Mexican Stuffed Peppers With Quinoa & Black Beans

One of our favourite meals to prepare (and eat) are stuffed peppers of many varieties.  They are simple to put together, kids love them, and they freeze really well for leftovers.  Growing up, my mother always made us stuffed peppers and tomatoes, but in those days it was with rice and meat.  When I started eating plant-based, my mother started adapting her recipe to be meat-free, and now it is a staple in her house as well.   Coming from a Greek household,  this is a pretty big feat. 🙂 Mexican Stuffed Peppers with Quinoa & Black Beans I love all peppers, so I bought the ones which were priced the best for this recipe.  You can definitely use green, or yellow.  The flavours work really well with either. This is an excellent way to change up the way you eat quinoa, as I mentioned in an earlier post, it’s super delicious, nutty, and fluffy when baked in the oven.  This time, I cooked the quinoa ahead of time, and tossed all the ingredients together to stuff the peppers with. Mexican Stuffed Peppers with Quinoa & Black Beans

Mexican Stuffed Peppers With Quinoa & Black Beans

Yield: Makes 5 servings

Ingredients

  • 1 cup quinoa, uncooked
  • 1 1/2 cups water
  • 1 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 4 cloves garlic, peeled and minced
  • 2 tomatoes, diced
  • 1 (19oz) can black beans, drained and rinsed
  • 1/2 cup cilantro, minced + 1 tablespoon for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup water
  • 5 bell peppers (any color), sliced in half from stem to tip, seeds and membranes removed

Instructions

  1. Rinse quinoa well, then pour into a medium saucepan, with 1.5 cups of water and garlic powder. Stir, bring to a boil, then lower heat and cover, simmering for 15 minutes, or until all liquid is absorbed. Remove from heat and scoop into a large bowl.
  2. Add olive oil to a medium-sized skillet over medium heat. Add onion, jalapeño and garlic and sauté for 5 minutes, or until onion is translucent. Add tomatoes, black beans, cilantro, salt, pepper, cumin and chili powder. Stir, continue to cook for another 2-3 minutes. Remove from heat, and pour into the bowl of quinoa.
  3. Stir all ingredients well to combine.
  4. Pour ¼ cup water to the bottom of a 9 x 13” baking dish. Place your peppers, cut side up into the dish. Divide filling among the peppers. Cover the dish with foil, and bake in the preheated oven for 30 minutes. Remove the foil, then continue cooking for another 15 minutes.
  5. Serve peppers warm. You can drizzle them with hot sauce for some extra heat and sprinkle with fresh, chopped cilantro.

Notes

The bell peppers will be soft, but not too soft. If you would like very tender peppers, you can begin by boiling the peppers in a large pot for 5 minutes. Drain, and rinse with cold water.

http://loveandlentils.com/2014/04/23/mexican-stuffed-peppers-with-quinoa-black-beans/
IMG_4549-2 The quinoa along with the black beans, jalapeño , cumin, and cilantro give this dish a very flavorful Mexican feel.  We last visited this beautiful country three years ago.  It was my son’s first time traveling on an airplane, and he also learned to walk in Mexico, so it’s always been a very memorable trip for us!  Not to mention, the food was absolutely incredible, with vibrant and spicy flavours that we still try to replicate at home. Mexican Stuffed Peppers with Quinoa & Black Beans This dish is really not too spicy, making it perfect for kids as well.  If you want to turn up the heat, you can add more jalapeño or chili powder.     Mexican Stuffed Peppers with Quinoa & Black Beans  

If you’re new to Love and Lentils, be sure to subscribe by email so you don’t miss any healthy recipe posts! As always, thanks for reading. xx Untitled-1

Quinoa, Kale + Chickpea Bake

One of my girlfriends made a delicious quinoa bake last week, with black beans and delicious Mexican flavours, and since then I’ve been craving making  a hearty baked quinoa dish myself.  Although we eat a lot of quinoa in our home, I don’t usually bake it in the oven, but it’s so filling, puffy and beautifully compliments your vegetable casserole.  

Quinoa Kale Chickpea Bake 

 The nice thing with this meal, is you don’t need to precook the quinoa, it cooks nicely in the oven with the other ingredients.  But, if you do have leftover cooked quinoa sitting in the fridge, by all means, use it.  Just cut down on the liquid and cooking time, by about half.

Quinoa Kale Chickpea Bake

My son is not so into cooked little grains, like couscous or quinoa, but mixed in with all the other veggies, it was a winner for him, too.  I like when everyone is happy at the dinner table!

