Tag Archives: food

Punchy Dill Flavored Stuffed Peppers (Vegan, Gluten-Free)

Spring is coming.

Right?

I have a feeling that I’m not the only one yearning for some sunshine, mild temperatures, and sing –songy birds flying by our open windows.  I am truly a person who genuinely enjoys each and every season for what it brings.  Growing up in the desert, I didn’t have much exposure to real, honest to goodness season changes like I do here in the Pacific Northwest.   After nearly 5 years here, I still get excited for all the firsts of the seasons: each fresh burst of summer sun, each time I notice that the skyline has been taken over by the earthy, fiery colors of fall, every first winter morning when I realize I underestimated the cold and need to better bundle up against the frigid air, and for those first blossoms of spring.

with top on 2 - edited

I’ve loved the madness of this year’s winter, but am ready to shed some layers and see some color peeking out from the earth.  My fingers are crossed I’ll be able to enjoy this soon.

in pan close up 2 - edited

In the meantime, I’ll eat this dish.  Well, I already did eat this dish, but perhaps I shall do so again.  Something about dill (one of my favorite herbs) reminds me of spring.  It’s that punchy taste that sort of coats your palette and infiltrates all the senses that I love.  It tastes fresh and new and full of possibilities, just like spring does for me.

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Punchy Dill Flavored Stuffed Peppers (Vegan, Gluten-Free)

Serves 4 with sauce and top - edited

Ingredients:

  • 1 cup dry brown rice
  • 4 large green bell peppers
  • ½ tblspn olive oil
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 2 small-medium carrots, diced
  • 1 medium zucchini, diced
  • 1 cup packed spinach, chopped
  • 2 tblspns tomato paste
  • 1 tblspn red wine vinegar
  • 3 tblspns Italian parsley, minced
  • 3 tblspns fresh dill, minced
  • ½ tspn salt
  • ¼ tspn pepper
  • Pinch of red pepper flakes

Directions:

  1. Cook rice according to package directions.  Set aside when finished.
  2. Pre-heat oven to 350 degrees.  Prepare a baking dish by coating with cooking spray or a light coating of oil.  Set aside.
  3. Slice the tops of the peppers off and clean out the insides, removing veins and seeds.  Place into a baking dish, cut side up and tops removed, and bake for 20 minutes.  If the peppers are uneven on the bottom and will not stand up in your baking dish, you can even them out, by trimming the bottom edges (though be careful not to cut holes in the bottom, as the filling will leak out).  After 20 minutes, remove from oven and set aside until filling is prepared.
  4. Meanwhile, warm a large sauté pan over medium heat.  Add olive oil.  When hot, add onion, garlic, and carrot to the pan.  Cook, stirring occasionally, for about 5-6 minutes or until the onions turn translucent.
  5. Add zucchini and spinach to the pan and stir to combine.  Cook for 2-3 minutes more.
  6. Finally, add the cooked rice, tomato paste, red wine vinegar, parsley, dill, salt, and pepper to the vegetable mixture.  Stir well to incorporate all ingredients.  Taste and adjust for seasonings.
  7. Spoon filling into the each partially cooked pepper base until full.  Feel free to pack it in well – there should be plenty of filling!  Carefully sit the removed tops back on to the peppers, place back into the oven (still at 350 degrees) and bake for 20-25 more minutes.
  8. Serve alone, or if you prefer, drizzle an easy sauce over the top.  I served mine with a simple can of tomato sauce, sprinkled with oregano and pepper, warmed up on the stove top.

May I Have Your Vote?

This past Saturday, I participated for the second time in the Virtual Vegan Potluck.  Annie at An Unrefined Vegan was once our host and organizer and did an amazing job at it!  It truly is a fun and exciting feeling to be connected to so many bloggers from so many different places.  Plus, my meal-making inspiration is now overflowing with ideas from all the other delicious looking dishes that were shared!

Close Up - glaze and sliced into - edited

Now, I don’t do much self-promotion, but I am here today to ask you for your vote.  You see, for the potluck, I made and virtually brought this Double Chocolate Beet Bundt Cake with Maple Caramel Glaze.  Remember it?  I’ve been wishing I had some more of it myself!  While it may be long gone (for now), it is time to honor those potluckers who made everyone’s favorite dishes.  If you liked my cake, you can vote for me here under the desserts category.  If you are also inclined, head on over to the Virtual Vegan Potluck’s featured ingredient page and re-pin my cake.  The dish featuring the secret ingredient with the most re-pins is also a winner.

