tsp maple syrup
  • 2-3 cloves garlic cloves minced
  • ½ teaspoon smoked paprika
  • 2 teaspoons sriracha more if desired
  • ½ cup crushed walnuts
  • ¼ cup ground flaxseed
  • 2 cups cooked brown rice fresh cooked
  • 1 cup panko bread crumbs divided
  • Vegan Worcestershire sauce for brushing
  • Nonstick cooking spray for grilling
  • Hamburger buns & desired burger fixings
  • Sea salt and freshly ground black pepper

Instructions
 

  • Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms, a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
  • Stir in the soy sauce, balsamic vinegar, and maple syrup. Mix well and reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
  • In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.
  • Transfer to a large bowl and stir in the remaining panko.
  • Form into 8 slider-sized patties or 6 burger-sized patties.
  • Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings.

Notes

The patties can be made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days – they reheat surprisingly well.
*It’s very very important that your white rice is freshly made and sticky so that the burgers will be cohesive. (Long grain rice isn’t as sticky, so be sure to get short grain rice you can swap the white for brown rice, if desired).
* I used this recipe- Homemade Vegan Worcestershire Sauce from https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
Keyword mushroom burger, vegan burger, veggie burger

Strawberry Chia Seed Pudding

Strawberry Chia Seed Pudding

by | Dec 6, 2020

Strawberry Chia Seed Pudding

This naturally sweet Strawberry Chia Seed Pudding is super nutritious. It's packed with protein, fiber, and omega-3's. A delicious afternoon sweet treat or perfect for breakfast.
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Prep Time 15 minutes
overnight 8 hours
Total Time 8 hours 15 minutes
Course Breakfast, Snack
Cuisine American, dairy free, vegan
Servings 2

Ingredients
  

  • 1 cup unsweetened vanilla almond milk
  • 1 cup vanilla non-dairy yogurt almond or soy yogurt
  • 2 Tbs maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup chia seeds
  • 1 cup strawberries hulled and diced

Instructions
 

  • Wash and slice strawberries the day you are serving pudding.
  • In a medium bowl, whisk together the almond milk, yogurt, maple syrup, vanilla. Whisk in the chia seeds. Let stand 5 minutes then stir again to ensure all chia seeds are incorporated and not sticking to the bottom of the bowl. Cover and refrigerate overnight.
  • The next day, spoon pudding into bowls and top with .fresh sliced strawberries. Drizzle with additional maple syrup if desired.
Keyword chia pudding, easy, probiotics
Asparagus with Lemon Thyme Dressing

Asparagus with Lemon Thyme Dressing

by | Dec 6, 2020

Asparagus with Lemon Thyme Dressing

This roasted asparagus recipe is tossed with a homemade lemon and thyme dressing. An easy and delicious side that brings plenty of nutrition and flavor to any meal.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 1/2 lb asparagus tough ends removed
  • 3 Tbs olive oil extra virgin
  • 2 tsp Dijon mustard
  • 1 1/2 Tbs red wine vinegar
  • 1 lemon zest and juice 1 tablespoon
  • 1 tsp thyme dried
  • salt to taste
  • pepper to taste

Instructions
 

  • Preheat oven to 450 degrees.
  • Trim ends from asparagus.
  • Zest and juice lemon.
  • Add oil, mustard, vinegar, lemon juice, 1/2 teaspoon zest, and thyme to a small bowl. Whisk to combine.
  • pPlace asparagus on baking pan. Drizzle asparagus with half the dressing and toss to coat.
  • Roast in oven for about 7 -8 minutes until asparagus turns bright green and tops begin to brown.
  • Remove from oven and drizzle with remaining dressing.
  • Season with salt and pepper to taste.
Keyword Asparagus, vegetables
Raspberry Mint Iced Tea

Raspberry Mint Iced Tea

by | Dec 3, 2020

Raspberry Mint Iced Tea

This raspberry mint tea is a super healthy drink that's packed with nutrients to support your health. Naturally sweetened with maple syrup and taste delicious served hot or cold.
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Prep Time 5 minutes
15 minutes
Total Time 20 minutes
Course Drinks
Servings 6

Ingredients
  

  • 8 bags raspberry zinger tea
  • 8 mint leaves to garnish, optional
  • 1 cup raspberries to garnish, optional
  • 4 bags green tea
  • 8 cups water for brewing teas
  • 1/2 cup maple syrup adjust as needed for desired sweetness

Instructions
 

  • Wash fruit and mint.
  • Bring water to a boil in a kettle. As soon as water starts to boil, turn off heat.
  • Add tea bags to kettle. Allow to steep 15 minutes. After steeping, remove tea bags. Stir in maple syrup. Mix well.
  • Add ice to glass. Pour tea over ice. Garnish with sprigs of mint leaves and raspberries.

Notes

You can use this recipe for hot tea as well by omitting the ice.
Keyword green tea, hot tea, iced tea