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Archive for the ‘Appetizers’ Category

These stuffed peppers are beautifully colourful and have such a great blend of flavours.  The sweet corn balances out the hot and smokey cajun spices perfectly. They are pretty filling on their own, but made with smaller peppers or cut in half, could be a lovely first course at a dinner party.

Ingredients:

1/2 cup dry red quinoa

4 large peppers, similar in stature (cut off the tops and chop up to add to the filling. Scoop out the seeds and white lining to make a little bowl.)

2 tablespoons olive oil

1 small onion, chopped

4 cloves garlic, minced

4 crimini mushrooms, finely diced

2 scallions, chopped

1/2 cup canned corn

1 cup black beans

2 teaspoons cajun spice mix

1/4 cup chopped fresh cilantro

Method:

Preheat your oven to 350F

In a small pot mix 1/2 cup of dry red quinoa with 1 cup water and bring to a boil. Then reduce heat and simmer, covered for 15-20 minutes.

While the quinoa is cooking, saute the onion and garlic on medium heat with the olive oil.  Add the mushrooms, pepper tops and cajun spice mix and let cook for 10 minutes or so.  When the quinoa is done, fluff it up a bit and toss it in the pan and mix well.  If your pan will fit the black beans and corn, go for it and mix it all up.  If not, put everything in a large bowl (including cilantro) and mix well.  Place the peppers in a square baking dish (this helps to keep them close together to avoid falling over) and stuff the peppers right up to the top.  If there is any mixture left over, eat it! Bake for about 30 minutes, but of course times may vary according to pepper size.  Remove from the oven and sprinkle fresh cilantro on top.  You might want to let them sit for 5 minutes as they are really hot coming out of the oven.

Enjoy!

~The Vegan Project

 

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This salad is quick, fresh, and elegant. You can toss in a few hemp seeds or roasted pistachios on top for some added crunch and flavour.

Ingredients:

Fresh pea shoots (Micro greens, spring mix or arugula can be substituted)

Truffle infused olive oil, extra virgin olive oil mixed with a few drops of white truffle oil

White balsamic vinegar

Balsamic vinegar

Half a lemon

Salt and pepper

Directions:

Place pea shoots in a large mixing bowl. Drizzle with truffled olive oil, white balsamic, and regular balsamic. Squeeze fresh lemon over top, and sprinkle with salt and pepper to taste. Toss, and serve!

*Courtesy of Jenny Duffy

~The Vegan Project

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2 Cans of chickpeas, drained and rinsed

Sunflower oil to coat

2 teaspoons chinese five spice

cracked black pepper

Salt to taste

Roast for 30 minutes or so at 425F, or until chickpeas are crispy and dark brown in some spots.  Let cool in the pan and they will become hard and crunchy.  Now I used chinese five spice here but of course you could use any combination you like.  Or just a generous salt and peppering?  We’ll be posting more combos of these in the future, they’re a keeper.  Roasted chickpeas are the best snack ever!

~The Vegan Project

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1 Cup fresh pineapple, chopped

2 Small tomatoes, chopped

1/2 Green pepper, chopped

1 Green onion, chopped

1/2 Jalepeno, seeded and chopped

1 Tablespoon Pineapple Sage

1 Lime, zest and juice

Salt and pepper to taste

Combine ingredients in a medium bowl and let sit in the refrigerator for about an hour so the flavours can marry (important step).

~The Vegan Project

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