Mexican Stuffed Peppers

I thought the orange peppers were a nice fall touch!

I am usually not a fan of bell peppers- between the waxy texture and the lack of flavor, they just aren't my thing...but these peppers blew me away. They reminded me of a healthy chili rellenos. The cream cheese makes them extra creamy, the bread crumbs are a super buttery crunch and the jalapenos give it just the right amount of kick.

MEXICAN STUFFED PEPPERS (Serves 8)
Ingredients:

• 5 bell peppers, cut in half lengthwise and gutted;
• 1 yellow onion, chopped;
• 1 bunch green onion, chopped (only the green);
  
• 1 box soy "ground beef" crumbles;
• 1/2 cup tofutti sour cream;
• 2 cloves garlic, minced;
• 2 tsp beef boullion (I use this brand- certified vegan, NO ACTUAL BEEF IN IT)
• 1 tsp garlic salt;
• 1 tsp pepper;
• 1 jar salsa ( I used Frontera tomato & garlic)
• Half container (about 1/2 cup) of tofutti cream cheese;
• 1/2 cup brown rice;
• 1/2 cup bread crumbs mixed with 1/4 cup butter and garlic salt, to taste.
• 1/4 cup diced jalapeno peppers (the kind for nachos)

How to Make:

1. Pre-heat your oven to 350 degrees.
   
2. Start your rice first, rice takes way too long to make.
3. While your rice is cooking, saute your onion with the garlic and bouillon and spices until the onion is translucent.
4. Once the onion is done, add the "beef" to the pan along with the sour cream, 1/2 of the jar of salsa, green onion, and the jalapenos (your pan may be getting really full so once everything is warmed you can transfer to a bowl to mix better).
5. If you haven't yet, move everything in the pan into a large mixing bowl and add the rice and cream cheese- mix your filling thoroughly.
6. Pour the remaining salsa in the bottom of a casserole dish and then arrange your pepper shells in the dish.
7. Fill each pepper with the filling to the brim.
8. Top each pepper off with the bread crumb mixture.
9. Cover with aluminum foil and bake for 20-30 minutes.

And there you have it, a Mexican fiesta in your mouth that you can eat and not feel like you just ate 2000 calories (unless you get carried away and eat all the peppers at once, which I won't judge you if you do.)

Taco Salad

I know, my avocados could have ripened longer

I am a sucker when it comes to a good taco salad. My co-worker always brought in this amazing looking gluten-free taco salad that I would drool over every day as I ate my measly can of soup, or whatever I dragged out of the cupboard, so I decided I HAD to make for myself. It was amazing. And the best part about it; is that it is good hot or cold so it is perfect for lunches at the office!

Taco Salad
INGREDIENTS: (you can really put whatever you want in your salad, these are just my favorites)

• 1/2 box white quinoa, cooked
• Tofutti Sour Cream
• Avocado
• Taco Sauce (this is like the dressing- could use salsa too)
• Shredded Lettuce
• Black Beans
• Diced Tomato
  
• 1 Small Can of Black Olives
• Approx. 1/2 Bag Frozen Corn
• Fake Meat (I used baked tofu, but ground crumbles or seitan or chik'n work well too!)

DIRECTIONS:

1. After the quinoa is cooked, I spread it on a cookie sheet and either pat it dry (if I am in a rush) or stick it in the oven, to dry it out a bit. I hate when quinoa is mushy and dense with water.
2. Then get a giant casserole dish or tupperware to layer your salad (any order is fine, just make sure the lettuce is at the top so it doesn't get soggy): Quinoa, corn, black beans, tomato, olives, meat, avocado, sour cream & lettuce!
3. You can either eat it now hot or put it in the fridge and eat it as a cold salad the next day!

This recipe is amazing because it is also SUPER protein punch! Between the protein in the beans and quinoa - any vegan is set for the week!