Vegetable Frittata

 

This recipe is adapted from www.recipetineats.com - Nagi Maehashi's recipe. 

Nagi gives you tips on how to create your own frittata with the ingredients you like. 

For a detailed list of pan measurements/substitutions - check out: 

https://sallysbakingaddiction.com/cake-pan-sizes/

I baked mine in an 8x8 square pan, (you can substitute a 9" round pan), using 8 eggs. You may think all the veggies won't fit - but they do! The sweet potato gives it a sweet taste and the kids will like it as all the veggies are soft enough once baked. 

You can roast the veggies the day before, making the assembly and baking the next day super easy. 

I used soy milk instead of dairy and omitted the cheese, but added about a TBS of nutritional yeast - making this recipe Vegan friendly. 

Link to the full recipe and notes below:

Vegetable Frittata - Recipe Tin Eats

Broccoli and Chick Pea Salad with Maple Mustard Dressing

 

This crunchy broccoli salad is perfect for a quick and easy side salad that is healthy too! 

Ingredients: 

4 cups chopped broccoli, small pieces 

1 15 oz can of garbanzo beans, chick peas, drained and rinsed 

1/4 to 1/2 cup dried cranberries 

1/2 cup roasted sunflower seeds, or 1/4 cup of pumpkin seeds, pepitas 

1/3 cup diced red onion 

salt to taste 

Maple Mustard Dressing:

1/3 cup olive ol 

1 TBS pure maple syrup 

1 TBS apple cider vinegar 

1 tsp dijon mustard 

salt & pepper to taste 

Instructions: 

Add all the salad ingredients to a large bowl and mix until combined. 

Add all the dressing ingredients to a small jar and whisk or shake until combined. 

Pour over the salt and mix again until combined. Season with sale and pepper if desired. Salad can be served immediately or refrigerated for up to 4 days. 

Notes: 

To roast the sunflower seeds, you can add them to a hot frying pan (dry) and toss/stir them till. they turn a light brown color. You can also bake them at 350F and mix them till they are lightly toasted. It will make them nutty and crispy and give a nice texture to the salad.

Italian Peasant Bean Soup

Serves 8


Ingredients

• 1 medium onion
• 4 ripe tomatoes
• 2 stalks of celery
• 2 tablespoons olive oil
• salt
• pepper
• 1 tsp sugar
• 8 cups low sodium chicken stock (or vegetable stock)
• 1 cup of dried white cannellini or navy beans
• 2 large cloves of garlic
• 1 - 14 oz can of mixed beans, or white haricot beans
• 2 to 3 tablespoons of fresh chopped Italian flat parsley


Preparation

1. Chop the onion, tomatoes and celery into even-sized chunks and toss together. Chop in small batches in a food processor or by hand, as finely as possible.

2. Put 2 tablespoons of olive oil in pot and add the vegetables. Stir over high heat for 10-12 minutes to enrich the vegetables. Add salt, freshly ground pepper and sugar.

3. Add 8 cups of chicken stock – homemade or purchased low-sodium.  *Swanson sells an Organic broth with 1/3 less sodium.

4. Add the cannellini or navy beans raw, rinsed, from the package.

5. Cover the soup and simmer for 1 ½ hours until the beans are almost cooked. Stir occasionally to ensure the beans do not stick.

6. Add 2 large cloves of fresh garlic, finely chopped. Cook another 15 minutes.

7. Drain and rinse the can of mixed beans. Add to the soup.

8. Add the chopped Italian parsley and heat through. Serve with crisp French or Italian Bread.

You can add cooked chicken, spinach, cooked rice or cooked pasta to make a heartier soup.
You can vary the amount of pepper and garlic – if you like a spicier soup – add more pepper & garlic.  Keep tasting it until you feel it has enough salt, pepper & garlic to your liking.


Tips

• Italian parsley is sometimes called continental parsley – and the leaves are flat unlike the curly regular parsley.
You can chop it using kitchen scissors. Wash and dry it. Put the parsley in a glass and snip it inside the glass.

