Vegan Cauliflower Stuffed Poblano Peppers

Vegan Cauliflower Stuffed Poblano Peppers

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 :)

Vegan Cauliflower Stuffed Poblano Peppers

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.

Vegan Cauliflower Stuffed Poblano Peppers

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.

Vegan Cauliflower Stuffed Poblano Peppers

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.

Vegan Cauliflower Stuffed Poblano Peppers

Broccoli Tahini Pasta Salad

Broccoli Tahini Pasta Salad

This is not your regular pasta salad. In fact, Jack (who is not the biggest fan of pasta salads) said “holy crap, this pasta salad is SO good!” It’s of course heavy on the veggies – it’s packed with broccoli, zucchini, tomatoes, sun dried tomatoes, and other good things. Unlike a lot of pasta salads, it’s light on the mayonnaise – in that it has none. With Memorial Day coming up, I figure you may need a packable pot luck salad that won’t spoil if it sits out for awhile. This one, made with creamy tahini, is just right for that.

Broccoli Tahini Pasta Salad

The key to healthy pasta salad is to go with a high ratio of veggies to pasta. Blanched broccoli, crunchy green beans, and thinly sliced (or spiralized) zucchini add tons of texture and flavor here. The dressing is made with lemon, tahini, olive oil and a bit of dijon mustard. It’s creamy, tangy, and well, lemon-y – just the way I like things to be.

Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad

I used gluten free fusilli so this salad is entirely vegan and gluten free. I find that everyone has some sort of dietary restriction these days (raising my hand just a little) so it’s just easier to bring something delicious everyone can enjoy.

Or you just can do what I did – make a big batch of this and eat it for lunch a few days in a row.

Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad

Tart Cherry & Mint Sorbet

Tart Cherry & Mint Sorbet

This is the dessert I’m going to make all summer. With just 5 ingredients, it’s so easy! The best part is that (if you have a decent blender) no ice cream maker is required here. Just blend and freeze. It’s tart, sweet, and so so lovely with the little unexpected hint of mint.

Tart Cherry & Mint Sorbet

Jack and I both love Montmorency tart cherries for many reasons (see all of these recipes that use them). They have some wonderful superfood qualities, they’re known to help soreness after a workout, and they’re a natural source of melatonin which helps regulate sleep. We love them most of all, of course, because they taste good!

Tart Cherry & Mint Sorbet

This recipe is naturally sweetened with maple syrup. Even thought it’s very fruity and refreshing, it’s still a pretty decadent dessert. I love just a little scoop as a treat in the afternoon – or better yet, serve it along with a scoop of vanilla ice cream for dessert – the combination is heavenly.

Tart Cherry & Mint Sorbet

You can serve this straight from the blender where it will be more like the texture of soft serve ice cream. I suggest letting it firm up in the freezer for 2-3 hours or overnight. If you freeze it overnight, let it sit at room temperature for 15 minutes before serving and it will scoop nicely.

Tart Cherry & Mint Sorbet

Cauliflower Rice Burrito Bowl

Cauliflower Rice Burrito Bowl

Happy Cinco de Mayo week! A.K.A. – the week we indulge on margaritas, chips, salsa and tacos galore. Which pretty much looks like every week in Austin any day of the year, but I digress…

Over the years of posting here, I’ve come to learn that Cinco de Mayo is celebrated more here in the States than it is in Mexico. So with that in mind, I’m bringing you this delicious (and completely inauthentic) recipe. Plus, I can’t think of anything that represents America-mex as much as a burrito bowl, can you?

Cauliflower Rice Burrito Bowl

This is no chain-restaurant burrito bowl. We’re going heavy on the veg today with cauliflower “rice” instead of regular rice. I have to warn you, this is a very veggie meal. If this cauliflower rice-in-quotation-marks scares you (or you don’t think your family will go for it), my suggestion is to take a baby step by mixing the cauliflower “rice” with equal parts cooked regular rice or quinoa. If you’re going the all-cauliflower route – you need to do what we did, which was pile your “rice” with tons of delicious toppings.

Cauliflower Rice Burrito Bowl

To our bowls, I added sauteed leeks & poblanos, diced mango, avocado, black beans and a good gloopy drizzle of this yummy green chile cashew cream. It’s made with the ingredients you see below to your left. Blend it until it’s smooth and resembles the creamy delicious-ness on the right:

Cauliflower Rice Burrito Bowl

You can make this sauce ahead of time and keep it in your fridge for about 4 days. The recipe makes extra and it’s delicious on tacos, sandwiches… you get the idea.

I add crispy baked corn tortilla strips for crunch. I suggest not skipping this step, these really help the texture of this bowl since the other ingredients are all pretty soft.

This bowl is pretty versatile – see the recipe notes below with suggestions for other veggies – roasted sweet potatoes would be delicious here, as would pico de gallo or really whatever you like on your burrito bowl!

Cauliflower Rice Burrito Bowl Cauliflower Rice Burrito Bowl

Also – don’t forget that tomorrow is the last day to enter our Vitamix giveaway! It’ll make your green chile cashew cream that much creamier.

No-Bake Almond Butter Oatmeal Bites

No-Bake Almond Butter Oatmeal Bites

Sometimes when you take your favorite cookie recipe and try to change WAY too many ingredients, it doesn’t work out. These little no-bake bites were inspired by a big time “cookie flop.”

The thing about cookie flops is that I don’t mind them all that much – the failed results, although not post-able, still satisfy a sweet chocolate chippy craving. With this particular flop, the best part about my not-perfect cookies was the sweet & nutty “dough” made from oats and almond butter. I couldn’t stop eating it. So instead of trying to make a cookie recipe, I set out to make these no-bake bites instead.

No-Bake Almond Butter Oatmeal Bites

While working out this recipe, I swapped some more ingredients (bye bye flour and brown sugar). Fast forward through multiple batches later and we have yummy no-bake cookie-like bites. The bites are made with toasted oats, flaxseed, coconut, walnuts and delicious roasted almond butter. They’re naturally sweetened with dates and maple syrup.

No-Bake Almond Butter Oatmeal Bites No-Bake Almond Butter Oatmeal Bites

This recipe makes 12 good-sized round bites. You can double the recipe to make more, but you will need a larger food processor than the small one that I have.

After you process the ingredients together, roll them into balls and chill until firm. Store them in the fridge and try not to keep going back for one more.

No-Bake Almond Butter Oatmeal Bites