Last year I went to a party and the hostess served the most amazing vegan quinoa stuffed peppers with cashew cream and pomegranate seeds.

I wanted to make them, but the market doesn’t have pomegranates right now and I’m out of cashews, what’s a hungry girl to do?

Go through the cupboards and the fridge and use what you’ve got, you won’t regret it.

What you’ll need:

• 2-3 Peppers, cut in half and trimmed (red, yellow, orange or green)
• 1 onion, chopped
• 4-5 cloves of garlic, minced
• 1.5 cups of quinoa
• 3 cups of Water
• Couple of handfuls of kale, chopped
• Olive oil
• Salt and pepper
• 1 teaspoon seasoning (curry powder, turmeric, basil)
• ½ cup chopped dried fruit (raisins, cranberries, apricots, apples)
• A handful of chopped fresh herbs (think cilantro, mint or basil)
• A handful of chopped nuts (think pine, or chopped almonds or cashews)
• 2 cups of chopped fruits or veggies (think cucumbers, apples, pears, carrots)

Preheat the oven to 350. Lay the peppers cut side up on a baking sheet, drizzle with olive oil and roast in the oven for 20-25 minutes until tender but not mushy.

Remove from the oven when done and let cool.

While the peppers are roasting, toss the onions and garlic in a pot with some olive oil, salt and pepper and some seasoning, cook until tender (about 6-8 minutes).

Add the quinoa and the water bring to a boil, reduce heat and simmer for about 7 minutes, then add the kale, stirring well and cook for an additional 8 minutes until all the water is absorbed. Then toss in the dried fruit, herbs, nuts and fresh fruit or veggies. Toss well and place a great big scoop* in each pepper half. Top with spinach cream or oil and vinegar. Eat like a champion and be happy.

If you have extra, you can serve it on the side or toss with vinaigrette and eat it for lunch.

Spinach Cream Sauce

• 1 onion
• 3-4 cloves of garlic
• Olive oil
• 6-8 cups of spinach (you can add swiss chard and kale too)
• Salt and pepper
• Some kind of seasoning (think turmeric, basil, curry, Italian)
• ½-to ¾ block of tofu or 1 cup of nut cream*

Cook the onions and garlic in the olive oil until soft and then add the spinach. Cook until the spinach is wilted but still a vibrant green. Place the cream base (tofu or nut cream) in a food processor and add the cooked spinach…blend, blend, blend until everything is smooth and creamy.

*if you use tofu, place it in the food processor and blend until it is creamy, then add the cooked spinach mixture.

Relephant: 

Decadent White Lasagna with Sweet Potatoes & Spinach. {Vegan Recipe}

Author: Amanda Ashley

Editor: Renée Picard 

Image: via the author