I love the crockpot. I feel the crockpot is a savior for busy souls and families. What is great about this recipe is that it is hearty, healthy and only uses 8 main ingredients. The prep work takes about 5-8 minutes, and is an affordable recipe that can feed a family of four (or more) in about ten dollars.
This recipe is less expensive when using only green peppers; however, I prefer the warmer colored peppers as I enjoy the sweeter taste. Regardless of what peppers you choose, this will be a colorful dish indeed!
My crockpot is smaller and can only fit four peppers, possibly 5 smaller peppers. If you're crockpot is large, I suggest adding one more can of beans to fill 5-6 peppers.
Dairy-Free Crockpot Black Bean Quinoa Stuffed Peppers
Serves 4 Cooktime: 5-6 hours Ingredients: 4 large peppers 1 can of black beans, drained and rinsed 1 can of fire-roasted diced tomatoes 1 cup uncooked quinoa 1 tsp taco seasoning 1 tsp cumin 1/2 tsp garlic powder 1/4-1/2 tsp salt pinch of pepper optional topping/serving: dairy-free cheese, avocado Directions: Slice the tops off the peppers. Cut as close to the top as possible. Use a small knife to remove the seeds and white ribs. Pour about one half of a cup of water into the bottom of the crockpot. Place the peppers into the crockpot. In a bowl, mix together the remaining ingredients until well combined (do not add vegan cheese or avocado). Evenly pour the filling ingredients into the peppers. Cover the peppers and cook on low heat for 6 hours. If you want vegan cheese on top, add it the last 30 minutes, or cook for an additional 30 minutes. The peppers are cooked by the 4-5 hour mark. Serve warm with slices of avocado. If your crockpot is large enough you can maybe able to cook 5-6 peppers. If this is the case, add one more can of pinto or black beans. âLet's Connect! See additional slow cooker recipes below! .
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Over the summer I admired the hydrangeas, specifically the pink ones, which are rare and not too common. Many people don't realize that the color that is give to the hydrangea flower comes from the Ph in the soil.
While admiring many dresses at an estate sale (mind you this woman's house was chocked full of old dresses), this folk dress caught my eye and my attention. The exact origins is unknown, but most likely a mid-century dress that comes from a Latin or South American country. The hand embroidery work is amazing and the dress inspired me to think of a more native recipe. Corn was a significant food that nourished countless native tribes throughout the Americas. Still to this day, scientists do not know how corn was created, but the natives believe there is spiritual significance of the creation of corn.
The natives were wise, earth people. They gave praise and thanks to the earth, but understood agriculture on a deeper level. The natives had a planting technique where they would grow corn, beans and squash crops close to each other.
The corn stalk provided the beans a structure to climb up, the bean stalks gave nitrogen to the soil, and the squash grew and spread along the ground to prevent weeds from growing. Together, growing in harmony, these three crops were known as The Three Sisters. Three sisters is not only hearty and nutritious, but provides a foundation in basic understanding of the wisdom of the earth. Together, I hope this meal brings warmth and hearth into your home. I adapted the Simply Recipes casserole slightly. "My brother the star, my mother the earth. My father the sun, my sister the moon...to my life give beauty, to my body give strength, to my corn give goodness, to my house give peace, to my spirit give truth, to my elders give wisdom."
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Cupid's Cocktail
Serves 1 Original Recipe: 2 oz Sherry Wine 1 Egg 1 tsp powder sugar Shake well with ice and pour into a 4 ounce glass, and top with grated nutmeg. Adapted Recipe OMIT the Egg and enjoy a sweeter version of sherry with a bit of nutmeg. Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed. |
Love Cocktail
Serves 1 Original Recipe: 2 oz Mr Boston Sloe gin White of 1 egg 1/2 tsp lemon juice 1/2 tsp raspberry juice Shake well with ice and pour into a 4 ounce glass. Adapted Recipe Omit the egg. Use cherry or raspberry juice. You can puree or blend raspberries and then press through a fine strainer to get some juice. I used tart cherry juice and the 1/2 tsp gives this a nice blush pink color with regular gin. I added 1 tsp of cherry juice, which is what you see shown .I used 1 slice of lemon and squeezed it in. Sloe gin is sweeter than regular gin, and red in color, so if you do use regular gin this will be strong and may require additional juice but the exact recipe without the egg will give this a blush pink color. The sweeter gin balances the tartness of the cherry/raspberry and sour of the lemon. Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed. |
Orange Cranberry Kale + Rainbow Chard Salad Topped with Roasted Butternut Squash + Chickpeas
2/8/2021
Orange, cranberries and squash go together like peas and carrots, and I even presented this salad live on zoom several times during the fall of 2020 to inspire people how to cook whole, and dairy-free foods.
