Posts tagged vegan recipe

Easy Healthy Recipe: A Mediterranean Twist on the Classic Stuffed Pepper Vegan Stuffed Peppers with Quinoa, Parsley, Dill & Tahini This delicious stuffed pep packs in protein, vitamin C, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber. The recipe I’ve created below serves one. You can simply double/triple up the measurements to adjust serving size. Ingredients: Try to buy everything organic. Here’s why. 1 large organic bell pepper 1 cup of quinoa (my favorite is TruRoots Organic Sprouted Quinoa) 2 tbs raw organic tahini (I adore Dastony Stone Ground Raw Organic Tahini) 1 tsp coconut aminos dash of Himalayan Sea Salt, to taste dash of cracked black pepper, to taste 1 lemon, juiced Handful of organic fresh parsley, chopped Few pieces of organic dill, to taste Directions: 1. Make the Quinoa.  2. As the quinoa is boiling, chop the parsley, juice the lemons and gather the rest of the ingredients.  3. Preheat the oven to 350 degrees.  4. Boil the whole pepper in a pot of boiling water for 10 minutes. Remove the pepper and allow to cool, then carefully slice off the top and remove the ribs and seeds from the inside. Shave a very thin slice off the bottom to allow the pepper to stand up level, if needed.  4. Once quinoa has finished boiling (it will be fluffy), mix in the coconut aminos, sea salt, black pepper, 1 tsp of the tahini, and most of the fresh parsley.  5. Place the pepper in a baking dish and stuff with the quinoa mixture. Allow the pepper to bake for 10-20 minutes, watching carefully.  6. Remove pepper from oven and allow to cool a few minutes. Top with the remaining 1 tsp tahini, parsley, and dill. Add more cracked black pepper, to taste.  Enjoy!  This recipe is vegan, vegetarian, gluten free, paleo, rich in vitamins and super foods, and absolutely DELICIOUS.  Learn more about Fern and her passion to help you become the healthiest person you know. Be the first to receive weekly wellness, nutrition, and yoga inspiration delivered to your inbox, along with giveaways and exclusive event invitations.

Easy Healthy Recipe: A Mediterranean Twist on the Classic Stuffed Pepper

Vegan Stuffed Peppers with Quinoa, Parsley, Dill & Tahini


This delicious stuffed pep packs in protein, vitamin C, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.


The recipe I’ve created below serves one. You can simply double/triple up the measurements to adjust serving size.

Ingredients:

Try to buy everything organic. Here’s why.

1 large organic bell pepper

1 cup of quinoa (my favorite is TruRoots Organic Sprouted Quinoa)

2 tbs raw organic tahini (I adore Dastony Stone Ground Raw Organic Tahini)

1 tsp coconut aminos

dash of Himalayan Sea Salt, to taste

dash of cracked black pepper, to taste

1 lemon, juiced

Handful of organic fresh parsley, chopped

Few pieces of organic dill, to taste

Directions:

1. Make the Quinoa. 

2. As the quinoa is boiling, chop the parsley, juice the lemons and gather the rest of the ingredients. 

3. Preheat the oven to 350 degrees. 

4. Boil the whole pepper in a pot of boiling water for 10 minutes. Remove the pepper and allow to cool, then carefully slice off the top and remove the ribs and seeds from the inside. Shave a very thin slice off the bottom to allow the pepper to stand up level, if needed. 

4. Once quinoa has finished boiling (it will be fluffy), mix in the coconut aminos, sea salt, black pepper, 1 tsp of the tahini, and most of the fresh parsley. 

5. Place the pepper in a baking dish and stuff with the quinoa mixture. Allow the pepper to bake for 10-20 minutes, watching carefully. 

6. Remove pepper from oven and allow to cool a few minutes. Top with the remaining 1 tsp tahini, parsley, and dill. Add more cracked black pepper, to taste. 

Enjoy! 

This recipe is vegan, vegetarian, gluten free, paleo, rich in vitamins and super foods, and absolutely DELICIOUS. 

Learn more about Fern and her passion to help you become the healthiest person you know.

Be the first to receive weekly wellness, nutrition, and yoga inspiration delivered to your inbox, along with giveaways and exclusive event invitations.

