Ragu Stuffed Peppers
Ingredients
·
4 large peppers
·
2 tablespoons extra-virgin olive oil
·
1/2 cup couscous
·
1/4 cup chopped fresh basil
·
1/4 cup vegan parmesan cheese
·
2 teaspoons red wine vinegar
·
1/2 cup chopped fresh parsley
·
2 tablespoons tomato paste
·
2 cloves garlic
·
1 medium onion, chopped
·
1/4 cup chopped celery
·
1/4 cup chopped carrot
·
28 ounces can of crushed tomatoes
·
1/2 teaspoon chopped fresh rosemary
·
3 tablespoons extra-virgin olive oil
·
1 package beef-less
crumbles (like the kind from Trader Joe’s or Tempeh)
Directions
1.
In a food processor,
pulse together the garlic, onion, celery, carrot, and rosemary.
2.
Heat the olive oil in
a large sauté pan over medium-high heat. Add the chopped vegetables from the
food processor and cook, stirring, until softened about 5 minutes.
3.
Add the crumbles, 1
teaspoon salt and 1/2 teaspoon pepper and cook an additional 5 minutes. Add the
tomatoes & 1/2 cup water. Bring to a boil, then reduce the heat and simmer
until slightly thickened, about 10 minutes.
4.
This is your ragu, set
aside for later and begin to prep the peppers
5.
Cut tops off peppers;
remove seeds and membranes. Rinse peppers under cold water. Place peppers in a
large pot; cover with salted water. Bring to a boil; reduce heat, cover, and
simmer for 10 minutes, until slightly soft. Drain peppers and set aside.
6.
Whisk together 1 tbsp.
olive oil and 1 tsp. vinegar, the tomato paste and 3/4 cup water. Pour into the
bottom of a glass baking dish.
7.
In a large saute pan,
add the couscous and 1/2 cup water. Stir and let cook for 3 minutes until al
dente.
8.
Add the ragu, parsley,
basil, remaining red wine vinegar & cheese.
9.
Place the peppers into
a baking dish, cut side up. Stuff the couscous mixture into the bell peppers.
10.
Cover the dish with
foil and bake until the peppers are tender and the filling is hot, about 25
minutes. Drizzle with remaining cooking liquid.
Mixed Winter Squash Soup
Ingredients
·
1 large onion, diced
·
1 large celery rib, diced
·
1/2 medium kabocha squash,
peeled and diced
·
1 medium butternut squash,
peeled and diced
·
1 large carrots, diced
·
2 teaspoons fresh grated ginger
·
1 pinch of salt
Directions
1.
Lightly coat the
bottom of a medium-sized pot in olive oil
2.
Heat the oil, then
throw in the onion, celery, ginger and carrots
3.
Saute until the juices
are released, then add the butternut and kabocha squash
4.
Add approximately 5
cups of water or just enough water so it is about an inch above the vegetables
in the pot
5.
Bring to a boil, then
reduce to a simmer
6.
Simmer for 20 minutes.
7.
Transfer the mixture
to a blender in batches.
8.
Blend until smooth.
9.
Return the blended
mixture to the pot, and season to taste with salt
10.
Simmer for another 5
minutes and serve!
Tonight we are having Autumn Chili. My mother in law and brother in law will also be here. Fingers crossed everyone likes this one.
xoxox
Alesha
