Spicy Vegan Shepherd Pie

Ingredients for spicy lentil filling
1 medium onion, diced

2 clove garlic
    1 1/2 cups dry lentils, rinsed and drained
    4 cups vegetable stock
    2 tsp dried thyme
    1 tbsp spicy curry powder

    Mashed Potatoes
    6 whole potatoes, peeled
    3-4 Tbsp vegan butter
    1 tbsp smoked paprika
    salt and pepper to taste

   Vegetables
   6 carrots, peeled and sliced
   2 cups of corn

   Instructions
   preheat oven to 425 degrees and lightly grease a 9x13 pan.

   In a frying pan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned      and caramelized - about 5 minutes.
   add a pinch each salt and pepper. Add lentils, vegetable stock, thyme. Bring to a low boil, then            reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
   In the last 10 minutes of cooking, add the curry powder and set aside.

   Peel, rinse and slice carrots. Add to a pot and boil until tender.

   Peel potatoes, place in a large pot and fill with water until they’re just covered. Bring to a low boil      on medium high heat, cover and cook for 20-30 minutes or until potatoes slide off a knife very e e      easily.
   Once cooked, drain the liquid. Use a masher, to mash add vegan butter, paprika, and about 1/4 of        the lentil liquid, mash and stir until smooth. Cover pot and set aside.

   Add enough of the enough of the lentil mixture to cover the bottom of a 9x13 baking pan. Add a          layer of carrots, corn, then top with the potatoes.

   Place pan on a baking sheet and bake at 425 for 35 minutes, or until the mashers are lightly                  browned on top.
   Let cool briefly before serving.

Brown Bread with Raisins

Ingredients

1 cup all purpose flour
1 cup wheat flour
1 cup corn meal
3/4 cups raisins
2 1/2 cups vegan buttermilk recipe
3/4 cup molasses
2 tsp baking soda

Instructions

Heat oven to 325
Grease 2 tin cans with olive oil
In a large bowl, stir all ingredients until well mixed.
Pour batter into into can 3/4 filled and cover cans tightly with tin foil.

Bake for 35 to 45 minutes until done . Insert center with tooth pick. It should come out clean

Vegan Baked Beans

Ingredients

3 cups dry navy beans
1 medium onion, chopped
5 tbsp tomato organic paste
1 1/2 cups organic light brown sugar
1 tbsp organic dry mustard
1 /4 cup organic blackstrap molasses


 Rinse and pick through beans, soak dry beans over night. Cook  beans according to the back of package, Once bean are soft, drain liquid into a separate bowl, set aside. In another bowl combine brown sugar, dry mustard, molasses, tomato paste and set aside. Add cooked beans, 1 1/2 cups of the bean liquid and the rest of the ingredients to a crock-pot and cook on high for 4 to 6 hours

Smoked Tofu And Alphabet Soup

Ingredients

2 tbsp  Olive Oil
1 medium onion
4 cloves garlic, minced
2 carrots
2 stalked celery
2 tbsp vegan chicken bouillon
8 cups water
1 tsp thyme
½ tsp cajun spice
1 cup alphabet noodles
1. 8 oz. package smoked flavored tofu

Instructions

Heat the oil in a skillet over medium heat and sauté the onion and celery, for 3 minutes. Add the garlic. Add the tofu, onion, celery, garlic mixture, carrots, bouillon, spices and water to a crock-pot. Cook on low for 6 to 8 hours

Yields 6 serving

Vegan Chocolate filled Peanut Butter Bites

4 tbsp coconut oil
4 drops of vanilla stevia
1 full can coconut cream
1/2 cocoa powder or carob powder

Add all ingredients to a small pot. On low heat keep stirring until well mixed.

Fill candy mold half filled with chocolate and add 1/4 tsp or more of peanut butter (I use my homemade peanut butter.) then add more chocolate until the candy mold is completely filled.

