Stuffed Vegan Peppers

Stuffed Vegan Peppers
I know stuffed peppers are quite popular so I was unsure if I should post this recipe. You all have been writing me via Instagram like crazy to get this up. Work life has been a bit wild lately and I haven’t had much time to photograph and write up recipes. For those of you that don’t know, Clean Eating Goddess is a passion project while my real work is as a private chef and tutor. I have my background in Education from McGill University and have been building my client base for the last 5 years. I am so lucky to work in many different areas and fulfill BOTH of my passions in life… teaching young children and cooking! So…please be patient with me as I work my butt off to get you guys what you’re wanting.

Now for the recipe.. these are so easy and actually a great way to repurpose leftovers. With added chickpeas and quinoa they are super filling and delicious. Feel free to swap ingredients to your liking but these work really well!

Serves 6

Ingredients:

• 6 bell peppers, seeds and membrane removed
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 zucchini, diced
• 4 cloves garlic, finely chopped
• 1/2 tsp chilli flake (optional)
• 2 cups tomato sauce + extra for serving (preferably organic and no added sugar)
• 1 tbsp coconut sugar
• 2 cups cooked quinoa
• 1 1/2 cups cooked chickpeas (well rinsed if using canned)
• 1 cup roasted butternut squash or sweet potato
• salt and pepper
• fresh basil

Directions:

1. Preheat oven to 350 F. Clean and prepare peppers in a baking dish standing up. Spray lightly with olive or avocado oil.

2. In a large skillet heat olive oil over medium heat. Sautee onion until transluscent and tender. Add zucchini and garlic and cook for another minute.

3. Stir in tomato sauce and coconut sugar and allow to cook for another 3 minutes. Add your cooked quinoa, chickpeas, and roasted squash. Taste and season with salt and pepper.

4. Scoop filling into each pepper until full. Bake for about 45 minutes or until the peppers are tender and begin to brown. For an extra crispy top, broil for 1 minute after cooking.

5. Top with extra tomato sauce and fresh chopped basil for serving. Toasted pine nuts can be a great addition too. Bon Appetit!

Green Goddess Pasta

Green Goddess Pasta
I have decided to take a look back at some of my first recipes that ever made it to Clean Eating Goddess. I can’t believe I’ve been working on this blog for almost three years. It has been SO much fun and a great hobby. Now that spring is finally here, I was reminded of this green goddess pasta I made years ago.

I reworked the recipe slightly to include a chickpea pasta, shaved zucchini and asparagus tips for the perfect light dish. The pasta is loaded with protein on its own so there is no need to add any meat or fish. When buying pastas made from beans, be sure to look where it comes from and that the only ingredients are the bean flour itself.

Of course, you can do this with store bought pesto, but making it yourself cannot be beat! I leave out the cheese and add a little extra salt, lemon zest and a handful of spinach for bright fresh flavour as well as a vibrant colour. The cheese is mostly added for a salty component and really isn’t missed when left out. By adding the pureed avocado, you achieve the same creamy texture without the added dairy. I ate it cold, but would work wonderfully warm as well. I hope you love this new revamped recipe! It is full of protein, good for you fats and of course LOTS of flavour!
Green Goddess PastaGreen Goddess Pasta
Serves 3-4

Pesto Ingredients:

• 1 and 1/2 cups tightly packed fresh basil
• 1/2 cup toasted pine nuts (you can set some extra aside for garnish as well)
• 1 small garlic clove
• zest of 1 lemon
• juice of 1/2 lemon (about 3 tbsp)
• 1 tbsp water
• 1 large handful of fresh spinach
• salt to taste
• 1/4 cup extra virgin olive oil

Pasta Ingredients:

• 1 package chickpea pasta (230 grams)
• 1 ripe avocado
• 4 tbsp frozen of fresh peas
• 12-15 asparagus tips
• 1 zucchini (shaved, I used a vegetable peeler)
• 3 tbsp toasted pumpkin seeds or pine nuts (I used a mix of both)
• freshly ground pepper (for serving, optional)

Directions:

