Mom’s Stuffed Peppers

Let me just say, as far as comfort food goes… I love stuffed peppers! They are very easy to make vegan, and I’ve stuffed them with all types of fillings made from ingredients like beans, tofu, lentils, rice and veggies. But back when I was growing up, my Mom would make them the traditional way, stuffed with ground meat and rice. As much as I’m not a huge fan of faux meats, I really enjoy some of the Beyond Meat products, including their Beefy Crumbles (found in the frozen food aisle). They are soy-free, gluten-free and non-GMO, high in protein, and have great texture and seasoning. They are very versatile and can be added to all kinds of dishes! (Note: If you don’t want to use Beefy Crumbles, you can substitute 1 cup cooked lentils) 🙂

hcv_stuffedpeppersbeefycrumbles-1-5

3-4 large bell peppers (any color)
1 cup of rice (any style), uncooked
2 cups veggie broth
1 pkg white mushrooms, chopped
1 med onion, chopped
1 small can tomato paste
1 cup (or approx 1/2 bag) Beyond Meat beefy crumbles
Seasonings: Salt, onion powder, garlic powder, dried parsley

 

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Pre-heat over to 350 degrees.
Cut peppers length-wise and clean.
Arrange cut side up in baking pan.

Bring veggie broth and seasonings to a boil and add rice.
Cover and simmer according to type of rice (usually 15-17 min for white rice)

 

hcv_stuffedpeppersbeefycrumbles-1-1While rice is cooking, heat oil in a frying pan.
Add onion and mushrooms and cook until tender.
Add beef crumbles and saute a few more minutes.

 

 

 

hcv_stuffedpeppersbeefycrumbles-1-3Add saute mixture to rice and combine well.
Spoon rice mixture into pepper halves.
Top each pepper with some tomato paste.
Add 1/4″ water to bottom of baking pan and cover with foil.

 

 

Bake at 350 for 40 min covered and 10 min uncovered.
(Btw, they smell heavenly in the oven!)

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These are great served with a green veggie or salad!

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White Bean, Mushroom & Kale Soup

I was trying to come up with a soup with bold, deep flavors, and this fits the bill! The combination of the white beans, mushrooms and kale lends a rustic earthiness to this soup. Plus this soup is loaded with protein, B vitamins and minerals. I used a wild rice blend in my version, but any grain (like white rice, brown rice or barley) can be substituted. Also, you can add any dried herbs that you like… Italian herbs, parsley, thyme, sage, etc instead. This recipe serves four, but can be easily doubled!

HCV_WhiteBeanAndKaleSoup - 1 (1)2 cups veggie broth + 2 cups water
2 cups cremini (babybella) mushrooms, cleaned and chopped
2 cups kale, tough stems removed, and chopped
1 can navy beans (or cannellini beans)
1/2 cup wild rice blend (or white/brown rice, or barley)
2 Tblsp tamari or soy sauce
Onion powder, garlic powder, powdered ginger
Dried herbs

HCV_WhiteBeanAndKaleSoup - 1 (2)Saute mushrooms in 1 Tblsp olive oil or vegan margarine.
Saute 5 -10 min.

Start cooking rice (or any other grain you like) according to directions.

In soup pot, add broth, water and tamari/soy sauce.
Bring to boil.
Add chopped kale.
Add navy beans.
Add sauteed mushrooms.
Add spices and herbs.
HCV_WhiteBeanAndKaleSoup - 1 (3)Simmer 10-12 min until kale is tender
Add cooked rice and adjust seasonings if necessary.
Simmer a few more min.

 

Enjoy!

This soup is great served with a green salad and some crusty bread!

HCV_WhiteBeanAndKaleSoup - 1 (4)

Coconut-Curry Chickpeas and Veggies

This recipe is super-easy and versatile! The sauce only has three major ingredients – Veggie broth, coconut milk and curry powder. The key is to find a good-quality curry powder or garam masala blend! These Indian spice blends typically include spices like cumin, coriander, turmeric, black pepper, cinnamon and cloves. You can get sweet (mild) versions or spicy ones that include hot pepper like cayenne. Also, feel free to substitute different veggies if you’d like. This dish is rich and creamy and great served over rice!

