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Hey everybody!  Today was my 16th birthday!  For my birthday I made one of my favorites Spanakopita!  I love this spanakopita from vwav, it is so so good!  I think the reason why I love it so much is because vegetable pies are very big in Albanian food and that it is just so awesome.  I make the Spanakopita alot.  Sometimes I make the dough with the help of my grandma or take the shortcut and use phyloo dough.  Either way it is equally delicous.

 spanokpita

Last night I made a Chickpea-Vegetable Bouillabaise from the Mediterranean Vegan Kitchen Cookbook.  A bouillabaise is tradtionally made with fish but this vegan version is so good!  Bouillabaise means boiling without stopping as this is exactly what this soup did.  I really suggest everyone to get the Mediterranean Vegan Kitchen Cookbook.  I negelected it for a while but now I am loving it and find new recipes to make each time I look at it.

bouillabaise

  Its kinda werid that I didn’t make any sweets for my birthday, its just that I was so busy and kinda ran out of time.  Of well everyday is your birthday when your healthy as my mom always says.  That’s it for tonight everyone!

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Today’s the second day of Vegan MoFo! Earlier today when I was thinking what I was going to make for dinner I couldn’t decide what filling to stuff some peppers that have been staying in my fridge for a couple of days.  I had Orzo Stuffed Peppers a couple of weeks ago and I wanted to change it up a little bit.  So I decided to make some Vegetable-Bean-Saffron Rice Stuffed Peppers.  I created this recipe with what I had on hand tonight.   It turned out really good.  The addition of the white beans made these peppers awesome!  The saffron gave it a flavor and color!  If you want to make them here’s the recipe:

Vegetable-Bean-Saffron Rice Stuffed Peppers_edited-1

VegetableBean-Saffron Rice Stuffed Peppers

Ingredients:
1 onion chopped
1 carrot chopped
1 stalk celery
1 zucchini chopped into small pieces
3 garlic cloves minced
1 medium tomato chopped
1 bell pepper chopped
6 bell peppers for stuffing
1 can of white beans
2/4 teaspoon saffron
1/4 teaspoon Thyme
1 tablespoon Tomato paste
1 1/2 cups of long grain rice
3 3/4 cups of water or vegetable broth
1 Bouillon cube (leave out if using vegetable broth)
Breadcrumbs for topping peppers
Tomato Sauce for serving (optional)
Olive oil
Salt and Pepper to taste

Heat a saute pan to medium heat. Add about 2-3 tablespoons of oil. Add the onion, carrots, celery and cook for a 2-3 minutes. Then add the chopped bell pepper and zucchini. Cook for 2-3 minutes. Add the tomatoes and tomato paste. Cook until the vegetable start to get tender crisp about 8 minutes. In the meantime heat the 3 3/4 cups of water or vegetable broth. When heated add the saffron. Add the rice to the vegetable mixture. Cook it for about a minute. Then add the water. Bring it to a boil then simmer for about 20 minutes until the rice is tender.
Preheat oven to 350.
Blanch the peppers in a pot of boiling water for about 3-4 minutes. After blanching them put them in cold ice water. Oil a casserole pan and place the peppers in it. Stuff the peppers with the rice mixture. Sprinkle the peppers with some breadcrumbs. Bake for 20-25 minutes until the topping is golden. Let cool for a few minutes. Ladle some tomato sauce to a plate and place the pepper on the tomato sauce.

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