Baked Stuffed Peppers
Vegetarian Recipe of the Month for July 2012
Baked Stuffed Peppers
- 2 cups of potatoes, skinned and boiled and then mashed
- 1 cup spinach, chopped
- 2 tablespoons grated ginger
- 1 cup cooked brown rice
- 1 tablespoon garam masala
- 1 teaspoon pomegranate powder (or lemon zest)
- 1 teaspoon salt and pepper
- pinch of red chili pepper flakes
- 3 peppers, red, yellow or green
- 1 tablespoon grape seed oil
- Preheat oven to 425F.
- Place the mashed potatoes, spinach, ginger rice, garam masala, , pomegranate powder, salt and chili flakes in a bowl and mix well.
- Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Fill each pepper with potato filling and mound it around the rim. Moisten the outside of the peppers with your finger tips dipped in oil to hold the moisture. Place them in a baking dish and bake for 40 to 45 minutes, until peppers are a little wrinkly and soft and the filling is golden.
Preparation time: 10 minutes
Cooking time: 45 minutes
Vegetarian Recipe of the Month for June 2012
Grilled Vegetable Ratatouille Pasta
- 3 tablespoon(s) red wine vinegar
- 3 tablespoon(s) extra-virgin olive oil
- 2 clove(s) garlic, crushed with press
- 1 medium red onion
- 2 medium zucchini
- 1 large eggplant
- 2 large orange or yellow peppers, quartered
- 1 pound(s) (about 4) ripe plum tomatoes, cut lengthwise in half
- 1 pound(s) elbow pasta
- 1 tablespoon(s) Dijon mustard
- 2 tablespoon(s) chopped fresh flat-leaf parsley leaves
- Prepare outdoor grill for direct grilling on medium-high. Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
- In small bowl, whisk vinegar, oil, and garlic.
- Cut onion crosswise into 1/2 inch thick slices. Trim zucchini and eggplant; cut diagonally into 1/2 inch thick slices. Brush half of vinegar mixture on one side of onion, zucchini, eggplant, peppers, and tomatoes.
- Grill tomatoes 6 minutes, zucchini and eggplant 10 minutes, and peppers and onion 12 minutes, or until all vegetables are tender and charred, turning over once. Transfer vegetables to cutting board. Cool slightly, then cut into 1/2 inch pieces.
- Meanwhile, cook pasta in boiling water as label directs. Drain; return to pot.
- Stir mustard into remaining vinegar mixture. Toss with pasta along with parsley, vegetables, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add Pesto if desired
Vegetarian Recipe of the Month for May 2012!
Bulgur Waldorf Salad
- 1 cup prepared bulgur (soaked as per package directions)
- 1 Granny Smith apple, cored and cut into 1/2-inch pieces
- 1 tbsp fresh lemon juice
- 1 cup celery, thinly sliced
- 1 cup red seedless grapes, halved lengthwise
- 1/2 cup low-fat plain yogurt
- 6 to 8 sprigs fresh mint, chopped (about 2 tbsp)
- Pinch fresh ground black pepper
- 3 tbsp unsalted walnut pieces, toasted and chopped
- Place bulgur in a large bowl. Add apple and lemon juice and stir to combine. Add celery, grapes, yogurt and mint, mixing thoroughly. Season with pepper.
- Cover and refrigerate for a minimum of 1 hour or overnight to allow flavors to mix. To serve, sprinkle each serving with 1/2 tbsp walnuts.
- Try adding Quinoa or using it instead of Bulgur
- Use feta or other chopped nuts for some added flavour and crunch
Vegetarian Recipe of the Month for April 2012!
- 400g can of chickpeas, rinsed and drained
- 1 garlic clove, chopped
- ½ an onion
- ½ cup parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli paste or powder
- 2 tbsp regular flour
- 2 tbsp sunflower oil
- Toasted pita pockets
- Pat the chickpeas dry with paper towel. In a food processor, add the chickpeas along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, and then shape into four patties with your hands.
- Heat the oil in a non-stick frying pan, add the burgers, and then quickly fry for 3 minutes on each side until lightly golden. Serve in a lightly toasted pita with Tomatoes, Cucumber, lettuce, avocado, or any other veggie of choice. You can also add some fresh salsa, tzatziki, or humus.
Vegetarian Recipe of the Month for March 2012!
Breakfast Energy Balls
- Substitute raisins, goji berries, or dried cranberries for half the called-for amount of dates
- Add in your choice of chopped nuts (walnuts, pecans, hazelnuts )
- Use hemp seeds in place of ground flax
- Chocolate chips!
- There are no specific measurements for any of the suggested ingredients. If the combined ingredients become too dry, just add in some more almond butter or honey to hold it all together.
- Best kept in a closed container in the fridge.
Copies available at front desk
Alex's Vegetarian Recipe of the Month for February 2012!
Roasted Sweet Potato and Black Bean Salad
Copies Available at the front desk
Vegetarian Recipe of the Month for January 2012!
Hearty Lentil and Vegetable Soup
Suggestions to Try
Try using lemon juice, balsamic, or apple cider vinegar instead of white vinegar. To bring the flavour out, stew the tomatoes before adding them. Add 4 carrots instead of 2. Use only half the water, and 4 cups of vegetable broth for the rest. Try a sprinkle of parmesan cheese to top it off. This soup goes great served with warm corn bread! Recipe makes about 6 servings.