Stuffed Peppers

Stuffed peppers are a great way to branch out from the typical Mexican food of tacos, quesadillas, and enchiladas. They are simple to make and taste delicious. It is very easy to take this vegan recipe and add 1 cup of the meat of your choice to the mixture. I would suggest using red, yellow, or orange peppers instead of green peppers if you want a sweeter, more flavorful shell.

VEGAN STUFFED PEPPERS

Cut around the top stem with a sharp small knife as if you were going to make a lid for a jack-o-lantern. Lift it out, and scoop out seeds and pulp. Plunge 4 large, de-seeded peppers into boiling water. Return to boil, remove peppers, and drain. Combine 2 cups corn kernels, 1 cup cooked beans of your choice (I would suggest black or refried), and 1/2 cup tomato sauce. You can also add white or yellow rice and meat to this mixture. Stuff mixture into peppers, and sprinkle liberally with cumin. If you are not a fan of cumin and are not vegan, sprinkle the peppers with shredded cheese instead. Place peppers in a baking dish with a little water for moisture. Bake 20 minutes in a preheated 375-degree oven. 

Kidney Bean Chili

This post for kidney bean chili will go well with my earlier post about homemade cornbread. I love vegetarian chili, especially topped with a dollop of sour cream and a sprinkle of shredded cheddar cheese. This is an easy meal that can be thrown together with very little prep time and left on the stove all day to cook.

KIDNEY BEAN CHILI

Soak 2 cups dried kidney beans overnight (or use canned kidney beans). The next day, pour off water. Simmer beans with 2 onions and 2 peppers (both chopped), 6 crushed garlic cloves, 1 pound skinned, chopped tomatoes, 2 cups tomato sauce, and 2-4 cups water, depending on how soupy you like it. Seasonings could be 1 tablespoon each of chili powder and soy sauce (tamari). Optional ingredients are 1/2 pound slices mushrooms or 1-cup corn kernels (add those just a few minutes before serving). Simmer all for about 2 hours before serving. 

Potato Pancakes

Potato pancakes were always my favorite part of big holiday breakfasts. We usually used frozen, store-bought pancakes but I still thought they tasted amazing. This homemade version is much more fresh and flavorful than the freezer burnt kind I loved as a kid. These can be eaten for any meal of the day but they taste best with a generous helping of applesauce (especially cinnamon applesauce) and sour cream.

POTATO PANCAKES

Grate 4 medium-sized peeled potatoes and 1 large onion on your smallest-sized grater. (Do not blend in blender.) Add 4 egg yolks and a pinch of salt. Whip whites of the 4 eggs and add them. In a skillet with a lid, fry till brown on each side, turning only once.

For a vegan version of this recipe,

VEGAN POTATO PANCAKES

Grate 1.5 pounds of potatoes and 2 small onions. Combine with 3 tablespoons of cornstarch, some parsley, and 2 tablespoons of tamari. Form mixture into patties and bake on a griddle or in a medium oven until crisp.