WKitche(ny): (Green) Riff on a Mojito

Check out my friend Willa’s blog WKitche(ny) and her delicious green smoothie recipe, (Green) Riff on a Mojito. Mmmm perfect for sipping on roofdecks and great lawns. 

Easy Breezy Delicious Hummus Recipe Why buy hummus when you can make a fresh batch in just 5 minutes? Hummus is my favorite snack and today, it’s my dinner served with carrots and cucumbers for dipping. Bon Appetite!  PREP TIME: 5 Min. COOK TIME: 0 Min. SERVES: 1-2 INGREDIENTS 1 can chick peas, strained 1/8 cup water 3 tablespoons juice from 1 to 2 lemons 6 tablespoons tahini, stirred well (see note) 2 tablespoons extra-virgin olive oil, plus extra for drizzling (optional) 1 garlic clove , minced or pressed through garlic press 1/2 teaspoon table salt (or to taste) 1/4 teaspoon ground cumin handful of minced fresh cilantro, parsley, or mint leaves INSTRUCTIONS 1. Add garlic and chickpeas to food processor. Set aside 2-3 tablespoons chickpeas for garnish. Process garlic and chickpeas until finely chopped. 2. Add lemon juice, water, tahini, spices and 2 tablespoons oil in food processor.  3. Process in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. 4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro (or parsley or mint.) Drizzle with olive oil and spices, and enjoy. Optional:  For reserved chickpeas - a tasty topping is fried battered chickpeas. If you have a few extra minutes to spare, saute a clove of minced garlic and 1 tbs EVOO to a saute pan over low heat, add chickpeas. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in spices, and 1 teaspoon of nutritional yeast (optional, gives a cheesy taste and adds a ton of flavor to the battered chickpeas. Plus it’s high in B12 vitamins and is a complete protein!) The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts.  Be careful not to let the pan smoke up, extra virgin olive oil has a low smoke point and releases dangerous toxins if cooked to smoke point. Another option is to use sesame oil or coconut oil, or any oil with a high smoke point.  Photo Credits: Oh She Glows
Easy Breezy Delicious Hummus Recipe

Why buy hummus when you can make a fresh batch in just 5 minutes? Hummus is my favorite snack and today, it’s my dinner served with carrots and cucumbers for dipping. Bon Appetite! 

PREP TIME: 5 Min. COOK TIME: 0 Min. SERVES: 1-2


INGREDIENTS

1 can chick peas, strained

1/8 cup water

3 tablespoons juice from 1 to 2 lemons

6 tablespoons tahini, stirred well (see note)

2 tablespoons extra-virgin olive oil, plus extra for drizzling (optional)

1 garlic clove , minced or pressed through garlic press

1/2 teaspoon table salt (or to taste)

1/4 teaspoon ground cumin

handful of minced fresh cilantro, parsley, or mint leaves

INSTRUCTIONS

1. Add garlic and chickpeas to food processor. Set aside 2-3 tablespoons chickpeas for garnish. Process garlic and chickpeas until finely chopped.

2. Add lemon juice, water, tahini, spices and 2 tablespoons oil in food processor. 

3. Process in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro (or parsley or mint.) Drizzle with olive oil and spices, and enjoy.

Optional: 

For reserved chickpeas - a tasty topping is fried battered chickpeas. If you have a few extra minutes to spare, saute a clove of minced garlic and 1 tbs EVOO to a saute pan over low heat, add chickpeas. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in spices, and 1 teaspoon of nutritional yeast (optional, gives a cheesy taste and adds a ton of flavor to the battered chickpeas. Plus it’s high in B12 vitamins and is a complete protein!) The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts. 

Be careful not to let the pan smoke up, extra virgin olive oil has a low smoke point and releases dangerous toxins if cooked to smoke point. Another option is to use sesame oil or coconut oil, or any oil with a high smoke point. 

Oh She Glows

Oh She Glows

Photo Credits: Oh She Glows

Please vote for my Shiitake-Hijiki Kale Wraps with Raw Pumpkin Seed Kale Pesto in the YumUniverse Great Kale Contest!

