Vegan Stuffed Peppers

One of the things I’m enjoying, on this plant based journey, is adapting recipes. Stuffed peppers popped into my mind this week. A quick check of my fridge and cupboards revealed I had all the necessary ingredients on hand to create a new healthier version of this old favorite.

My old recipe contained ground beef. My desire to create a veggies and brown rice version seemed doable.

I’ve played around enough with cooking the past couple of years, to gain confidence in pulling together an impromptu recipe.

Here is the result, Vegan Stuffed Peppers.

Vegan Stuffed Peppers

Vegan Stuffed Peppers Recipe

Vegan Stuffed Peppers
Print Recipe
5 from 1 vote

Vegan Stuffed Peppers

This easy to prepare stuffed pepper recipe has all the flavor and it's full of healthy ingredients. Meat, dairy, egg and sugar free.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 6 Servings
Author: journeywithhealthyme

Ingredients

  • 3 green bell peppers
  • 2 cups brown rice cooked
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 tbsp coconut oil
  • 1 can diced tomatoes
  • 1 can black beans drained
  • 1 can corn non GMO, drained
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 350F. Wash green peppers, cut in half and remove seeds. Place in baking pan, cut side up.
    Vegan Stuffed Peppers
  • Saute onion and garlic in 1 tbsp coconut oil, until veggies are translucent.
  • Add diced tomatoes and cumin, onion powder, garlic powder and sea salt, stirring to combine. Add black beans and corn, combining well and heating through.
    Vegan Stuffed Peppers
  • Add brown rice and combine well. Pour mixture over green bell pepper halves, filling peppers. Mound remaining mixture around peppers. Cover and bake for 20 minutes. Remove covering and bake another 5 minutes. 6 servings.
    Vegan Stuffed Peppers

Vegan Stuffed Peppers

Recipe Variations

This is one of those simple recipes that can be adapted according to tastes and ingredients on hand. Any color of pepper is suitable. I happened to have green bell peppers in the fridge.

Swap out the black beans for kidney beans or another vegetable. The same with the corn. I only use non GMO corn. Del Monte carries this product. Check the label to make sure it says “non GMO”. Quinoa can replace the brown rice. During the summer, when the garden is producing, fresh tomatoes would taste great, instead of canned. And fresh peppers from the garden….amazing!

Sampling my vegan stuffed peppers, I declared them excellent! I didn’t miss the ground beef at all. These were tasty and filling and something I will prepare again!

Looking for more meatless meal ideas? Check out these:

Black Bean & Corn Salsa

Meatless Dirty Rice

 

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Easy Hot Soups for Cold Days

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We’ve experienced days and days of cloudy, cold rainy weather here in the Midwest. Most of the ice and snow trekked north of my town. However, I’ve chosen to stay indoors nonetheless, cozy and snug. When cold days pile up, my favorite go to food is hot soup. I keep a pot of freshly made soup ready to reheat in the fridge. A hot bowl of soup warms me and nourishes me as well.

Enjoy these easy hot soups for cold days.

Easy Hot Sou[s for Cold Days

Homemade Vegetable Soup

This wonderful soup has been my mainstay the past week. Easy to make, this combination of veggies delivers an amazing blend of flavors and tons of health benefits. It’s so adaptable too. I call it my whatever I have on hand soup. This is a great way to use up the last few carrots in the fridge or half a can of peas. I can toss in whatever veggies and canned goods I want, double the recipe, or cut it in half.

Vegetable Soup

This richly flavored plant based soup is a great way to use up leftover veggies.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 12
Author: journeywithhealthyme

Ingredients

  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 2 celery stalks chopped
  • 3 carrots chopped
  • 4 small potatoes peeled & diced
  • 1 can corn non GMO drained
  • 1 can peas non GMO drained
  • 1 can green beans non GMO drained
  • 1 can lima beans non GMO drained
  • 2 cans diced tomatoes
  • 4 cups organic vegetable stock
  • 8 cups water
  • 1 tbsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp cumin
  • 2 tbsp olive oil or coconut oil

Instructions

  • In large soup pot, saute onion, garlic, celery and carrots in olive oil, until veggies are softened.
  • Add potatoes, vegetable stock, water, sea salt, black pepper and cumin. Bring to a boil. Reduce heat and simmer 30 minutes, or until potatoes are cooked through.
  • Add canned veggies and simmer a few more minutes. Makes 12 servings

Notes

Recipe may be cut in half. Any variety of veggies and canned goods may be used. Additional herbs/spices may be added to suit tastes.

