Day 344 Roasted Pepper Broccoli

Roasted Pepper Broccoli

3 Pounds Broccoli, cut into flowerets
1 Bunch Green Onions, chopped
1/2 Cup Earth Balance
1 Cup Roasted Red Peppers, chopped
1 1/2 Teaspoons Lemon Zest
1/2 Cup Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

1.  Steam broccoli in a small amount of boiling water until tender crisp. about 10 - 15 minutes.

Sauce ingredients

2.  Saute green onions in Earth Balance in a saucepan until tender.  Stir in peppers, zest, juice, salt and pepper.  Simmer 5 minutes.

Roasted pepper sauce

3.  Drain broccoli.  Pour sauce over.

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Day 198 Corn and Pepper Chowder

Corn and Pepper Chowder

3 1/2 Cups Almond Milk
1 Yellow Onion, diced
1 Bay Leaf
4 Branches Parsley
1 Tablespoon Thyme
1 Tablespoon Oregano
8 Peppercorns
1 Bell Pepper, chopped
8 Ounces Tomatoes
1 Cup Water
 Ears Corn, husked and kernels cut from cob
1/2 Teaspoon Salt
4 Ounces Vegan Cheese, cubed

Decobbed corn

1.  Slowly heat the milk and half the diced onion and bay leaf, parsley, thyme, oregano and peppercorns.  Cook for 10 minutes.  Remove the parsley and bay leaf from the stock.

Milk stock

2.  Roasted the bell pepper until the skin is black.  Steam in a paper bag for 10 minutes.  Remove the skin and chop the pepper.

3.  Add the water and tomatoes to the milk stock. Add the corn kernels, pepper and remaining onion.  Cook for 30 minutes.   Add salt.

4.  Serve over cheese cubes.

Goes well with Marinated Eggplant

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Day 107 Roasted Red Peppers Stuffed with Rice and Kale

Roasted Red Peppers Stuffed with Rice and Kale

Peppers
3 Red Bell Peppers, halved and seeds removed
1 Tablespoon Olive Oil
Salt and Pepper to taste

Filling
8 Ounces Kale, stems trimmed
1 Tablespoon Olive Oil
1 Onion, chopped
1/2 Cup Red Pepper, chopped
2 Garlic Cloves, minced
3/4 Cup Cooked Brown Rice
1/2 Cup Nutritional Yeast
1/4 Cup Pine Nuts, toasted
1 Tablespoon Lemon Juice
Salt and Pepper to taste

Roasted Peppers

1.  To prepare peppers, preheat oven to 400F.  Lightly brush the peppers on both sides with olive oil; sprinkle the insides with salt and pepper. Place cut side down on a baking pan.  Bake 15 minutes, let cool slightly.  Turn cut side up.

2.  To prepare filling:  Bring salted water to a boil in a large pan. Stir in kale, cover and cook until tender, 10 to 12 minutes.  Drain, rinse under cold water; squeeze dry.  Finely chop.

3.  Heat oil in a large skillet over medium heat.  Add onion and chopped bell pepper, cook, stirring often until onion is translucent.  Add garlic and kale, cook for a minute.  Add the rice, nutritional yeast, pine nuts and lemon juice.  Removed from heat.  If the mixture is too dry, add some stock.  Salt and pepper to taste.  Divide the filling among the pepper halves.

4.  Bake for 20 -25 minutes until well heated.

Goes well with House Salad.

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Day 64 Spinach and Roasted Pepper Calzones

Spinach and Roasted Pepper Calzones

1 Pound Pizza Dough (See Day 62)
3/4 Cup Marinara Sauce (See Day 57), plus extra for dipping
10 Ounce Package Frozen Chopped Spinach, thawed and drained
Salt and Pepper, to taste
Roasted Red Peppers (equivalent of 3 to 4 peppers)
3/4 Cup Vegan Feta

This is a good recipe to use some of your staples, marinara sauce, pizza dough and roasted peppers

1.  Preheat oven and pizza stone to 450 F.

2.  Divide the dough into 4 pieces on a floured surface.  Roll each piece into an 8 inch circle. Spread 2 tablespoons of sauce on the lower half of the circle.  Season spinach with salt and pepper and distribute it over the sauce.  Top with roasted peppers and cheese.

3.  Brush the border of the dough with water and fold the top half of the dough over the filling. Press the dough down to seal.  Brush water on top of the calzone for a crunchy crust.  Transfer to the pizza stone.

Ready to cook

4.  Bake for 15 minutes, or until golden.  Let cool slightly and use extra marinara for a topping or dipping.

Fresh out of the oven

Goes well with Broccoli Slaw

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Day 17 Bruschetta with Roasted Peppers

Bruschetta with Roasted Peppers

4 roasted Bell Pepper, peeled and sliced - See Day 9 for instructions on roasting peppers
2 Tablespoons Chives, finely chopped
1 Tablespoon Balsamic Vinegar
1 Clove Garlic, minced
Salt and freshly Ground Pepper to taste
9 slices of a Whole Wheat Country Bread, baguette shaped
2 Ounces vegan Mozzarella, shredded
2 Teaspoons Olive oil

1.  Preheat broiler.

Sliced peppers

2. Combine roasted peppers, chives, vinegar, and garlic in a bowl.  Season with salt and pepper.

3. Toast bread slices, lightly. Top with the roasted peppers.  Sprinkle mozzarella on the top and drizzle with oil.

Lightly toasted bread

4.  Broil until cheese melts and starts to brown.  Serve hot.

Uncooked bruschetta

Goes well with Spinach Beet Salad

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