Stuff My Pepper, Baby
Vegan Orange Stuffed Peppers!
As some of you guys know, I've been experimenting with so many new flavours and tastes this year and last night was no exception. I like to try and pack as many fresh veggies into a dish as I can; I'd rather fill up on those, rather than breads, rices or other heavy vegetables. I've never really had a stuffed pepper before, much less a vegan one After some research, I decided the orange pepper would be great for me, since they're sweeter and often have fewer seeds. But what to pair with it? I went for my usual broccoli and yellow squash but decided to add some lovely red cabbage and fresh spinach along.
WHAT WILL I NEED?
It's not that complex to make this dish.
1 c. gardein meatless crumbles (or another vegan ground beef alternative)
1/2. diced tomato (or 2-3 tbsp tinned diced tomatoes)
1 tsp. salt
2 tbsp extra virgin olive oil
1 tsp. black ground pepper
1/2c. panko breadcrumbs
1 medium orange pepper
1/2 c. broccoli
1/4 yellow squash
1/4 c. red cabbage
1/2c spinach
4 large strawberries
Pinch of vegan mozzarella cheese (optional)
Start by washing all your vegetables. Set all the vegetables but the orange pepper to the side. Using a small knife cut the top of the pepper off; think like you're carving a pumpkin for Halloween. Put the hat to the side and carefully scoop out the seeds inside. You may choose to use a spoon to help you get the seeds out rather than using the knife. Make sure that the pepper is completely cleaned. Set to the side. If you're not using tinned tomatoes, using the same knife, dice up half of a small tomato. You can use less if you're not that big a tomato fan. Set to the side. Make sure that the tomato chunks are small because we're going to pack them inside the pepper; you want to have room for the crumbles and the breadcrumbs that are really going to give this dish flavour. In a small frying pan, put in one tablespoon of olive oil. Have the pan heat up before adding in your crumbles. Cook until ready; usually takes about 10 minutes. Once the crumbles are cooked through, in a medium-sized mixing bowl add the crumbles, breadcrumbs, salt, pepper and tomatoes. Mix them together evenly, but be careful when you're mixing. Be gentle. Make love to the mince. Once you've completed that it's time to stuff the pepper. Taking a large spoon, carefully scoop and pack the mince mixture into the pepper. You want to fill that entire thing up. You all know what I'm talking about here. You may have a little poking out of the top, that's what you want. Drizzle the last tablespoon of olive oil over the pepper and put into the oven to cook. 375 for 20 minutes.
The last five minutes of cooking, pull the pepper out and add your vegan cheese so that it gets nice and melty. If not adding cheese just skip this step. While the pepper is cooking, dice up your remaining vegetables and put them on to cook. The spinach and red cabbage will remain raw, as will the strawberries. Place on a plate, topping the spinach with the strawberries. It provides a nice light sweet pop, I think. Drain the vegetables of excess water before plating. Place the pepper on the pate and garnish with a bit of dried cilantro. This is a made for one recipe; to double or triple it, just do simple maths. Enjoy!
I'm really loving the different flavours that I'm experimenting with! I can't wait to add new dishes here onto the Delectables with Dan series! I've got two other blogs in the works. It kinda feels like I'm turning this blog into a cooking themed one, I'm not. I just have my focus on this for the moment. Depression is kinda getting in the way of other things and I'm trying to manage that while being productive.
If you haven't heard, I'm going on tour again! I will be doing meet and greets at several locations all over Montreal this June! If you want to come out and talk about my latest release As You Were, get a book signed or chat about tattoos, veganism or travel come on out! Have questions about the locations or dates? Send a DM on Twitter/IG or email: daninterviews@gmail.com
SHOP:
https://www.amazon.co.uk/As-You-Were-Daniel-Bechum-ebook/dp/B07NQTYFLR/ref=sr_1_1?ie=UTF8&qid=1550574455&sr=8-1&keywords=daniel+bechum
http://www.blurb.co.uk/b/9285005-as-you-were
As some of you guys know, I've been experimenting with so many new flavours and tastes this year and last night was no exception. I like to try and pack as many fresh veggies into a dish as I can; I'd rather fill up on those, rather than breads, rices or other heavy vegetables. I've never really had a stuffed pepper before, much less a vegan one After some research, I decided the orange pepper would be great for me, since they're sweeter and often have fewer seeds. But what to pair with it? I went for my usual broccoli and yellow squash but decided to add some lovely red cabbage and fresh spinach along.