Quinoa Kale Chickpea Bake

Quinoa, Kale + Chickpea Bake
Serves 6
Write a review
Print
Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 bunch kale
  2. 1 tablespoon olive oil
  3. 1/2 an onion, diced
  4. 1 red sweet pepper, diced
  5. 4 cloves garlic, minced
  6. 2 plum tomatoes, diced
  7. 1 tablespoon dried oregano
  8. 1 tablespoon dried sage
  9. 1 teaspoon sea salt
  10. 1 teaspoon freshly ground black pepper
  11. 1 1/2 cups vegetable stock
  12. juice from 1/2 a lemon
  13. 1 - 14oz can chickpeas, drained and rinsed
  14. 1 cup quinoa (any colour), rinsed
  15. 2 tablespoons nutritional yeast (optional)
Instructions
  1. Preheat oven to 450°F.
  2. Wash the kale and remove the tough stems. Roughly chop and set aside.
  3. In a large pot, heat olive oil over medium heat and add onion, red pepper, and garlic. Stir occasionally and cook until soft, approx. 5 minutes. Add in the kale, stirring, and cook until it has reduced in size. Stir in diced tomatoes along with the dried oregano, sage, salt and pepper. Remove from heat.
  4. Heat up your vegetable stock, either on the stove top, or in the microwave for 2 minutes.
  5. Put the contents of your skillet into an 8″x8″ pan. Add in lemon juice, chickpeas and quinoa along with the hot vegetable stock. Stir gently to combine. Sprinkle nutritional yeast overtop if you are using it. Cover the pan with foil and bake for 20 minutes. Remove foil, give it a stir. Check if quinoa has cooked through and if all liquid has been absorbed. If not, cover with foil and place back in the oven for another 10 minutes, or until all liquid has been absorbed.
Love and Lentils http://loveandlentils.com/
 Quinoa Kale Chickpea Bake

Quinoa Kale Chickpea Bake

 If you’re new to Love and Lentils, don’t forget to sign up by email so you don’t miss any healthy recipe posts!

Thanks for reading. XO

Untitled-1

Roasted Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese

I am way too excited about this recipe.  I have entered a time machine and gone back to my childhood.  The only difference is, I’m not eating yellow #5 and #6.  And it doesn’t come out of a box.  Even if you’re not buying Kraft Dinner, homemade versions of mac and cheese are usually loaded with butter, cheese and other unhealthy ingredients.  This mac and cheese is 100% vegan and so healthy!  I’m just smiling ear to ear knowing what I used to make it, and seeing how much my family loved it.  I think you’re all going to love this one just as much as we did.

The ‘cheese’ in this recipe is a combination of roasted sweet potato, mustard and nutritional yeast.  The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish!  My son pushed the mushrooms aside, but I couldn’t resist them.

Roasted Sweet Potato Mac and Cheese
Serves 6
Write a review
Print
For the mac and cheese
  1. 500 grams gluten-free elbow macaroni
  2. 2 sweet potatoes (about 3 cups), cubed
  3. 2 cups unsweetened almond milk (or other milk of your choice)
  4. juice of 1/2 a lemon
  5. 1 teaspoon tamari (or regular soy sauce)
  6. 1 teaspoon dijon mustard
  7. 1 teaspoon garlic powder
  8. 1 teaspoon dried chili flakes
  9. 1 tablespoon nutritional yeast
  10. 1 tablespoon extra virgin olive oil + more for drizzling
  11. 1 teaspoon sea salt and freshly ground pepper
  12. For garnish: a handful fresh parsley, roughly chopped
For the mushrooms
  1. 8 ounces mushrooms, washed and sliced
  2. 2 garlic cloves, peeled and minced
  3. 1 teaspoon extra virgin olive oil
Instructions
  1. Preheat oven to 400°F. Place sweet potato cubes onto lightly greased baking sheet, drizzle with olive oil, season with salt and pepper. Place in preheated oven for 35-40 minutes or until tender, turning once half way through.
  2. In the meanwhile, boil your pasta according to packaging instructions. Drain and place pasta back in the pot.
  3. In a medium bowl, combine lemon juice, dijon, garlic powder, chili flakes, nutritional yeast, olive oil, salt and pepper. Set aside.
  4. In a small pan, sauté mushrooms in oil on medium heat for 5 minutes. Remove from heat and set aside.
  5. Remove sweet potatoes from oven (don’t turn off the heat) and add sweet potatoes to the bowl with all your seasonings and almond milk. Mash well, combining all ingredients. Don’t worry if you have a few clumps. If the mixture is a little too thick, add another splash of almond milk.
  6. Add macaroni noodles to the bowl, and fold all ingredients together. Spoon all into a casserole dish, top with mushrooms and place in the oven for 10 minutes.
  7. Remove and sprinkle freshly chopped parsley overtop. Dig in!
Love and Lentils http://loveandlentils.com/
Untitled

