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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.
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.
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!
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
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.
The Vegan Foodie 