1. Lightly toast the your pine nuts in a dry skillet over medium heat until oils start to release. (3-4 minutes)
2. Place all of the pesto ingredients except for oil in your food processor. Pulse. Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.
3. Remove pesto from processor bowl and set aside. Now add your avocado flesh into the bowl and process until smooth. Place in a bowl and mix with fresh lemon juice so it does not brown.
4. Cook pasta according to directions. When the pasta is 2-3 minutes away from finishing, into the same pot, add your asparagus and peas. This avoids having to clean an extra pot! Drain and rinse with cold water to keep the the bright green colour.
5. For a warm pasta, put pasta back into pot on med-low heat. Add 2 heaped tbsp of pesto, mashed avocado, half of the peas, shaved zucchini, asparagus and nuts. Toss until creamy and combined. For a cold pasta, mix in a large bowl.
6. Plate and top with remaining nuts, peas, and asparagus. Finish with a fresh squeeze of lemon and some freshly ground pepper.

Green Goddess Pasta

Turmeric Roasted Crunchy Chickpeas

Photo 2014-07-03, 3 37 33 AMI’ve been making these oven roasted chickpeas for years now. They are the perfect fix for that crunchy salty craving that will allow you to keep your kitchen chip, popcorn and salted peanut free (although who can resist baked kettle chips once in a while). They take on any flavour you want whether it be spicy or sweet and a great for noshing on the go. For this recipe, I’ve coated the chickpeas in insanely good for you turmeric, nutritional yeast (aka nooch, very high in vitamin b12), a touch of cayenne (a good metabolism boost), and some good quality extra virgin olive oil and then slowly roasted them in the oven. They have a cheesy spicy flavour (almost like ranch) without any dairy or loads of salt!  They’ll keep you full for hours with their high content of  protein, fiber, good carbs and loads of vitamins and anti-inflammatory properties from the seasoning.

Turmeric is gaining lots of popularity these days for its long list of benefits. You can drink it in tea or add it to a variety of dishes for its beautiful yellow colour and its mild flavour. It is a main spice in many indian curries or good quality mustards but the root of the spice is often used to make medicine. The raw material in the turmeric called curcumin can help beat stress, depression, sleep deprivation and fight off infections.You can take turmeric supplement or add the spice to your stir-frys, stews and curries; or just make these chickpeas!

Some use turmeric to help heal:

• arthritis
• heartburn
• stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite
• jaundice
• liver problems
• gallbladder disorders
• headaches
• bronchitis, colds
• lung infections
• fibromyalgia
• menstrual problems
• water retention

One word of advice, use a spoon while mixing the turmeric onto the chickpeas. I used my hands and I looked like Marge Simpson for two days and ruined a perfectly good manicure. You even have to be a little careful when eating them by the handful, I highly recommend a spoon! Although these are perfect on their own, stay tuned for some other Clean Eating Goddess recipes featuring these little crunchy guys. As always, this recipe is gluten, dairy and refined sugar free. It is also vegan! Bon appetit!
Chickpeas
Photo 2014-06-25, 2 32 12 AMroasted chickpeas 1

Ingredients:

• 2 cans or 3 cups chickpeas (rinsed well, pat dry with paper towel)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea or himalayan salt
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp turmeric
• 2 tbsp nutritional yeast
• pinch of cayenne (optional)

Directions:

1. Preheat oven to 400 degrees F. Place chickpeas in a medium sized bowl and pat dry with paper towel.
2. Season with salt, pepper, turmeric, nutritional yeast, cayenne and olive oil. Toss well until chickpeas are well coated.
3. Spread chickpeas on a cookie sheet. Bake for about an hour, tossing every 15 minutes until chickpeas are crunchy! (Note: Depending on your oven, you may need to reduce heat to 350 degrees F halfway through because spices will start to burn before the chickpeas have a chance to completely dehydrate. I also keep the fan on during baking. If you don’t have a fan, bake on conventional or you may need to keep the chickpeas in for longer. I find that the crunch factor really depends on the oven. Keep an eye out when you go to toss!)

4. Remove from sheet pan and put in a bowl for serving!

Photo 2014-07-03, 3 41 48 AM

Tumeric Chickpeas