This recipe was inspired by a New York Times recipe for Stuffed Yellow Peppers. I’ve added cooked beans for extra protein and fiber, a simple, blended tomato sauce, and I like to halve the peppers for a greater filling to pepper ratio. 3 medium bell peppers (yellow, orange, red or a combination) 1 tablespoon olive oil 1/2 cup Israeli couscous…
-
-
Umpqua Valley Pesto
Local garlic, walnuts and basil combine with extra virgin olive oil and a bit of nutritional yeast to make a perfect vegan pesto. It’s delicious tossed with pasta and vegetables or spread on a toasted baguette, but I also love a dollop stirred into homemade minestrone soup. 2 cups lightly packed fresh basil leaves (about 2 ounces) 3-4 tablespoons nutritional…
-
Butternut Squash Soup
Ingredients: 1 large butternut squash, 8-10 inches long 2 tablespoons extra virgin olive oil, optional 1 large yellow onion 4 cups water 4 teaspoons Better Than Bouillon “No Chicken” soup base 1 cup rich cashew milk* 1/4 teaspoon freshly grated nutmeg (about 50 swipes) Preheat the oven to 375 degrees. Cut the squash in half. To make this easier, first…