Black Bean and Quinoa Stuffed Cubanelle Peppers

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This was a quick dinner with the canned beans and tomatoes. You can certainly make it more luxe with some homemade beans and freshly diced tomatoes and hot peppers!

Ingredients
1 diced and sautéed onion
1 can black beans
2 cups cooked quinoa
1 can Rotel tomatoes with chile peppers
Salt and pepper to taste
10 cubanelle peppers

Process
Remove ends from peppers and seed. Mix sautéed onion, black beans, quinoa, rotel, salt and pepper. Stuff cubanelles with quinoa and bean mix. Bake at 350* for 30-45 minutes.

Makes 5 servings.

Nutrition (main):
250 calories
65 grams carbohydrates
14 grams protein
300 grams potassium

Vegan Apple Breakfast Cookies

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Need a cookie for breakfast? Sometimes I do. These are delicious and have very little in them to feel guilty about.

Ingredients

2 mashed bananas
2 cups smooth peanut butter
½ cup agave
1 cup raisins
3 cups chopped apples
2 cups oats
1 ½  cups wheat flour
1 ½  t. baking soda
1 T. cinnamon
½ t. salt

Process

Mix first 3 ingredients until smooth. Combine all dry ingredients and then add in the wet mixture. Stir to thoroughly combine. Add additional flour if needed to reduce stickiness until dough can be dropped onto baking sheet in large balls and flattened to about ½ inch in thickness.

Bake 10-15 minutes at 350* until lightly browned on the bottom. Allow to cool and set. If keeping overnight, it might be good to chill these, as they are a fairly “wet” cookie.

Makes 24 large cookies.

Possessed cat approved!

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Pico de Gallo from the Garden

IMG_1674I had to buy the cilantro and onion for this batch, since mine was gone. But, this is a great use for all those tomatoes you might be overrun with!

Ingredients
Coarsely chopped fresh tomatoes
Diced sweet onion
Chopped fresh or picked jalapeño
Chopped fresh cilantro
Lime or lemon juice
Cumin
Salt

Process
Mix and allow to marinate overnight.

Serve on salads, tacos, tortilla chips, burritos, enchiladas, etc.!