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!

Squash and Carrot Soup with Spicy Cilantro Corn and Pumpkin Seeds

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Todays post will be a short one as I have had a super busy week and am quite exhausted! Lots of teaching, tutoring, cooking and catering and I have barely any steam left. But, I don’t want to leave you with no post this week so this one mostly be recipe.

One of the best parts about the cooler weather is cozy sweaters and comforting food (although we are getting one hell of an indian summer here in Montreal). I love making hot soups that both fill and heat you up. I love most soups, but squash and carrot soups are two of my favourite. I had both options in my pantry so I figured why not combine the two? I have started ordering produce from any amazing farm here in Montreal called Lufa Farms.  The produce is beautiful and always in season. It has actually helped inspire me to use ingredients I don’t normally buy and combine ingredients I hadn’t thought of before.

For this soup, I spiced it up with fresh ginger, turmeric, cumin chilli flakes, garlic and creamy coconut milk. I love different textures in my food so I topped my soup with fresh corn sautéed with cumin and fresh cilantro and some toasted pumpkin seeds. This soup is a meal in itself as it gives you loads of vitamins, good carbs, protein and healthy fats. Have a great weekend! Bon appetit!
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Soup Ingredients:

• 3 tbsp extra virgin olive oil or coconut oil
• 2 leeks (chopped)
• 1 sweet onion (chopped)
• 4 cloves garlic (chopped)
• 1 tbsp turmeric
• 1 inch knob of fresh ginger
• salt and pepper to taste
• 1 tbsp cumin
• 1/2 tsp dried oregano
• 1 tbsp paprika
• 1 acorn or butternut squash (chopped)
• 1 lb carrots
• 1 quart vegetable or chicken stock (preferably homemade or low sodium organic)
• 1 can coconut cream

Topping Ingredients:

• 3-5 ears of corn (kernels cut off the knob)
• 1 tsp cumin
• 1.5 tbsp freshly chopped cilantro
• 1/2 tsp chilli flakes
• a few drops stevia (optional)
• 1/2 tsp chopped fresh garlic or garlic powder
• salt and pepper to taste
• 1/2 cup toasted pumpkin seeds

Directions:

1. In a large saucepan, heat oil on medium-high heat. Add leeks and onions, sautée until tender and translucent. Add your garlic, ginger and spices. Cook for 1 minute.
2. Add your squash and carrots. Allow to cook in the spices for 5 minutes. Add your stock and allow to come to a boil. Reduce heat and cook with the cover on for about 25-30 minutes. You want the squash and carrots to be super tender and easily pierced with a fork.
3. Add your coconut cream and taste. Adjust any seasonings and then carefully transfer the soup into your blender with a ladle. (Make sure to hold the top of the blender with a dishtowel to save yourself from being burned!) Puree until reached desired consistency.
4. For the topping: Heat 1 tbsp olive oil in a frying pan on high heat. Add your corn, cumin, garlic, salt, pepper, stevia and chilli flakes. Allow to sit on one side for about 5 minutes to add colour to the corn. Sautee until golden brown. Turn off the heat and add freshly chopped cilantro.
5. To serve the soup: ladle one scoop of soup into a bowl. Sprinkle about one tbsp of the corn and 1 tbsp of toasted pumpkin seeds. Enjoy!
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