• Sriracha, optional (for garnish) • 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing • Cilantro, for garnish • Lime Wedges, for garnish
Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 400˚F.
In a small bowl, combine tamari, maple syrup, gochujang lime juice, and sesame oil. Save scallion greens for garnish.
Set a wok or large pan to medium-high heat. Add 1 tsp. of olive oil or vegetable stock. Once hot, add onion, and scallion whites. Stir frequently, cooking for 2-3 minutes, until the onion has slightly softened.
Add pineapple, bok choi stems, and carrots. Cook for 1-2 minutes, until slightly softened.
Add garlic and cook for 1 minute more. Then add edamame and cook until warmed through, 1-2 minutes.
Add bok choi leaves and peas, and cook for 1 minute more. Add tamari sauce and toss to combine.
Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
Stand each bell pepper up on your baking tray. Fill each pepper with the fried rice. Then, bake for 5-10 minutes.
Plate and garnish with scallion greens, cilantro, and sriracha. Enjoy!
6 Bell Peppers, whole (realistically, you can
use as many as you want)
1-2 tbsp. Olive Oil
Rinse the peppers, and line 1 baking tray. Preheat your oven to 400˚F.
Lie peppers sideways on your baking tray, with
the stems pointing outward. Brush the
peppers with olive oil.
Once the oven is hot, place the tray in the
oven, and allow the peppers to roast for 20 minutes.
Remove the tray from the oven. Using a pair of tongs, flip each pepper so
the other half is facing upward. Place
the peppers back in the oven and roast for 20 more minutes.
Remove your peppers from the oven. The peppers should look charred and have a soft
texture. They may have collapsed as well,
which is fine. If they are still firm,
place them in the oven for another 5 minutes and monitor them.
Steam the peppers. Place your peppers on a cutting board or
large flat surface. Cover them with a
bowl, and allow them to steam for 10-15 minutes.
Peel the peppers. Slice peppers lengthwise, and open up the
pepper to it is flat. Remove the stem.
Scrape any leftover seeds away.
Flip the pepper so the skin side is facing
up. Peel the skin using your hands. You can leave some charred skin for flavor if
For storage, place peppers in a glass jar, and
cover with olive oil. Enjoy!
Vegan Romesco Sauce
Cook and Prep Time: 5 minutes
Serves: 1 pint
2-3 Roasted Bell Peppers
2-4 cloves Garlic
1 Lemon, juiced
½ cup Almonds
2-3 tbsp. Olive Oil
Salt, to taste
Red Chili flakes, optional
¼ cup Parsley, for garnish
Rinse and chop the produce accordingly.
Place all ingredients in a food processor or
blender, and pulse until smooth. Add
more water or olive oil if needed.
Adjust seasonings to taste.
Serve as a dip or sauce. Garnish with fresh parsley. Enjoy!
Stuffed Roasted Red Peppers
Cook and Prep Time: 60 minutes
4 Red Bell Peppers, tops removed
1 large can (29 oz.) Black Beans, rinsed and drained
1 Sweet Potatoes, cubed into ¼-inch pieces
1 medium Red Onion, Diced
2 cloves Garlic, minced
2 cups Spinach or other Leafy Greens, roughly chopped
1 small can Diced Tomatoes
1 tbsp. Tomato Paste
Salt, to taste
Black Pepper, to taste
1 tbsp. Cumin
1 tbsp. Ground Chipotle Pepper (optional)
1 tbsp. Chili Powder
¼ cup Cilantro, chopped, for Garnish
1 Lime, cut into wedges, for garnish
Rinse and chop all produce accordingly. Line 1 baking tray and preheat oven to 425°F.
Heat a large skillet to medium heat, and add 1 tbsp. olive oil. Then, add sweet potatoes to pan, stirring occasionally. Cover and cook for 3-4 minutes.
Add onion and garlic, and cook for 2 minutes. Stir occasionally to avoid burning. Add tomato paste. Continue to cook for 2 additional minutes, until onion is translucent.
Add tomatoes, beans, and spinach to the pan, and stir to combine. Add salt, pepper, cumin, chipotle pepper, and chili powder and stir to combine for 1-2 minutes.
Meanwhile, on a baking tray, place peppers upright and begin to evenly distribute sweet potato-lamb filling. Place peppers into oven for 15 minutes.
Remove from oven and place on serving plates. Garnish with cilantro and lime juice. Enjoy!