Ā October 24th, 2015…
Busy day. 
I am really sad when there are sunny days and I do not seem to make it outside before the sun goes down. Today was one of those days, where by the time I had a second to go out, the sun was already gone. I find myself singing “Oh Mr. Sun, Sun, Mr. Golden Sun, PLEASE SHINE DOWN ON ME, sadly it rarely works.
However, I cannot say today was bad. I got a lot done and still had time to make these wonderful little jacks for dinner and man, were they delicious or WHAT. I fed them to many non vegans with only positive comments in return (and sometimes its hard to convince non vegans to eat vegan food, I get it, you guys like meat and that is okay but sometimes plants are nice (to me its more than sometimes) but you get my flow.
Episode 2.0 of Halloween Treats š
ENJOY MY SPOONREADY COMMUNITY!
| VEGAN | Gluten Free | Whole Grains | Vegetables | Dinner | Snack |
A Personal Favorite.
Ingredients:
1 onion
1/2 tbsp. coconut oil
4 jalapenos (I removed the seeds and would suggest wearing gloves…. or not touching your eyes for a few weeks after because I made that mistake, already 10 times today and its not that great)
2 cloves garlic
2 cups chopped cilantro
3tbsp thyme
1 cup pasta sauce
2 cups brown rice
2-3 cups lentils and beans
Instructions:
1. In a medium saucepan, add the coconut oil and cook until heated up. Add the chopped onions and cook till almost transparent
2. Add in garlic and slicedĀ jalapenos and cook for another few minutes
3. Add in Pasta sauce and cook over medium heat for another few minutes (about 5-10)
4. Add in Thyme and, beans, rice and any other spices you desire
5. Cut off tops of peppers and cut out faces (use the smallest knife you haveĀ or else your jacks will have cut faces which is still pretty cute and kind of fits the spooky Halloween idea)
6. Fill peppers, place in an oven safe dish and cover with tin foil
7. You can pour some vegetable broth in the dish (only about 1/2 cup) or leave as is.
8. Cook for about 45 – 60 minutes and enjoy!!!!