Get ready for a yummy little snack that will blow your mind! This particular recipe is for a mini doughnut in the old fashioned variety but I suppose you can make any kind that you feel like. Of course you can, they are your doughnuts after all.
Stuffed peppers can be filled with many different things: from rice, to beans to ahem - meat. There are zillions of variations of this recipe coming from every corner of the globe. This one so happens to be Mexican inspired, but feel free to add your own favourite ingredients.
My Nonna (Italian Grandmother) stuffs hers with risotto and cooks them in broth and white wine - quite different than this recipe but goes to show how versatile this dish can be!
Choose whichever kind of pepper you like. I'm using poblano in this video, which has a very gentle spicy zip-zap. They are quite small and cook in about 30 minutes. If you are using a larger pepper such as green/red/yellow/orange bell pepper, you may need to cook these babies longer.
If you loved brunch and omelettes (or omelet) as a non vegan, you are in luck! You can recreate a better-than-egg version using chickpea flour! See our recipe video below and happy brunching (or any meal really)!
*If you would like an "eggy" flavour, add Indian black salt. Just an pinch! You will swear that you are eating a hard boiled egg.
Oh so yummy-yum-yum! This stew is one of the nicest, most comforting dishes ever! We discovered a version of this stew many years ago in a vegetarian restaurant in Guelph, and have been making it often ever since.
The main ingredient is sweet potato, but feel free to use any starchy root that you like. I've also made this with pumpkin and cassava; both very different but also delicious.