Flexitarian Food

I’ve been experimenting with pickling recently. It’s one of those things that I’d never attempted and didn’t know the first thing about. I’ve done jalapeños with carrots and most recently red peppers. Here’s the incredibly easy technique and recipe. The peppers are great on a crusty roll with a creamy cheese (we used Danish Havarti) and crispy lettuce.
continue reading »

I recently discovered that my local produce shop has $1 grab bags of vegetables that are close to being too overripe to use. After coming home and seeing all of the peppers I snagged, it was the perfect opportunity to make a vegetarian stuffed pepper recipe. I opted to use Tofurky Italian Sausage, but you could easily use tempeh or vegetarian ground-beef crumbles or even the real thing. Experiment with different peppers, too. The orange ones were significantly sweeter and more flavorful than the green peppers. I served it with a simple green salad with a vinaigrette.
continue reading »