
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
Comments (3)
Meg | One Love Meg
January 13, 2013 at 8:04 pm
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.
Christine
May 18, 2013 at 9:28 pm
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!
denabotbyl
May 20, 2013 at 8:22 am
2 cups quinoa and 1/4 cup almond milk should do it.. 🙂 Enjoy!