Freeze over night

 

Vegan Chocolate Zucchini Muffins

Ingredients

1/4 mashed banana

1 cup whole wheat flour

¾ cup coconut or brown sugar

⅓ cup cocoa powder

1 tsp cinnamon

1 tsp baking soda

½ tsp salt

½ cup dairy-free milk 

2 tsp apple cider vinegar

¼ cup vegetable

1 tsp vanilla

¾ cup grated zucchini

¾ cup chocolate chips

½ cup water

coconut flakes

INSTRUCTIONS

Preheat oven to 350F. Line a muffin tin with 12 liners.

In a medium bowl, whisk together flour, sugar, cocoa powder , cinnamon, baking soda, and salt.

In another bowl, whisk together non-dairy milk, apple cider vinegar, vegetable oil, vanilla and bananas, until combined.

Pour wet mixture over dry mixture and mix well, until all the flour is incorporated.

Stir in the zucchini, ½ cup chocolate chips and water.

Fill muffin liners (almost to the top), sprinkle with the remaining ¼ cup chocolate chips and bake for 15 minutes, or until a toothpick comes out clean.

note top with coconut flakes - optional

Honee, Peanut Butter

3 cups Roasted Peanuts
4 tbsp bee free honee
3 tbsp grapeseed oil

Place all ingredients in a powerful blender and blend until creamy.
I use a vitamix and tamper tool

notes: if peanut butter is to dry add some grapeseed oil on top of peanut butter in your storage jar

Spicy Potatoes, Broccoli and Chickpeas 

Ingredients

5 tbsp olive oil

1 tbsp grated ginger

2 garlic

1 tsp cumin powder

3/4 crushed fenugreek seeds

3/4 red pepper flakes

2 medium sized potatoes, peeled and diced 

2 cups of broccoli spears 

1 1/2 cups cooked chickpeas

salt to taste

Preparation

pour oil into a 9x11 baking pan

in a separate bowl mix next 9 ingredients

add to a  9x11"uncovered pan and bake at 400 for 30 minutes or until broccoli and potatoes are cooked the way you like them 

Gluten Free Baked Falafel

4 cups cooked garbanzo beans (chic peas)
1 onion, quartered
1 potato, peeled and quartered
4 cloves of garlic, minced
½ cup parsley leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground curry powder
2 teaspoons salt
½ teaspoon cayenne pepper
2 teaspoons lemon juice
3 tablespoon olive oil
1 tablespoon chickpea flour or used 4 tbsp Bob Redmill Gluten Free Flour
4 tbsp olive oil for baking
1/2 cup fresh parsley

Instructions
Process garbanzo beans in batches in food processor until finely ground into a coarse meal. Transfer to a large bowl.
Process garlic, onion, and potato in food processor until finely chopped . Add to ground chickpeas
Process Parsley, then add to chickpea mixture, add coriander, cumin,  curry powder, salt, and cayenne and lemon juice. Add GF flour and Stir with a wooden spoon until thoroughly mixed. Add to the ground chickpeas and stir to combine.
Using hands scoop up a 1/4 cup of the mixture and make into a ball, add them to a large plate.  Cover and refrigerate for 2 hours or more hours.
Pour 4 tbsp of olive oil into a   2' deep 9 X 11" pan. Bake at 425 on lower rack of oven for about 30 minutes or until golden brown, turning in between baking time

Curry Vegetables and Chickpea Stew

2 cups onions, diced
1 cup green bell pepper, seeds and ribs removed, and diced 
1 cup red bell pepper, seeds and ribs removed, and diced 
1 tablespoon olive oil 
2 tablespoons garlic, minced 
2 teaspoons curry powder 
2 teaspoons ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
3 teaspoons sea salt 
1 teaspoon freshly ground black pepper 
3 cups sweet potato, diced 
2 cups zucchini, quartered lengthwise and sliced 
1 can (15 ounces) chickpeas, drained and rinsed 
1 can (14.5 ounces) diced tomatoes 
5 cups vegetable stock or filtered water or 5 cups vegetable broth made from vegetable broth powder
6 tablespoons fresh or bottled lemon juice 
3 cups whole-wheat couscous 
Directions
Sauté onion, green bell pepper, and red bell pepper in olive oil in a large pot over medium heat for 5 to 7 minutes or until softened. Add garlic, curry powder, cumin, coriander, cinnamon, 1 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper; sauté an additional 2 minutes. Add sweet potato, and sauté an additional 5 minutes.

