Quinoa and Chickpea Roasted Stuffed Peppers

This is the perfect time of year to make stuffed peppers. They are in season and plentiful at the farmer's markets and very reasonable right now. I purchased 3 large green peppers for $1.00 ! I then stuffed the peppers with an adapted version of  my quinoa and vegetable Chinese style recipe making an easy and tasty stuffing. I added chick peas to the original recipe and eliminated the Bragg's amino acids ( soy sauce flavor, but healthier).

 I'm focusing on planning vegetarian/vegan holiday meals for Rosh Hashana ( Jewish New Year Sept 4) which we celebrate for two nights and two days ( Wed at sundown until Friday at sundown. ) That means a holiday and company meal Wed night, Thursday night, and Friday lunch..

I will only be hosting the Friday lunch this year for my immediate family. My sister in law Danielle will be hosting the dinners, and I will bring a vegan dish and maybe some wine.. I think these peppers will be a big hit.

These stuffed peppers are easy to make:

First - I started with 6 green peppers ( for the holiday I'll probably use red peppers) , sliced off  and saved the tops, cleaned out the insides of the peppers, sprayed them with coconut spray oil, and placed the peppers and their sliced off lids on a cookie sheet that was covered with a piece of parchment paper. I roasted them at 400 degrees for about 25 minutes,  until they were soft and done. I took them out and allowed them to cool.

Second: I made the easy stuffing. It calls for 2 cups of all the vegetables ( eggplant, zucchini, onion, , sliced white mushrooms, 2 cloves of garlic-and 1 cup of cooked quinoa ( I always make extra to have some on hand to add to recipes)  and 1 cup cooked chickpeas- recipe below)

Third: I stuffed the peppers with the above vegetable filling and arranged the 6 peppers in a Pyrex pan..
( There was stuffing left over, so I put it in a casserole dish)

Serve the stuffed peppers immediately while hot or warm them up before serving...

This recipe is gluten free and vegan and since it contains both chickpeas and quinoa, it is a high protein vegan entree. If you are looking for an allergy friendly, vegan and parve recipe that makes a nice presentation and is filling, this is it!! 

Ingredients:
2 cups eggplant, chopped
2 cups zuchinni, diced
2 cups onion, chopped
2 cups of mushroom, sliced
2 cloves garlic, pressed
1 cup cooked quinoa
1 cup cooked chickpeas
salt and pepper to taste
Trader Joe's 21 salute ( 21 herbs without salt)
Olive oil spray

Directions:
Sautee onions and garlic in olive oil spray in a large skillet. After about 5 minutes add the eggplant and zuchinni and cook for 5 more minutes and stir frequently. Add the mushrooms and saute until all vegetables begin to soften. When done add quinoa and chickpeas, stir and cook about 5 more minutes. Season with salt, pepper, and herbs.

Fill  green peppers and arrange in a rectangular or round Pyrex. Serve immediately or store in the refrigerator until ready to serve. Heat up and serve.

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Chilled Fresh Corn Chowder with Fennel

                        

You can take advantage of the end of the fresh corn season with this filling chilled summer chowder. It's still hot at here and chilled soups are one delicious way to beat the heat. No need to turn on the hot stove, just assemble these summer ingredients in a bowl and whisk. 

The best part is that it this soup can be made in advance. It needs to chill, so keep it in the refrigerator for 2- 24 hours before serving.. If you are having company, dividing it into individual sized portions  makes a great presentation. Cool, delicious, and refreshing!

I usually have company for dinner on Friday nights.  Last night I served this soup as a starter and everyone loved it. It's chunky, very flavorful, and filling. It's nutritious with the avocado and other fresh veggies that it could be a satisfying meal in itself, but I assure you everyone ate the rest of the meal. 

I like to use the whisk to mix this soup together. It seems to really help the flavors mingle. Just a few light stirrings does it. 

 I bought farm fresh corn from a local farm that is GMO free. When purchasing corn whether fresh or packaged check to see if it's GMO free. If it is not labeled , it is probably GMO corn. Corn is one of the foods that is prevalent on the GMO lists.  

