Words. Why are they always in abundance when you don’t need them yet obviously absent when you do? Right now for me I think it is a matter of over-exertion. Between school and this, I have been writing up a storm lately. In fact, I should probably get back to my paper (which just so happens to be a media analysis of a food blog) before I decide not to hand it in altogether. As if that would ever happen. It’s me so let’s face it, I feel behind because I have yet to finish an assignment that is due a week from now.
In other writing news, I am very excited to announce that over the weekend I had my first piece published on a site called “Eat North
“. It is headed up by Dan Clapson
and several other heavy-hitters in Canada’s food writing scene. In general, Eat North is all about exploring the less obvious side of food culture in Canada. No, we do not live in igloos and drink maple syrup by the litre (that’s 2 pints for my American friends). I contributed an article titled “How we rationalize our opinions when we dine out
“. It’s different – not an angle that most people take when it comes to food. Anyways feel free to check it out if you are interested in the intertwining of food and psychology.
What else, what else? Well unless you have been living under a rock or are in some sort of coma, you are most certainly aware that American Thanksgiving is approaching faster than we can say “has that turkey thawed out yet?” I had not really thought about it but I guess these vegan stuffed bell peppers could serve as a side dish, especially if you have any vegetarians around the table. More importantly for me right now, this recipe falls under the category of “vegetable. must. have. more. vegetables.”
PS. Have you ever eaten a persimmon? What the heck is with those things? I like virtually everything (other than meat which you could argue that I like but I just don’t believe in consuming) yet I had a hard time stomaching Mr. Persimmon. Let’s just say it was a tad perfumy and texturally lacking for me.
Ok I think we have definitely covered a little bit of everything so I am going to stop before I lose all coherence. Vegan stuffed bell peppers it is.
Vegan Stuffed Bell Peppers
1 cup wild rice
2 cups vegetable broth
1 small yellow zucchini, small dice
1 small eggplant, small dice
10-12 button mushrooms, cut into chunks
3 bell peppers, halved and seeded (use whatever colours you like)
salt and pepper, to taste
1. Cook your rice according to the package instructions. For me this required a 2:1 ratio of liquid to rice so I used 2 cups vegetable broth, 1 cup wild rice. It took close to an hour to cook, at a simmer, lid on.
2. While the rice is cooking clean out your bell peppers and put them in an oven-proof dish (preferably one with a lid).
3. Next, sauté the zucchini, eggplant and mushrooms over medium high heat. Once they are nicely caramelized, season with salt and pepper to taste. Cook until softened but still slightly crunchy, about 5-7 minutes.
4. When the rice is close to being done, heat your oven to 325F.
5. Once the rice has finished cooking, combine it with 1-2 cups of the sautéed vegetable mixture. Check the seasoning again in case it needs more salt and pepper. I had plenty of leftover vegetables which I packaged up and refrigerated to serve on salads or just to eat as is.
6. Stuff the rice/vegetable mixture into the prepared bell peppers. Put in as much or as little as you like. Again, if there is extra rice/vegetables they are great eaten as leftovers.
7. Bake the peppers, covered, at 325F for 30-45 minutes. It really depends on how soft you want the peppers. The crunchier you want them to be, the sooner you should take them out.
8. Serve with fresh arugula or other greens. These peppers can be made in advance and reheated when you are ready to serve. Cheers!