Stuffed Sweet Pepper, Adzuki Hummus and Homemade Crackers V

 A satisfying packed lunch on a hot end of summer day

A satisfying packed lunch on a hot end of summer day

This cool yet hearty meal is sure to power you up on a hot late summer day. I made this as a packed lunch for a retreat with Ahimsa Yoga Studio recently and it was a huge hit. Try this dish for a departure from the packed lunches you might be accustomed to. This dish is a great way to clean out your refrigerator if you have leftover grains or roast vegetables from another dish. 

Stuffed Peppers (serves 6)

Equipment

Large pot with lid
Tongs 
Baking sheet with a rack
2-3 other pots to cook grains
Rimmed baking sheet
Large wooden or metal spoon
Large mixing bowl 

Ingredients

3 medium sweet peppers of different colors
1c dry quinoa or sprouted if you like
1c bulgar wheat
1/4 head cauliflower
Grapeseed oil
Dijon
White pepper
1/4 small head cabbage purple or green
Apple cider vinegar
1/3c golden raisins (soak them in 2T apple cider vinegar and cover with water)
1/2 onion
3 bay leaves
10-15 Pepper corns
Salt

Instructions

Bring a large pot of water to a boil. Cut the peppers in half lengthwise and remove the seeds and white parts. Once the water boils, add the pepper halves for 4 minutes. Remove the halves with tongs careful not to bring excess water. Place them inside face up on the rack lined baking sheet. Sprinkle with salt and let sit for at least 20 minutes. Turn the pepper halves over skin side up and rest for at least 20 more minutes. Set aside, they are ready to stuff. 

Cook the bulgar wheat according to instructions (I simmer it for 10-15 minutes) with 1/4 onion, 1 bay leaf and 4-5 peppercorns and a bit of salt. Cook the quinoa according to instructions with the same add-ins. If you have sprouted the quinoa, it only takes about 5-7 minutes to cook. Remove the onion and bay leaves after these are done cooking. Cut the cauliflower into bite sized florets and toss in some grapeseed oil, dijon mustard salt and white pepper. Spread onto a baking sheet and bake at 450 for 10 minutes checking for doneness, should have a bit of bite. Thinly slice the cabbage and toss with a bit of apple cider vinegar, grapeseed oil, salt and pepper. You can do all of these things the day before. 

Once everything is cool, you are ready to assemble the peppers. Mix the bulgar, quinoa, cauliflower, cabbage, raisins and anything else you might have lying around (potatoes, nuts, dried fruit, squash, tomatoes, herbs, beans, anything that might taste good). Feel free to add additional spices as well. I added sumac and chili spices. Curry spices or cumin, ginger, cayenne might be good additions here. Mix the ingredients so they are well distributed and taste and adjust flavors to your liking. 

Stuff the peppers packing the filling into the nooks and crannies of the pepper halves. Refrigerate for lunch time. To serve, place on a bed of mixed greens with your favorite hummus and a crust of bread or fresh homemade crackers. 

Sprouted Adzuki Bean Hummus

Equipment

Jar
Pot with lid
Blender (Vitamix preferred)
Mixing bowl
Storage container

Ingredients

1.5c adzuki beans
1/4 onion
4 peppercorns
Bay leaf
Salt
Chilli flakes
Oil of choice (I went with sesame oil from the tahini and a couple of tablespoons of olive oil)
Tahini
1/2 lemon

Instructions

Sprout the adzuki beans by soaking them over night in the refrigerator in filtered water in a jar or container at least twice the volume of beans. The next day, rinse the beans and drain them and leave them outside of the refrigerator covered but so that air is allowed to enter, you can use cheesecloth with a rubber band here if you have these on hand. Rinse and drain the beans once or twice a day until you start to see tails appear. Rinse and drain one final time and then put in the refrigerator until ready to use. 

Place the sprouted adzukis in a sizable pot and cover with twice as much filtered water. Add 1/4 onion, 4 peppercorns, bay leaf, salt (about 2 tsp) and a pinch of chili flakes and bring to a boil. Reduce to a simmer, cover and let cook for about 1/2 hour until skins come off of a couple of beans stirring occasionally. Once the beans are cooked and soft, separate them from their cooking liquid reserving the liquid and allow to cool. Remove the onion bits, and bay leaf. 

Add the beans to the blender along with liquid to cover 1/4 of the bean volume in a vita mix (start with about 1/4c liquid). Add 3 table spoons of oil, juice of half a lemon and a generous teaspoon of tahini and blend until smooth. Taste and adjust flavors if necessary. Store in an airtight container and refrigerate. It should be good for 5 days after which you should smell/taste before using. 

Sprouted Raw Apple Walnut Crackers

Equipment

Food processor

Mixing bowl

Spatula 

Parchment paper or teflex sheets if you’ve got ‘em

Cookie sheets or dehydrator trays

Dehydrator/low oven


Ingredients

1c raw walnuts
5ea Dates 
1 apple peeled cored and cut into chunks
Small sweet potato peeled and cut into chunks
Juice from 1/2 orange
1/2 banana 
1/2 tsp cinnamon
1/4 tsp cardamom
Sea salt (himalayan)
1c flax meal
2T sesame seeds
1/3c Sunflower seeds
1/4 c raw hulled hemp seeds

Instructions 

In a food processor buzz the nuts, sweet potato chunks and apple chunks. Add the banana and dates and buzz until a mass forms. Add the orange juice spices and salt. Turn the mixture out into a large mixing bowl and add the flax, sunflower seeds, sesame seeds and hemp seeds. The mixture should be spreadable but hold together in a ball. Spread the mixture about 1/4 in thick on a couple of sheets of parchment paper that will fit into your dehydrator or oven. Use the edge of an offset spatula or knife to perforate crackers in the desired shape so that they will break up into that shape once they are dry. Put the oven on its lowest setting and leave overnight or until crackers are crispy. In the dehydrator set at 145 degrees Fahrenheit for the first 1/2 hour and then 115 for the following 24-48 hours. 

Radical Larder