IMG_3692-2

Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese

Stuffed Portabella Mushrooms

I can never resist any variety of mushrooms.  They are nutritious, versatile, and make for a hearty meal.  I absolutely love them grilled on the barbeque, but for this recipe, they roasted beautifully in the oven.  My preschooler isn’t a huge fan of this large variety of mushroom, but the nice thing is the vegetable stuffing worked perfectly tossed with some pasta.  So, all were happy tonight…

Stuffed Portabella Mushrooms Recipe

Serves 3-5

Ingredients:

  • 5 portabella mushrooms, stalks removed
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 2 zucchini, diced
  • 2 tablespoons garlic, minced
  • 4 small tomatoes, diced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • kosher sea salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  • Lay parchment paper onto a baking sheet.  Lightly spread one teaspoon of olive oil over the mushrooms.  Set aside.

IMG_7159

  • Preheat oven to 375 Â°F.
  • Heat the remaining olive oil in a skillet over medium heat.  Add onion and garlic and sautĂ© until onion is translucent, approximately 5 minutes.
  • Add the diced red pepper.  Stirring occasionally, let this sautĂ© until the pepper is slightly tender, approximately 5 minutes.  Add zucchini, tomato, oregano, thyme , salt and pepper and continue sautĂ©ing until zucchini and red pepper are tender, approximately 5-6 more minutes.

IMG_7163

  • Turn off the heat and spoon the vegetable mixture onto each portabella on the baking sheet.

IMG_7166

  • Place in the preheated oven for approximately 20 minutes, or until the portabellas are tender.

IMG_7181

  • Serve with a nice, large green salad and feel free to drizzle with some balsamic vinegar. Enjoy!

Stuffed Portabella Mushrooms

The Kind Shepherd’s Pie

In Montreal, we’ve had days and days of consecutive rain, and even though it’s June and we should be outdoors basking in the sun, we’ve been chilly and wet and I for one have been craving warming, comfort foods.  I made this vegan shepherd’s pie the other night, and my little family loved it, so I also made it to bring along to a family dinner last night.  I love this dish as it makes for perfect leftovers, freezes well, and is just simply delicious.

The Kind Shepherd’s Pie

Serving Size: 8-10

Ingredients

  • 1 cup green lentils, rinsed
  • 1 cup organic TSP (textured soy protein)
  • 1 tablespoon paprika
  • 1 good quality vegetable bouillon cube
  • 1 tablespoon olive oil
  • 4 carrots, washed, peeled and diced
  • 1 large onion, peeled and diced
  • 2 zucchinis, washed and diced
  • 6 medium sized potatoes; washed, peeled and cut in quarters
  • 1/4 cup regular unsweetened almond milk
  • 2 tablespoons Earth Balance, or other vegan butter spread
  • 1 teaspoon dried thyme
  • 1 small can of creamed corn
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. In a small saucepan, bring the lentils and 2 cups of water to a quick boil, reduce heat, cover and let simmer for 20-30 minutes.
  3. Pour the TSP into a bowl. Sprinkle paprika over top and add the vegetable cube. Cover with boiling water. Stir to combine, and set aside.
  4. In a large saucepan, heat olive oil over medium heat. Add carrots and onions and sauté for approximately 10 minutes or until carrots are slightly tender. Add zucchini and cook for another 10 minutes, or until both zucchini and carrots are tender. Set aside.
  5. In a large saucepan, bring salted water to a boil. Add potatoes and boil until tender, approximately 10-15 minutes. Drain the water, then add the almond milk and vegan butter to the potatoes. Mash until smooth. Add salt and pepper to taste.
  6. Now that your lentils are cooked, add the lentils to the zucchini, carrot, onion mixture. Add the seasoned TSP into the mixture. Add the thyme. Stir.
  7. Lightly grease an 8 x 11 baking pan, which is about 3 inches deep. Spread the vegetable mixture on the bottom. Top with a layer of creamed corn. Finish off with a layer of mashed potatoes. Sprinkle paprika over top.
  8. Place in the preheated oven for 25 minutes.
  9. Remove from heat and allow to cool for approximately 10 minutes before serving.
http://loveandlentils.com/2013/06/08/the-kind-shepherds-pie/

IMG_6723 IMG_6727 IMG_6729 IMG_6730 IMG_6735 Vegan Shepard's Pie