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 … Continue reading

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 … Continue reading

Pico de Gallo from the Garden

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I 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.!