A great week for me with cooking! I found some resources that helped me find new and vibrant recipes. Then some that showed me how to convert recipe ingredients that were not vegan. My 2 personal cooking challenges: find a new recipe for Quinoa and then use Couscous for the first time. Both recipes I finally cooked needed some conversion as they both had dairy. But, with substitutions the conversions were made and were just as scrumptious as the originals–and I made both versions (vegan and vegetarian with dairy) to be sure. Of the 2, the Quinoa dish from Rachel Ray on the Food Network website was my favorite, but only by a bit.
Rachael’s Quinoa and Vegetable Stuffed Peppers was a delightful mix of hot pepper, mint, various veges and spices–all ending up in a plateful of yumminess! The mint was a discovery for me as I haven’t cooked with it much or eaten it enough in main entrees to notice its sumptuous delights.
I replaced the crumbled feta intended for a topping in the original recipe with a vegan substitute I found on the Vegan Wolf website and it’s below:
- 3/4 cup crumbled Tofu & 1/4 cup avocado (the amounts of mix are mine)
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
Mix all together with your hands and sprinkle on top of the cooked peppers. The final product is a little gooey, so placing a portion atop each pepper works best. The diner can mix it all in!
The best feature of my new cooking exploration is trying my skills out on my daughter, her significant other, and my sister–new times for family and interaction. Plus, cooking is relaxing and soothing. They all 3 loved this dish, too. And…I get to practice on my photography skills at the same time. Sweet!
If anyone has other great Quinoa recipes, I would love to try them!
Hope Your day is filled with Happiness!–Judy