So it's been a while since I posted in my food blog, but I did want to share a new recipe of mine that is absolutely delicious! Gluten-Free for all that are suffering from Celiac and no fats whats so ever for those who want to eliminate oils from their diet.
Being that we don't eat any animal products in our family, I will show you how easy it is to make a new and very simple dish that will tantalize your taste buds, not to mention your family or guests that you will be serving it to.
Beautiful to look at and very tasty on the taste buds!
The best part is that there are so few ingredients needed in this recipe. You can find my sour cream recipe here, which is also very easy to make. I always have it on hand because sour cream goes on everything. I use it in a variety of dishes because it is so versatile.
"Making cruelty-free dishes makes me happy because I know I am not just doing it for myself, but for the animals, my kids and everyone else's kids, plus our planet" ~ Connie D'Angelo
15 small sized peppers ( NOT the mini peppers )
7 fresh whole tomatoes
1 large onion, chopped
1 cup of TVP
1 cup raw red lentil ( washed ) ( you can also use any cooked lentil )
a drizzle of dark maple syrup
drizzle liquid smoke (mesquite)
salt and pepper, to taste
chili flakes, to taste ( optional )
1/3 cup ( plus ) maseca cornflour
large handful of chopped beet greens
Wash and remove the caps of the peppers ( but put them aside for later ) and remove the seeds. Place the peppers in ceramic cookware ( I am using The Rock ceramic cookware )
In a nonstick pan, on a med. to high heat, add your chopped tomatoes, chopped onion, tvp, lentil, maple syrup, liquid smoke, salt and pepper, and chili. Cook until lentil is cooked and liquid has been reduced. If you find that your lentil is still not cooked then add an extra chopped tomato or some water.
Once the lentil is cooked, remove pan from heat and add the chopped beet greens, and some thyme ( to taste ). Finally add your cornflour and mix well.
Stuff all your peppers, and cover them with some alum. paper, this will help keep the moisture in and help cook your peppers. Cook them for 1 1/2 hours at 425 degrees F. Please note that all ovens are different, so do keep an eye on them.
Remove the alum. paper, and top your peppers with the pepper caps you put aside earlier. Return tray back into the oven for a extra 1/2 hour, or until golden. Serve with some sour cream
Note: check my youtube videos for more delicious and cruelty-free recipes!!
You can watch the video here for reference: