Review: Potted giant beans with mixed vegetables
We found a new food blog that we quite enjoy: Amateur cook professional eater. Even though the recipes are not vegan, there are many that are, and most are quite healthy as well. It’s a Greek food blog. Often simple folk recipes are vegan, or at least easy to adapt. The Greeks are really god [...]
Carrot and Bell Pepper Soup
This mild and flavorful soup was lovely for lunch today. Any ripe bell pepper is nice, this time we used yellow bell peppers. Serving Size: 4 Ingredients: 4-5 large carrots, peeled and chopped 3 large ripe bell peppers (we used yellow this time, red is also nice) 1 onion, peeled and chopped 2 cloves garlic, [...]
Stuffed Round Yellow Zucchini with Red Bell Pepper Sauce
This our first year to grow round yellow zucchini. They are a delicious tender vegetable that are perfect for stuffing. There are many recipes to use as stuffing. We enjoyed this one last night, especially with the red bell pepper sauce. Serving Size: 2 Ingredients: 2 round zucchini ( 1 per person) 1 cup couscous [...]
Ratatouille Wraps
This is a quick and easy way to enjoy ratatouille. It works well as a lunch or a main dinner on a hot day. Yield: 6-8 wraps Ingredients: 2-3 tablespoons oil 2 cloves garlic 1 large eggplant 1 large zucchini 1 large onion 1 ripe bell pepper 1 & 1/2 teaspoon Italian herbs 1 can [...]
Review: Raw Red Pepper Curry Soup
Now that the temperatures have warmed up, we want to enjoy more raw meals. Today we had this raw soup with our lunch. It was delicious, full of tasty vegetables and sweetened with an apple. Carmella, at the Sunny Raw Kitchen blog is an amazing raw “cook”. Her recipes are always very tasty and the [...]
Bell Pepper Cornmeal Waffles with Herb Sauce
We enjoyed these as a lovely Sunday brunch. They were delicious. They would also be nice for a light evening supper with a fresh garden salad. Yield: 7 individual waffles Ingredients: for the bell pepper cornmeal waffles: 1 1/4 cups all-purpose flour 1/4 cup cornmeal 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 [...]
Review: Bell Peppers stuffed with Kale
We found this tasty recipe that was first published in 2003 in the Eating Well Magazine on eatingwell.com. It’s another great way to enjoy kale. We used red and yellow bell peppers, did not use any cheese or cheese alternatives, however did chop up some sun-dried tomatoes to add to the mixture and a dash [...]
Artichoke and Spicy Tofu Casserole
This is rally vegan comfort food at it’s best. We really enjoyed this hearty meal on a chilly, windy day. Serving Size: 4 Ingredients: 1 medium carrot, peeled and chopped 1 small red bell pepper, deseeded and chopped 2 spring onions sliced 1 tablespoon vegan margarine 1 cup prepared vegan cream sauce* 8 ounces artichoke [...]
Tropical Sauerkraut Salad with Mango and Avocado
This is a delicious salad combining the flavors of fall and summer. The sauerkraut is really lovely with the mango, avocado and apple. Serving Size: 4 Ingredients: 18 ounces sauerkraut 1/2 sweet red bell pepper 1 red chili pepper 1-2 fresh sweet apples 3 tablespoons olive oil 1 ripe mango 1 ripe avocado 2 limes [...]
Ratatouille Bruschetta
Here is another tasty way to enjoy ratatouille. These are quick and easy to make. They are best warm, but could also be served as finger food at a party. Yield: 24 bruschetta slices Ingredients: 1 eggplant, cut in small pieces 1 red bell pepper, de-seeded and cut in small pieces 1 medium zucchini, chopped [...]
Spicy Yellow Bell Pepper Soup
This is a very tasty soup that we enjoyed on a rainy summer’s day. It was very easy to adapt to being vegan. We enjoyed the spicy flavor from the jalapeno and did nnt find it too hot. Serving Size: 4 Ingredients: 1 tablespoon oil 1 onion, chopped 4 yellow bell peppers, de-seeded and chopped [...]
Ratatouille Couscous Salad
Ratatouille is such a nice mixture of flavors. We enjoy it in many different ways. Here is a tasty salad using these lovely summer vegetables. Serving Size: 4 Ingredients: 1 cup pearl couscous 1 eggplant, cut in small cubes 1 small zucchini, cut in small cubes 1 red bell pepper, de-seeded and cut in small [...]