WHAT WILL I NEED?
It's not that complex to make this dish.
1 c. gardein meatless crumbles (or another vegan ground beef alternative)
1/2. diced tomato (or 2-3 tbsp tinned diced tomatoes)
1 tsp. salt
2 tbsp extra virgin olive oil
1 tsp. black ground pepper
1/2c. panko breadcrumbs
1 medium orange pepper
1/2 c. broccoli
1/4 yellow squash
1/4 c. red cabbage
1/2c spinach
4 large strawberries
Pinch of vegan mozzarella cheese (optional)
Start by washing all your vegetables. Set all the vegetables but the orange pepper to the side. Using a small knife cut the top of the pepper off; think like you're carving a pumpkin for Halloween. Put the hat to the side and carefully scoop out the seeds inside. You may choose to use a spoon to help you get the seeds out rather than using the knife. Make sure that the pepper is completely cleaned. Set to the side. If you're not using tinned tomatoes, using the same knife, dice up half of a small tomato. You can use less if you're not that big a tomato fan. Set to the side. Make sure that the tomato chunks are small because we're going to pack them inside the pepper; you want to have room for the crumbles and the breadcrumbs that are really going to give this dish flavour. In a small frying pan, put in one tablespoon of olive oil. Have the pan heat up before adding in your crumbles. Cook until ready; usually takes about 10 minutes. Once the crumbles are cooked through, in a medium-sized mixing bowl add the crumbles, breadcrumbs, salt, pepper and tomatoes. Mix them together evenly, but be careful when you're mixing. Be gentle. Make love to the mince. Once you've completed that it's time to stuff the pepper. Taking a large spoon, carefully scoop and pack the mince mixture into the pepper. You want to fill that entire thing up. You all know what I'm talking about here. You may have a little poking out of the top, that's what you want. Drizzle the last tablespoon of olive oil over the pepper and put into the oven to cook. 375 for 20 minutes.The last five minutes of cooking, pull the pepper out and add your vegan cheese so that it gets nice and melty. If not adding cheese just skip this step. While the pepper is cooking, dice up your remaining vegetables and put them on to cook. The spinach and red cabbage will remain raw, as will the strawberries. Place on a plate, topping the spinach with the strawberries. It provides a nice light sweet pop, I think. Drain the vegetables of excess water before plating. Place the pepper on the pate and garnish with a bit of dried cilantro. This is a made for one recipe; to double or triple it, just do simple maths. Enjoy!
I'm really loving the different flavours that I'm experimenting with! I can't wait to add new dishes here onto the Delectables with Dan series! I've got two other blogs in the works. It kinda feels like I'm turning this blog into a cooking themed one, I'm not. I just have my focus on this for the moment. Depression is kinda getting in the way of other things and I'm trying to manage that while being productive.
If you haven't heard, I'm going on tour again! I will be doing meet and greets at several locations all over Montreal this June! If you want to come out and talk about my latest release As You Were, get a book signed or chat about tattoos, veganism or travel come on out! Have questions about the locations or dates? Send a DM on Twitter/IG or email: daninterviews@gmail.com
SHOP:
https://www.amazon.co.uk/As-You-Were-Daniel-Bechum-ebook/dp/B07NQTYFLR/ref=sr_1_1?ie=UTF8&qid=1550574455&sr=8-1&keywords=daniel+bechum
http://www.blurb.co.uk/b/9285005-as-you-were
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