appetite porn*: stuffed peppers, vegan stylin'

(*tag henceforth: Apr0n)

ok for a batch to split between you and your hunny. start with the filling. take 1cup textured vegetable protein (tvp) and prep per normal (heat with equal amounts water in pot till water absorbed). while hunnies plateheating, chop some garlic (3 cloves) saute in olive oil till hay gold color. chop 1/2 red pepper chopped, 1 portabella cap, and 1 sweet onion. when the garlic is gold add onions, pour olive oil over top saute 5 mins; add chopped bella and pepper, saute 3 mins; put on a pot of water to boil, large enough to contain peppers); add tvp and 1/4 teaspoon amino juice (its some supplement recc'ed in the veganomicon). now once you get that done you will have wanted to spice and flavor it. since theyre stuffed peppers, i used paprika (tonnes), kosher salt, coarse black pepper, parsley, my plate (no likey green peppers)oregano, basil, sage, ground red pepper. remember, add dusty stuff to wettest ingredients first (sage, paprika to onions; herbs to tvp, could probably add nutritional yeast too).  add 1/4 cup tomato sauce and let heat for a bit stirring with a wooden spoon. pre-heat oven to 350. wash and chop tops off 4 medium peppers, clean. put in boiling water for about 5 mins. after 2 mins turn off heat on filling. remove peppers from water from water and rinse under cold water. stuff 'em. put 'em in oven with the chopped off lids for 25 minutes. put on a pot of water to boil after 10 mins (or dont strain water from first pot). take a vine tomato, slice it up nice. hit it with salt, pepper, paprika and a tablespoon of better than cream cheese (does that have casein? i dunno, buy one without i guess if it does). put slices cream cheese face down on top of peppers in oven, continue baking the last 15 mins. 6 minutes before done, drop a pouch of "Tasty Bite" punjab eggplant (only 2.49 at the local co-op yay). 1 minute before peppers done, pull pouch and plate eggplant (thats the other stuff in the pics, an it is fantastic). take any remaining filling, and lay it down to accommodate plating the peppers. pull and plate peppers. done and so easy to enjoy.