Honeydew Melon with Tofu Ham and Bell Pepper Nut Cream
This makes a lovely salad, appetizer or choice for a banquet buffet. The sweet spicy pepper nut cream is a tasty enhancement to the melon. Yield: 4 servings Ingredients: 1 ripe honeydew melon, sliced, seeds removed and peeled 6 slices tofu ham, vegan cold cut or tempeh bacon 2-3 tablespoons bell pepper nut cream lettuce [...]
Mimo’s Mediterranean Pizza
Our friend Mimo had this Pizza this week at a party and we just had to make a vegan version of it tonight. The grilled vegetables make a delicious and filling pizza. Yield: 2 pizzas Ingredients: for the pizza dough: 3 cups flour 1 pkg. yeast 1 tablespoon olive oil pinch salt 1 teaspoon sugar [...]
Pineapple Tempeh Salad
This main meal salad tastes great on a hot summer’s evening. It is filling, but not heavy and delicious with the fresh pineapple. Serving Size: 4 Ingredients: 1 block tempeh (about 1 pound) 1 teaspoon dried basil 1 tablespoon Dijon mustard 1 tablespoon olive oil 1/4 cup fresh lime juice 1/4 cup fresh tangerine or [...]
Creamy Mushroom Soup with Spring Vegetables
This was a lovely soup to have on a fresh spring day. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 large carrot, peeled and chopped in small pieces 1 leek (or 2 spring onions) cut in small pieces 1/2 sweet bell pepper (I used a yellow one), cut in small pieces 1/2 lb. mushrooms, [...]
Review: Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
They say that imitation is the highest form of a compliment. We had seen this recipe and it was love at first sight. We really wanted to enjoy this fresh and colorful salad. It was indeed delicious. Quick and easy to make. Check out the recipe at My Favorite Flavours.
Vegan Bell Pepper Pesto Panini
This is known also as The Montreal Panini by Honey, What’s Cooking, which was inspired by a delicious sandwich from a little cafe in Montreal named Claude Postel. We have been enjoying this recipe for our lunches lately. It is quick and easy to make and very tasty. Yield: 5-6 slices Ingredients: for the panini: [...]
Spicy Tofu with Pea Pods, Bell Pepper and Orange Sauce
This is one of our favorite ways to enjoy an Asian flavored meal, with the tropical addition of orange. It’s a light and refreshing meal, but also substantial enough to be filling and satisfying. Serving Size: 4 Ingredients: 1 lb. spicy tofu pieces 1 sweet red bell pepper or long pointed pepper 7 oz pea [...]
Denver Tofu Wrap
This vegan version of a Denver Sandwich really hit the spot today for lunch. We used corn tortilla as wraps to make a lighter version. Serving Size: 4 Ingredients: 1 block (about 6 ounces) of tofu, crumbled 2 teaspoons sweet grainy mustard 3 tablespoons nutritional yeast (more if you like) 1/4 cup soy yogurt small [...]
Tofu Cutlets On Couscous with Sweet Peppers and Rhubarb Chutney
A little spicy, a little sweet, a bit crunchy and a lot of taste. Serving Size: 2 Ingredients: 1 block tofu 3 tablespoons ap flour 1 tablespoon cornstarch sat and pepper oil for cooking 2 bell peppers in thin slices 1 tablespoon oil 1 cup couscous 1 vegetable bouillon cube 1 tablespoon mixed herbs 2 [...]
Roasted Red Bell Pepper and Pear Soup
We enjoyed this mild soup on a rainy chilly fall day. It tasted wonderful. Red bell peppers and pears make a great combination, lightly sweet and mildly flavored with a warming red color. Serving Size: 4 Ingredients: 3 large red bell peppers, roasted, deseeded and sliced 1/2 jalapeno pepper, deseeded and minced 1 clove garlic, [...]
Roasted Red Pepper Humus In Zucchini Rounds
This tasty humus is also useful as an appetizer for parties. We filled zucchini however you can also use cucumber. Ingredients: 1 can cooked chickpeas (about 2 cups) 2 red bell peppers, roasted skins removed and de-deeded 1/3 cup tahini 1 lemon, juiced 1/4 cup olive oil 2 cloves garlic, minced1/2 teaspoon salt 1/4 teaspoon [...]
Roasted Red Bell Pepper and Chickpea Soup
This nice soup is lightly sweet from the roasted peppers and nutty in flavor from the chickpeas. We enjoyed it as a fall lunch with sandwiches. Ingredients: 3-4 red bell peppers, roasted, skins removed (or from jar) 1 can chickpeas, drained and rinsed 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander [...]