Thank you for your vote (or for just reading this far) and for joining me in another blogging adventure!

Recipe: Savory Stuffed Acorn Squash

I can’t believe that it’s the middle of November and I haven’t waxed poetic about fall yet.  I haven’t even extolled the beauty of Portland this time of year or praised the glorious weather we’ve been having, because we absolutely have been having the most glorious season.

Filled Squash Half on plate with broccolini

We’re known for our rain and gray skies, of course, but they’ve been few and far between the last couple of months.  It’s been perfect.  Perfect for running and strolling.  Perfect for sightseeing and adventuring.  Perfect for autumnal baking and for hard apple ciders enjoyed while firing up the oven for a good meal.

As cheesy as it may sound, I frequently find myself being struck by the beauty of the nature that lies right outside my door.  Very often these last few weeks, I have been out on a seemingly ordinary run only to turn a street corner or look up from making sure I don’t trip over fallen branches and I have felt taken aback by just how gorgeous it all is.  And, let me tell you, there’s nothing like a breathtaking view to rejuvenate tired legs.

Whole Squash

I know that it’s common for many people to think of spring as a season of rejuvenation and hope, but I think differently.  For me, it’s that magical time between mid-September and December, when cooler temperatures refresh me and warm foods nourish me.  It is this time of year when I feel the most in touch with my own sense of optimism, accomplishment, hope, and gratitude.  I hope this dish conveys even a bit of that to you.

Stuffed squash recipes abound, but what makes this one a bit different for me is its straightforward savory nature.  Rather than playing up the sweetness of the squash with fruit or similar ingredients, I’ve countered it with a bit of spice and bundles of warm, comforting flavors.  It is a meal best enjoyed with a view of the leaves and the laughter of others.  A crackling fire and a bottle of wine wouldn’t hurt, either.

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Savory Stuffed Acorn Squash Filled Squash Halves

Serves 4

A Move Eat Create Original Recipe

Ingredients:

  • 2 acorn squash, halved lengthwise, seeds removed
  • 1 cup uncooked brown wild rice mix
  • 2 cups water
  • ½ tblspn olive oil + extra for brushing squash
  • ½ white onion, diced
  • 1 medium leek, white part only, sliced thin
  • 4 cloves garlic, minced
  • 2 bell peppers, diced
  • ½ cup diced parsnips (or other root vegetable)
  • ½ tspn each salt, pepper, and red pepper flakes
  • 1 tspn each dried oregano and basil
  • Cayenne pepper (optional for those that like a little bit of heat)

Directions:

  1. Preheat oven to 375 degrees.  Place squash (cut side down) on a baking sheet lightly coated with cooking spray or oil and bake for 30 minutes.
  2. Place rice in a small pot with the water.  Cover and bring to a boil over high heat.  Once boiling, reduce to a low simmer and continue cooking, covered and undisturbed, for approximately 30 minutes or until all water is absorbed.  When water is absorbed, turn off heat and let rice sit for 10-15 minutes before uncovering and fluffing with a fork.
  3. Warm ½ tblspn olive oil in a sauté pan over medium heat.  Add onion and leek.  Saute for 5-7 minutes, until they are translucent.
  4. Add garlic, bell peppers, parsnips, herbs, and spices to the pan.  Stir well and continue to cook for 5-7 minutes, until all vegetables have softened.
  5. Turn off heat.  Stir cooked rice into the vegetable mixture and toss to combine well.  Taste for seasoning.
  6. After the squash halves have cooked for 30 minutes, flip them over on the baking sheet.  Brush the flesh lightly with olive oil and sprinkle with cayenne pepper, if using.  Spoon prepared rice and vegetable filling into the squash generously.  Return filled squash to the oven and bake for an additional 15 minutes.

Non-GMO Goodies Courtesy of Bestowed

When the kind folks at Bestowed contacted me to see if I’d be interested in reviewing one of their snack boxes, I initially put up a mild protest.  With my food intolerances, I have stopped receiving any such subscription boxes because I just don’t know what I’ll be able to enjoy.  Understanding my limitations, Bestowed’s team assured me I could enjoy and review the items that were safe for me and gift the other items.  Plus, October (the box of the month they sent me) was non-GMO month, which meant all products included were non-GMO verified.  Since I am a sucker for non-GMO products, I was in!

Provided box photo

And I really am, you know.  A sucker for non-GMO products, I mean.  The issue of genetically modified organisms, and most importantly, of clear and accurate labeling and identification of GMO products is one I care a great deal about.  I personally do my best to avoid GMO items, but beyond that I strongly believe that consumers should be able to identify GMOs and make those informed decisions for themselves.  So taking the opportunity to learn more about and support companies in alignment with these values seemed like the right thing to do.

