Tag Archives: kitchen

Get stuffed.

28 Mar

Georgia from Bakery Bookery posted the recipe for Stuffed Capsicums with Quinoa & Mushrooms and as soon as i saw it i knew i had to try it!

I adapted it a leeetle because –

 a) do you think i could find fresh spinach in this whole entire town? That’s a negative. So i used some buk choy (which worked out splendidly!)

b) I had sultanas in the house so used them in the place of currants.

c) I knew it would be a struggle to get the Mr to even try it because it was meatless and looked “fancy”, so omitted the nuts in an attempt to make it more “Mr – friendly” (although really, he should just suck it up and eat what i cook 😉 )

d) Also “stuffed” some portobello mushroom cups.

It was surprisingly simple to do, and totally easy to mix and match and adapt. Thank you so much for posting it Georgia, it was delicious!

We wandered back outside to the “picnic nest” i’d made earlier in the day – see the post below!


Vegetarian Tacos

15 Jan
I’ve been SO excited to make these, i’ve been thinking about them all day 😛  They turned out to be completely delicious, and ridiculously easy to make.


Taco Filling

1 medium zucchini

1 cup mushrooms

1 medium brown onion

1 tin 4 bean mix

1 tin tomatos (I used diced, salt reduced)

½ cup of vegetable stock (or water)



Ground coriander (cilantro)




Taco shells or equivalent

Chunky Guacamole

1 ripe avocado

¼ cup red onion, finely diced

½ red capsicum, finely diced

Handful of fresh coriander (cilantro) leaves, chopped

Tablespoon low-fat sour cream


Sprinkling of sea salt flakes and black pepper


I assembled and prepared everything before i started

I cooked my onion and zucchini until browned and softened respectively.

Then i added the beans and mushrooms. Added the various herbs and spices – up to personal taste of quanitites. I went pretty heavy on the chilli.

Next came the tomatos and vege stock (you could just use water but i had an opened carton to use up!)

Not the most inspired shot, but hey...

I left it for a minute or two to thicken up, and then i was done! So easy!

On to the guacamole….

Combine the capsicum, red onion and coriander

Looking more like a bruschetta at this point 😛

Mash in the avocado and sour cream (I think it would taste just as nice without the sour cream, hello vegan option!)

Season, and you’re done.

Pretty guac, i want to eat you with a spoon.

Assemble, et voila….

Comments from carnivore husband:

Where’s the meat?

They’re vegetarian, honey.

Are those beans?

Yes, dear.

Is that avocado?

Unless you can think of something else that’s green and mushy, odds are that yes, it’s avocado.

Result: Liked them despite the glaring lack of meat.

As for me, i loved them. Can’t wait to use the leftovers up tomorrow. Thinking of wrapping them in a tortilla, or having with a baked potato.