Add zucchini, chickpeas, diced tomatoes, 1/2 cup vegetable stock, and 2 tablespoons lemon juice; stir well to combine. Cover, reduce heat to low, and simmer 15 to 20 minutes or until vegetables are tender.

While vegetables are simmering, combine remaining 4 1/2 cups vegetable stock and 4 tablespoons lemon juice in a medium saucepan, and bring to a boil over high heat. Add couscous, remaining 1 1/2 teaspoon sea salt, and remaining 1/2 teaspoon black pepper, and stir to combine. Cover, remove the saucepan from heat, and set aside for 5 minutes to allow couscous to absorb liquid. Remove the lid and fluff couscous with a fork to loosen grains. Serve individual servings of stew over couscous.

Hominy Quesadillas with Tomatillo Salsa

• 3 large tomatillos, husked and halved
• 1 large poblano chile, halved lengthwise, stemmed, and seeded
• 1 peeled white onion, half chopped (¾ cup), half cut into chunks, divided
• 1 Tbs. fresh lime juice, plus lime wedges for serving (1–2 limes)
• ¼ cup chopped cilantro
• 1 cup cooked or canned hominy, rinsed and drained
• 1 cup cooked pinto beans or canned low-sodium pinto beans, rinsed and drained
• 4 8-inch reduced-calorie flour tortillas
• 4 oz. goat cheese, crumbled
• Hot sauce, such as Cholula

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. Coat tomatillos, poblano, and onion chunks with cooking spray. Grill 10 minutes, or until tender and charred.

3. Pulse grilled onion chunks and tomatillos to coarse purée in mini food processor. Add poblano and lime juice; blend just until poblano is chopped. Transfer to bowl, and stir in cilantro. Season with salt and pepper, if desired.

4. Pulse hominy, beans, and remaining 3/4 cup chopped onion in food processor until just beginning to stick together.

5. Press one-quarter hominy mixture over half of each tortilla. Sprinkle with cheese, and season with salt and pepper, if desired, and hot sauce. Fold tortillas in half to enclose filling, and lightly coat both sides with cooking spray.

6. Grill quesadillas 6 minutes, or until filling is heated through and tortilla is charred, turning once. Let stand 2 minutes, then cut each quesadilla into 3 wedges. Serve with tomatillo salsa and lime wedges

Grilled Marinated Veggies

• ¼ cup olive oil
• 2 Tbs. white balsamic or white wine vinegar
• ¾ tsp. dry mustard powder, divided
• 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
• 1 medium zucchini, halved and cut into 12 slices
• ½ small red onion, cut into 12 chunks
• 12 whole cremini mushrooms
• 12 grape or cherry tomatoes

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

3. To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

4. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

5. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides

Baked curry carrots

(1) 10x11 baggie

8 Thick Carrots

or more tsp Curry Power

1 tbsp Olive Oil

Salt to taste


Directions
Peel carrots, rinse then slice lengthwise. Dry carrots.

Add curry powder and salt in a 10x11 size freezer bag

Add carrots, zip bag and shake carrots to coat with the seasonings.

Open bag and add the olive oil, ziplock the bag and shake to coat the carrots.

Place parchment sheet paper on a cookie sheet

Add the carrots. make sure the carrots do not touch each other.