• Always store tomatoes at room temperature as the fridge tends to make the inside 

Cranberry Bliss Balls

 

Makes 30

Recipe can be halved.

These are great for school lunches or gifts. 

Ingredients: 

1 cup dried cranberries, or dried tart cherries

18 medjool dates (pits removed)

1/2 cup desiccated coconut 

1/2 cup rolled oats 

1/2 tsp vanilla

2 tsp pure maple syrup (or less) 

Extra coconut for rolling

Directions: 

1) Put the cranberries, dates, coconut and oats in a food processor.  Blend using the on/off setting until the consistency is fine. Add the vanilla and maple syrup. Blend until the mixture starts to bind together. 

2) Roll 1 tablespoon  quantities into a ball. You can use a small cookie scoop. Roll in the extra coconut. 

Store in the fridge for 1 week. Freeze up to 3 months. 

Notes: 

If you are making a full recipe, make 1/2 at a time so it is not too much in the food processor/blender at once. 

Put the maple syrup in last - one tsp at a time. If your dates are moist, you may not need to add this.

You could substitute water for the maple syrup for less sweetness. 

Vegan Zucchini Muffins

 Mini muffins (24) 

Great for children and snacks. 

Use a small cookie scooper for the batter.

Regular size muffins

Makes 10 - 12

Use an ice cream scooper for the batter. 

Zucchini Muffins

Recipe from The Modern Nonna - another great website! 

Roasted Whole Butternut Squash

 

Ingredients: 

1 Butternut squash (about 1 1/2 to 2 lbs) 

2 TBS olive oil (divided) 

kosher salt for seasoning 

black pepper 

1 TBS of maple syrup

1/4 tsp ground cinnamon 

1/8 tsp nutmeg 

2 TBS chopped pecans (optional) 

Directions: 

1. Preheat oven to 400F / 204C.

2. Was and dry the squash. 

3. Place the squash on a sturdy cutting board. Using a sharp chef's knife, trim the stem and bottom of the squash. 

4. Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. 

5. Use a spoon to remove the seeds. 

6. Line a large baking sheet with foil. Grease the foil with 1 TBS olive oil, using a paper towel or brush to spread evenly. 

7.Brush the flesh of the squash with 1 TBS oil and place the half cut side down - evenly spaced on the baking sheet. 

8. Roast until a knife can easily pierce into the flesh, about 30-45 minutes depending on the size of your squash. 

9. Carefully turn the squash over with tongs and season with salt and pepper. Serve as is, or proceed with the maple glaze. 

10. In a small bowl, combine the maple syrup, cinnamon and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes. 

11. Garnish the whole roasted squash with chopped pecans. 

Here is the link to the original recipe - many great recipes to explore!

Jessica Gavin website

Vegan Breakfast Cookies

 

Makes 30 cookies

Recipe can be halved.

Ingredients: 

2 - 3 ripe bananas 

2 cups of rolled oats 

1 TBS maple syrup (optional)

3 TBS ground flaxseeds (optional) 

1/2 cup of nuts/seeds, chopped
(almonds and pumpkin seeds - pepitas)

1/4 cup raisins or other dried fruits, cranberries, cherries 

1/3 cup dark chocolate chips (optional) 

4 TBS of nut butter , peanut or almond (or tahini) 

1 tsp vanilla extract 

1 tsp baking powder 

1/2 tsp cinnamon (optional) 

1/4 tsp salt 

splash of plant milk (if necessary) 

 

Directions: 

Preheat oven to 180C - 350F. 

1) Mash the bananas with a fork. 

2) Add the rolled oats and remaining ingredients and mix well. 

3) Mix well until dough holds together. If it seems dry, add a bit of plant based milk. 

4) Line a baking sheet with parchment paper. 

5) Using a tablespoon or small cookie scoop, place on the baking sheet and flatten. 

6) Bake for 18-22 minutes till lightly browned and set. 

Check the bottom of a cookie to make sure they are not too dark. 