HCV_CurriedChickpeasAndVeggies - 11 cup veggie broth
3/4 cup coconut milk
1 med or large potato, diced
2-3 carrots, diced
Small bunch of broccoli, chopped in small florets
1 can chickpeas (garbanzo beans), drained
1 cup frozen peas
2 tsp curry powder or garam masala
Other spices – salt, garlic powder, onion powder, parsley
1 Tblsp vegan margarine
1 Tblsp agave nectar or maple syrup (optional)

1 cup riceHCV_CurriedChickpeasAndVeggies - 1 (1)
Fresh cilantro (optional for garnish)

Start cooking veggies in boiling, salted water.
Boil for 8-10 min

Start cooking rice according to directions.

While veggies and rice are cooking, start making sauce.
Add veggie broth and spices to large skillet, and bring to boil.
Gently stir in coconut milk until it is dissolved.
Simmer for a few minutes and adjust seasonings.
HCV_CurriedChickpeasAndVeggies - 1 (2)Add chickpeas and frozen peas.
Drain cooked veggies and add to skillet.
Simmer a few more minutes.
Stir in margarine at end for a little more creaminess.

 

 

Serve over rice and garnish with fresh cilantro if you like!

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Stuffed Peppers with Rice and Veggies

I remember growing up when my mother would make stuffed peppers, and I would love the way they smelled when baking in the oven! This version has a delicious seasoned rice and veggie filling. You can use any combo of veggies that you like! Chopped mushrooms and fresh herbs would be nice additions too. These are so flavorful and so inexpensive to make!

HCV_StuffedPeppers - 1 (1)5 bell peppers (green, red, yellow or orange)
1 cup rice (white, basmati or jasmine)
1 small can tomato paste
2 cups chopped veggies, diced small (I used zucchini,carrots,celery,onions and broccoli)
Herbs and spices

 

 

HCV_StuffedPeppers - 1 (2)After the veggies are chopped, heat 2 Tbsp oil in a skillet.
Add veggies and cook saute until soft.
Bring 2 cups water (or broth) + 1 Tbsp tomato paste to a boil.
Add rice, cover and cook approx 17 min.

While veggies and rice are cooking, slice top off of peppers and clean out the pulp and seeds. You may also have to slice a little off the bottom so they sit flat.

 

 

HCV_StuffedPeppers - 1 (3)When veggies and rice are cooked, combine both, along with herbs and spices. (salt, pepper, garlic powder, parsley… I also like to add a little spicy taco seasoning)
Fill peppers with rice and veggie filling,
Spread some tomato paste on top of each pepper.
Set peppers in a baking pan.

 

 

HCV_StuffedPeppers - 1 (4)Preheat oven to 350 degrees
Pour a little water (1/2 cup-1 cup) in bottom of pan (this will help peppers to steam and cook)
Cover pan with foil and bake 40 min covered, and 10 min uncovered

 

 
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Stuffed peppers are so delicious and kid-friendly! They also re-heat very well!

Vegetable Bean Soup

This vegetable bean soup is the best, and it’s so simple to make! It’s great any time of year and you can use any combo of fresh and frozen veggies. It has one can of beans (I like kidney beans) and a tomato broth with spices/herbs. I also love to add rice to this soup (I use a wild rice blend called Royal Blend). I find that kids love this soup and it’s great for leftovers in lunch boxes too! 🙂1_ - 1 (84)

6 cups veggie broth/water
1 small can tomato sauce
Potato, 1 large diced
Carrots, 2-3 diced
Broccoli, cut into florets
Peas, 1/2 cup frozen
Corn, 1/2 cup frozen
1 can kidney beans, drained
Optional: 1/2 cup white, brown or wild rice (uncooked)

 

 

Bring veggie broth/water plus tomato sauce to a boil. (if making rice, start in another pot)
Add salt, pepper and dried spices (onion powder, garlic powder, thyme, sage and parsley)
Add potatoes, carrots and broccoli
Simmer for 8-10 min
Add beans plus frozen peas and corn
Simmer 8-10 more minutes
Add cooked rice at end

This soup is great served with garlic bread!