Cut tops off of green peppers; remove the stems from the cut off tops, chop pepper tops and set aside
Remove seeds from peppers, wash and place in casserole dish, cut side up
Combine rice, lentils and water; bring to boil, lower heat and simmer for 20 minutes or until water is absorbed and rice and lentils are almost tender
While lentils and rice are cooking, heat oil in skillet, add carrots, onion, garlic and chopped green pepper tops and saute for about 10 minutes; stir in Cajun seasoning
Combine vegetables with lentil/rice mixture and salt to taste
Stuff peppers with mixture and top with ketchup
Cover and bake for 1 hour at 350 degrees or until peppers are tender
2 apples, peeled, cored and cut into 1/2-inch pieces
1 1/2 cups almondmilk
1 cup water
1/2 cup applesauce
1 cup uncooked steel-cut oats
4 tablespoons brown sugar
1 tablespoon Earth Balance buttery spread, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
METHOD:
Mix all ingredients in a 2.5 quart glass mixing bowl that fits inside the slow cooker
Place glass bowl inside slow cooker and add water to it comes to almost the top of the outside of the glass bowl (so the glass bowl sits in water in the crock)
Cover and cook on low overnight or for 8 hours
NOTES:
Can be refrigerated or frozen for future use
To reheat, pour a little almondmilk over the oatmeal, microwave for two minutes, stir to combine
1 bunch fresh cilantro, about 2 cups of packed leaves
1 hot pepper, chopped
1 1/2 teaspoon ground cumin
1 1/2 teaspoon paprika
1 teaspoon salt
4 cups vegetarian chick'n (I used soy curls rehydrated with Not Chicken bouillon)
1 bag Daiya mozzeralla style shreds
METHOD:
Preheat oven to 450 F
Combine tomatillos, water, bouillon, onion and garlic cloves in a large saucepan; cover, bring to boil, reduce heat and simmer until tomatillos are soft, about 10 minutes
Stir in cilantro, hot pepper, cumin and paprika
Blend with immersion blender to make a coarse puree
Season to taste with salt
Overlap 4 tortillas in a 13x9x2 oval or rectangular glas baking dish
Top tortillas with 1/3 of the chick'n, then 1/3 of the Daiya, then 1/3 of the tomatillo sauce
Repeat 2 more layers
Cover and bake until bubbly, about 30 minutes
Cool uncovered for at least 10 minutes before serving
NOTES:
This is runny when it first comes out of the oven but the longer it sits and cools, the more it firms up.
Also tried this recipe with 2 pounds of green tomatoes, adding in 3 teaspoons lime juice before blending. Tastes almost the same as with tomatillos but would reduce water to 1 cup the next time when using green tomatoes.
1 bunch collard greens, stemmed, washed and sliced
1 tablespoon oil
1 medium onion, sliced
salt
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 cup water
8-12 ounces pasta
Daiya Mozzarella Shreds
METHOD:
Bring a large pot of water to a boil, salt generously and add collard greens; blanch for 2 minutes, drain and rinse collards with cold water; let sit in colander to drain
Heat olive oil in a large lidded pot, add onion, cook while stirring often for about 5 minutes
Add a generous pinch of salt, red pepper flakes and garlic; cook another minute while stirring
Add collards - when greens begins to sizzle, lower heat, cover and simmer 5 minutes
Add 1/2 cup water, cover and continue to simmer another 5-10 minutes while pasta is cooking
When pasta is finished cooking, save some of the cooking water in case you need it (I did not), drain and toss with the greens
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