Almond Chocolate Chip Cookies

 

Makes 12-14

Ingredients: 

2 cups of almond flour 

1/4 tsp sea salt 

1/4 tsp baking soda 

1/4 cup coconut oil, melted and cooled 

1/4 cup maple syrup 

1/2 cup vegan chocolate chips * See note

12-14 whole almonds to garnish 

Directions: 

1. Preheat oven to 150C (300 F). 

2. Line a baking tray with parchment paper. 

3. Mix together the almond flour, salt and baking soda. 

4. Stir in the coconut oil and maple syrup. 

5. Fold in the chocolate chips. 

6. Use a small cookie scoop or a tablespoon and make a ball. Slightly press the cookies down before baking. Press an almond on each cookie for garnish. 

7. Bake for 12-14 minutes until lightly browned. 

Notes: 

The chips can be halved and you can make some with chocolate and some without. 

Thai Pumpkin Soup with Coconut Milk

 

Pumpkin simmering in stock.

Serves 4 

Ingredients: 

2 TBS olive oil 

1 brown onion (or 1/2), diced 

2 tsp minced garlic

2 tsp minced ginger 

2 or 3 TBS red curry paste 

1 kg of pumpkin chopped into 1/2" inch pieces (1.5 cm) 

4 cups vegetable stock 

400 ml (1 can) coconut milk 

juice of 1 lime (about 2 TBS) 

Directions: 

1. Heat the oil in a large saucepan over medium heat. 

2. Saute the onion until translucent and soft. Add the minced garlic, ginger and curry paste
and cook for 1 - 2 minutes. 

3. Add the chopped pumpkin and stock.  Bring to a boil, then reduce the heat and simmer for 20 minutes. 

4. Add the coconut milk and lime juice and cook for a further 5 minutes. 

5. Allow to cool slightly before pureeing in a food processor or with a stick blender. 

Notes: 

You can use coconut cream if you prefer a thicker consistency. 

You can adjust the spice by adding more curry paste. 

If you find the soup is too spicy, add more coconut milk or vegetable stock.  

Reference: bakeplaysmile.com website.  (for more notes)

Lentil and Sweet Potato Stew

 

Serves 2-3 

This recipe is from www.deliciouseveryday.com. 

A few modifications were made and notes were added. It is an easy stew to put together and it has a sweet taste with the potatoes. The smoked paprika gives it an amazing flavor. 

Ingredients: 

2 carrots peeled and sliced 

2 TBS olive oil

1 yellow or white onion finely chopped (use less if you prefer) 

3 cloves of garlic, peeled and minced 

2 fresh tomatoes, chopped (or  1 can of chopped tomatoes, drained) 

4 bay leaves (dried) 

1 large sweet potato, peeled and chopped into bite sized pieces 

1 cup of dry lentils (I used Green), rinsed well and soaked for 8 hours *

1/2 tsp smoked paprika 

1 tsp salt 

1/2 tsp ground black pepper 

1 tsp dried oregano 

4 cups of vegetable broth (add more if needed) 

1 cup of fresh spinach, packed 

1/4 cup of fresh chopped parsley 

Directions: 

1. Heat the olive oil in a large pot.  Add the carrots and saute on medium for about 5 minutes . 

2. Add the onion and garlic and cook until tender (about 2 minutes). 

3. Add the tomatoes and bay leaves and saute for a few minutes. 

4. Add the sweet potatoes and soaked lentils. 

5. Add the paprika, salt, pepper and oregano. 

6. Add the 4 cups of vegetable broth. Add more if the stew is too thick. 

7. Simmer the stew for 30-40 minutes until the sweet potatoes are tender. 

8. Add the spinach and parsley and stir till spinach is wilted, but still bright green. 

9. Serve with crusty bread or Turkish bread 

Notes: 

This recipe is best with dry lentils as they have a nice finished texture. 

Rinse the lentils first, and then put them in a bowl and cover with plenty of water. If you don't have time to soak them for 8 hours or even just a few hours, rinse them well before adding them to the broth, and check them to test for doneness. It could take about 10 minutes longer.  

