Celebrate Earth Day with this Delicious Vegetarian Meal

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by Vincent Polsinelli

veggieRecipe 

Description 

With Earth Day coming up on April 22nd, this vegetarian meal is an ideal way to celebrate. Not only is this dish nutritious, but also light, and a perfect way to welcome the warm spring weather with bright and vibrant colours.

Ingredients

 Peppers Stuffed with Quinoa3 bell peppers1 cup of quinoa2 cups of water½ cup of frozen peas1 small onion½ cup of tomato sauce2 cloves of garlic¼ of olive oilSalt and pepper to tasteSautéed Asparagus1 bunch of asparagus2 tablespoons of butterSalt and pepper to tasteBeet Salad6 medium beets¼ cup of walnuts¼ cup of goat cheese½ head of Nappa cabbage25 ml of honey50 ml of lemon juice25 ml of rice wine vinegar300 ml of olive oilSalt and pepper to taste

Directions

Beet Salad

  1. Lightly wash the beets and place them in a deep tray covering the beets halfway with water seasoned with salt and pepper.
  2. Cover the tray with aluminum foil and place it in a 425 C oven for 45-60 minutes, or until a knife can pass through the beets easily.
  3. While the beets are cooking, combine honey, lemon juice and rice wine vinegar ina bowl, and slowly add olive oil while whisking to create an emulsification.
  4. Season your dressing with salt and pepper, and set aside.
  5. Remove the beets from the oven, and allow them to cool down in cold water.
  6. Cut off the ends of the beets, and peel the skin off with a knife before cutting the beets into quarters. ***Wearing latex gloves is recommended as preparing beets can leave a temporary stain on your hands.***
  7. Toss the beets in the dressing and allow them to marinate for 30-45 minutes.
  8. Place the beets on top of a small bed of shredded cabbage, and top it off with crumbled walnuts and crumbled goat cheese before serving.

 Peppers Stuffed with Quinoa

  1. Place 1 cup of uncooked quinoa in apot of boiling water (2 cups) with a lid for 15 minutes.
  2. When all of the water is gone transfer the quinoa to a bowl and mix it with the tomato sauce, minced garlic, onion, frozen peas, salt and pepper.
  3. Cutbell peppers in half horizontally and remove seeds from them.
  4. Oil the outer skin of the bell peppers with olive oil, and place them on parchment paper on top of a sheet tray.
  5. Stuff the peppers tightly and place them in the oven at 425 C for 15-20 minutes or when you notice that peppers are slightly charred.
  6. Remove from oven and allow them to cool for 2-3 minutes before serving.

 Sautéed Asparagus

  1. Snap off dry ends of asparagus and blanch in boiling water for 30 seconds.
  2. Place asparagus in an ice water bath and dry them off when cool.
  3. Melt butter in a pan on medium heat and toss the asparagus in the butter while adding salt and pepper to taste.
  4. Continue to toss until preferred doneness is reached and serve.