dinner

BAKED STUFFED CAPSICUM

BAKED STUFFED CAPSICUM

Hello gorgeous people

Like most the last thing I want to do after a long day is cook. There were two capsicums in the fridge and some leftover quinoa and vegetable soup.  So being my spontaneous self I decided I’d use the leftover soup as stuffing and cook up some stuffed baked capsicum.

For some additional texture I added in cooked rice to the soup, mixed it thoroughly and then placed a few scoops into my halved capsicums.

I then placed the capsicum in a baking dish, surrounded it with some extra soup so it wouldn’t dry, sprinkled over some cheddar cheese and then wacked it in the oven.  I cooked it at 180 degrees celsius and had it in the oven until the cheese started the brown.

Served it up with some bread and garnished with spring onions. Soo good….so little effort.

I got a thumbs up from hubs and he hadn’t even realised that I had used the left over quinoa soup from several nights ago!  Something you may want to give a go with your leftover soup.

Thanks for reading xx

TASTY VEGETABLE PASTA WITH CASHEW BUTTER

Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds

Hello hello

Firstly, thanks for coming by and checking out this blog post.

Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.

So whats in the dish
Spaghetti
Mushrooms
Tomato
Carrot
Capsicum
Parsley
Garlic
Onions
Olive oil
Powdered vegetable stock
Pepper
Organic agave nectar
Sunflower seeds
Raw organic cashew butter

The simple cooking instructions

1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.

2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.

3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.

4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.

Serve hot with cashew butter, sunflower seeds and extra parsley.

Enjoy!

xx

ROASTED BUTTERNUT SQUASH

Having a late dinner tonight. Roast butternut squash and mixed greens topped with roasted almonds. So easy and sooo delicious.

TONIGHTS DIN DIN

Dinner is served. Spiced pumpkin, lentil and red quinoa soup topped with spring onions, hot peppers, walnuts and Marys gone crackers. So yummy. More details on the blog later in the week.

NOT SO BORING FRIED RICE

Hello lovely people

I just whipped up a not so boring, delicious fried rice thats vegan fantastic. More details on the blog later this week.

Xx