1. Mediterranean Stuffed Bell Peppers
Welcome to Meatless Mondays with a delicious and nutritious Mediterranean twist! These stuffed bell peppers are not only packed with flavor but also with essential nutrients that will give you a healthy start to your week.
Ingredients:
- 4 bell peppers, any color
- 1 cup uncooked brown rice
- 1 can (14.5 oz) diced tomatoes
- 1 cup black olives, sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a saucepan, cook the brown rice according to package instructions.
- Combine the cooked rice, diced tomatoes, olives, feta cheese, parsley, garlic, salt, and pepper in a large bowl.
- Stuff the bell peppers with the rice mixture and place them in a baking dish.
- Cover with aluminum foil and bake for 35-40 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
- Serve hot and enjoy!
2. Vegan Pesto Pasta
For a quick and easy lunch, this Vegan Pesto Pasta is a delightful and flavorful option. Made with fresh basil, garlic, and pine nuts, this pesto is a creamy and delicious sauce for your pasta.
Ingredients:
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- Salt and pepper, to taste
- 12 oz pasta of your choice
- Optional: cherry tomatoes, for garnish
Instructions:
- Blend the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper in a food processor until smooth.
- Cook the pasta according to package instructions.
- Drain the pasta, reserving 1/2 cup of the pasta water.
- Toss the cooked pasta with the pesto sauce, adding a little pasta water if needed to achieve a creamy consistency.
- Serve with cherry tomatoes for garnish if desired.
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