Nonni's Raisin Muffins

 

Makes 10-12 

Both my Italian and Ukrainian grandmothers made these muffins for us. You can make them in the mini muffin pans for little snacks for toddlers. The brown sugar gives them a rich dark color with a molasses flavor. They are delicious with a bit of butter. 

To make these vegan, substitute vegan butter and an egg replacer.

Ingredients: 

1/2 cup unsalted butter (room temperature) 

2/3 cup brown sugar 

1 extra large egg 

1 tsp vanilla 

1 1/2 cups seedless raisins or sultanas 

1 1/2 cups water 

1 1/2 cups plus 2 TBS plain flour 

1 tsp baking powder 

1 tsp baking soda 

Directions: 

Gently boil the raisins and water together in a small pot for 20 minutes, on medium heat. Cool. 

Cream the butter, sugar, egg and vanilla. Add the dry ingredients and mix well. Add the cooled raisins/water mixture, stirring gently just until blended. Do not overmix. 

Spoon into greased muffin pans and bake at 350F/180C for 15-20 minutes till golden brown. 

Let cool in tins before removing them. 

Reduce baking time if using the mini muffin pans. 

Gingerbread Cookies (Vegan)

 

Makes 8 - 10 cookies

Ingredients: 

100g/ 1 cup of almond flour 

1/2 tsp powdered ginger 

1/4 tsp cinnamon

1/4 tsp allspice 

1 1/2 TBS of molasses 

2 TBS maple syrup 

1.5 TBS of coconut oil 

Directions: 

1.  Stir the almond flour and spices together.  Add the molasses, maple syrup and coconut oil and mix till dough holds together. 

2. Using a tablespoon, roll the dough into balls. 

3. Place on a cookie sheet, lined with parchment paper.  Using a fork, press lightly to create a cross-hatch design.  

4. Bake at 180C/350F for about 10 minutes until golden. The cookies will be soft and chewy. 

5. Cool on baking sheets for 5 minutes, and move to a rack to cool. 

Store in an airtight container for 5 days. These will stay about 2 weeks in the fridge or 3 months in the freezer. 

Vegan Peanut Butter Cookies

 

Ingredients: 

1 cup natural peanut butter (270g), creamy or crunchy (or almond butter) 

1 cup coconut sugar or pure cane sugar (192g) (or reduce to 3/4 cup sugar for a less sweet cookie)

6 TBS almond milk at room temperature 

2 tsp vanilla extract 

1 cup flour (120g) spelt, unbleached all-purpose, almond flour or 1-1 gluten-free blend 

1 tsp baking soda 

pinch of salt if nut butter is unsalted 

1/2 cup vegan chocolate chips or chopped chocolate (optional)

Directions: 

Preheat oven to 350F (180C). Line a cookie sheet with silicone mat or parchment paper, or leave ungreased. 

In a large bowl, add the peanut butter and sugar and mix till creamy.  Stir in the almond milk and vanilla.  Next, add the flour, baking soda and salt and mix to combine. The dough will be tough to stir, but you can use your hands to mix it together. 

Using a 1.5 TBS scooper, scoop out the dough and roll into balls, about 1 1/4 ".  Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, (dipped in sugar) flatten in a crisscross pattern. Sprinkle with sugar or coarse salt (optional). 

Bake in the oven for 10-12 minutes.  (12 minutes will give you a crispier cookie that is tender inside). 

Let cool a few minutes, then transfer to a wire rack.

Makes 20-24 cookies. 

Recipe can be cut in half or doubled. 

Store cookies in an airtight container on the counter for 5 days. To keep longer, store in the refrigerator for up to 2 weeks. They can also be stored in a freezer safe container for up to 2 months. 