As you likely have gathered by now, Bestowed is a subscription snack box service that delivers packages directly to your door each month.  One thing that makes Bestowed unique from other similar services is that the company was founded by a Registered Dietician and Nutritionist, Heather Bauer.  Heather draws upon her knowledge and passion for nutrition to guide the selection of Bestowed’s featured products.

Provided item photo

Let’s take a look at what I received in my non-GMO Bestowed box:

  1. UNREAL Peanut Butter Cups – I gifted these to Mr. Move Eat Create since they did contain quite a bit of dairy and I’m trying my best to live dairy-free these days.  He thought they were delicious (and he is somewhat of a peanut butter cup aficionado).  I love the concept that the UNREAL company is working with – recreations of classic candy made with natural ingredients.  It’s certainly something I can get behind.
  2. Enjoy Life Seed & Fruit Mix – Yum!!  I am a huge fan of Enjoy Life products.  This brand is made for people like me (people with food intolerances) and is always satisfying.  This mix was a terrifically healthy snack by a brand I already trusted.  Score!
  3. FiberLove Cinnamon Raisin Bar (Gnu Foods) – I’ve got to admit this made me a little sad.  I actually used to eat these bars all the time in my pre-gluten free days and it made me nostalgic.  Needless to say, it was gifted.  However, I can attest from good, recent memory that these bars are delicious, satisfying, and make for a great afternoon bite on the go.
  4. The Good Bean Smoky Chili & Lime Chickpea Snacks – Eh.  I don’t understand the thrill of roasted chickpeas.  If you like this sort of thing, they’re great – they’re just not my favorite.
  5. Manitoba Harvest Hemp Protein Powder – Fantastic.  Love it.  Hemp powder is amazing.
  6. Nature’s Path Love Crunch Dark Chocolate Macaroon Granola – Sigh.  Something else I used to love, but sadly this granola is not gluten-free.  If you can eat gluten, I do highly recommend Nature’s Path Love Crunch products.  They’re excellent on their own, in yogurt, soy or almond milk, et cetera.  It’s good stuff.
  7. Ultima Replenisher – Always an excellent choice for a runner, such as myself.  Makes a great drink on a long run kind of day.
  8. Way Better Snacks Black Bean Tortilla Chips – These got me very excited.  I recently discovered Way Better Snacks and am a big fan.  These come as close to clean eating as you can get in a chip and I really love these when I’m craving something salty.  Delicious and packed with super foods.
  9. Bonuses: A recipe and a Women’s Health Magazine voucher.

Overall, I was impressed by the contents of the Bestowed box.  There was a variety of quality products and I loved that the box came with a printed booklet that included information about each of the items and the companies featured.  I also appreciate that most of the items are available for individual purchase through the Bestowed website in case you love something that you can’t find available locally.  For me personally, solely because of my food restrictions, it wouldn’t be a good idea to invest in a monthly service.  I feel it might be a bit risky and am afraid I wouldn’t get to enjoy all of the items.  If I didn’t have those restrictions, however, I would most definitely consider joining up with Bestowed on a regular basis.

Of course, when I do a review of a product or service I support, I want to be sure that you all can benefit, too.  So, if you are interested in trying out Bestowed for yourself, you can do so with a discount of 50% off your first box!  To order your own shipment, visit Bestowed here and enter coupon code HELLOTEN103 (offer valid only until 11/20).  Happy snacking!

My Birthday Weekend In Pictures

On Friday I turned 33.

I’m pleased to say that my (usual) birthday anxiety this year was fairly minimal, so I was able to enjoy it mostly stress free.

I took the day off work and enjoyed a (well earned) long weekend.  It was three days filled with amazing food, good people, and fun outings.

Since everyone else was at work on Friday, I enjoyed a leisurely day about town on my own.  It started with a morning run (of course) and then I headed to one of my favorite breakfast spots, the AND Cafe, for an absolutely delicious vegan, gluten free waffle covered with mushroom-dill gravy and savory tofu.  I scored a deeply discounted frock at J. Crew and returned home in time to rest up before heading back out with Mr. Move Eat Create and a good friend to catch The Pet Shop Boys in concert at the Arlene Schnitzer Concert Hall.Friday Collage

When I returned home, the night was finished off with birthday cake!  If you’re ever in Portland, by the way, do yourself a favor and pay a visit to Back to Eden Bakery.  This 100% plant-based, gluten free bakery is amazingly delicious and my toasted hazelnut cake with vanilla bean frosting was so good I can’t even do it justice.