I cook in a big soup pot, like this one, and store the soup in the refrigerator in the same container. This vegetable soup only gets better the next day…and the next…as the flavors continue to blend. Seriously, I can and do eat it every day. This week, when the veggie soup runs out, I create another batch. I vary the ingredients slightly, depending on what I have on hand. I enjoy ladling hot, comforting soup into easy to hold cups, like these classic soup mugs.

Homemade Veggie Soup

Links to More Easy Hot Soups

Here are more of my favorites, all easy to make and just as hearty and nourishing on cold winter days.

Dairy Free Potato Soup

Sweet Potato Black Bean Stew

Carrot Potato Soup

Chunky Red Lentil Stew

I’m always on the watch for a great soup recipe. If you have a favorite, please share in the comments below.

Soup really is Mmmm Mmmm good, especially when it is homemade!

Easy Hot Soups for Cold Days

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Vegan Hot Chocolate

This time of year, as Christmas approaches and the night air becomes cold, I miss hot chocolate. I grew up drinking my mother’s made from scratch hot cocoa. Many holiday traditions included the warming drink.

Later in life I’d tear open a packet of hot chocolate mix, add hot water and instantly have this favorite winter drink. Since adopting a plant based lifestyle I have not enjoyed hot chocolate. Typically, the commercial varieties are full of processed sugar and dried milk.

Thankfully, I successfully adapted a recipe to create a healthy hot chocolate that is dairy and sugar free.

 Vegan Hot Chocolate

Vegan Hot Chocolate Recipe

Ingredients

1 can coconut milk, full fat

1 cup non dairy milk (I used almond coconut)

4 tablespoons unsweetened cocoa powder

2 tablespoons maple syrup

Directions

In a small saucepan, whisk together canned coconut milk, non dairy milk, cocoa powder and maple syrup. Continue to stir over medium-low heat, until hot chocolate is heated through and well combined. Makes 2 servings.

Top with whipped coconut cream, tiny dark chocolate chips, sweetened with stevia, or peppermint leaves.

Vegan Hot Chocolate

Vegan Hot Chocolate

Hot Chocolate is Back!

Oh my, this hot chocolate is delicious. I savored it, sipping on the steaming liquid as I edited photos for tonight’s blogs.

The recipe is easy to adapt. One half a teaspoon of peppermint or pure vanilla extract could be added to change up the flavor. Leave off the whipped coconut topping if desired. Or, leaving it on, switch out the dark chocolate chips for unsweetened shredded coconut.

I’m so glad to have hot chocolate back in my life. This rich chocolate drink won’t be a nightly treat. However it’s good to know that if I am missing hot chocolate I now have a healthy option.

It will be perfect for Christmas Eve, with a Rustic Apple Galette!

Vegan Hot Chocolate

Rustic Apple Galette

This warm and homey dessert is perfect for fall weather. A galette is a French word for a flat, round cake or pastry, usually open faced with fruit piled in the middle. This rustic dish is a healthy version, created by Anthony William, meaning it can be enjoyed without guilt or the ill effects sugar or gluten would cause.

Rustic Apple Galette

Apple Galette Recipe

For the crust:

1 tablespoon ground flaxseeds

3.5 tablespoons water

1 1/2 cups almond flour + more for dusting

3/4 cup tapioca flour

1.5 tablespoons coconut sugar

1/4 teaspoon sea salt

1/4 cup coconut oil

1 – 3 tablespoons water

2 tablespoons almond milk (optional)

1 tablespoon maple syrup, to serve

For the filling:

3 red apples, cored and thinly sliced

1 teaspoon lemon juice

1 teaspoon cinnamon

1/2 teaspoon cardamom

2 tablespoons coconut sugar

Directions:

Make a flax “egg” by mixing together flaxseeds and water. Set aside.

In a food processor or blender, combine the almond flour, tapioca flour, coconut sugar and sea salt. Process until combined. Add coconut oil and flax egg and  mix again, adding water bit by bit until the dough comes together. Not all of the water may be needed. Refrigerate dough for 30 minutes. Mix apple slices, lemon juice, spices and coconut sugar together in a bowl.

Preheat oven to 350 degrees. Place a piece of parchment paper on a baking sheet and lightly dust with almond flour. Roll the dough into a 1/4 inch thick circle and place apple filling in center, leaving 2 inches around the edge. Gently fold edges up, using the parchment paper to prevent tearing, creasing the edges of the dough as you go.

Brush dough with almond milk, if desired, and bake for 35 – 45 minutes, until browned. Let cool for 10 minutes before cutting. Drizzle with maple syrup, if desired. Makes 4 – 6 servings.

