robert Posted May 8, 2005 Share Posted May 8, 2005 I have some recipes listed on the main website and I will post more on here soon. Here is an example of one of them: Mushroom and Tomato Stuffed PeppersPrinter Friendly Document (Serves 6-12) 1 cup brown rice or millet1-2 Tbsp. natural oil2 small or medium onions, chopped½ lb. (225g) mushrooms, sliced1 tsp. each sea salt and parsley1 tsp. each basil, oregano, sea kelp and paprika 1/8 tsp. or less each marjoram, thyme and savouryOptional: 2 Tbsp. sesame seeds or ground sunflower seeds6 green or red bell peppers, cut in half lengthwise, seeds and core removed1 ½ cups Tomato Sauce1 tomato, chopped fine Cook the rice or millet for 45-60 minutes until the grain is finished cooking and is fairly dry. Preheat the oven to 350 degrees F. In a large skillet or pot, heat the oil and sauté the onions and mushrooms and all the herbs until they are slightly tender. Then mix the cooked grain and sautéed vegetables together with 2-3 Tbsp. of the tomato sauce and the chopped tomato. Place the raw green or red peppers cut side up in a large, shallow baking dish. Fill the pepper shells with the grain and vegetable mixture. Fill the bottom of the baking dish around the peppers with about ½" of water. Bake the peppers for 20-30 minutes until the grain is very lightly browned and the peppers are tender but still a bit crisp.While the peppers are baking, heat the rest of the tomato sauce over low heat until hot. When the peppers are finished baking, spoon the sauce over each serving of peppers and enjoy. Keeps 2-3 days refrigerated. Best if not frozen.*Other sauces may be used instead of the Tomato Sauce. Try a vegan gravy, mushroom gravy, or arrowroot sauce. Others are loceted here: http://www.veganbodybuilding.com/article/107 Feel free to list any of your favorite dishes. Link to comment Share on other sites More sharing options...
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