Outside - edited

Saturday was an absolutely beautiful day for my weekly long run (15 miles this week).  Coffee and my favorite oatmeal from Harlow re-fueled me afterwards.  Enjoyed along with a good book to read over breakfast, I couldn’t have asked for a better start to the day.

Oatmeal and book - edited

Saturday evening was my official birthday dinner at Portobello, my favorite place in town for an upscale, yet relaxed meal.  My delectable (vegan, gluten free) feast included an appetizer of pommes frites, a couple of whiskey drinks, the first pizza I’ve had in months, and a salted caramel hot fudge sundae.  In my excitement to eat it, I forgot to take a picture of the sundae!  You’ll have to take my word for it that it was beautiful and amazingly tasty.

What a meal!

Oh, and of course there was presents!  Here are a few of them.  Can you tell I’m a reader?

A few of my gifts. Can you tell I'm a reader?

I wish I could do it all over again.  Here’s to another year!

A Move Eat Create Medley: Looking Back At Some Favorite Posts

It occurred to me the other day that I’ve been at this blogging thing for a bit over a year now.  I decided to take a few minutes to look through the content I’ve been putting up and to see which posts have been the most popular.  Like any good blog-mom, all my posts are special to me, and it was interesting to see which ones seem to have most resonated with others.

Here, in no particular order, are the top contenders.  Missed any of them?  Click through the links to get caught up and see what they are all about.

Salad - edited

burrito sliced - edited

Me nearing finish 4 - edited

Recipe: Spicy Potatoes and Cabbage in Herby Tomatoes

Have you ever eaten a meal that is so humble it takes you by surprise?

potatoes and cabbage plated - edited

There are no big super foods here.  No crazy punch of unusual or particularly bold seasoning.  No exotic ingredient, rare or peculiar.

What we have here are the basics – potatoes, tomatoes, cabbage.  Staples.  Hearty, strong ingredients that have fed people for centuries.  Nothing in this dish screams of specialness or excitement, but in my mind, that’s precisely what makes it so good.  My first bites of this meal were taken with a lack of enthusiasm.  I expected nourishment, but nothing to get worked up about.  As I continued to eat it, though, working my way through my plate, then seconds, and then leftovers the next two days, I fell in love with this humble meal.

potatoes and cabbage - close up in bowl edited

While I’ve called this dish simple, I don’t mean it as a slight.  It’s a compliment.  Hearty vegetables dressed up with aromatics and emboldened with a bit of peppery-heat make for a dish that feels like the best kind of old friend – familiar and warm, but still able to catch you by surprise.

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Spicy Potatoes and Cabbage in Herby Tomatoes

Adapted from Vegetarian Times

Serves 8

Ingredients:

  • 1 small-medium head of green cabbage, shredded
  • 2 lbs potatoes, cut into 1 inch chunks
  • 2 ½ tblspns tomato paste
  • 1 tspn agave
  • 1 tblspn olive oil
  • 1 large yellow onion, chopped
  • 1 clove garlic, minced
  • 1 large bell pepper, chopped
  • 1 tspn dried oregano
  • ½ tspn ground cumin
  • 5 small tomatoes, seeded and chopped
  • 1 jalapeno, minced
  • 1 serrano pepper, minced (optional, depending on your heat preference/tolerance)
  • 3 tblspns lime juice
  • ¼ cup cilantro, chopped
  • Hearty sprinklings of salt and pepper

Directions:

  1. Bring a large pot of water to a boil.  Submerge chopped cabbage in water and blanch for 5-6 minutes.  Drain and set aside.
  2. Return pot of water to stove and return to a boil.  Add chopped potatoes and boil 5-7 minutes, until tender.  Drain potatoes, reserving ¾ cup of the cooking water, and set aside.
  3. Add tomato paste and agave into reserved cooking water, stir to combine, and set aside.
  4. Warm oil in a large pot or Dutch oven over medium heat.  When warm, add onion, garlic, and bell pepper.  Cook, stirring frequently, for 5-7 minutes until vegetables soften.
  5. Add tomatoes, chiles, tomato paste/water mixture, oregano, and cumin to the pot.  Continue to cook for 5-6 more minutes.
  6. Add cabbage and potatoes to the pot.  Add a hearty sprinkling of salt and pepper, too.  Stir to combine all ingredients and let cook over medium heat for about 5 minutes, just to get everything combined and warmed back up.
  7. Turn off heat, add lime juice and cilantro, and stir to combine.  Taste and add extra salt and pepper if needed.
  8. Serve over rice or quinoa, or with warm tortillas.