Rustic Apple Galette

Rustic Apple Galette

Rustic Apple Galette

Taste of Autumn

The galette came together and was in the oven quickly. As I washed dishes I enjoyed the fragrant aroma of cinnamon and cardamom and bubbling apples. This wholesome fruit is not only full of health boosting nutrition, apples have a grounding effect as well. We feel more connected to the earth and to ourselves when we eat apples.

I brewed a cup of herbal tea as I anticipated savoring the galette. I was not disappointed. What a delicious and satisfying afternoon treat. I did not drizzle maple syrup on my slice of galette. For me, it wasn’t necessary.

Rustic apple galette is already a favorite, and worthy of company or potluck dinners. I think my favorite way to enjoy this fall treat though is during an afternoon break with a hot cup of tea.

Rustic Apple Galette

Apple Ginger Celery Juice

It was late before I turned my attention to this blog post tonight. As I walked into the kitchen, at a time when I should have been getting ready for bed, the apples piled in a basket called to me. They literally did, by sending their fresh apple scent to tease me.

Inspired, I quickly created a special bedtime treat that is in perfect alignment with the 21 Day Apple Challenge.

Apple Ginger Celery Juice

Anthony William, who issued the Apple challenge to the Medical Medium Instagram community, shared a juice blend recipe this morning. With those apples calling my name, fresh juice seemed like a great way to relax before bed.

Apple Ginger Celery Juice

4 red apples

4 – 6 stalks of celery

1 – 2 inch piece of ginger, peeled

1 teaspoon cinnamon (optional)

Run the apples, celery and ginger through a juicer. Stir in cinnamon, if desired (and trust me, you will desire it!). Makes 2 servings.

Apple Ginger Celery Juice

I put four small red apples, 4 stalks of celery, and 1 teaspoon of minced ginger through my juicer and added 1 teaspoon organic cinnamon.

Anthony shared today that apples are anti-inflammatory because they starve viruses. When their pectin enters the digestive system, it releases phytochemicals that bind onto viruses, shrouding viral cells so that they can’t feed and proliferate. Apples also have traces of flavonoids, rutin, and quercidin, phytochemicals that are responsible for heavy metal and radiation detoxification, as well as the amino acids glutamine and serine, which help detoxify the brain of MSG. This fruit helps cleanse and purify organs, improve circulation in the lymphatic system, repair damaged skin, and regulate blood sugar.

Apples also hydrate at a deep, cellular level. They provide precious trace minerals such as manganese and molybdenum, as well as electrolytes and critical mineral salts that help the body rehydrate after exercise or stress of any kind.

This juice was a great way to destress at the end of the day while getting in more apples for the challenge. And it tasted delicious. The blend of sweet apples with salty celery was just right. The ginger added a hint of warmth while the cinnamon immediately reminded me that fall is approaching.

I enjoy freshly prepared hot apple cider this time of year. This refreshing juice drink could become my new fall favorite.

Apple Ginger Celery Juice

Roasted Sweet Potato, Chickpeas and Kale Bowl

I was excited to try out this recipe that I found in the latest issue of Thrive Magazine. I’m enjoying my subscription to this plant based publication, and find much inspiration within the glossy pages.

Dinner tonight, for Try This Tuesday, was Roasted Sweet Potato, Chickpeas and Kale Bowls.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

This recipe comes from Sapana Chandra. Sapana is a holistic health coach, wellness blogger, food stylist and photographer, and a plant based professional chef. Visit her website HERE.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potato, Chickpeas & Kale Bowl

Assemble ingredients in this order:

Roasted Sweet Potatoes

2 sweet potatoes, peeled and cubed

1 tablespoon olive oil

Sea salt & black pepper to taste

Preheat oven to 425 degrees. In a bowl combine cubed sweet potatoes, olive oil and salt & pepper. Toss until sweet potatoes are well coated. Arrange in a single layer on parchment covered baking sheet. Bake for 20-30 minutes, flipping halfway.

Spicy Chickpeas

1 can chickpeas, drained & rinsed

1 tablespoon olive oil

1/4 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon paprika

Sea salt & black pepper to taste

In a medium saucepan pan, warm oil on medium heat. Add chickpeas, cumin, turmeric, paprika, salt and pepper. Toss until chickpeas are well coated. Simmer for 5-10 minutes, stirring frequently. Remove from heat, cover to keep warm.

Additional ingredients

4 cups kale, spinach or other greens, washed and chopped

1 tablespoon olive oil

1/2 cup tomatoes, chopped

1/4 pomegranate seeds -when in season

Massage kale with olive oil. Or if using other greens, chop. Chop tomatoes.

