Stuffed Peppers with Nutty Oat Stuffing

Green, red and yellow peppers are so tasty and they look extremely vibrant and colourful. Stuffed peppers are easy to make for a light and healthy meal.

Mushrooms have a wholesome flavour which is wonderful for this stuffing along with oats, nuts and pumpkin seeds. The whole is topped off with some grated tasty cheese. It is an absolute winner.

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PREP: 20 minutes COOK TIME: 40 minutes

Ingredients

6 large green and yellow peppers

3 tbsp olive oil

1 cup mushrooms, chopped

1 onion, chopped

1 clove garlic, crushed

¼ cup porridge oats

6 large tomatoes, chopped

1 tsp hot pepper sauce

¼ cup walnuts, chopped

¼ cup pumpkin seeds, toasted

1 cup Parmesan cheese, grated

3 tbsp fresh coriander, chopped

Salt and freshly ground black pepper

Instructions

Preheat the oven to 190 C.

Cut the peppers in half lengthways and seed them. Blanch in a pan of boiling water for about 3 minutes. Drain.

Crush the toasted pumpkin seeds lightly.

Heat the oil in a small pan and saute the onion, garlic and mushroom until softened and lightly browned. Stir in the oats and cook for one minute more.

Stir in the tomatoes and pepper sauce and cook for about three to five minutes. Add the fresh coriander, salt and pepper to taste. Add the walnuts and crushed pumpkin seeds and mix well. Place the peppers in a shallow ovenproof dish and fill with the vegetable mixture.

Cover the dish with foil and bake for about 20 minutes. Uncover and sprinkle each pepper with the grated cheese and bake for a further 5-10 minutes until the cheese is melted and bubbling. Garnish with chopped fresh coriander and pumpkin seeds and serve immediately.

Vegetable Patè

Is lunch boring? Try this vegetable patè. It’s so delicious and easy to make. It can keep in the fridge for a week, but the batch that I made disappeared within a few days! It’s just the thing when you’re rushed for time and want to eat something healthy. A great alternative to traditional liver patè.

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I have been wanting to make this vegetable patè for ages. I was thinking of putting some lentils in it but then decided to make it veggies only. It’s just vegetables that everyone has in their fridge. You can also try a combination of other vegetables. It’s also got spices, herbs and nuts. I added the chopped nuts at the end which gives it a nice crunch. Fussy children might just enjoy this as sandwiches in their lunch box.

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I love this sunflower seed butter that I have incorporated into the patè. I got the recipe from Sean Sherman who is the author of “The Sioux Chef’s Indigenous Kitchen” which features authentic Native American cooking. The honey in the nut butter gives it a lovely depth of flavour. You can get the original recipe from http://www.cbsnews.com.

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This is great served as a simple starter at a party. Serve with crispbreads, baguettes and fresh cruditès. This recipe makes about 3 cups of patè.

 

PREP: 30 minutes COOK TIME: 30-40 minutes

Ingredients

2 medium potatoes, cubed

1 sweet potato, cubed

3 carrots, sliced

2 onions, chopped roughly

1 whole head of garlic

!/2 cup fresh coriander, chopped

11/2 tsp nutritional yeast

11/2 tsp cumin powder

1 tsp fennel seeds, powdered

3 tsp olive oil

½ cup sunny butter (recipe below)

3 tbsp walnuts, chopped

3 tbsp cashew nuts, chopped

Salt and pepper to taste

Sunny Butter

1 cup unsalted toasted sunflower seeds

½ tsp coarse salt

½ cup honey

Instructions

Preheat the oven to 180 C.

Place the sunflower seeds in a food processor and grind. Add the salt and honey and process until a ball forms. Set aside.

Cut the ends of the garlic bulb, exposing the cloves but still leaving the bulb of garlic whole.

Place the vegetables, onions, garlic and coriander in an ovenproof dish and drizzle the olive oil over it. Mix well, cover and bake for about 30 minutes until the vegetables and garlic are tender.

