1/24 Happy Meatless Monday & A Recipe
Happy Meatless Monday.
Last week a friend of mine from Trader Joe’s asked me if I had ever tried Buckwheat…to which I replied no, I had not. A few days later she brought me two bags of Buckwheat to experiment with. One was roasted (brown) and the other was unroasted (white). This was my first experience with buckwheat and I didn’t really know what to expect. Honestly, I was a bit intimidated by the buckwheat. I am still a grain novice and until six months ago had no idea what quinoa was. Turns out, buckwheat is actually not a grain at all, but is a fruit seed, related to rhubarb and sorrell. Go figure, wheatless wheat. This is a great tip for those interested in gluten free alternatives.
One of Sandy’s comfort food specialities is Stuffed Peppers cozied up to a mound of garlicky mashed potatoes. Her peppers are reliable and trustworthy like the Dictionary or your favorite jeans. They are so filling that you can actually cut one in half and save the rest for breakfast, which is my favorite thing to do.
Photo By: S. Duquet
Sandy decided to turn tradition on its head and stuff our tried and true peppers with a new fangled mixture using the toasted Buckwheat. The result was outstanding.
Toasted Buckwheat, Walnut and Pine Nut Stuffed Peppers
By: S. Boulton
Ingredients
2 cups of cooked buckwheat (this was easier than I thought. 2 cups of water to 1 cup of buckwheat, boil until the water is absorbed)
4 peppers cored & seeded with tops removed (dice the edible part of the tops and use in the mixture)
1/2 cup of marinara sauce, set aside an additional 1/2 cup of marinara
1 cup of chopped green, I used mustard green, could use kale or other favorite
1/2 cup of chopped walnuts
1/4 cup of pine nuts
2 tbsp capers
1 tbsp of garlic
1 tbsp of liquid aminos
1 tbsp of nutritional yeast
1 tsp of Italian seasoning or oregano
Make it Happen:
In large bowl mix cooked buckwheat, leftover diced pepper bits, 1/2 cup of marinara, greens, walnuts, pine nuts, capers, garlic, liquid aminos, nutritional yeast and oregano together. Stuff mixture into green peppers. Put 1/4 cup of marinara in bottom of baking dish, add stuffed peppers, and then use the remaining marinara over peppers. Cover and bake at 350 degrees for 40 minutes, or until heated through. Serves 4.
Photo By: S. Duquet
The filling inside the pepper is so dense and meaty and layered with flavor. The buckwheat is nutty and perfectly matched with the walnuts, capers and pine nuts. Evey flavor is distinct and bold while simultaneously melding together to create one strong note of delicacy. It is strange and wonderful and soul satisfying. This is a great meal to get ready the night before and pop in the oven at your leisure.
Have a delicious day and a fun Meatless Monday or Tuesday…Friday, whatever works for you.
Additional Buckwheat info from The World’s Healthiest Foods website
Thanks to Karen for the Buckwheat and the inspiration. You are wonderful.
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