Best Gourmet Hamburgers

 Makes 4 

Ingredients:

1 lb. ground beef (80-90% lean)

   For Vegan burgers, substitute Gardein ground beef 

   or Beyond Meat ground beef

1 TBS water

2 TBS barbeque sauce

½ tsp salt or steak seasoning 

¼ tsp pepper

1 tsp Dijon mustard

1 egg, or equivalent egg substitute

¼ cup dry breadcrumbs

Mix the egg, water, mustard, barbeque sauce, salt, pepper together in a bowl with a whisk or fork till smooth.  Add the breadcrumbs and whisk.  Then add the ground meat and mix gently with a wooden spoon till it holds together.

Make 3 - 4 patties per pound of meat. Each one is about 4-5 oz.  Make a ball and then press flat to about ¾ “ thickness.  Handle gently.

Barbeque on med-high heat for about 4-5 minutes per side.  Turn once and do not move them once they touch the grill till you’re ready to flip them. (Otherwise they’ll stick).  Do not press them while they are cooking.  (They’ll dry out).

Top with sliced cheddar cheese or vegan cheese.  Lightly toast the buns. 

You can add salt & pepper before serving.

Serve with your favorite condiments. 

Lemon Coconut Bliss Balls

 

Makes 16-18 

Ingredients: 

1 Cup of Almond Flour (meal) 

1 Cup of unsweetened desiccated coconut 

1/3 cup icing sugar or powdered sugar 

Grated rind from one lemon

2 TBS of fresh lemon juice 

3 1/2 ounces of cream cheese (softened) or Vegan Cream Cheese 

1 tsp vanilla 

1/3 Cup unsweetened desiccate coconut for coating

Directions: 

1. In a mixing bowl, add the almond flour, coconut and sugar. Mix together. 

2. Grate the rind from one lemon, then cut the lemon in half and squeeze the juice into a small bowl.

3. Add the remaining ingredients, lemon zest, 2 TBS of the lemon juice, cream cheese and vanilla. Mix with a wooden spoon to make a thick dough. 

4. Using a small cookie scoop, or tablespoon, roll into balls. Roll each ball into the desiccated coconut and place onto a tray. 

5. Refrigerate for 15 minutes. 

Store in an airtight container in the fridge. 

Vegan Chili with Meatballs & Mushrooms

 

Serves 4-6 

Ingredients: 

2- 3 TBS olive oil 

1/2 green pepper, chopped

1 carrot, chopped

1/2 white onion, chopped 

1 clove of garlic, chopped 

1 stalk of celery chopped 

1 package of white mushrooms, quartered 

1 can of garbanzo beans, rinsed and drained 

1 can of black beans, rinsed and drained

1 package of Gardein plant-based meatballs (12.7 oz) 

   or, you could use your favorite plant-based sausages, cooked and sliced

1 tsp fresh thyme 

1 tsp chili seasoning (or more to taste) 

salt & pepper 

1 jar of tomato sauce 25 oz or 750g approx.

2 TBS fresh chopped Italian parsley. 

2 TBS chopped green onions. (optional)

Vegan sour cream (garnish)

Tortilla chips

Directions: 

Bake the Gardein meatballs according to the package directions. Cool, and then cut them in quarters and set aside. 

Heat a large pot to medium, and add 2 TBS olive oil. Add the chopped onion, carrots, celery, green pepper and garlic. Stir and cook for about 8 minutes. Remove from the pot and set aside. 

Add more oil to the pot and add the quartered mushrooms. Cook until just done and add the fresh thyme and a bit of salt and pepper.  Set aside.

Add a bit more oil and add the quartered meatballs and fry gently to brown a bit. If you are using sausages, add the cooked sausage that has been sliced and gently stir till brown. 

Add the cooked vegetables, chili seasoning and tomato sauce. Bring to a boil and then turn down to simmer for 10 minutes. 

Add the beans. Heat through. Taste and adjust seasoning if needed. 

Serve topped with  vegan sour cream, fresh chopped parsley and tortilla chips. 