Cool and remove the skin from the garlic cloves. Add all the other ingredients except the sunny butter and the nuts. Puree in the same food processor that you used to make the sunny butter. Add the sunny butter and the walnuts and cashew nuts and mix well. Enjoy.

Tomato Soup Cake

I love the flavour of this unusual cake. It’s made with tomato soup. I used a ready-made tomato soup powder for making the soup. It has to be really thick.

The addition of cinnamon and nutmeg together with walnuts and raisins make for a very rich and dense cake. The recipe calls for wholemeal flour and brown sugar, which makes it healthy and wholesome. The cake is so soft that it just melts in your mouth.

I made the soup on the previous day and left it overnight in the fridge, but you could also make it on the same day as the cake. Make sure that it’s not too hot while adding it to the butter. Or you could use a can of condensed tomato soup.

If you do make this cake, it would be fun not to tell your friends what the cake is made of until they have eaten it. I’m sure they will never guess that it’s made with tomato soup. It’s just the thing for unconventional foodies.

This recipe is from The Zodiac Cookbook by Rose Elliot.

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PREP: 25 minutes COOK TIME: 11/2 hours

Ingredients

225 gms plain wholemeal flour

2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

½ tsp salt

100 gms butter

175 gms brown sugar

1 tsp baking soda

300 gms condensed tomato soup

90 gms raisins

90 gms walnuts

 

Instructions

Preheat the oven to 180 C.

Grease and line a 1 kg loaf tin with greased parchment paper.

Sift the flour, baking powder, cinnamon, nutmeg and salt. Set aside.

Place the butter and sugar together in a large mixing bowl and beat until the mixture is pale and creamy.

Add the baking soda to the tomato soup in a small pan and heat on a reduced flame, until the baking soda is dissolved. This mixture should just be warmed slightly. Add this to the creamed butter and sugar. Mix well. Fold in the flour mixture with the raisins and nuts. Turn the mixture into the prepared loaf tin and bake for 11/2 hours or until a skewer inserted in the centre comes out clean. (My oven took about 50 minutes only). Cool for 10-15 minutes and turn the cake out on to a wire rack to cool.

Moist Zucchini Bread

Zucchini is one of my favourite vegetables. It’s so easy to prepare and it’s so versatile. It can be used in a variety of cakes and other baked goods. It doesn’t alter the taste and it’s super healthy and so moist.

When I saw this recipe from King Arthur Flour, I decided that I must try it. The result was so good and the best part about it is it’s so easy. It was chock full of walnuts and raisins and very moist. The top tends to be a bit soft, but as long as the toothpick comes out clean, the bread is done.

Since it contains zucchini, it doesn’t keep for very long. It can be stored in a container for several days or frozen if you want to keep it for a longer period. But I must tell you, it doesn’t last that long!

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This recipe yields an 8 ½” x 4” loaf.

PREP: 15 minutes COOK TIME: 50 minutes

Ingredients

  • 3/4th cup brown sugar
  • 2 tbsp milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 3/4th cup all purpose flour
  • 2 cups grated zucchini
  • 3/4th cup walnuts, chopped
  • 3/4th cup golden raisins
  • 2 tbsp brown sugar for sprinkling on top

Instructions

Preheat the oven to 350 F. Lightly grease an 8 1/2”x 4” loaf pan.

Beat the brown sugar, milk, vegetable oil, eggs and vanilla in a large mixing bowl until smooth.

In a separate bowl, mix the baking powder, baking soda, salt and cinnamon into the flour. Mix the dry ingredients with the liquid ingredients until creamy and smooth.

Stir in the zucchini, walnuts and raisins.

Scoop the batter into the prepared loaf pan, smoothing the top as required and sprinkle the brown sugar on top.

Bake for 50 minutes until a toothpick inserted in the centre comes out clean. Remove the bread from the pan after it has cooled for 10 minutes. Turn it out on to a rack to cool completely. Slice the bread after it has cooled completely.