Bake in a 350 degrees oven for 30 minutes until the carrots are slightly golden brown. You should be able to stick a folk into the carrots easily. They should be a little crunchy when you bite into them

Sweet & Sour Raisin Apple Sauce

 

Ingredients small 

5 gala apples peeled and chopped

1 1/2 tsp ceylon premium cinnamon powder

1 tsp earth balance butter

1/2 organic cane sugar

spring water

1/3 cup raisins 

Directions

Fry apples in earth balance butter until apples are soft

add spring water if apples are to thick. Add ceylon cinnamon, cane sugar (sweeten to your taste) and add raisins. Store in a recycled jar.

Boston 2013 Vegetarian Food Festival

This was my first time attending the BVS. It's a free Saturday and Sunday Food festival event. They also offered 100 people to enter at 10:00 am  for only $5.00. Otherwise the food festival starts at 11:00 am at no charge to the public. I paid the $5.00 so I could start sampling the food early. There was a lot of different food, jewelry, clothing, arts, drink vendors in this one big large circular room. The restaurant owners was cooking and giving away free food. They ask that you bring your own big shopping bag for the many free food samplers. I also purchased some food items I've never had before like, Prepared mocked meat sold in little packages from Loving Hut. The Citris mocked chikin was my favorite which sold for $3.00 for 8 0z bag. 

We also purchased a vegetarian burger from Roots and I must say the burger didn't fall apart while I was eating it on a bun, We will definitely be checking out their other mouth watering food items on their menu at their restaurant which I read a lot of positive reviews on yelp's website.

Follow your heart gave a lot of free samplers of their vegan mayo. Mah Wah also gave a lot of their fried spring rolls, mocked fried Chikin. Vitamix was giving away samplers - like fruit smoothies, ice cream, and soup. I was to full to indulge but it was fun to watch. I notice he was rinsing the pitcher he was serving customers in a hugh trash bin lined with a black garbage bag. He did this in between making recipes and serving it to the customers. I didn't see a sink near by...

I guess that's what they do? Besides that we had a blast also I forgot to mention there were a few food vendor trucks outside so, on our way out we purchased our first vegan vanilla ice cream on a cone from like no udder. Very tasty

I 

V

ROOTS

ALL MY FREEBIES

 

Mocked Ribs

Vegan Mocked BBQ Ribs

¾ cup Vital Wheat Gluten Flour
¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Bouillon
1 cup BBQ sauce
6 Cinnamon sticks

Mix the flours with garlic and onion powder. In a separate container, mix water with beefless bouillon. Combine the dough. If the dough is to dry, add some water. The dough should be a sticky constancy. Divide the dough in separate bowls Spray a 9 x 11 pan. To make the ribs, spread out the dough from one of the bowls on the pan, about ¼ inch thick and 2” by 3”. Then place the cinnamon sticks on top. Use the dough from the second bowl to layer the mixture on the top of the cinnamon stick and press, forming to create a rib shaped. Bake in a preheated 300 degree oven for 40 minutes. To finish cooking, splash with barbecue sauce and bake at 400 degrees for about 7 minutes on each side.

Black Bean Soup in a Crockpot

1. 16 oz. Dry black beans cleaned, soaked and cooked

Two 14 ounce cans vegan broth

1/2 cup Sofrito

1/2 cup canned Spanish-style tomato sauce
1/2 chunky salsa 

3 tablespoons chopped pimiento stuffed olives
Goya seasoning

1 tbsp sea salt

black pepper

1/4 cup chopped pepper

Chopped red or white onion
3 glove garlic

Chopped cilantro

jalapeno pepper
1 tsp chilli pepper
1 tsp cumin

1 tbsp Olive oil

1st rinse, then soak bean over night. Ringe and drain beans, cook beans according to instructions on package..