There is a reason and a season for everything, and hope you enjoy this recipe!
Discover many vintage linens & items available for purchase on my Etsy shop, The Elizabethan Closet.
Serves 3-4
Total Time: 40 minutes
Ingredients:
6 cups kale and Swiss or rainbow chard, sliced (half and half, or 4 cup kale, 2 cup chard)
3 cups butternut squash, diced mixed with 2 tbsp olive oil + salt and pepper
1 cup dried cranberries
1-1.5 cups orange juice
1 can chickpeas, washed and drained,
1-2 tbsp olive oil
1/4 tsp thyme
pinch garlic powder
1/4 cup pumpkin seeds
Dressing
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste
Directions:
Preheat oven to 400 degrees.
Prep the butternut squash and mix it with 2 tbsp of olive oil and some salt + pepper. Spread evenly on a baking tray and place in the oven for 15 minutes.
In the same bowl, mix the chickpeas with 1-2 tbsp olive oil, thyme and a pinch of garlic powder.
In a bread pan, or small baking dish pour the cranberries and orange juice together. Once the squash bakes for 15 minutes, flip the squash with a spatula, and either add the chickpeas to the same pan, or use an additional baking pan and place in the oven for another 20 minutes. Also, place the cranberries in the oven at the same time. Thus, cook the squash, cranberries and chickpeas for 20 minutes (35 minutes total).
While baking, prep the kale and chard and mix together in a large bowl. In a small bowl, mix together the dressing ingredients.
Once complete, either add all of the ingredients on top and mix with the dressing, or separate the kale in serving bowls and then add each ingredient to your preferred ratio and mix with the dressing. Enjoy!
Let's Connect! Explore my other kale / chard salad recipes below!
During the harvest season, I was enamored by the color of the fall foliage and how the leaves were as bright as the golden kernels on the corn.
Most corn chowders, or corn soups, are flavored by thyme, which provides a robust, savory flavor. I chose to use Italian seasoning instead of just thyme to add additional flavors to the broth.
Feel free to adjust to what works best for you!
Serves 4
Make Time: 30-40 minutes
Ingredients:
2 tbsp vegan butter
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
1 large white skin potato, diced
3-4 corn on the cob, shave kernels off cob (save 2 cobs)
3 cups water + 1.5 bouillon cubes (or 2 cups vegetable broth)
1/4 cup nondairy milk
1 bay leaf
1/2 tsp salt
1/4 tsp Italian herbs
1/8 tsp pepper
Directions:
Wash and prep vegetables. Shave the corn kernels off the cob and save 2 of the cobs.
In a deep pot, cook the onion in the butter for 2-3 minutes. Add the celery + carrots and cook for an additional 2-3 minutes. Add the potatoes and cook for an additional 3 minutes. Add the remaining ingredients - except for the milk - plus two corn cobs and bring the soup to a simmer.
You don't want this overly runny with too much liquid. However, if you do need to add more liquid, do so by 1/4 cup and adjust spices if needed.
Simmer until the soup is fragrant and potatoes are edible, around 20 minutes. Once done, remove the cobs and bay leaf. Take 1-2 cups of the soup mixture and blend it with the. 1/4 cup of milk in a blender. Blend until smooth. Add the puree back to the stock pot and mix with the soup until well combined. Serve warm!
Let's Connect! Check out my other corn / soup recipes below!
Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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