Wednesday, August 20, 2008
Stuffed Peppers & Creamy Chili Lime Coleslaw
I made stuffed peppers for dinner last night that were pretty awesome and easy to make. They are stuffed with soy crumbles, corn, onions, rice and tomatoes and spiced with cumin, oregano and other mexican seasonings. I originally wanted to use cooked lentils instead of the crumbles but my husband is a big fan of the crumbles. Next time I'll try lentils. I also made a really nice creamy coleslaw with the flavors of lime juice and chili powder to go with the flavors of the stuffed pepper. For dessert we had banana cake. I used this recipe but omitted the chocolate chips.
3 large green bell peppers, cut in half lengthwise with seeds and membranes removed
2 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1-1/2 cups frozen corn, thawed
1 12 oz. bag Morningstar Grillers Crumbles, frozen (you may substitute rehydrated TVP or even cooked lentils.)
1 14 oz. can stewed tomates, broken up and with juice
1 TB taco seasoning, store bought or make your own
1/2 tsp cumin
1/2 tsp oregano
salt and black pepper to taste
1-1/2 cups white or brown rice cooked
tomato sauce seasoned with a little taco seasoning
1. Preheat oven to 350 F.
1. Bring a pot of water to boil. Submerge peppers in the boiling water and let them cook for 3 minutes to soften them a bit. Take them out and let cool.
2. Heat olive oil in a pan on medium high heat and saute the onions and garlic for a few minutes. Add the corn and cook for about 4-5 minutes until onions are soft and corn is a little browned. Remove from pan and set aside.
3. In the same pan on medium high heat, add a little oil and add the soy crumbles. Stir around for a few minutes until all the crumbles are no longer frozen. Add the corn/onion mixture and the stewed tomatoes. Add the spices and continue to cook for about 3-4 minutes or until everything is incorporated and heated through.
4. Pour the mixture into a large bowl and add the cooked rice. Mix everything until combined. Season with salt and pepper if needed. Proceed to stuff each pepper half to bursting with the stuffing mixture.
5. Place stuffed peppers in a baking dish and spoon a little tomato sauce on top of each pepper. Add about 1/4 cup water to the baking dish. Bake uncovered for about 30-40 minutes or until peppers are soft and tops get nice and browned.
Creamy Chili Lime Coleslaw
1 small head of cabbage, chopped or sliced thinly
1 carrot, peeled and grated or sliced thinly
1/4 red onion, sliced
Optional ingredients: corn, olives, tomatoes, avocado etc...
1/2 C vegan mayo (Vegenaise preferably)
2 tsp olive oil
2 tsp red wine vinegar
juice of 1 lime
1 tsp (or more if you want) of chili powder
1/2 tsp cumin
1 tsp of sugar
salt and pepper to taste
You may add more or less of any ingredient to your tastes.
Whisk all ingredients together and toss with cabbage mixture. Chill in the fridge for a few hours.
This is what dessert looked like...