mushroom and walnut stuffed bell peppers: vegan goodness.

mushroom and walnut stuffed bell peppers: vegan goodness.

Last March my Ironman made these delicious mushroom and walnut ‘meatballs’ to go with a spaghetti squash dinner.  Three months later we were still talking about them. stuffed peppers

Oh holy cow they were insanely delicious.  I set out on a mission: how else could I enjoy the earthy combination of mushrooms (high in vitamin D) and walnuts (high in protein and folic acid, which you can learn about here) in new dishes?

Well, thanks to the trusty VitaMixx, I found it! Vegan Mushroom and Walnut Stuffed Bell Peppers– Mediterranean Night: here we come!


  • 8 button mushrooms, washed
  • 1/2 cup walnuts
  • 1 to 2 Tbsp homemade hummus,  check out my recipes here
  • 2 handfuls fresh dill
  • Salt and pepper to taste
  • 2 bell peppers, sliced in half
  • drizzle of grapeseed oil

Combine first 5 ingredients and blend on low until a paste forms.

Slice bell peppers in half and clean out the seeds  (If you slice them top to bottom, they dads-stuffed-bell-peppers-1hold more stuffing!)

Spoon stuffing into pepper boats, place in an oven safe glass platter.  Drizzle the tops of each pepper with grapeseed oil.

Put in the oven at 350 F and bake for about 35-45 minutes.

Serve with fresh veggies and hummus, and a Greek salad… on your back porch… in the summertime.  Yes, it’s a charmed life.

Let me know how it tastes. Enjoy!


inexpensive homemade hummus recipes

inexpensive homemade hummus.  (or: SnackTime!)

A few months ago my paleo-diet cousin “went vegan” for a week (I’m pretty sure it was a double-dog-dare).  By the second day, he texted me that he was hungry: he found it difficult to make on-the-go snacks that actually made him feel full.  I told him I eat about three pounds of hummus a week, and suggested he do the same.  (Ok, slight exaggeration…)

I was already relatively adept at making my own hummus as a way to actively reduce kitchen waste (even ‘recyclable’ plastic packaging is wasteful if you buy that much hummus! Read my Aparigraha April posts) and save money… but to help my cousin out, I committed to hunt for the easiest, least expensive homemade hummus recipes.  Many recipes call for roasting the garlic (time consuming) or tahini (expensive) and I’m a big fan of using whatcha already got in your kitchen.  After some refining (yum!): here are my top three Homemade Hummus recipes.

First: Go buy some chickpeas in bulk.  They are super cheap.  (Aluminum cans are not in fashion any more).  Chickpeas are packed with protein, fiber and iron.  And they cook relatively quickly: Just add chickpeas to your crock pot/slow cooker, add water (double up the same you would for beans: 1 C chickpeas to 2 C water) and set it on high for 3 hours, or low over-night.  Cook 2 cups, then divvy up ½ Cup servings in freezer-safe containers to use later.  Thaw one container in the morning and make your fresh hummus in the afternoon.

I like hummus to be creamy, so I do not drain the chickpeas before freezing them or spooning them out to put in the blender.

Lisa’s Summer Staple Homemade Hummus


  • ½ Cup cooked Chickpeas
  • ½ tsp Honey Dijon Mustard
  • ¼ tsp Minced Garlic
  • ½ tsp Cumin
  • 1 tbsp Olive Oil
  • Salt and pepper to taste
  • Roasted/salted pumpkin seeds (For topping)

Add first 6 ingredients to food processor, blend on variable until desired creamy consistency.  Add water if needed.  Spoon into a bowl, top with pumpkin seeds.  Enjoy with sliced zucchini, carrots, celery, peppers and jicama.


Lisa’s Garden Homemade Hummus


  • ½ C cooked chickpeas
  • 5 sundried tomatoes
  • ¼ C fresh basil (or a tbsp. dried basil)
  • Handful fresh oregano ( or 1 tbsp dried oregano)
  • 1 tbsp olive oil
  • Salt, pepper, and paprika to taste
  • Garlic salt (for topping)

Add all ingredients to food processor, blend on variable until desired creamy consistency.  Add water if needed.  Spoon into a bowl, top with garlic salt or fresh garlic.  Enjoy with crackers or veggies.


Lisa’s ‘Light it Up’ Spicy Hummus


  • ½ C cooked Chickpeas
  • ¼ jalapeno (no seeds: just a sliver of the side)
  • Sea Salt, Cumin or Chili powder and Turmeric to taste
  • 1 tbsp olive oil
  • ½ lemon (just the juice)
  • Optional: 2 tbsp. Boys Grow Salsa

Add all ingredients to a food processor, blend on variable until desired consistency.  Add water if needed.  Spoon into a bowl, top with salsa (optional) and enjoy with tortilla chips, sliced bell peppers, crunchy red chard, etc.

Enjoy… let me know which one you love the best, I’m interested!