My (Wonderful) Weekend in Pictures: Long Runs, Kitchen Escapades, and A Celebration

I had a totally lovely weekend.  Here’s a little glimpse.

Absolutely gorgeous weather for a 17 miler on my Saturday morning long run:

Followed by a delicious breakfast of coffee and this amazing oatmeal:

breakfast

Back home to make black bean brownies (so good!) and garlic/dill refrigerator pickles:

food collage

Celebrating Mr. Move Eat Create’s birthday on Sunday with quality sushi, homemade cake, and gift giving.  This is his happy sushi face:

birthday collage

What a terrific two days it was!!

No Grill? No Problem! : Roasted Corn and Yellow Pepper Relish

Let’s say that you’re a food-loving gal who enjoys cooking and serving up tasty food.

Let’s also say that you live in an apartment without the space or ability to have a proper grill of any sort.

Does this mean that you are not able to enjoy the delightful and delicious flavors of veggies cooked to a slightly blackened perfection?

complete relish

No.  No, it does not.

It absolutely does not, Mr. Cashier at a local store who, while attempting to make casual conversation during the scanning of my items falsely assumed I would be throwing my ears of corn on a grill and then failed to contain his disgust and disappointment when I explained that the only thing I would be firing up was my broiler.

Ahem.

Moving on.

roasted on cobs

Look, I know some people get really excited about summer grilling, but the reality is you, too, can enjoy similar flavors and goodness from the confines of your own indoor kitchen if outdoor grilling isn’t possible.  Don’t let grilling purists get you down.

There are, of course, stove top grill pans (cast iron is heavenly for this), but, my go-to device in these situations is my broiler.  The broiler can be a wonderful tool for charring, blackening, and crisping all manner of food.  I put my broiler to good use to whip up a simple, but very flavorful yellow vegetable relish.  This relish can be served as a side dish as is, on top of a taco salad (this was my modus operandi on this particular occasion), scooped up with tortilla chips, or I imagine it would even be good as a quesadilla filling or veggie dog topper.

So many darn possibilities.

with recipe book

However you eat it, you should know the flavors are fresh, bright, and scream of summer.  If you eat it as a side, you could also add in some chopped fresh tomatoes for an extra burst of flavor.

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Roasted Corn & Yellow Pepper Relish

My Own Recipe

Serves 4

Ingredients:

  • 1 tblspn Earth Balance (or preferred butter or margarine), at room temperature
  • 1 tblspn fresh cilantro, minced
  • 4 ears of corn
  • 1 large yellow bell pepper
  • 1 jalapeno, diced
  • 1 clove garlic, minced
  • 3 stalks green onion, chopped
  • Juice from ½ a lime
  • Salt & pepper to taste

Directions:

  1. To make the cilantro butter, combine the minced cilantro with the room temperature Earth Balance in a small bowl.  Use the back of a spoon to mix and press the cilantro into the Earth Balance, until combined well.  Set aside.
  2. Prepare your ears of corn by schucking and rinsing them.  Pat dry.  Then coat each ear with the cilantro butter.  Use a butter knife to spread the cilantro butter over all the ears, covering as thoroughly as you can.
  3. Slice the yellow pepper in two, lengthwise and remove the stem and membranes.
  4. Place cilantro-buttered corn and both halves of yellow pepper, skin side up, on a baking sheet.  With your broiler on high, place vegetables in the oven, about 2-3 inches from the heating element.  Broil for approximately 15 minutes, turning the ears of corn every 4-5 minutes so that each side gets time directly under the broiler.  Do not turn the pepper halves.
  5. Remove corn from oven and set aside to cool.  Remove pepper from oven and place it in a bowl.  Cover snugly with a tea towel and let it sit to steam for 10 minutes.
  6. Once cook enough to handle, cut the corn kernels from the cobs and place in a large bowl.  Then, remove your peppers from their bowl and peel off the skins.  (They should have steamed up loosely and peel off.  Sometimes running them under cool water can help remove the skins, as well.)
  7. When the skins are removed, chop the peppers and add to the bowl with the corn.
  8. Add your remaining ingredients: the diced jalapeno, garlic, green onions, lime juice, and salt and pepper.  Toss well to combine.  The relish tastes great at room temperature or can be warmed or cooled, depending on your final use of it.  I ate it all three ways!