Savory, simple, stuffed peppers with spinach, flaxseed Italian seasonings and tomatoes! A hearty, healthy, plant-based meal.

Perks of this recipe? They easily can be made ahead of time. Simply prepare (15 min) up until the point of baking, refrigerate, and then bake when you need it. The whole thing comes together in about 1 hour 

​Recipe type: Entrée, Side
Cuisine: Vegan, Gluten Free
Serves: 2-4

12 large romaine lettuce leaves washed & dried
 
For the lentils:
2 cups cooked french green lentils (or any hearty lentil)
1 jalapeno, chopped
1/2 c onion, chopped
1 Tbsp tomato paste
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 tsp chili powder
1/2-1 chipotle in adobo chopped + a little (or a lot!) sauce
sea salt
olive oil
water or broth as needed
 
For serving:
1/2 C toasted pepitas
salsa/pico
avocado
shredded cabbage/carrot
black olives
cilantro
red pepper
tomato

To make the pepitas:
In a dry pan over low heat toast the pepitas until they begin to get brown. Remove from pan & set aside.
 
Cashew Chipotle Queso (adapted from Minimalist Baker- http://minimalistbaker.com/ )
3/4 C cashews (soaked for 2+ hours, or for 20 mins w/ boiling water, you can omit the soaking and the queso will be a little less smooth but still amazing)
1/4-1/2 C water
1.5 Tbsp nutritional yeast
1/4 tsp sea salt
1/8 tsp garlic powder
1/4 tsp cumin
1/4 tsp chili powder
1 chipotle in adobo + sauce
 
To make the Cashew Chipotle Queso:
Put the cashews in a food processor or high speed blender with 1/4 c of water until a paste is formed. Add remaining ingredients and process until smooth. Add more water until you achieve the consistency you desire.
 
To make the lentil meat:
Coat a pan with a little olive oil (or oil of choice) over medium heat. Once oil is heated add onion & sautee for a few minutes until softened. Add jalapenos & sautee for another minute or two. Add the cooked lentils, cumin, oregano, garlic powder, chili powder and salt. Stir to incorporate. Add the tomato paste and chipotle + sauce to the pan. Adding water or broth as needed to fully incorporate the tomato paste. Cook until lentils are warm.
 
To assemble:
Divide the lentils evenly onto each lettuce leaf. Top with salsa, black olives, cashew chipotle queso, pepitas & any other toppings you desire. Pick up & eat like a taco! Enjoy!

TIP: Make extra. This is killer!
​Total Prep Time: 5 Minutes ​

INGREDIENTS

• 1/2 cup chopped or grated carrot
• 1/4 cup green beans, cut into halves
• 1 cup chopped dinosaur kale
• 1/4 cup sunflower seeds
• 1/4 cup Nutritional Yeast
• 1/4 cup hemp oil (or olive oil)
• Sea salt and black pepper (to taste)
• ½ cup From the Sea Guacamole (optional) - recipe below

 
DIRECTIONS

1. Whisk oil, salt and pepper to taste
2. Toss all veggies in dressing; add nutritional yeast and toss again, lightly
3. Transfer to serving plate
4. Add sunflower seeds to top
5. If you choose, add From the Sea Guacamole (see below) on top of salad

TIPS & NOTES

• Tip: Add a 1/2 cup of cooked quinoa for added protein and texture
• Notes: This salad is plentiful in B vitamins and is also calcium rich

​INGREDIENTS

• 2 well-ripened avocados (pit and skin removed)
• 1 clove garlic, minced (or garlic powder used to your preference)
• 1/4 teaspoon sea salt
• 1/4 cup finely chopped kelp (optional)
• 1 small tomato, diced
• 2 scallions or 1/4 onion, minced
• 1/4 cup tahini
• 3 tablespoons brown rice miso paste
• Freshly squeezed juice from 1/2 lemon
• 1 jalapeño, stem removed and minced (optional)

 
PREPARATION

1. Mash avocados, add everything else and mash some more.  You can process everything in a food processor.

​TIPS & NOTES

• Tip: For a creamier guacamole, add a few spoons of Vegan Cream Sauce.
• Tip: Keep refrigerated in airtight container for up to 1 week.  It will naturally turn brown but is absolutely fine to eat.  You can store the pit in the container to help with some browning.

 
Great on crackers, tortillas, on tacos, in chili or in a wrap!

Do you love plant-based milks? Have you ever thought about making you own? Homemade plant milks are super fresh, free of preservatives, and you have complete control over the quality of the ingredients, the sugar levels, and the texture. ​

1 cup RAW nuts or seeds of choice (or 1/4 cup flaxseeds)
1 pinch sea salt (optional)

Sweetness (optional) - use any of the following:
2-3T maple syrup, coconut nectar, coconut sugar
5-10 drops liquid stevia

1 tablespoon coconut oil - liquified (optional)
1 tablespoon sunflower lecithin (optional)

What makes matcha tea so special?
Matcha tea is a high-quality green tea that is covered before picking to accentuate the color, then stone-ground after being picked and before being sealed into small tins. It's very versatile, can be enjoyed in many ways, and because of the incredible reported health benefits, people are starting to include it in smoothies, lattes, oats and more.  While typical green tea bags still deliver fabulous antioxidants, consider matcha a superfood due to its extremely high antioxidant levels (nearly 10 times stronger than green tea) called polyphenols, which have been tied to protection against heart disease and cancer, as well as better blood sugar regulation, blood pressure reduction, and anti-aging. Another polyphenol in matcha, called EGCG has been shown in research to boost metabolism and slow the growth of cancer cells.