How do you know if you fresh corn is GMO free? I read somewhere ( haven't verified it ) 
that if your produce begins with the number "8" that it is Genetically Modified. 
If it begins with any other number it is not Genetically Modified. 
Of course if it begins with a "9" - it is organic

As always my soups are gluten free.


Prep Time:  10 minutes
Cook Time: None
Chill:

Ingredients

2 Persian cucumbers grated fine ( I used a hand grater and it took 1 minute)
2 ears of corn on the cob, cut off the corn
3/4 of an avocado, chopped
2 cups of plain yogurt
1 cup of Greek yogurt
hair of fresh fennel ( looks like dill)
1 stalk of fresh fennel chopped for garnish
juice of 1 juicy lime
1/4 cup of olive oil
1 clove garlic, pressed ( or two if you like the fresh garlic taste)
1 tsp of seasoning ( Trader Joe's 21 salute-) 21 herbs- or any no salt seasoning mix
salt to taste
1 Tablespoon of honey ( the soup really needs it)

** Persian cucumbers are the ones sold in packages of 5 at Trader Joe's.. otherwise use any small cucumber

                                     

Ingredients for seasoning for soup

Fennel is available in any supermarket including Trader Joe's ( best price) ; use it
in salads and as a garnish for this soup. Looks like celery, but  tastes like slight  licorice taste..very good

Directions

In a bowl squeeze the juice of one juicy lime ( or use two) , 1/4 cup olive oil, garlic, salt, seasoning, and honey. Whisk until well combined and set aside for the flavors to mingle for a minimum of 15 minutes.

In another large bowl combine grated cucumber, fresh corn taken off the cob, and chopped avocado in a large bowl. Add yogurt, and Greek yogurt . Using a whisk, lightly stir the ingredients together to make a chunky soup and set aside.

Add the lime mixture to the soup mixture and whisk lightly to combine.

I divided mine into 8 individual sized portions and garnished with chopped fennel and the chopped fennel hair.. chill in the refrigerator for 2 hours and serve chilled ..

Very refreshing and filling to begin a vegetarian or light summer meal ... Of course its naturally gluten free.
So if you need a soup for a vegetarian or someone who is gluten free... this is it!!

My Vegetarian/Vegan Gluten Free Dinner for 7  

•  Chilled fresh corn chowder garnished with fennel
•  stuffed peppers with vegetables, quinoa, and chick peas ( vegan)
•  grilled eggplant, tomatoes, and zucchini  ( vegan)
•  salad
• vegetarian caprese platter ( sliced fresh mozzarella, sliced summer tomato, fresh basil from my herb garden, a little diced red onion, and balsamic vinegar)
• Chunked watermelon and mini honey cakes for dessert
• 
  

Quinoa Chinese Style

  

                                                                                   
Vegetable Chou Mein is one of my favorites. I like the simplicity of the sauteed onions and simple vegetables. Although this recipe does not contain all of the traditional Chinese veggies, it still reminds me of chou mein: soothing, mild, and filling.

Low in Calories and Weight Watchers Friendly

Originally I wanted a low calorie lunch, so I assembled whatever veggies I had in the fridge. The entire bowl is 2 Points Plus on Weight Watches. Instead of noodles, I added cooked quinoa that I had left over from dinner the night before.

 It was tasty and nutrient dense.. just how I like it. I ate it with a veggie burger for protein. Making it a total of 5 Points Plus..

Could This Work For Thanksgiving? 

This was so tasty, I'm thinking of making it for a Thanksgiving side dish because it is vegan, gluten free, and nut free- We get together with family on all sides for a total of 40 at my son and daughter in law's house-Since they serve buffet style, this side should be safe for almost everyone! ( we have to be concerned about guests who are gluten free, soy free, dairy free, nut free, and raw apple free)

Add Bragg's liquid amino acids for a soy sauce like flavor if desired

Cook according to package directions

Judee Algazi

Prep Time: 20 minutes

Cook Time: 20 minutes

Serves: 4-6

Ingredients

2 cups of onions, chopped
1 clove garlic, pressed
2 cups of peeled eggplant, diced large
2 cups of zucchini, diced large
2 cups white mushrooms, diced
Pure olive oil spray
21 Salute ( a no salt 21 herb seasoning from Trader Joe's)
6 cherry tomatoes, sliced
1/2 cup cooked quinoa, cooled
optional: Braggs liquid amino acids ( tastes like soy sauce but isn't-  I didn't use any extra flavoring)

Directions
Spray olive oil in a large skillet. Sautee onions and garlic slowly for 5 minutes. Add chopped eggplant, zucchini, and mushrooms and sautee stirring frequently on a low heat allowing vegetables to become tender. Add cherry tomato slices and a few shakes of 21 Salute and cooked quinoa towards the end .Toss and cook about 5 more minutes till tomatoes wilt just a little.

