Hey, NY friends – what are you doing next Thursday? If you’re free, come meet me between 5-7pm at Anthropologie at Chelsea Market. I’d love to see you and say hi! I’ll be signing cookbooks and there will be snacks. The event is free, but RSVP HERE.
See you there
I just turned to Jack and asked “Hey, what should I write about stuffed peppers?” He grumbled back “I dunno know, maybe write about how we’re stuffed in this room.” It’s 10:30am, and we’ve been stuck in the bedroom all morning with a jammed doorknob and two hungry dogs. And two very hungry people. A locksmith is on the way, but until then I’ll tell you about this recipe… which will surely not make me less hungry, but here goes
As the title suggests, this starts with poblano peppers. These peppers are usually mild, although the ones at the farmers markets in Texas this time of year are quite spicy so pick your peppers with caution if you’re sensitive to spice. If you can’t find poblanos, you can use any type of bell pepper that you like.
The filling here is made up of things that you might have easily available in your fridge or pantry – a chunk of onion, bell pepper, a small section of cauliflower, leftover cooked rice, black beans, spinach, a scoop of tomatillo salsa, and a smattering of spices.
Instead of topping these with cheese, I opted for avocado, tomatillo salsa and cashew cream that I had leftover from this Cauliflower Burrito Bowl recipe. The cashew cream is a bit of an extra step, but it’s SO GOOD with both recipes (blend once, eat twice) and I highly recommend adding scoops of it after you bake these vegan poblano peppers. Of course, if your a cheese lover, by all means, smother these in cheese and bake until it bubbles.
This is one of those “it’s good to be home” meals. I love vacation, and I love eating out, but after traveling for awhile, I just can’t wait to get home and get back to my regular healthy eating routine. You know, the one that includes a morning smoothie instead of a croissant, and light vegetable-packed dinners like this one instead of multi-course dinners with wine pairings. Not that I’m complaining AT ALL, btw… but it’s time to get back on track and I’m doing that by eating the rainbow:
We’re partnering with Almond Breeze as part of their Serve Up Your Best campaign. Since they’re the official sponsor of Team USA Volleyball, I thought I’d serve up a super healthy recipe today.
You can customize these bowls with whatever veggies you like, but my strategy here was to represent every primary color. Well, except blue. Blueberries would be a little weird here. What’s not weird are red peppers, orange carrots, yellow tomatoes, cucumber, baby kale, scallions and shredded purple cabbage. Slice & dice, then toss everything together with brown rice noodles and this light savory dressing that’s made with almond butter, ginger, lime, tamari and creamy Almond Breeze Almondmilk Cashewmilk.
This salad keeps well in the fridge – save the leftovers for multiple lunches during the week.
This giveaway is now closed, thank you for your feedback!
Before I talk about this recipe, I just wanted to let you know about 2 things:
1. I’ll be in New York on Thursday, July 21st signing cookbooks at the Chelsea Market Anthropologie – hope to see you there! Click here to RSVP.
2. The cookbook is about to be released in Australia! It comes out July 18th but you can pre-order your Australian version now by clicking here.
And now – salsa!
It’s so easy to buy salsa in a jar, but it’s SO much better when you make it fresh yourself. This is my go-to green salsa. It’s fresh, it’s tangy and it’s spicy (although see the recipe notes to adjust the heat to your own taste level).
I use salsa in so many recipes, that I thought this one finally deserved a post of its own. It’s pretty easy to make – just roast and blend. If you don’t want to turn your oven on, you can char everything on the grill. This salsa is great to have around in the summer – you can scoop it onto whatever you’re grilling or serve it as a snack with chips and guacamole. Or try it along with one of these recipes:
Tostadas with Smoky Sweet Corn Hummus
Cauliflower Rice Burrito Bowl
Collard Wrap Tacos with Citrus Slaw
Healthy Loaded Vegan Nachos
Vegetable Tacos with Avocado Tomatillo Salsa
Portobello Tacos with Vegan Jalapeño Sauce
Poblano “Crema Enchiladas”
According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless.
This ingredient combo happened by accident but I’m so in love with it. I combined the corn I had left over from this grilled corn on the cob recipe with a few things I had in the fridge that I needed to use up before we left town: half of a cucumber, bell peppers, peaches, basil, lime juice and a few spoonfuls of the creamy serrano chile lime sauce from that same corn recipe. It’s a refreshingly sweet, crispy, crunchy, creamy combo that I will most definitely be eating all summer long.
Pair this with whatever you’re grilling.
Oh, and one more thing. We would LOVE it if you could take a minute to nominate us for the Saveur 2016 Blog Awards. Nominations are open through July 18th (click here). We really appreciate your support, thank you!