Wednesday, March 18, 2009

Vegan Passover Main Dish Recipe

Today I'm continuing to provide kosher for Passover, vegan receipes, many of which are gluten free. Today's recipe features quinoa (pronounced keen-WAH), a high protein grain-like substance that is actually a berry and, therefore, allowed during Passover. You can buy either red or white quinoa -- just make sure you rinse it thoroughly before using it. It has a "soapy" residue on it which protects it from birds, etc., in the wild. You'll know when it's done because the kernels "pop" and look like they have a curly little "string" coming out of them. This recipe is one I modified which usually uses rice so you can substitute rice for quinoa the rest of the year.

Smoky Stuffed Peppers

2 Tbs olive oil
2 stalks celery, minced (1/2 cup)
1 medium onion, minced (1 cup)
2 Tbs poultry seasoning
1 clove garlic, minced (1 tsp)
1 canned chipotle pepper in adobo sauce, drained and minced
2 cups cooked quinoa (directions for cooking below)
1/2 cup yellow raisins
1/2 cup vegetable or faux chicken broth
3 red bell peppers, halved lengthwise (or coarsely chopped, see note below*)

Rinse quinoa thoroughly in a mesh strainer. Bring 2 cups of water to a boil in a pot and add 1 cup quinoa. Turn heat down to medium-low, cover with a tight fitting lid, and let simmer for 15 minutes or until almost all the liquid is absorbed and kernels have split and appear "curly". Drain excess water. Quinoa will approximately double in size.

Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic and saute 7 minutes or until soft. Season with salt and pepper. Stir in chipotle pepper and saute 2 minutes. Add quinoa, raisins and broth to pan and cook 5 minutes more or until the consistency of stuffing, stirring constantly. Add quinoa mixture to each half red pepper. Place peppers in a 9 x 13 casserole dish. Add water until it comes 1/2 up the sides of the peppers. Bake in an oven preheated to 400 degrees for 30 minutes until peppers are soft. Can top with vegan cheese before serving if desired.

* Rather than stuffing the peppers, I chop the red pepper and saute it with the onions and celery. I mix all the ingredients together and serve it as a casserole.

REMINDER: BOOK GIVEAWAY -- I have one copy of Don't Let Me Go by David W. Pierce to give away to a lucky reader. To enter the drawing, please e-mail me at I will announce the winner on Friday, March 20th.

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