i’ve gone on and off of eating clean, a vegan diet, vegetarian diet, and a pizza diet.
but it wasn’t until recently, i watched a doco on netflix called “Vegucation” that completely changed my tune on food. so much so that i wanted to give a vegan diet a go. and so, the very next day, i did.
it’s been about a month now that i’ve had absolutely no animal products. i live in san diego, which means ample quality mexican food practically on every corner. special shout out to Alberts and Taco Fiesta, both which have fueled many late nights/early mornings, and cured countless hangovers. and on top of that, i live around the corner from a pizza joint where you can get an amazeballz pizza for freaking $7. awesome, i know…
my point? it’s been rough.
last night, after a particularly exhausting week, i was hungry. and i wanted pizza. immediately. i was in the middle of a full on war between my conscious and my stomach over picking up my phone, and calling an order in. but in the end, my conscious won. what would be the point of following this diet for this long, just to give in to a little weakness?
i got home and cooked. and so came this little piece of vegan heaven:
i don’t measure anything. which sometimes fails, but i’m no culinary master. in fact, i burnt the quinoa in my haste.
my rendition of a southwest stuffed pepper:
1 green pepper
1 can organic black beans
1 ear of organic corn
1 onion, diced
jalepenos (i dig spice. the hotter the better. but we’ll say this is optional)
extra virgin olive oil
cayenne pepper (see jalepenos)
meatless ground beef (Trader Joes brand, which rules because it’s precooked and tastes just swell)
1/2 of avocado
heat oven to 450 degrees
cut peppers in half horizontally (so many options with this, but just how i like it) and drizzle with EVOO, lightlyyy. turn peppers upside down and bake while you’re preparing the “stuffing”
prepare quinoa as stated on package – i prefer the white quinoa, but to each their own
add black beans – note* if you are using canned black beans, be sure to rinse before adding to your meal. cans hold SO much unnecessary salt and aint no body got time for that.
prepare corn – see note above about canned corn kernels
sautee onion in a bit of olive oil to your liking, or remove all together.
throw everything together in a bowl and mix. i sprinkle on cayenne pepper over it all and stir as i mix. once the quinoa is cooked through, add it to the bean/corn/spicy goodness.
remove the peppers from the oven (for softer peppers add more time. i prefer a little crunch) and just spoon that mixture into the pepper. garnish plate with avo slivers, sprinkle with a little more cayenne pepper if you’re feeling extra spicy, and enjoy.
it’s literally so simple. if you don’t burn the quinoa like i did and have to re-do, you’ll be feasting in like 20 minutes FLAT. sip on a corona lite, and you’re good to go. and to top it all off? your body will thank you for not pumping useless carbs and calories into your stream. buh-bye muffin top!
no animal products, no guilty conscious, no problem. happy eating!
PS – have your own rendition on this tasty little morsel? do tell!!