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Poivrons Farcis Vegan / Vegan Stuffed Bell Peppers
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Claudio Bravo (Chilean, 1936-2011), Still Life, 1985. Pastel on paper, 45.4 x 60.6 cm.
Quinoa Tabouleh, grilled aubergine and capsicums, houmos, dolmades and some home… Quinoa Tabouleh, grilled aubergine and capsicums, houmos, dolmades and a few homegrown beans and Toms, celery sticks and olives by @the_smallseed_ .
Something got into the greenhouse and is eating my capsicum plants. It's winter, insects should be quieting down damnit! They're even eating the pansies!
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If you’re looking for a new snack, our Smoky Red Capsicum Dip With Crudites is delicious!
When eating soup out of a bowl is just too much, drink it from a mug!
Kick start Tomato soup Serves 3 - 4 Ingredients: 2x 400g tin tomatoes 1 x large red pepper 1 x large onion 3 x medium carrots 2 tbsp of hot paprika powder 1 tsp Garlic powder 3 tbsp cumin powder 1/2 cup water (more if too thick)
Method: In a large pot, place onion, carrots and pepper with a teaspoon of salt. Cook on high for 5-6 minutes or until the vegetable are rather soft. Add spices and cook for a further 1 minute until the aromas are released. Add the tin tomatoes and stir to combine. Bring to the boil and blend with a hand held processor. When the mixture starts to thicken, add extra water. Add 1-2 teaspoons of salt or to taste. Serve hot with fresh basil and crusty bread.
There goes the capsicums 😕 lucky i ❤ you blues. Next time hide in the tomatoes please 😉 #dogslife #siteforman #vegiepatch #capsicums
