Hey there Veggie Heads! I've been missing in action for a few months with LOTS going on. A lot of things have changed...but fear not, my love of veggies remains the same :) Among the biggest changes are that I started at a new job and I no longer have a Man Friend... I have a fiance!! That's right folks, this veggie lovin' bride-to-be is looking for a caterer in the Bangor area and I need suggestions! Any advice would be greatly appreciated! But let's not get ahead of ourselves, let's focus on today and what we had for dinner.
Like many woman
(I like to think I'm not alone in this), I'm afraid of the grill and am
quite content with not learning how to use it. Call it silly, lazy, or a
shameless attempt to get some help cooking dinner but I'm pretty sure I
will always ask for assistance with firing it up.
fire it up we did with this grilled pizza! Portland Pie's Beer dough,
garlic, olive oil, tomato, rainbow chard from our farm share, vidalia
onion, basil from my small ( and frankly pathetic) basil plant and some
got off to a shaky start with the dough as it shrunk way down when I
first put it onto the grill. Things don't always go as planned but you
have to ADAPT in the kitchen, at the grill and I guess in life! I ran to
the kitchen got a big spatula and smooshed it back into the full size
pizza it was destined to be. Voila!
pizza will be added to the summer menu rotation for sure. It was fab! I
plan to pick blogging back up slowly and hope to get a couple posts up a
week. Stay tuned!
Thursday, February 21, 2013
I always like stuffed peppers when I was young and still ate meat. I have been a vegetarian/ pescatarian (fish and dairy but no meat) since I was 16. Holy cow! I just realized it's been TEN YEARS! Yep, you guessed it, I am 26... Anyway, this is my first attempt at veggie stuffed peppers! I could have easily made them without a meat substitute but I think my Man-friend enjoys the addition of at least a meat-like ingredient.
I stuffed four large green peppers (even though there are only three in this picture) halved. Make sure you thoroughly wash you peppers! They top the dirty dozen list of foods with the most pesticides on them!
Inside the peppers:
Sauteed onions, garlic, carrots and celery (1 medium onion, 3 large carrots, 4 stalks of celery, one clove of garlic)
1 bag of Morning Star Farm Grillers Crumbles (a ground beef replacement in the frozen section)
1 cup quinoa cooked (about two cups cooked)
1 large can of whole peeled tomatoes (chopped up and including the liquid. You could use a can of diced but whole is what was in my pantry)
Salt and pepper
a sprinkle of parmesan cheese
a sprinkle of bread crumbs on top for some crunch
After your veggies are softened add all your ingredient to the pan and combine thoroughly and get to stuffing those peppers! Cook on 375* for about 30 minutes. It may take more or less time depending on how big your peppers are.
When my peppers started to curl up on the edges I pulled them out to add a bit of jack cheese to the top.
Mmmm check out that ooey gooey cheesy goodness :)
I whipped up this corn, cherry tomato and basil salad for the side. Tossed in olive oil, balsamic vinegar and s&p to taste. Easy and delightful.
I guarantee you could sneak these faux meat crumbles into you family's dinner and they would never know! Enjoy!