Happy What I Ate Wednesday! I mostly remembered to get pics of everything today and that’s something considering how this week has been!
Kale, sprouted lentils, vanilla pea protein, carrots, Vitamineral Green, apple, frozen banana chunks, and a few drops of stevia.
Lunch – Leftover lentil and quinoa stew.
Followed by a bowl of air-popped popcorn dressed with a spritz of lemon olive oil and Braggs Liquid Aminos.
Snack – Mini oranges from our backyard and a handful of raw almonds.
Dinner – This was another fun recipe experiment. I admit, I’m not always up on the latest news and gossip lately with work being so busy and trying to balance other hobbies and life outside of it. But as I was surfing Facebook half awake this morning waiting for the first cup of coffee to kick in, I saw a few flaming posts on Paula Deen coming out about her Type 2 diabetes diagnosis 3 years ago. Truthfully I have no opinion on this because I hardly know anything about her and her shows except that her recipes are about as far from raw vegan as you can get. But awhile back, I raw vegan-ized one of her recipes in an attempt to make a comfort recipe much healthier.
I decided her announcement was the perfect excuse to do that again since I do enjoy health-izing recipes! I remember the last time being fairly easy, but not this time! I spent about an hour combing through her recipe site looking for inspiration. At first I thought maybe a salad dressing, but quickly changed my mind when I saw mostly dips packing bacon, mayonnaise, sour cream, and plenty of cheese. I finally decided on her Stuffed Red Peppers. But I had to get seriously creative after I subtracted the cheese, sour cream, pork, and beef – whew!
Raw Vegan Stuffed Peppers
- 2 carrots, chopped
- 1/4 cup sun dried tomatoes
- 4 small or 2 medium tomatoes, chopped
- juice of 1/2 lemon
- 1 garlic clove
- 4 tbsp. nutritional yeast
- 1/2 cup sunflower seeds
- 1 tbsp. soy sauce
- 2 green onions, chopped
- 1 cup mushrooms, chopped
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1 large or 2 small red bell peppers, sliced into halves and seeded
Place all ingredients except the red peppers into a food processor and process to a chunky, salsa-like texture. Scoop mixture into red bell pepper halves, garnish, and serve. Makes two large or four small servings.
The mixture is a little loose, but the savory and slightly spicy flavors blended beautifully with the mushrooms and slightly sweet carrots.
And preparing these cuties was much easier and faster than cooking the stuffing mixture stove top then baking it in the peppers. :-)
It made a filling and tasty dinner.
And a fun project, would you believe I’m still surfing her recipe site for more recipes to convert? :-)