Lemon Tahini Dressing

1/4 cup tahini

1/4 cup water

2 tablespoons olive oil

1 lemon, juiced

1/2 teaspoon maple syrup or organic honey

1/4 teaspoon sea salt

Dash of cayenne pepper

Combine all ingredients in a bowl. Whisk until smooth and creamy.

Assemble the bowls. Divide the roasted sweet potatoes, chickpeas, greens and tomatoes between the two bowls. Drizzle with lemon tahini dressing.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Creating this recipe is a simple step by step process. As the sweet potatoes roasted in the oven, I prepared the chickpeas and allowed them to simmer. I whisked together the dressing ingredients next and popped the bowl into the fridge to chill and thicken slightly.

Before I chopped the greens…I used a mix of spinach and baby kale…and the tomatoes, I turned off the oven and removed the chickpeas from heat and kept covered.

I assembled two bowls and Greg and I sampled this new recipe. It was so savory. The mix of roasted sweet potatoes and spicy chickpeas was a delectable combo. And the lemon tahini dressing lent a complementary tartness.

I am enjoying this health journey. Greg pointed out this evening that when I first switched to plant based, I mostly prepared simple salads or baked potatoes. As I’ve become healthier I’ve turned my focus to preparing wholesome, delicious meals that often combine a variety of veggies, fruits, textures and flavors. And sauces. I’ve discovered that healthy sauces add a nice kick of extra flavor.

I also reminded Greg that this is Tuesday. And what do I do on Tuesdays? I try new things. Sampling or creating new recipes has become a weekly Try This Tuesday tradition. I love it.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

4 Egg Substitutes for Baking

One of the foods on my “no” list that I no longer eat is eggs. Long considered the perfect food, eggs were once necessary for survival in areas where there were few other food options at certain times of the year. That changed at the beginning of the 20th century, when auto-immune, viral, bacterial and cancer epidemics began.

Eggs are no longer good for us, even if they are pasture-raised or free-range eggs. They feed the viruses that contribute to auto-immune disorders. Eggs are a primary food source for cancer and cysts, fibroids, tumors and nodules. If you are fighting an illness, or any type of cancer, eggs make it difficult to heal.

4 Egg Substitutes for Baking

Eliminating eggs from my diet has boosted the healing in my body. My philosophy is to starve the Epstein Barr, shingles and strep viruses in my body, by taking away their food sources, and support my immune system by feeding my body healthy plants. It’s working.

Occasionally I adapt a recipe by swapping out unhealthy ingredients for healthy ones. I use oat or chickpea flour for wheat flour, raw honey or coconut sugar for refined white sugar, almond milk for dairy. What about eggs though?

No problem!

Here are four easy substitutes for eggs, in baking:

4 Egg Substitutes for Baking

1. 1/4 cup unsweetened applesauce = 1 egg.

Unsweetened, unflavored organic applesauce serves as a binder and adds moisture.

2. 1 tablespoon chia or flax seeds + 3 tablespoons water = 1 egg.

Mix 1 tablespoon ground chia seeds with 3 tablespoons of water and let set for 5 minutes. The mixture has the consistency of an egg and makes a great, nutritious substitute. Some vegan recipes list a “chia egg” in the ingredients. Now you know how to make one.

4 Egg Substitutes for Baking

3. 1/4 cup mashed banana = 1 egg.

Other puréed fruit, such as pumpkin, may be used. Fruits add moisture and a touch of sweetness.

4. 1 teaspoon baking soda + 1 tablespoon white vinegar + 1 tablespoon water = 1 egg.

This mixture is best used to create fluffiness in baked treats.

My favorite substitutes are applesauce and chia eggs. I keep the 4 ounce organic unsweetened applesauce cups on hand, and I always have a bag of chia seeds. Both work extremely well.

Don’t use commercial egg substitutes. They often contain egg whites. Early in my plant based journey, I tried an omelette made of egg substitute. My body immediately rejected it and I threw up. I received that as a strong message to avoid eggs and products containing eggs.

I don’t often need to replace an egg in a recipe, as I primarily eat whole foods. It’s nice to have a alternative though for an occasional healthy treat.

4 Egg Substitutes for Baking

Black Bean & Sweet Potato Stew

This healthy and delicious recipe comes from one of my vegan pressure cooking cookbooks. I am using my pressure pot more and more, to prepare quick, nutritious meals. I recently tried steaming veggies in it and I’m hooked on how easy the process is. In minutes I have perfectly steamed potatoes, asparagus or a variety of veggies prepared together for a simple bowl meal.

