Dolkar Wellness & Longevity: VEGETABLE STUFFED PEPPERS

Monday, January 5, 2009

VEGETABLE STUFFED PEPPERS

4 large sweet organic peppers
3 Tbsp organic butter
2 Tbsp whole grain flour
1 cup organic low-fat milk or rice milk
1 tsp curry powder
1 tsp finely chopped onion
½ bunch of organic parsley
½ cup organic grated cheddar cheese
1 ½ raw cashew pieces
1/3 cup golden raisins
1/3 cup grated organic parmesan cheese

Slice off top of peppers and scoop out seeds. Steam peppers until lightly cooked. The peppers’ colors should still be bright but they need to remain firm enough to be stuffed. Set aside.

Melt 2 tablespoons of butter. Add flour and stir. Gradually add milk and spices, stirring over low heat until creamy. Set aside.

Saute onion and parsley in remaining tablespoon of butter until wilted. Remove from heat. Stir together with rest of ingredients except parmesan cheese.

stuff peppers with mixture. Place in casserole dish with one inch of water on bottom. Sprinkle parmesan on top. Bake at 375 degrees for 30 minutes.

For more delicious vegetarian recipes, contact Dolkar Wellness NOW!!!

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).