Today I have a treat for you. A guest post from a pretty amazing cook – Skylor. She has awesome vegan recipes and has one to share with us but she specializes in gluten free, dairy free, and sugar free recipes. After looking at her website I wish she lived closer and could cook for me 🙂
Hi Loving Simple Living readers! I feel incredibly lucky to be afforded the opportunity to share my ideas on a blog that I respect and refer to often. Right now I am housesitting in Minneapolis in a home that has two awesome dogs, a backyard, and, best of all, a killer kitchen. This kitchen has given me the time and space to really investigate what cooking means to me. Of course, that means a whole lot of recipe fails, mishaps, and near-distasters – because what proper kitchen doesn’t create space for that? It also has been the birthplace of many delicious concoctions that I will keep making well over this house sitting is over with.
Today, I want to share a very simple recipe with you. Bell peppers are an amazing source of vitamin C and A. When combined with healthy fats, these vitamins are even more accessible to our system. At the same time, the fiber in the peppers (especially if served raw) will slow down the absorption of the fat so that it we don’t end up absorbing too much at once and storing it. That’s why stuffed peppers are one of the healthiest snacks that you can eat. One option is to fill a bell pepper with Lorilee’s delicious seitan hummus. Otherwise, try these Spicy Basil and Pine Nut Stuffed Baby Peppers. Make them in bulk and keep them in your refrigerator for snacking all week long!
Vegan Recipes – Spicy Basil and Pine Nut Stuffed Baby Peppers (Serves 3-4)
- 3-4 baby bell peppers (red, yellow, or orange)
- 1/3 cup pine nuts
- 4 basil leaves
- 1/2 lemon
- 3 spinach leaves
- 1 tsp chili powder
- 1 pinch cayenne pepper
- 1 pinch smoked salt
- 1 pinch black pepper
- 1/2 tsp lemon pepper
- 1 tsp olive oil
Begin by putting pine nuts, basil, spinach, chili powder, cayenne pepper, smoked salt, black pepper, lemon pepper and olive oil in a blender. Pulse 6-8 times on low so that the basil and spinach are thoroughly chopped, the ingredients are mixed, but the nuts are still chunky and not ground into a powder. Next, cut off the top of the baby bell peppers and scoop out the seeds. Take a spoonful of your pine nut mixture and fill the pepper. Continue to fill the bell peppers until the mixture is gone. Serve alongside a salad, as an appetizer or a snack. Enjoy!
Thanks so much for sharing Skylor!
Skylor is a certified health coach and yoga instructor who spends most of her time helping people decide what foods make them feel bad, and replacing them with the foods make them feel amazing. For more recipes like this, with a specific focus on gluten, dairy, soy and sugar free recipes, visit her website, follow her on twitter and like her on facebook.
Images provided by Skylor
Got a good vegan recipe you would like to share? (feel free to link to it if you would like) (if you are reading RSS join us in the comments)
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