August 29, 2008

• home comforts: 29 -- a simple vegan recipe

  
  
  

  
  
  

  Since I first posted about doing the Quantum Wellness cleanse back in June of this year, I've had hundreds of hits just looking for "Quantum Wellness cleanse recipes".  I suppose that it doesn't help that while gluten is not allowed on the cleanse, the recipes in the back of the book CONTAIN GLUTEN. 

  What the hell?!

  Anyhow, I'm no chef, but I thought that I'd share an easy, versatile GLUTEN-FREE (I think) dish that can be adjusted to suit vegans, vegetarians, and omnivores alike.

  (Note: I originally found this recipe in The Vegan Family Cookbook, and have adapted it to suit my own taste and that of theother23.) 

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  "Mexican-Style Stuffed Peppers"

  1/2 cup uncooked long-grain brown rice
  1-1/4 cups vegetable broth
  2 bell peppers (red, orange, yellow, or purple)
  1-1/2 tablespoons olive oil
  1/2 onion, diced
  1/2 can diced green chilies
  1/3 cup salsa (more if not using chilies)
  1/3 cup frozen corn
  1/3 cup of shredded vegan (or regular) cheddar cheese
  1 teaspoon kosher salt

  optional:  1/3 cup kidney or black beans; 1/4 cup sliced black olives 

  Preheat oven to 425 degrees.  In saucepan, combine rice and vegetable broth.  Bring to a boil.  Reduce heat, cover, and simmer for 40-45 minutes.  Cut peppers in half vertically, clean out membranes and seeds.  Place in baking dish (or on baking sheet if you like them darker), and put them in the oven for approximately 25 minutes. 

  Heat the oil, and then saute the onion until tender.  Mix together cooked rice, onion, chilies, salsa, and corn.  (If using beans and/or olives, also add at this time.)  Stuff peppers with mixture, and place them in baking dish/sheet.  You might want to sprinkle cheeze (or cheeze) on top at this point.  Place in oven and cook for 10 to 15 minutes. 

  Two servings (?)

  (An aside:  The second photo?  Some peppers that I put in the fridge for theother23 to eat later.  And, though you can't really tell from the photo, I used purple bell peppers.) 

  
  
  
  
  
  
  

  • 5:56 am
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