- 5 Peppers - 1 tomato - 1 clove of garlic
- 1 onion
- 2 dl of dry quinoua - 1 piece of mushroom bulion - 2 dl dry kidneybeans - vegan cheese for topping - 110g corn (frozen or conserved)
Seasoning - smoked pepper - fresh rosemary - fresh basil - salt - chilliflakes - garlic pepper .
1. I soaked the kidneybeans in water over night but im sure you could just cook them directly in water without soaking. However i cooked them in salty water. .
2. At the same time cook the qinoua with the bulion in 4 dl of water. Put over a lid to prevent evaporation. Cook until all the water magically disapears and turn of the heat. Leave for around 10 minutes to rest so the quinoua gets extra soft and fluffy. .
3. Throw the tomato in boiling water for a couple of minutes so the skin will be easier to peel of. .
4. Cut of the lid ot the peppers ! Rince from seeds and stabilisize by eventually even out the bottom under them. Test them if they can stand without tipping over. .
5. Now its a good time to start heating up the oven to 225°C .
6. Cut the onion and the eadible residues from the peppers in small fine pieces. Fry them together. I turned down the heat and put a lid over the pan to let them sweat a bit after they got some colour. .
7. Time to cut the tomato in small pieces and throw it into the pan together with the corn, beans and the quinoua. Now you can also throw in the seasoning.
Turn the temperature down so it dont burn ! .
8. When you feel like you got the right taste of the filling its time to stuff the peppers ! Top it with some fresh basil & rosemary and some vegan cheese ! .
9. Bake in the oven for around 30 minutes ! .
1 filled pepper has
9.84 g protein
31 g carbs
2.04 g fat . #vegan#food#recipes#recepieideas#veganideas#cleaneating#lowcalorie#highprotein#lowfat#peppers#quinoua#corn#taco#healthy#healthyeating#healthyrecipes#tasty#ovenbaked#kcal#veganrecipe#dinneridea#veg#vegfood #vegetarian#vego#vegmeal#beans#nutrition#fit#veganprotein
Street tacos [chicken] w/ bbq salsa @mrgssalsa
First stop before making the rounds at @miralanimakers. Learned my lesson from previous trips. - don't wait till the end of the night to eat. With the option of beef or chicken, this is a great new addition to the menu. Also, I'm really liking the bbq salsa!
Checked out another mexican spot last night for AF. I'm still on the hunt for Cali level mexican food...I don't think I've found it quite yet. Got the Cali burrito (#represent), shrimp taco, and carne asada taco. Light weight decent food, but expensive as fu**! Probably the best I've had in Portland so far, so props on that, and cool atmosphere. I'll give them 3/5 sombreros.
Still, solid squad, and Brandon's glorious accidental selfie made this another great AF! What a stud...looking like a 90 year old grandpa who doesn't know how to use these "new fangled speaker boxes"
Aint nothing but a taco salad!
Feeling the taco-munchies coming? Try this salad .
Simply mix green kale with 1 tbsp olive oil and 1 tbsp Apple cider vinegar and put it in the bottom of the jar. Then add diced cucumber , tomatoes , sweet corn , kidney beans and perhaps a bit of pickled red onions. Eat it with fresh salsa and a bit of guac on top... n-o-m-s!
Tip: you can make this in advance (just have the salsa and guac in a separate small container). It stays good for at least 2 days in the fridge. Mmm mmh!!
Now go have an awesome Saturday, baes
Fundamentals. Handmade tortillas. I always have ask. It’s a telltale sign of whether they are serious about crafting a true taco experience or not. Just like a sandwich shop should make it’s own bread or a pizza joint should make it’s own dough and sauce. Do they have to be as fancy as these beautiful tri-color (red, blue and yellow corn) tortillas? No way (although they ARE really good). Super cool part of the brand experience “show”…Love how they showcase and celebrate how the tortilla is the foundation of Mexican cuisine—this beautiful woman is front and center at the restaurant, hand pressing, cooking on the ceramic comal, interacting with diners. Next-level fundamentals by award-winning @ChefRicardoMunoz. He’s just a master at crafting an experience you’ll never forget …his mole negro is close-your-eyes-and-dream-of-Oaxaca good…the hot chocolate made at your table is brilliant…his business card invite for feedback. Food is an experience. @azulrestaurantes nails it.