Vegan Chef April

With temperatures in the record highs in Northern California, the only way to beat the heat is with some delicious peppers. Trust me, spicy food definitely hits the spot when its so hot out! But these delicious peppers are great year round, and even on the grill! (I just don't have access to a grill at the moment! Quinoa Stuffed Poblano Peppers with Avocado Crema  Makes: 6 Peppers Takes: 1 Hour What you will need: 6 Poblano Peppers (tops cut and de-seeded) 1 Red Onion (diced) 1 Green Onion 1 Avocado 1/4 Cup Sour Supreme 1 Package Soyrizo 1 Package Daiya Mozzarella Shreds  3/4 Cup Tri-Colored Quinoa  1/2 Cup Frozen Corn 1.5 Cups + 1 TBS Water 1 TBS Garlic Powder 1 TBS Onion Powder 2 tsp Salt 2 tsp Ground Pepper 1 TBS Lime Juice To make: Preheat oven to 300.  Bring 1.5 cups water and quinoa to a boil. Reduce to med low and simmer 10-15 minutes until quinoa is cooked. Pour quinoa, soyrizo, red onion, garlic powder, onion powder, and

Its that time of year again...pumpkin season. But in SF, its not fall, its our summer. Summer means delicious avocados! We put avocado on almost everything, why not pasta! For this recipe, I used a gf lentil pasta which is also high in protein. Truffle Avocado Pasta (GF) Serves 4-6 What you will need:  2 Extra Large Avocados 1 Red Onion 1 8oz Box Baby Bella Mushrooms 1 Red Bell Pepper 1 Green Bell Pepper 1 Zucchini 1 Cup Fresh Spinach 1 Box Lentil Pasta *5 Grape Tomatoes Per Serving (cut in half) 1 Box Lentil Pasta 2 tsp Salt 2 tsp Pepper 2 tsp Garlic Powder 2 tsp Onion Powder 1/4 Cup Black Truffle Oil 2 TBS Lemon Juice 1 TBS Olive Oil *optional Cooked Veggies To Make In a Skillet, combine onion and olive oil. Sauté 2 minutes. Add peppers, mushrooms, zucchini, 1 tsp salt, 1 tsp pepper, 1 tsp garlic and onion powder. Salute until vegetables are cooked (about 8-10 minutes). While vegetables are cooking, boil water in a large pot. Cook p