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Gluten Free Mini Honey Cakes

We can't get enough of these delicious mini honey cakes! And they are just in time for Rosh Hashana, the Jewish New Year . Since honey is a key ingredient in the Jewish New Year celebration, I thought these golden little honey cakes would be perfect.

Acts as a  nourishing breakfast muffin, a delightful snack, or a simple dessert
 topped with whipped cream

 They have a light texture, are easy and fast to make, and use simple ingredients.  Honestly, they were exceptionally delicious and came out better than I expected. I just want to note that although I made them in muffin tins, they are not really muffins.. they are little nutritious cakes.. but call them what you like.. ( the batter is more like a cake batter than a muffin batter)

I always worry when getting together with family and friends to celebrate holidays because I'll be eating many delicious traditional holiday foods, many that may not be so good for me. As I become more and more conscious of wanting to eat and feel healthy, I've tried to adapt many of my mother's and grandmother's recipes or find new recipes to suit our gluten free and vegetarian lifestyle.  I found this grain free recipe on a blog called Simply Cooked .

This recipe  uses coconut flour ( purchase in any health food store) and does call for a lot of eggs. However, since all the ingredients are so good for you, this creation could be eaten for breakfast! It's less than an egg per cake ( 6 eggs- 9 little cakes)  In addition, these little baked delights are delicious enough to considered a side at a meal like a piece of sweet kugel.

I'm still experimenting with trying to cut down the eggs. I tried a second batch using 3 eggs and a mashed banana , added another 1/4 cup of almond milk , and I cut down the honey to 1/8 cup.  It's important to add enough liquid when baking with coconut flour , as it absorbs more than regular flour.  The second batch was heavier, but still delicious and very moist. Maybe next time egg whites??

New Info: A few of my readers left comments suggesting  trying flax and water. Read Wendy's comments in the comment section gives the exact substitution amount per egg.

 If you are ok using the 6 eggs, try the original recipe as it was very light and fluffy.

• You don't have to be celebrating the holiday to try this recipe.

•  Everyone who test tasted it, loved it! ( Grandkids, son , daugther in law, husband, GF friends)

• Whether you eat it for breakfast, a snack , or drizzle with honey and whipped cream for a richer dessert.. you will love it and feel good knowing it's all nutritious ingredients.

Since it can be whipped up in 5 minutes and baked in 10-15 minutes, it's a great recipe to keep on hand.

Blog : Gluten Free A-Z 
Prep Time: 5- 8 minutes
Bake Time: 10-15 minutes 
Makes 9 muffins

Ingredients: 

1/2 cup coconut flour ( available at health food stores)
1/4 tsp sea salt
1/2 teaspoon ( aluminum free) baking powder
6 eggs, beaten
1/4 cup olive oil ( or coconut oil which will have a stronger flavor)
1/2 cup almond milk ( or any milk)
1/4 cup honey ( I only use raw and local honey. Beware of commercial honey here's why )

Directions: 

Preheat the oven to 400 degrees.
Sift  dry ingredients together into a large bowl.( 1/2 cup coconut flour, 1/4 t. sea salt, 1/2 t baking powder)
Whisk wet ingredients in a small bowl. ( 6 eggs, 1/4 cup olive or coconut oil, 1/2 cup almond milk, 1/4 cup honey)
Add the wet ingredients to the dry and whisk until there are no lumps.
Pour batter into greased muffin cups until 3/4 full.
Bake for 10-15 minutes until toothpick comes out clean.
cool in pan for 5 minutes and then turn onto a rack to cool completely.

What do you make with coconut flour? If you have any tips please leave a comment to share with others.




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