Simply scan the facebook page for my Kale Wraps and hit LIKE. I appreciate your support! Blog reader incentive: If you hit LIKE and let me know you’ve done so via my ASK form, I’ll send you my very own e-recipe book “Kickass Vegan Detox Recipes.” 

Post-run recovery dinner & drink: Spiralized Zucchini & Cucumber with Raw Pumpkin Seed Pesto topped with fresh mint and basil, Vega Recovery Performance Protein Chilled Chocolate Shake When I workout or run in the evening, the last thing I want to do is negate all my efforts by eating something that’s loaded in complex carbs and fats that I just don’t need sitting heavy in me right before bed. But I want to get the nutrients I need to revitalize me after a good sweat session. That is why I am head over heels with my new Spiralizer, raw pesto packed with fresh kale, basil, mint, and nutrient & protein packed Spirulina and Nutritional Yeast. With the warmer weather here, I’m craving light, crisp, fresh food. All I need is 1 zucchini and 1 cucumber and my homemade pesto, and I’ve got a delicious dinner at my fingertips, no cooking required.  I understand that raw pasta may not be for everyone, especially if you expect spiralized zucchini to taste exactly like spaghetti. Thinking of this dish as a light and summery way to satisfy a pasta craving may help the raw pasta love flow. I like topping it off with fresh basil and mint leaves and if I have them on hand, raw pumpkin seeds sprinked on top to compliment the pesto.  Recipe: Pesto Pasta with Spiralized Zucchini and CucumberMakes 1 serving 1/2-3/4 cup of vegan pumpkin seed pesto (recipe in my previous post, here) 1 medium zucchini, spiralized into thin noodles 1 medium cucumber, spiralized into thin noodles Handful of fresh mint leaves Handful of fresh basil leaves Raw Pumpkin Seeds 1.  Make one batch of vegan pesto. 2.  Spiralize cucumber first - drain the excess water from the cucumber out of the spiralizer. Instead of tossing it, I pour it into a shot glass and sip it. Mmmm refreshing!3.  Spiralize zucchini.4. Toss in the pesto. Top with fresh mint and basil leaves, and sprinkle raw pumpkin seeds on top for an added crunch.  Enjoy!

Post-run recovery dinner & drink: Spiralized Zucchini & Cucumber with Raw Pumpkin Seed Pesto topped with fresh mint and basil, Vega Recovery Performance Protein Chilled Chocolate Shake

When I workout or run in the evening, the last thing I want to do is negate all my efforts by eating something that’s loaded in complex carbs and fats that I just don’t need sitting heavy in me right before bed. But I want to get the nutrients I need to revitalize me after a good sweat session. That is why I am head over heels with my new Spiralizer, raw pesto packed with fresh kale, basil, mint, and nutrient & protein packed Spirulina and Nutritional Yeast. With the warmer weather here, I’m craving light, crisp, fresh food. All I need is 1 zucchini and 1 cucumber and my homemade pesto, and I’ve got a delicious dinner at my fingertips, no cooking required. 

I understand that raw pasta may not be for everyone, especially if you expect spiralized zucchini to taste exactly like spaghetti. Thinking of this dish as a light and summery way to satisfy a pasta craving may help the raw pasta love flow. I like topping it off with fresh basil and mint leaves and if I have them on hand, raw pumpkin seeds sprinked on top to compliment the pesto. 

Recipe:

Pesto Pasta with Spiralized Zucchini and Cucumber
Makes 1 serving

  • 1/2-3/4 cup of vegan pumpkin seed pesto (recipe in my previous post, here)
  • 1 medium zucchini, spiralized into thin noodles
  • 1 medium cucumber, spiralized into thin noodles
  • Handful of fresh mint leaves
  • Handful of fresh basil leaves
  • Raw Pumpkin Seeds

1.  Make one batch of vegan pesto. 
2.  Spiralize cucumber first - drain the excess water from the cucumber out of the spiralizer. Instead of tossing it, I pour it into a shot glass and sip it. Mmmm refreshing!
3.  Spiralize zucchini.
4. Toss in the pesto. Top with fresh mint and basil leaves, and sprinkle raw pumpkin seeds on top for an added crunch. 

Enjoy!