Sometimes, I need a little inspiration and pull a recipe from a trusty cookbook off my shelf to spice things up in the kitchen. I mean, who said veganism has to be all rice and beans and getting acquainted with foreign greens you’ve never heard of like arugula or watercress? If you’re like me, you’re palate is open to new flavors but you also like to make sure your cooking is never boring.
I don’t have all of the answers or the recipes, so when I need help as I turn to Isa Chandra Moskowitz. Isa pioneered the Veganomicon cookbook among a few other vegan cookbooks. She shows you how to work economically often using what you have to make magic in the kitchen in ways you’ve never thought possible with plant based cooking or non meat and non dairy and non seafood meals. She also owns Modern Love which is a hip vegan restaurant in Brooklyn that attracts vegans nearby and from afar.
I’ve never encountered a bad recipe either. She also knows how to take a classic recipe that everybody grew up on and excels at turning it vegan. Her mushroom quinoa stuffed pepper recipe is just one example. Just when you thought veganism meant a lifetime of salads and these weirdos who have an odd fixation for adding beans and greens to their desserts, you have no idea. We eat and like the same as you only vegan.
Just like your momma’s old fashioned stuffed peppers, this vegan version packs a punch with protein from both the quinoa and beans as well as the added vitamins from the minerals. Isa uses a lot of canola oil in her recipes and I like to use a lot of coconut oil. Use whatever cooking oil you prefer.
Isa’s black bean, mushroom and quinoa stuffed peppers (vegan, soy free)
2 tablespoons olive oil
1 medium yellow onion
3 cloves garlic, minced
2 cups finely chopped mushrooms
1 tablespoon chili powder
1 tsp salt
1/2 cup cooked quinoa
1 can of tomato sauce
4 large bell peppers
1 1/2 cup cooked black beans
1 tsp pure maple syrup
fresh cilantro to garnish
Heat a 4 quart pot over medium heat. Sauté onion until translucent. Add the garlic and mushrooms, saute for about five minutes. Stir in chili powder and salt. Add the quinoa and tomato sauce along with 1/4 cup of water, lower the heat and cover, simmer for about 20 minutes.
Preheat the oven and prep your peppers, cutting out the tops and remove the seeds. Lightly coat with olive oil, sprinkle with oil and place upside down in a baking dish. Bake for ten minutes until softened.
When the quinoa filling is cooked, add the beans and maple syrup. Remove peppers from oven and stand upright in pan. Spoon in mixture to peppers. Bake for 15 minutes in oven. Garnish with cilantro.
Recipe taken from Isa Moskowitz’s Vegan with a Vengeance.