Hi there! I’m excited to share a recipe and cookbook review with you today from author, musician, and cooking show host, Laura Theodore, aka the Jazzy Vegetarian:
Actually, my review is more of a Q&A with the Laura and it’s printed in full on the Our Hen House website (including two more great recipes), so please check it out! <——You can also enter to win a free copy while you’re there!
I had a lot of fun reading this book, especially because all of the recipes are made using minimal oil and salt. Laura and her publisher were kind enough to share a recipe for these Red Pepper Boats just for us:
Jazzy Vegetarian Red Pepper Boats
- Yield: 8
- Category: Main Dish
- 1 cup quinoa, rinsed thoroughly and drained
- 2 cups filtered or spring water
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- ½ cup fresh flat-leaf parsley, chopped
- 1 pint grape or cherry tomatoes, halved
- ¾ cup kalamata olives, pitted and sliced and sliced
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 1 clove garlic, minced
- 1/2 teaspoon chili powder, plus more as needed
- ¼ teaspoon sea salt, plus more as needed
- ¼ teaspoon turmeric
- 4 large sweet red, yellow, or orange peppers
- Chopped fresh flat-leaf parsley, for garnish (optional)
- Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 17 minutes, until all of the liquid is absorbed. Fluff with a fork.
- Transfer to a medium bowl. Let cool (see note). Put the cooled quinoa, chickpeas, parsley, tomatoes, and olives in a large bowl. Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.
- Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 hours to let the flavors blend.
- Right before serving, split the peppers in half lengthwise and seed them. Scoop the quinoa mixture into the pepper halves. Garnish with parsley, if using.
- CHEF’S NOTE: The quinoa may be cooked up to 24 hours in advance and stored in the refrigerator.
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 150 healthy, whole food recipes.