Thursday, October 6, 2011
Sweet Peppers & Sweet Potatoes
I probably don't eat enough veggies. I really, really like protein and carbs, and most of my meals tend to rely more heavily on tofu, tempeh, seitan, fake meat, bread, pasta, and whole grains. I mean, I do add veggies wherever I can, but some days, I know I don't get the recommended daily allowance.
That's why I love meals like this one! Everything — grains, protein, fat, and veggies — are packed into these Ground "Turkey" Stuffed Peppers:
I found the recipe on the Yves website when I was looking for a use for some Yves Ground "Turkey" I'd bought on sale. The roasted peppers are stuffed with a mixture of the "turkey," brown rice, chopped mushrooms, tomato sauce, and Daiya Cheddar Shreds. Then there's even more Daiya on top. God, I could eat nothing but Daiya for the rest of my life and be happy (but then, of course, I wouldn't be getting enough veggies).
I served these with a side of Roasted Sweet Potatoes with Moroccan Spices from World Vegan Feast:
These were simple, yummy, and wholesome. They were spiced with cumin, coriander, and mustard seed. I didn't realize those were Moroccan spices, but now I know.
Sure, this meal had some processed ingredients, but who cares? I still got my veggies and whole grains in.
Do you have trouble getting enough of any food group?