April 23rd, 2008


Roasted Stuffed Peppers with Kale & Quinoa

Howdy! Here's my twist on an old favorite, which I posted on my food blog, vegangrub.com and I thought I'd share it with my LJ pals.....enjoy!!!

stuffed pepper 2

This is a favorite dish, and always a hit at family gatherings and other social events featuring food. It is fairly simple to make, and very rewarding when you are enjoying the fruits of your labor! It takes me roughly 2 hours to make this, but that’s because I’m not the quickest at chopping the ingredients, although I’m getting better! With more practice, it should only take around an hour and a half or slightly less.
Nutritional Information
  • 1 serving: Calories 171; Carbohydrates 15g; Cholesterol 0mg; Dietary Fiber 3g; Fat 11g (Monounsaturated Fat 5g, Saturated Fat 2g); Potassium 285mg; Sodium 304mg


  • 3 medium red, green, or yellow bell peppers (I prefer a mix!)

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon salt

  • Freshly ground sea salt & pepper, to taste


  • 8 ounces kale, (6 cups lightly packed), trimmed

  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion, chopped

  • 1/2 cup chopped bell pepper

  • 2 cloves garlic, minced

  • 3/4 cup cooked short-grain brown rice, or my preference, quinoa (see Tip)

  • 1/2 cup freshly grated vegan Mozzarella cheese

  • 1/4 cup toasted pine nuts, divided (see Tip)

  • 1 tablespoon lemon juice

  • 1/4 teaspoon salt

  • Freshly ground pepper, to taste


  • To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
  • To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
  • Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice (quinoa), vegan cheez, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
  • Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
  • Tip: To toast pine nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400°F for about 5 minutes.) Tip: To cook brown rice: Place 1 cup brown rice, 2 1/2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.

Crocodile blink!

Help veganising a pudding recipe?

So, I normally don't pay much attention to the New York Times' recipes, but one of today's pudding recipes looked pretty good, and since I'm keeping kosher for passover, I have to deviate somewhat from my staple diet of cupcakes. (Sephardic, so legumes are okay, but no barley, oats, rye, spelt, or wheat)

So, here's the recipe, and my plans for veganizing the ingredients!

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So, I'm planning on replacing the cream with coconut milk and the normal milk with rice milk. That seems a fairly straight forward thing. But my next question is -- what do I replace the egg yolk with? My best guess is that silken tofu would work pretty well in their place, but I'm definitely open to suggestions on this one.

And, finally, does anyone know of a good vegan whipped cream/creme fraiche recipe? -- if there aren't any, I figure that I'll just use something else for a topping, but it does sound yummy.

EASIEST pie crust recipe?


So I searched the memories and such, and found some posts for what people consider the best pie crust recipes.

These mimic the ones I've tried to make in the past.

Here's my dilemma - I know how to make amazingly complicated entrees, the most advanced cupcakes and cakes and the cookies that takes 3,000 steps and even more hours.

But when it comes to making a simple pie crust (the "Have everything cold even the bowl and flour, add shortening in pieces, etc" kind), I fail. Every. Single. Time.

So, my question - do you have any recipes for a simple pie crust that turns out great, but doesn't have all the fuss and touchiness of traditional pie crust workings? (I saw a recipe in Soy not Oi! that uses boiled water, but I'm afraid to use it!)

Easy blackened tofu

This is my FAVORITE way to make tofu, and its really easy.

Take a package of extra firm tofu and marinate in teriyaki sauce or marinade for a couple hours, flipping halfway through. Put straight into a pan without preheating it, pouring the marinade in with the tofu. When the marinade burns up, pour a small amount of vegetable oil in the pan. Let the tofu sizzle for a few minutes and flip when there the outside gets dark. The tofu will form a blackened layer from the veggie oil and teriyaki that's delicious!

Potato Asparagus Soup & Make my Meal!

1) Just made the Potato Asparagus soup from VWaV..SO INCREDIBLY AMAZING. seriously, if you haven't made it..
2) I'm currently living with my father and have tons of random things in the cabinet and am in a bit of a food rut. So, here is the list- any good suggestions as to something healthy I can make? (Obviously I can shop for more, this is just my starter list of things I have and would like to use up if possible)
-Canola Oil
-Vanilla Soymilk
-Red Potatoes
-Dill *fresh
-Bay Leaves *fresh
-Paprika *dried
-Thyme *dried
-Basil *dried
-Apple Cider Vinegar
-Soy Milk Powder
-Lemon Juice
-White Cooking Wine
-Flax Seed Oil
-Almond Butter

Also have some: salt, pepper, raspberry preserves, raisins, walnuts

Thank you so so much..I am looking forward to some interesting suggestions!

limited cooking.

so i just moved into a new place with two guys.
what we have to work with is one stove TOP - no oven, one microwave, and one toaster oven.
and that's it.

i'm running out of ideas of what i can do with this. so far, i've done burritos, various pasta dishes, chili, and falafel.
and that's all i got.

does anyone have any suggestions to switch up my bland bland world?