Stuffed Nutty Peppers

Yesterday was the grand opening of the virtual Self Sufficient Cafe and I explained that at the start of each month I will share the months menu. Every week of each month I will post a recipe from the menu. That way you get at least 4 or 5 new recipes a month plus any daily specials as the menu board to the left details. 
Bonus? Right?

To start things rolling the first recipe I'm sharing is stuffed nutty peppers, it's that easy I shouldn't really call it a recipe. You only need 6 ingredients, one of which is the pepper which holds the 'stuffing' and another is the curly kale which serves as a bed for the pepper to rest upon. 

This leaves only four other ingredients which act as the 'stuffing', how is this possible? Easy! We cheat! All you need is two Goodlife nut cutlets!

Ingredients - serves 1-2

1 Red pepper
1 Onion
2 Goodlife nut cutlets, cooked

115g Spinach

2 Tbsp Tofutti herb & chive cheese
150g Curly kale

Method

Fry the onion is a little olive oil until translucent. Add a little water if the onions start to stick.

Wash the spinach and shake to loose excess water and roughly chop. Add to the pan with the onions and cook until wilted. You may need to keep adding a little water now and again to stop the spinach sticking to the bottom of the pan.

Dice the cooked nut cutlets and add to the pan and stir. Add the Tofutti cheese, stirring it through the mixture as it melts.

Halve the red pepper through the stalk, purely for aesthetic reasons and de-seed. Spoon the 'stuffing' into each half and bake in a moderate oven for 20-30 minutes or until the pepper is soft. 

While the pepper is baking, steam or boil the kale, drain and squeeze out a little water. Spoon the kale onto a plate/plates and top with the red pepper halves.

Simples!

Vegan Food Review - Goodlife Nut Cutlets

It's time for another food review and this time I cooked Goodlife Nut Cutlets. I found these in the freezer section of the local Sainsburys. I'd previously tried the Goodlife Spinach & Lentil Grills and was pleasantly surprised with their taste and texture, I'll blog about them soon. It was time to see what the Nut cutlets could do. As with all three other 'burger' type vegan food reviews, I served these on a wholemeal bap with toppings. On the bottom I layered tomato, onion, beetroot and a light drizzle of garlic mayonnaise and on the top tomato sauce and vegan cheese melted to its best ability. I'm still yet to find a melty vegan cheese.

The nut cutlets held their shape very well and didn't crumble. The texture combined soft vegetables including onion, carrot, parsnip and spinach with chunks of peanuts and cashew nuts. The packaging also suggested cooking these straight on a BBQ straight from frozen turning regularly and cooking for 15 minutes or so. One to remember for those long summer days of BBQ's, sun and fun.

Another suggestion was to break them up and use instead of mince to a bolognaise sauce with chopped mushrooms and onions. I'm not 100% convinced with this suggestion as they didn't seem to crumble. But this made them ideal for a burger bap!

What are your favourite vegan burgers?