Matcha is also high in amino acids, specifically containing high amounts of L-Theanine, which is a unique set of amino acids found exclusively in green teas, and known to help the body to relax, be more calm, and reduce stress levels. 

What does matcha tea taste like?
Matcha is very concentrated giving it an earthy flavor. The taste is strong and vegetal - some people would say spinachy, others would say grassy and with an umami character. TIP: It's best to buy an unsweetened, pure matcha and sweeten it on your own with maple syrup or organic stevia leaf.

Matcha could be the token to a rockstar workout
If you normally drink a cup of coffee as part of your pre-run kick, try replacing it with matcha. I enjoy blending 1 teaspoon of matcha powder into 1 cup of warmed almond or coconut milk, sweetened with organic stevia. You can also incorporate matcha into your pre-run meal. I love oatmeal and smoothies before a long run - both digest with ease and complement matcha well.  

Simple smoothie: 1 scoop plant protein powder (hemp, brown rice or pea protein), banana, matcha powder, unsweetened plant-based milk and organic stevia leaf. It's delicious!

Super Oatmeal: As your oats are cooking, stir in 1-2 teaspoons of matcha - remove from stove and add in 2 tablespoons of flaxseed or hemp seeds, 1 tsp coconut oil, and sweeten with organic stevia leaf (or maple syrup).

Other fun things to try matcha in are soups, puddings, and even guacamole. 

Does Matcha contain caffeine?
With Matcha, you are consuming whole leaves, therefore you are getting around three times as much caffeine than a cup of steeped tea. However, compared to the caffeine buzz from coffee, matcha creates an “alert calm” due to a natural substance it contains called l-theanine, which induces relaxation without drowsiness.

Are you ready to get your matcha on?

Do you love vegan Indian food, such as curry, vindaloo, kitchari, masala, samosas, and pakoras? Do you wish you could cook up these delicacies like a pro, but have no idea where to start? Head on down to Mayuri Foods in Redmond or Bothell, where you’ll find an incredible wealth of vegan-friendly imported goods and organic produce with excellent prices. Mayuri Foods is part of the Mayuri Family of Food Businesses, which includes two grocery stores (Redmond and Bothell), two restaurants (Redmond and Bothell), a bakery specializing in vegan baked goods (awesome wedding cakes), and catering/weddings.

I had the wonderful opportunity to meet with Raj Poudyal, one of the owners of Mayuri Foods in Redmond, as well as get a full tour this incredible grocery store! Let’s just say, I was beyond impressed! It’s perfect for vegans looking for fresh ideas (see my latest recipe below), as well as anyone who savors healthy, light recipes that don’t compromise on authenticity. Mayuri has a unique grocery selection (Indo/Pak/Nepali/European), an impressive bulk section, organic produce and exotic spices making it easy to whip up your favorite ethnic dishes – vegan style. I’m a huge fan of exotic flavors found in Indian food, so thanks to Mayuri, my kitchen is now stocked full of exotic spices, bulk grains, beans and lentils. Be sure you sign up for their Club Card Program when you shop. It’s free and will reward you with additional savings.  ​

We will be having our first annual holiday party at 1:30pm on Friday, December 11th at Mayuri Cuisine in Redmond. For more details and to RSVP, visit or join our Facebook Group Page. You can also email me at kristin@missbellevuevegan.com This will be a great way to connect with other vegans in the areas over delicious VEGAN Indian Cuisine!

Have you ever "bonked" during a race or workout? “Bonking,” basically means running out of stored carbohydrate in your muscles (AKA glycogen). With a little planning, you can prolong the distance you can go before this happens, thereby enhancing performance. Whatever your activity or workout is, mid-workout nutrition is extremely important to avoid bonking.

​1 cup of shredded coconut
1 cup of almonds
1/2 a dozen medjool dates
4 tablespoons of cashew butter
2 tablespoons of raw cacao
​1 tablespoon of coconut oil

Directions:

1. Put the almonds and coconut in a food processor and blend for a minute or two, until a flour starts to form.
2. Add the cashew butter, coconut oil and cacao.
   
3. Blend for several seconds before slowly adding in the medjool dates.
4. Continue to blend until everything has been combined together to form a sticky mixture.
   
5. Mixture can then be rolled into balls and covered in more coconut.
   
6. Put in the fridge to firm up for an hour.

First thing – have an electrolyte drink, and then eat a complete meal 1­‐2 hours before the race starts & a piece of fruit or carb‐based beverage 30 minutes before the race starts. Digestion is KEY in order to maximize absorption.

For Breakfast: Options include

• Power smoothie with complex carb, fruit, protein
  
• Ezekiel bread with coconut oil
  
• Gluten‐free oats or quinoa with a tablespoon of almond butter