Almond & Lemon Cookies (Vegan)

 

Makes 12-14 cookies 

Ingredients: 

2 2/3 cups of superfine blanched almond flour 

2 tsp lemon zest 

1/4 tsp baking soda 

1/4 tsp salt 

1/4 cup of melted coconut oil, or vegan butter 

3 TBS pure maple syrup 

4 TBS fresh lemon juice 

1 tsp pure vanilla extract 

Lemon Glaze: 

1/2 cup powdered sugar (vegan if available) 

1 - 2 TBS fresh lemon juice 

Directions: 

Preheat oven to 350F or 180C. 

Line a cookie sheet with parchment paper. 

In a large mixing bowl, add the almond flour, lemon zest, baking soda and salt.  Stir to combine. 

Add in the melted butter or coconut oil, maple syrup, lemon juice and vanilla extract. Stir until a thick sticky dough forms. 

Use a small cookie scoop to make dough balls, about 1 - 2 TBS.  Place on the cookie sheet 1 to 2 inches apart. Gently flatten the cookies with your fingers. 

Bake for 14-16 minutes or until the edges have set and are slightly golden. 

Let them cool on the baking sheet for 5-10 minutes to finish. Then transfer to a cooling rack.

Cool completely before glazing. 

Lemon Glaze: 

In a medium bowl, stir the powdered/icing sugar and lemon juice (one teaspoon at a time) until the desired consistency is reached. It should be thin enough to drizzle over the cookie with a spoon, but not too runny. 

Sprinkle fresh lemon zest over the cookies when the glaze is still wet. Let the glaze set.

Notes: 

Store in an airtight container at room temperature for a few days. 

Vegan Bolognese Sauce

 

Serves 4 

Ingredients: 

1 300 g packet of Beyond Mince (Beyond Meat)   

(you can substitute the mince for a can of lentils as a protein source)

4 TBS oil

1 carrot, chopped 

1 celery stock, chopped 

1/2 green pepper, chopped 

1/2 onion, chopped 

6 shiitake mushrooms, chopped 

1-2 cloves of garlic, chopped 

1 tsp dried Italian seasoning, or fresh herbs 

  such as Thyme, Oregano or Marjoram

1 - 2 tsp of steak seasoning

1 large jar (722 ml, 25 oz) of Tomato Sauce (Muir Glen, or your favorite sauce)

1 TBS fresh basil, chopped (garnish)

1 TBS fresh Italian parsley chopped (garnish)

4 TBS Vegan parmesan cheese or nutritional yeast

salt & pepper

1 package of noodles such as Orecchiette pasta, rigatoni, or fusilli

Directions: 

1. Heat a large sauce pan on Med Hi heat. Add 2 TBS olive oil. Add the chopped onions, carrots, celery, green peppers and mushrooms. Lightly salt & pepper. Stir till softened about 8 minutes. Set pot aside. 

2. Heat another non-stick frying pan on medium heat.  Add 2 TBS olive oil. Add the Beyond Mince and break into pieces with a wooden spoon, till fine.  Season with steak seasoning or salt & pepper. Cook about 8-10 minutes till browned. If you are omitting the mince, add a can of lentils after step 3. 

3. Add the cooked mince to the vegetables. Add the tomato sauce, 1/2 cup of water, Italian seasoning, or fresh thyme, oregano or marjoram. Bring to a boil, cover, and reduce to a simmer.  Cook for 30 minutes, stirring occasionally. If sauce becomes too thick, add a little more water. If it does not seem thick enough, simmer with the cover off for a few minutes. 

4.  Cook pasta according to directions so it is still firm (al dente). 

5. Serve pasta in bowls and top with the sauce. Add the chopped basil and parsley on top. Sprinkle with vegan parmesan cheese. 

Alternative Meatball recipe: 

Instead of using the Beyond Meat mince, you can make the sauce first omitting the mince. Then after it has simmered, add a package of Gardein Vegan Meat balls (frozen), and simmer another 20 minutes till the meat balls are heated through as per package directions. Serve with spaghetti noodles, or linguine and sprinkle with Nutritional Yeast, or vegan parmesan cheese. 

