food diary · health · recipes
Recipe: Vegan Stuffed Peppers
This weekend we watched two documentaries that reminded us how important a plant-based, whole foods diet is. (Forks Over Knives and Vegucated.) It’s back to clean eating in this house. (And luckily, my pregnancy nausea has finally subsided enough that I have a choice about what I eat! But that’s another story…) Last night I made the most delicious and nutritious vegan stuffed peppers. Here is a printable recipe card for you & some photographs of the yum.
Hope that you are having a lovely weekend! xo
Yummm… this look so great. I can’t wait to get back into the kitchen. This eating and traveling thing is getting old. Congrats on the baby too! Great things to come in 2013.
Recipe looks great but I don’t wing it so well. How much quinoa and almond milk should be used? Quinoa should be precooked and then mixed with other ingreds?
Thanks!
2 cups quinoa and 1/4 cup almond milk should do it.. 🙂 Enjoy!