Peppers…

I told you to expect posts on nutrition or artwork. Here is a combination of the two. Last Saturday, I took a pastel workshop with Otto Sturcke which ended up being a well focused 4 hours spent on noticing the intensity of the red, yellow and green peppers. So satisfying to me because it made the thought of eating real plants so delicious.

Green, yellow and red deliciousness

Now… what to do with them? Next step is to raid the refrigerator. What do I have? Brown rice, three bean chili, sweet and yellow onions, tofu, beet greens (Dr. Esselstyn would be pleased), oregano from our garden and lots of other things that just don’t sound like they should go into a pepper. That’s it, “Stuffed peppers.” Now all I have to do is find out what spices to add. On a search for a vegan recipe, I found Ceara’s Kitchen had a really nice one that could help me through the timing and assembly steps. Helpful photographs too. One thing I will do is to keep it simple by eliminating a few things and add the things that I think will make it tasty. I do not add oil, but sauté in vegetable broth like she does. Recipes like this can be very forgiving. One of my favorite things to add would be some corn kernels.

This would be a fine dinner as a way to avoid eating a chicken. I raised chickens years ago and loved the variety of breeds that we received from Murray McMurray Hatchery. My 5 year old son and I sold eggs to neighbors and had the joy of seeing how a fluffy chick became a handsome breed of chicken and went on to laying eggs. At this time, I’d keep them was pets and wouldn’t dare to eat them. Unfortunately, factory farm raised chickens are extremely high in fat and processed under conditions that you wouldn’t expect. And you thought they were safe? Not at all. Check out this website in the Physicians Committee For Responsible Medicine, PCRM. So, it’s stuffed peppers tonight!

Until the next sketch…peace and good health, Heather

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