Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Vegan Lentil & Quinoa Stuffed Peppers

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IMG_2694Do you meal prep? I try my best to every Sunday. It just makes life easier. Lunches & Snacks! I always have a smoothie for breakfast and dinners are always planned on Saturday for the week, so I know I have all the ingredients on hand to make any one of the meals I’ve chosen for the week. Sometimes this poses an issue just because Jake eats meat and I don’t (i.e. I’m making him pot roast tonight and I’ll probably just end up making myself a green smoothie).

I made these last week and ate them every day for lunch. It was a good change to my normal go to salad, even though every week I add different mix in’s. I don’t think you can really go wrong with stuffed anything, stuffed peppers, stuffed mushrooms…. double stuffed oreos… (kidding, unless they are homemade)! These are really easy to make, and can be quick to make if you buy the pre cooked quinoa, quick rice, and beans. These stuffed pepper are vegan, gluten free, full of flavor and full of protein and fiber from all those beans! They also last the week in the fridge, are easy to freeze and the variations of beans/grains can be mixed up! Does it get better than this?!

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5.0 from 1 reviews
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Vegan Lentil & Quinoa Stuffed Peppers
Author: 
Recipe type: Vegan Stuffed Peppers
Cuisine: Entree
Serves: 8 servings
 
Ingredients
  • 8 peppers (any colors) washed, and cut in half (top to bottom)
  • 1 cup of quinoa, cooked
  • 1 cup lentils, cooked
  • 1 cup black beans, cooked
  • 1 yellow onion
  • 2 medium tomatoes, washed and chopped
  • 3 cloves garlic
  • 2-3 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 tablespoon coconut oil
  • handful of cilantro (or more) washed and chopped + more for garnish
Instructions
  1. Make the lentils, quinoa and black beans as directed (or use precooked items)
  2. Preheat the oven to 375 degrees
  3. Wash and chop yellow onion, and saute until clear in 1 tablespoon coconut oil
  4. Add tomatoes and cook until soft
  5. Remove from heat and add in all other ingredients
  6. Stuff peppers with bean & quinoa mixture, ¼ to ½ cup fit into my peppers each time
  7. Place peppers in a deep enough baking dish to place ½ inch of water into as well
  8. Add ½ inch of water to the baking dish, making sure not to add the water into the peppers
  9. Cover dish(es) with tin foil and place peppers into the oven for 30-35 minutes or until soft
  10. Serve Immediately & Enjoy!

Nutrition per 2 pepper halves:

calories: 198 fat: 1.6g  sodium: 132g  carbs: 36g  fiber: 11g  protein: 11g

veganglutenfreestuffedpeppers

Orange Detox Smoothie

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Do you love Mexican food? I love cilantro (I drench my mexican food in it!), and I try to stick it in my smoothies whenever I have any extra around left over from cooking. It alkalizing, and it helps remove heavy metal toxins from the body (the only herb able to do so)! It’s also an excellent source of calcium and beta carotene! Blending cilantro with a sweet fruit (orange or otherwise) really helps mask the flavor if you’re not super crazy about it. I love orange with the cilantro, especially because oranges are in season right now. I think you’ll really love this orange detox smoothie (try it with other sweet fruits, too)!

orange detox smoothie

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Orange Detox Smoothie
Author: 
Recipe type: Smoothie
Prep time: 
Cook time: 
Total time: 
Serves: 1-2 smoothies
 
Ingredients
  • 1-2 oranges, peeled and deseeded
  • 1 handful of fresh cilantro, washed and chopped
  • 1 cup dairy free milk
  • ice to taste
Instructions
  1. Prepare ingredients as necessary
  2. Add all ingredients in a blender or food processor
  3. Blend ingredients until smooth
  4. Serve immediately

 

Tomatillo Pumpkin Salsa

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One of my favorite snacks is tortilla chips and salsa! Really, really love it. Fresh, local salsa is kind of expensive, and it seems silly (sometimes) to buy it instead of making it homemade and fresh. Tomatillo season is coming to a close, and I have a feeling I may have gotten one of the last batches of them when I went to the store last week! I had also recently picked up an awesome pumpkin salsa at my local health food store, so I was inspired after tasting it to make my own. This really is delicious, my husband even asked me to make a second batch. The salsa can store in the refrigerator up to 7 days, but I’ll bet it won’t last that long!

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Tomatillo Pumpkin Salsa

Ingredients

  • 1 cup of tomatillos, husked and washed
  • 1 jalapeno, washed and sliced (deseeded if preferred)
  • 1/2 cup pumpkin puree
  • one bunch of cilantro (or two, or three, if you like cilantro!) washed and chopped
  • salt to taste

Instructions

  1. Wash tomatillos, jalapeno and cilantro
  2. Chop cilantro
  3. Blend or pulse all ingredients in a blender or food processor until smooth
  4. Serve immediately with chips (or store for later use)
http://veggiestaples.com/tomatillo-pumpkin-salsa/

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Butternut Squash Kale Soup

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Soup season is definitely upon us! It was 75 degrees on Saturday, and yesterday it was only 47! Talk about temperature change! Soup is on the menu multiple times this week! I made this one last week, and I’m really kind of regretting not making a lot more of this at the same time to freeze for later! A friend gave me an abundance of butternut squash that probably would have cost me a small fortune at the store, I really need to get on that garden thing next summer!! Squash is one of my favorite fall foods, and I love that with any variety you always have those awesome seeds to roast!

This is soup is really awesome because after boiling the squash, you throw everything in a blender and heat it back up in a pot, easy peasy! It has a lot of cilantro, which helps remove heavy metals in the body, and of course all those awesome greens from the kale! And maybe you could talk your kids into eating it by telling them the color is for Halloween? Either way, make a big batch of this, you’ll end up regretting it if you don’t!!

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Butternut Squash Cilantro Soup

Ingredients

  • 1 butternut squash, washed, peeled and chopped
  • 1 bunch of kale (or an entire box of prewashed, boxed kale)
  • 1 whole bunch of cilantro, washed
  • 1 onion, peeled and chopped
  • 1 can of coconut milk
  • 2 tablespoons of minced garlic
  • 2-3 tablespoons curry powder (to taste)
  • salt & pepper to taste

Instructions

  1. Wash, peel and chop butternut squash
  2. Place squash in large pot and fill pot with enough water to just barely cover the squash, heat on medium/high heat until the squash can be easily pierced with a fork
  3. Once the squash is cooked until it is soft, drain squash and place the squash in a blender
  4. Place all other ingredients in the blender with the squash
  5. Blend soup ingredients until smooth
  6. Add the blended soup back in the pot the squash was cooked in
  7. Heat soup until the desired temperature is reached
  8. Enjoy!
http://veggiestaples.com/butternut-squash-kale-soup/

 

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