Sunday, February 22, 2015
You meet the nicest people when out and about. This is one of my favourite things to make, its high in protein and about 20 times more potassium than a ton of bananas. I grow my own sweet baby bells, they're slightly sweet an lack the acid of their larger kin. This is the Vegan Gluten Free version, feel free to mix it up if you have your own types of broths or butters. 1 cup dry quinoa 2 cups water 2 tablespoons veggie broth (better than bouillon) 2 tablespoons smart balance vegan butter tsp coarse sea salt 2 tsp coarse black pepper 2 lbs sweet baby bells 1 Roma tomato small dice 1 Zucchini small dice 1/4 eggplant small dice 1 tablespoon turmeric (brilliant for brain function and colour) Marinara sauce ( recipe for fresh or homemade can come later) Begin by cutting the tops off of the baby bells, remove seeds and cut around the stem. Set the meat around the stem aside. place two cups of water, quinoa, add the broth, pepper, salt, turmeric, zucchini, eggplant, tomato, bring it to a boil then cover and reduce heat to low. Place the peppers on a pan and roast them for about five minutes at 425. Remove from the oven and allow them to cool to touch. Spoon the now soft quinoa/ veggie mixture into the peppers place the marinara in a shallow pan or roaster stand the peppers up in the marinara and bake again for about 7 minutes. The short bake time allows the peppers and sauce to get warm but not dry out the quinoa on the top. Serve and enjoy. Great as a snack or a small meal. Cheers Thanks for the brilliant time shipmate.