Mexican Style Stuffed Peppers

 

This recipe is adapted from the Minimalist Baker site: 

Minimalist Baker Recipe

Ingredients: 

4 red or yellow peppers, cored and sliced in 1/2

olive oil 

1 cup of multi colored quinoa 

2 cups (500 ml) of vegetable broth or water 

1/4 cup of diced white or purple onion

1 clove of fresh garlic, chopped or 

    1 1/2 tsp of garlic powder

2 tsp cumin* or Mexican spice mix

pinch of cayenne pepper or 1 1/2 tsp of chili powder

1 cup of fresh corn, or canned corn 

1 14 oz can of black beans, drained and rinsed

1/2 cup of salsa 

salt & pepper 

1 TBS nutritional yeast or parmesan cheese (optional)

Garnish: 

Fresh avocado 

Fresh cilantro/coriander chopped 

Fresh parsley, chopped

Lime juice 

Salsa or other sauces (see link) 

Directions: 

Preheat the oven to 375F (190C).

1. Rinse the quinoa and add the broth/water to a saucepan. Bring to a boil and then reduce heat and cook for 15-20 minutes. Fluff with a fork and set aside in a large bowl. 

2. Saute the onion and garlic in a small pan for 2-3 minutes. 

3. Add the onion and garlic to the quinoa. Add the cumin or spice mix, corn, black beans, salsa, nutritional yeast or parmesan, cayenne or chili powder to taste and salt and pepper. Mix well. 

4. Cut the peppers in half and brush with oil. Fill with the quinoa. Add a bit of oil to a baking dish and set the peppers in the dish. Cover with tinfoil. Bake for 30 minutes.  Uncover and increase oven at 400F (204C)  and bake another 15-20 minutes. 

5. Remove from the oven and  top with sliced avocado, quartered lime and chopped herbs. Serve additional salsa on the side. 

Note:  This recipe can be changed for an "Italian" flavor. Substitute Italian herbs for Mexican cumin seasoning, tomato sauce for salsa, and use fresh basil in place of cilantro. Omit the avocado and use a squeeze of lemon juice to serve. 

Left over stuffed peppers can also be served cold as a salad. 

If you have left over filling, it can be served as a hot side dish, or a cold salad. 

When I made it, I only used 2 peppers, but made the whole filling recipe.  It will keep 2-3 days. 

* Cumin is a fairly strong spice. You can use a fajitas spice or taco spice.

Pearl Couscous Salad with Roasted Peppers, Onions, Peas and Fresh Mint

 

Serves 4 

Ingredients: 

1 cup of Pearl Couscous (Organic Israeli style)

1 1/2 cups of water 

1 small white or purple onion (quartered)

1/2 cup of frozen peas (blanched & cooled)

1 yellow pepper or orange pepper

1 red pepper 

1 cup of chopped fresh spinach 

1 TBS or more of chopped fresh mint

1/2 cup cubed feta cheese

    or vegan feta or tofu

10-15 pitted kalamata olives, halved (optional)

Dressing: 

6 TBS olive oil 

2-3 TBS fresh lemon juice 

1-2 cloves of garlic (crushed) to flavor the oil

salt & pepper 

Directions: 

Mix the dressing and season to taste. 

Prepare the couscous as per package directions. Add 1 1/2 cups of boiling water to 1 cup of couscous and simmer for 10 minutes. Stir occasionally.  Rinse in cold water and set aside in a large bowl. 

Cut the peppers in quarters and remove the seeds. Cut the onion in quarters. Drizzle with olive oil and bake on parchment paper at 375F for about 20-25 minutes till done. Remove, cool and chop.

Add the peas, chopped onions, peppers, spinach, and mint to the couscous. Toss to combine. 

Spoon the dressing over the couscous and toss till coated. Add more or less as needed. 

Squeeze more fresh lemon to taste. Add salt & pepper to taste. 

Add the chopped feta or vegan feta or tofu. Toss and serve. 

Serve as a main for lunch, or as a side dish with any grilled meat, fish or poultry.