Black Bean and Sweet Potato Stew

This colorful and tasty soup was ready in under 30 minutes and while this recipe makes use of a pressure pot, the soup can be prepared traditionally on the stove top.

Black Bean and Sweet Potato Stew

Black Bean and Sweet Potato Stew

I used organic produce and in place of two fresh tomatoes, I substituted one can of organic diced tomatoes.

If cooking in a soup pot on the stove, follow directions, substituting one can of organic black beans for dried, or cook beans separately and add the last few minutes of cooking time. Simmer the rest of the ingredients until sweet potatoes are tender.

Black Bean and Sweet Potato Stew

This was a sweet and savory soup. The black beans are rich in protein, calcium, potassium and magnesium. The sweet potatoes supply beta-carotene, vitamins, minerals and other nutrients that promote digestive health and provide anti-cancer phytochemicals. They also provide a critical form of glucose that aids in the ability to sleep soundly.

I’ll be making this soup often!

Black Bean and Sweet Potato Stew

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Apple Porridge

I’ve been wanting to try this breakfast recipe since purchasing Thyroid Healing by Anthony William. Most mornings my day begins with fresh celery juice followed by a fruit smoothie. I don’t eat again until lunch. However, occasionally I’ll swap out the smoothie for a healthy alternative. On this beautiful and warm spring day, I opted to try Apple Porridge for the first time.

Apple Porridge

This recipe requires a food processor or a powerful blender.

Apple Porridge

I doubled the recipe. And since the organic apples I had were small, I used eight of them.

Apple Porridge

Apple Porridge

I had all the ingredients on hand, except for raisins. I topped my porridge with walnuts and the unsweetened shredded coconut. Any topping could be used. I have dried wild blueberries and considered using those. Other dried or fresh fruits would make fun toppings. Get creative.

Apple Porridge Apple Porridge without the toppings.

This was such a simple recipe that only took minutes to prepare. It is full of the healthy goodness of apples, dates and raw honey. And it tasted SO good. This recipe not only makes a wonderfully healthy breakfast, apple porridge would be excellent as an accompaniment to afternoon tea time, as a light dinner, or a tasty dessert. A bowlful was very filling.

I carried my breakfast out into the garden. I am trusting that these warmer days ahead will coax my flowers and plants into making an appearance. The sunshine felt good on my skin and I got yo wear short sleeves today, at last.

My shirt from Solgave Clothing has printed across the front, NO REGRETS. That’s my heart today, and my life. I certainly have no regrets about adopting a plant based lifestyle and embarking on a healing journey. How can I, when I am spooning up such a delightful breakfast! I know I am nourishing my body and supporting it as it heals. No regrets, indeed.

Apple Porridge

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Garlic Brussels Sprouts

For Try This Tuesday, another delicious recipe by Lauren Hallman, from the plant based magazine Thrive. Not everyone likes Brussels sprouts, in fact, most people are sure they don’t like this vegetable that resembles miniature cabbages. I love them, and any recipe that features them is sure to be a hit with me.

Garlic Brussels Sprouts

The recipe is easy to prepare, using fresh organic Brussels sprouts and pantry items at home.

Garlic Brussels Sprouts

I opted to use coconut oil and a plant based “butter” that can be purchased in the dairy section at most grocery stores. The brand I use is dairy free, made from olive oil. I found that I could probably use far less oil in the recipe. One could water sauté as well, and eliminate the oil completely.

I was preparing oven roasted potatoes, both sweet and regular, so I timed both recipes to finish at about the same time. I sautéed the garlic, Brussels sprouts, and onions for 20 minutes, then added a small amount of water, reduced the heat to low, and covered the pan. During the last five minutes of cooking time I uncovered the sauté pan, raised the heat slightly and finished cooking.

Garlic Brussels Sprouts

These Brussels sprouts were amazing! The garlic wasn’t too much, in fact, it was perfect. Greg is not a fan of this vegetable at all. When I asked him to try a bite at least, he countered that he already knew what they tasted like and declined. However, seeing the finished recipe he changed his mind and spooned a small helping onto his plate.

His verdict? He liked them! He was surprised how tasty these Brussels sprouts were and said he would eat them again if they were prepared in this way. That’s a huge win.

If you like Brussels sprouts, you will love this simple recipe. And if you are borderline about this veggie or think you don’t like them, perhaps giving this recipe a try will change your views about Brussels sprouts. I will definitely be making this recipe again.

Garlic Brussels Sprouts