In a instant pot add cooked black beans. Sauteed onions and and garlic in oil. Add sofriti and all ingredients.on high for 15 minutes

Serve hot, ladled into bowls

Add toppings your favorite toppings

My Version of Chickpea Salad

Ingredients 

recipe makes 4 Servings

2 cups cooked garbanzo beans (chickpeas), cooled, or (2) 16oz cans, rinsed and drained  and chopped 

2 tbsp follow your heart soy free vegenaise

nori seaweed crumbled or seaweed snacks

1 tbsp dulse flakes

1 cup spring water

1/2 teaspoons spicy brown mustard

1 tablespoon sweet pickle relish

1 or 2 green onions, chopped

1/2 celery chopped

salt and pepper to taste

Instructions

1) Place dulse flakes in a small stainless steel tea infuser. In a small pot add 1 cup of spring water and add the infuser with the dulse flakes. Boil for 3 minutes and let cool.

2) Remove the infuser and add the water mixture in a glass bowl, add 2 cups of beans. It's ok if you get a few pieces of dulse flakes in the bowl. Cover the bowl and marinate for an hour or in the refrigerator overnight. (I did and it gave my chickpeas more flavor)

3) Remove the cover from the garbanzo and drain some of the liquid leaving 1/4 cup left with the beans

Using a dough cutter mash beans but not like mashed potatoes. It should be a little lumpy or crumbly like tuna. (sorry for saying that word) :(

Combine garbanzo beans,vegenaise, mustard, relish, chopped green onions, chopped celery, salt and pepper. Mix well. If this mixture is to wet, drain it before adding it to bread or salad,

Add some nori seaweed crumble or seaweed snacks and enjoy!

Or you can just open two 16oz can of garbanzo beans. Drain the water and rinse the beans. Add the beans into a food processor and place in the bowl. Peel the skin of an onion, cut in quarters and add to a food processor along with celery. Add the onions and celery to the chickpeas, add your choice of seasonings. I like seaweed flakes. Add about 1/4 or 1/2 cup of vegan mayonnaise and mix. 

 

Gluten Free Apple Crisps

Gluten Free Vegan Apple Crisp

Ingredients

Crumb Topping

1 cup Gluten Free oats

1/4 cup organic light brown sugar cane

1/2 stick earth balance butter, melted

Apple Filling

2 extra large delicious apples cored and peeled

1/4 cup raisins (optional)

1/4 teaspoon ground cinnamon

1 TBSP organic syrup

Directions

Topping: Preheat oven to 375 degrees. Add 1/2 cup of Gluten Free Flour and 1/2 cup gluten free oats to a bowl add, brown sugar, and earth balance butter. Stir until combined.

Filling: mix together sliced apples, syrup and cinnamon in a bowl and transfer to a 9-inch-square baking pan. Sprinkle with crumb topping. Cover with foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Serve warm

Homemade Chunky Cinnamon Apple Sauce

2 Extra large Delicious Apples

1 tsp Saigon Cinnamon 

4 TBSP No sugar - Apples Juice or Spring water

1 TBSP Earth Balance

1 TBSP Organic Maple Syrup

,

Cut Apples in big chunks. In a frying pan add earth balance, and apple chunks and fry until golden brown al dented. Add cinnamon and apple juice or water. If apples are to dry add more apple juice or water. Bring apples to a quick boil. Lower flame and add maple syrup. Cook on low heat until juices are thick. This recipe I put together is yummy warm or cold. It also makes a great gift idea for family and friends. I recycle my tomato sauce and jelly jars and decorate them with my handmade labels and bows

Baked Seasoned Tofu

1 block extra-firm tofu, pressed and drained (choose organic/non-GMO)

2 Tbs. coconut amino 

2 Tbs. vegetable broth

sea salt

Kelp flakes

Old Bay Seasoning

2 Tbs. olive oil

2 Tbs. earth balance

Lemon slices

Cut the block of tofu in half and then cut each half in two width-wise. You should have 4 thin rectangles. I used a 1.75 inch-cookie cutter to press 2 circles out of each rectangle of tofu. Save the leftover tofu pieces for a stir-fry or tofu scramble

Combine the coconut amino and the broth in a shallow bowl. Marinate the scallops for at least 30 minutes. Remove them from the marinade and pat the scallops dry with a paper towel. If they are wet, they will not sear in the pan. Sprinkle the scallops with a bit of salt, kelp flakes and Old Bay Seasoning on both sides.

