The balance underlying the vegetarian diet is still, according to common sense, an abstract way of life, mainly as it is connected to the misconception that a vegetarian only eats salads, which actually is not true.
My convictions led me to create this virtual space to share my experiences with the world about this exciting topic of healthy and sustainable eating. This is my enthusiasm in the day-to-day routine and my motivation, hoping to give my little contribution to a happier world.
Speaking about routine, this week, when I visited the market and found organic red peppers, I felt an immediate boost to prepare a delicious dish with peppers.
Peppers are originated from South America and Central. There are several varieties and colors - sweet or spicy, ranging from green, red, yellow, orange and white.
When buying peppers, check if the skin is firm and glossy and if the the stem is green. These are signs that the pepper is fresh and of good quality.
I prepared stuffed peppers with "rice from the sun" - basmati rice flavored with saffron and enriched with tempeh and sultanas.
For a lighter digestion, I steamed the peppers and then stuffed them with the remaining ingredients. They were light and tasty!
4 red peppers
4 hands of rice
1 ½ tsp saffron powder
300 g tempeh
4 garlic gloves
2 tbsp olive oil
1 cup sultanas
greens for a salad
Wash the rice and soak it for 1 hour.
Wash the peppers. Cut the top in the form of a cap and clean the inside removing all seeds.
Steam until tender but firm enough to stand.
Meanwhile, chop the garlic and sauté in olive oil. Add the tempeh cut into small cubes. Season it with salt and cook for 3 or 4 minutes over medium heat. Reserve.
Put water in a pot and when it starts boiling, pour the saffron. Bring it to boil again and add the rice. Season it with salt, stir it well and cook it for 5 minutes over medium heat. Drain and let it stand for another five minutes.
Prepare the salad.
Add the tempeh to the rice, wrap well and add the sultanas. Taste and if the flavor is good, stuff the peppers.
Serve it with a green salad.
© veggie delicious food, April 2013