It’s Wednesday and today we are headed across the pond to England to welcome Emma from the beautiful blog Coconut and Berries. It pretty incredible to me that Emma has only been blogging since early summer. In that short time she has managed to create so many delicious and gorgeous recipes while becoming a well known and respected presence in the vegan blogosphere. I first discovered Coconut and Berries through a series of very kind and supportive comments left on my blog by a person named Emma. Eventually I found my way over to her blog and discovered that not only is this girl sweet and encouraging, but outrageously talented too! I love keeping up with her through Instagram photos and Facebook updates and I hope someday I will get the chance to travel to the U.K. and share a meal with this gifted gal.

 Please welcome Emma. 

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Hello Sweet Life readers! I’m thrilled to be here and especially pleased to be able to allow Sarah to enjoy a little more of that precious time with new baby Nash and the rest of the family. I thought about sharing a dessert today but decided I’d leave the sweet stuff to Sarah the pro and give you a healthy and satisfying vegan meal instead- the kind of recipe I think I do best.

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If you’ve strayed a little from your healthy path now February’s arrived, this dish will get you straight back on it.

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Grains and pseudo-grains, nuts and seeds, legumes and vegetables of course, are all my staple foods and I’ve gone and thrown them all together in this recipe for the ultimate in plant power! Roasting peppers makes them tender and sweet and the perfect vessel for holding all our nutritious goodies. The filling is an array of textures and flavours to delight the senses as well as the stomach. Enjoy!

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This dish comes together pretty quickly if you’ve got cooked quinoa and lentils on hand. I like to make big batches of grains for the week and store them in the fridge for speedy meals. You can also buy canned lentils these days, useful if you’re really pressed for time. Don’t forget to rinse them well though.

Lentil, Cashew, and Quinoa Stuffed Bell Peppers
makes 6
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Ingredients
  1. 3 medium bell peppers (red, orange and yellow are the sweetest)
  2. 1 cup cooked quinoa
  3. 1 cup cooked Puy or green lentils
  4. 1 1/2 tbsp olive oil (divided)
  5. 1 onion, diced
  6. 1/2 cup whole cashews
  7. 2 large cloves of garlic, minced
  8. 1 tsp dried basil
  9. 1 tbsp minced fresh thyme
  10. 3-4 sun-dried tomatoes, rehydrated and chopped (optional)
  11. generous handful of chopped kale
  12. 2 tbsp water
  13. salt & pepper, to taste
Instructions
  1. Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
  2. Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
  3. Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
  4. Serve warm with a green salad.
My Darling Vegan http://mydarlingvegan.com/

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Emma is the passionate vegan behind the blog Coconut and Berries where she shares her foodie adventures- fun in the kitchen and exploring the vegan options out and about in England, UK.  When she’s not creating new recipes and blogging she’s studying for her M.A. in Translation, or crafting! Connect with Emma on Facebook, Pinterest, Instagram, Google + and Twitter