Heat a large skillet over medium-high heat. Add the vegetable oil and the butter to the pan. When the butter melts, carefully place each scallop in the pan. You should be able to see the bottom of the scallop browning.

After about 4 to 5 minutes, carefully flip the scallops over and cook on the other side. While the 2nd side is cooking. You should see the sides of the scallops turning brown like pretty rings. Remove from the pan with a slotted spoon and place on a paper towel to drain before serving. Sprinkle lemon juice and serve with vegan tartar sauce. I use soy free veganaise 

Black Bean Yummy Burger

Serves 6

Ingredients:

1 cup water

1/2 cup quinoa, rinsed

1 14-oz can black beans, drained and rinsed

1 1/2 cup boiling water

2 tsp. chili powder

1 tsp. cumin

1/2 cup fresh cilantro, chopped

2 green onions, chopped

1/2 cup red bell pepper, chopped

1/2 cup finely crumbled Sesmark Brown Rice Thins 

3/4 tsp. salt

2 tsp. Olive oil

Directions

1. Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes.

2. Combine 1/2 cup cooked quinoa with the black beans, chili powder, cumin, cilantro, green onions, red bell pepper, Sesmark Brown Rice thin Cracker crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls.

3. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cakes until brown and cooked to your liking on each side. 

Baked Russet & Sweet Potato Wedges

Baked Russet Potato Wedges with theveganlicious BBQ Sauce

Prep time
45 min

Serving: 4-6
Ingredients
4 russet potatoes
¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 tbsp chopped fresh parsley leaves
¼ cup Vegan parmesan cheese
Instructions
(preheat oven to 450˚F)
Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup vegan parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese.
Serve with Organic ketchup.

Homemade Vegan Barbecue Sauce

Ingredients

2 tbsp mustard seasoning

2 tbsp garlic powder

1 tbsp smoked paprika

2 tbsp sea salt

2 tbsp pepper

6 oz can organic tomato paste I use 365 

2/3 cup apple cider vinegar 

2 tbsp molasses

¼ cup maple syrup I use trader joes grade B

2 tsp organic brown sugar

1 tsp liquid smoke

Instructions

Mix all ingredients into a small saucepan over medium heat. Stir until the mixture has come to a boil. lower flame and keep stirring for about 3 minutes

Use right away or allow to cool and store in a glass jar in the fridge. Make 2 to 3 cups

Homemade Vegan Worcestershire Sauce

Ingredients

2 cups apple-cider vinegar

1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

Instructions
Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.
Yield: Makes about 1 cup

I found this recipe on Martha Stuart website. It's good but  would only use 1/4 tsp. of dry mustard unless you love a mustard tasting  Worcestershire sauce 

Stuffed Peppers my way

Vegetarian Stuff Peppers, My Way

Ingredients

1)  1 1/2 cups of cooked seasoned brown rice

2)  1 cup Cooked Chickpea Masala 

3)  2/3 cups Cooked Stew Lentils w/o the liquid

4)  2/3 cups of homemade Italian Stewed Tomatoes w/o the liquid

5)  1 1/2 or more of Medium Spicy Salsa

6)  2 Medium size Green Peppers

Directions

1. In a large bowl add first 4 ingredients and mix, set aside

2. Pour the Salsa in a bread loaf pan 

3. Add the prepared peppers

4. Stuffed the peppers with the rice mixture

5. Spray just a little Coconut oil on the stuffed peppers

Bake at 400 degrees for 45 - 60 minutes until peppers are cooked aldente. 

Let cool and enjoy the goodness.. 

Click Here for the Chickpea Masala Recipe