Friday Flashback

 1. homemade kettle corn
2. enjoyed this ice cream!
3. newest snack addition
4. minnie :)


Have a great weekend!

Vegan Food Swap: June 2012

It's time for another food swap reveal!

I am so happy I got to participate in this great event organized by The Verdant Life. It is so fun to pick out things to send to another vegan blogger. This month I sent a box to Sarah over at Good Story Sarah.

I received my box of vegan food from Heather, of Sunday Morning Banana Pancakes fame. I've admired her blog for a long time, so I'm sure most of you have visited her, but if not you must go check it out! She has wonderfully creative recipes and lovely photographs, too. I mean, just look at this cake. Seriously.

I was so excited to be matched up with Heather because I knew she would pick out some amazing things to send me - and I was right!

Here is a list of what was in my food swap box:

1. Bona Chia Spinach Fettuccine
2. True North Almond Pecan Blueberry Nut Clusters
3. Bare Fruit Granny Smith Apple Chips
4. Flamous Falafel Chips
5. Very Berry bars from Enjoy life
6. Authentic maple syrup from NH!
7. Barney almond butter
8. Artisana cashew butter
9. Carrot Cake Lara Bar
10. Raw Revolution bar
11. Green SuperFood bar
12. Smackers chocolate spirulina patties
  

So excited to try this!

 

She also sent me this cute Guatemalan worry doll!

Thank you so much for all the fun vegan food, Heather! We already tried the chia fettuccine, and it was so delicious! :)

Don't forget to go check out her blog - Sunday Morning Banana Pancakes.

If you want to join in on the vegan food swap, you can sign up right here.

You can check out the other participant's posts below!

Zucchini and Pepper Flatbread

 I am digging all the summer vegetables that I'm getting in my mile high organics produce deliveries.

This flatbread would be a great appetizer to serve at a party, but you could just eat the whole thing for dinner, like I did!

 Zucchini and Pepper Flatbread

2 pitas, halved horizontally to form 4 rounds, or a similar pre-made pizza crust or flat bread.
2 cloves garlic, minced
1/2 small onion, diced
1 red bell pepper, sliced
1/2 zucchini, sliced then halved
2 handfuls fresh spinach leaves
1/8 C pine nuts
olive oil
oregano
garlic powder
black pepper to taste


Preheat oven to 400.

Lay out your pitas or flatbread on a cookie sheet. Brush each with a little olive oil, and sprinkle some garlic powder and oregano on the top.

In a skillet over medium-high heat saute the garlic and onion for 2-3 minutes. Add in the bell pepper and saute another 2-3 minutes. Next add in the zucchini and cook until slightly softened. Add the pine nuts and the spinach, and heat until spinach is wilted.
Divide this mixture on top of the flat breads.

Top each with another sprinkle of oregano, garlic powder, and black pepper.

Cook for 8-10 minutes or until the edges of the bread are golden.
Slice into small squares to serve.

I made another batch of these with mushrooms in place of the zucchini. I am trying to work my way up to eating mushrooms, but I usually just give them to my husband instead because he loves them. I didn't try the " fungus version", but he gave it his stamp of approval. 

Any recommendations for mushroom recipes where you can't really tell there are mushrooms in it? :)

Thanks for stopping by!

Friday Flashback

1. Delicious summer salad from that's so vegan
2. My husband made me sushi. :)
3. Black bean pumpkin chili
4. Vegan candy bar, found at whole foods.

Have a wonderful weekend!

Stuffed Bell Peppers

I used to make stuffed bell peppers before I started eating vegan, but was never that into them. I  always thought they were kind of boring. These stuffed peppers are a whole different story! They are packed with flavor and are delicious.

 
Stuffed Bell Peppers
adapted from dirty kitchen secrets


6 small to medium bell peppers
1 onion, diced
4 garlic cloves, minced
3 tomatoes, diced with juice
1 cup brown rice, uncooked
2 cups vegetable broth
1 can (15oz) chickpeas
1 Tbsp paprika
1 tsp salt
1/4 C pine nuts
1/4 C dried cranberries
2 large handfuls spinach
pepper to taste
3 Tbsp olive oil



 
Filling
Heat 2 tablespoons of olive oil in a deep pot on high heat, and saute the onions for about 2 minutes. Add the garlic and cook another minute. Add the tomatoes (including juice), chickpeas, paprika, and salt and mix well.
Rinse the rice under water and then add to the pot. Pour in the vegetable broth and bring to boil. After boiling for 5 minutes, lower the heat, cover with a lid, and cook for about 30 minutes. (Your time may vary - you can look at the cooking instructions on your rice).
While this is cooking, heat 1 tbsp of olive oil in a small pan and toast the pine nuts for about 1 minute. Watch these carefully so they don't burn.
Once the rice is cooked, mix in the spinach, cranberries and toasted pine nuts. Add pepper to taste.

Peppers
While your rice is cooking, you can prepare the bell peppers.
Cut off top of peppers and save the caps. Remove the seeds and insides.
Cover a baking pan with aluminum foil and make sure your peppers can stand up on the pan without tipping over. If needed you can cut a little slice off the bottom to even them (without making any holes).
Lightly rub olive oil on both the inside and outsides of the peppers, and then stuff with the rice mixture.
Add the pepper caps on top, and cover all with another piece of aluminum foil.

Bake at 350 for 25-30 minutes.

I have a new favorite way to make my stuffed peppers now! These are a little bit time consuming, but are totally worth it. You could also make a whole bunch and freeze some. I haven't tried this yet though, because they don't last long enough at our house.

Hope you enjoy!