Movement & food, the great uniter.
On September 24, 2016 Yoga Kitchen & Co. launched. This intimate yoga and dining experience was super fun to curate. All of my loves intersected - gathering people together, cooking, yoga and eating. Selecting the menu was an adventure; exploring different types of ingredients and seeing how they mingle with each was really fascinating. I wanted to offer some tasty vegan dishes to people that may not necessarily be vegan. By the way, I'm not vegan but I love to explore all dishes. Personally, I find that when you are cooking for a large group going vegetarian / vegan is the best bet.
I'm not a chef but I thoroughly enjoy looking up recipes and adding my own spin to them. Below are the recipes with my variations to the Vegan Stuffed Peppers on Sweet Mashed Potatoes served at the launch. Links included for the original recipes.
- 1 cup rice
- 1/2 cup red quinoa
- 1/2 cup freekeh
- 1/2 cup amaranth
- 2 cups vegetable stock (sub water, but it will be less flavorful)
- 4 large red, yellow or orange bell peppers, halved, seeds removed
- 1/2 cup salsa, plus more for serving
- 1 Tbsp nutritional yeast (optional)
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1/2 large onion, diced
- 1 15-ounce canned black beans, drained
- 1 cup whole kernel corn, drained
- sliced avocado
- Fresh lime juice
- Cilantro, chopped
- Diced onion
- Add rice, quinoa, freekah, amaranth and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
- Preheat oven to 375 degrees F and lightly grease a baking dish or rimmed baking sheet.
- Brush halved peppers with olive oil and lightly season with salt and pepper (optional)
- Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
- Generously stuff halved peppers with mixture until all peppers are full.
- Bake for 15 - 20 minutes uncovered. For softer peppers, bake 10-20 minutes more at 400 degrees F.
- Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.
2 sweet potatoes, peeled, cubed
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons olive oil
2 tablespoons maple syrup
1/2 cup almond milk
Boil the sweet potatoes until tender, about 15 minutes.
Strain the potatoes and transfer them to a large bowl.
Mash the potatoes with a fork.
Add the remaining ingredients and stir until well combined.