Veggie Food Nut.

I'm really a veggie food nut. I love anything that is filled with sweet tasting cooked veggies. I'm always trying to find new healthy yummy meatless veggies dishes on line. So today I found this one and looking forward to fixing this for our dinner tonight! Thought I would share it with ya'll.

Meatless Stuffed Peppers:

A savory blend of rice, herbs, and vegetables fill hollowed-out bell peppers in this great meatless entree.

2 teaspoons canola or olive oil
1/2 large onion, chopped
2 cloves garlic, chopped, divided
2 tablespoons uncooked white rice
1/3 cup vegetable broth
2 tablespoons chopped fresh parsley
1/3 cup chopped fresh mushrooms
1 egg
2 tablespoons dry bread crumbs
1 1/2 teaspoons reduced sodium soy sauce
1 teaspoon paprika
2 large bell peppers (green, red or orange!)
1/2 8-ounce can crushed tomatoes
2 tablespoons red wine or cooking sherry
1 1/2 tablespoons tomato paste

Preheat oven to 350 degrees *F. Heat oil in a medium skillet over medium heat. Sauté onions and 1 garlic clove until onions are translucent. Add rice and sauté 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.

Meanwhile, in a large bowl combine parsley, mushrooms, eggs, bread crumbs, soy sauce, paprika, and cooked rice. Slice the tops off of the peppers; save tops. Core peppers and stuff with rice mixture. Replace tops on peppers.

In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic clove. Place peppers in dish and cover. Bake in preheated oven for about 30 minutes.




Asparagus Salad:
A combination of fresh greens and lemon zest makes this salad the perfect light veggetable side dish


12 spears of thick asparagus, sliced into 1/4-inch thick coins
5 – 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
1 1/2 tablespoons fresh lemon juice
big pinch of salt
1 small shallot, chopped
3 tablespoons extra virgin olive oil
7 tiny radishes, washed trimmed and very thinly sliced
zest of one lemon
a bit of shaved parmesan

Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Set aside.

To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute – but only if needed. You don’t want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the dressing, adding more as needed – as I mention up above, you might have a bit extra.

Turn everything out onto a platter and finish with some shaved Parmesan.