Thank You! I am so grateful to everyone who is listening to Jazzy Vegetarian Radio, celebrating my first year on Blogtalkradio! Jazzy- licious! Superstar solo piano artist Jim Brickman helped me celebrate this special milestone with his new CD, "Home." You'll hear his exciting single, entitled "Thank you," featuring American Idols, Matt Giraud. Jim shared thoughts about his career and why "Thank You" was really written for his fans! Then, I was joined by Cher Till who shared her all raw, all easy and all tasty dessert and appetizer recipes for the holidays! She chatted about her book "RawQ your health with 10 in 10." Cher shared her journey into the raw and vegan food lifestyle. She shared her "Sweet and Savory Pumpkin Seeds" recipe which is posted on my website. Rick Diamond shared new titles from Book Publishing Company, including "Asian Fusion" and "Vegan Body Building." I shared my "Fancy Quinoa and Black Bean Stuffed Peppers," along with a delicious holiday menu plan to serve this holiday season. I also talked about how to create beautiful, no cost centerpieces at your green entertaining table by using things that you may gather in or around your home! This show truly celebrates the spirit of HOME for every one to share and cherish throughout this very special holiday season!
Fancy Quinoa and Black Bean Stuffed Peppers
This recipe is a great way to please even the most discerning guest at your holiday party or festive family dinner. The quinoa and black beans combine to produce a delicate texture and robust taste. Serves 6-8
6-8 medium/large red, yellow or green peppers (or a combo)
1 1/2 cups dry quinoa, rinsed thoroughly
3 cups vegetable broth
3 cloves garlic, chopped
1 teaspoon dry basil or Italian herbs (to taste)
1 1/2 jars prepared marinara sauce (about 36 ounces)
1 tablespoon olive oil
1 can organic black beans, drained and rinsed
1 medium onion, chopped
8 ounces baby bella mushrooms, chopped
1/4-1/2 cup toasted wheat germ or dry bread crumbs
Pre-heat oven to 400º. Place quinoa and vegetable broth in medium pan with tight fitting lid. Bring to a boil and cook for 15 minutes or just until soft, but not mushy. While quinoa cooks, slice a 3/4 inch slice off the top of peppers to make a “pepper hat” and set aside to use later. Seed the peppers. Meanwhile, mix 1/2 cup of the marinara sauce with the tablespoon of olive oil and spread it evenly over the bottom of a large casserole. When the quinoa is cooked, cool slightly, then mix the quinoa with the black beans, garlic, basil, onion, mushrooms, wheat germ and about 15 ounces of the marinara. Add more marinara until the texture of the mixture is slightly moist, but not “soupy.” (Add more wheat germ if mixture seems too moist.)
Amply stuff each pepper with quinoa mixture, spooning an extra mound on top. Top the stuffing with a tablespoon of marinara sauce and then replace the pepper tops back onto the peppers. Repeat with all peppers until stuffed. Stand each pepper upright, so they fit snugly in the casserole. They must stand upright while baking. Cover tightly and bake for 45 minutes to 1 hour or until bubbly and slightly soft, but not mushy. Ladle the sauce that has accumulated at the bottom of the casserole into a pretty gravy boat and offer with the peppers. Beautiful!