3 Tablespoons fresh
or 1 teaspoon
2 Tablespoons salsa
sea salt to taste
Cut tops off peppers and set aside. Scoop out seeds
and white part and discard. Rinse peppers and turn over
on wooden board to drain.
Heat oil (or water for lower fat) in skillet and sauté
garlic and tempeh until golden brown. Add rice, green
onions, cilantro, and salsa and mix well. Salt to taste and
fill peppers with the mixture. Place peppers in Pyrex or
other oven-proof dish, put tops back on them, and bake at
400° for 30 minutes.
A sauce can be made to cover peppers before baking.
Either top simply with 3–4 ounces of grated Monterey
Jack cheese, or blend 4 ounces of tofu with 1 Tablespoon
tamari, 1 teaspoon of tahini, and 2–3 Tablespoons of
water, depending on consistency desired.
7 cups apple juice
1 cups fresh strawberries,
or other seasonal fruit,
3 cups granola
4 cups fresh orange juice
3 Tablespoons maple syrup
2 Tablespoons grated orange rind
2 cups fresh or frozen strawberries,chopped, or localberries, whole
fresh mint sprigs for garnish
orange slices for garnish