On the weekend I celebrated my birthday.
I made fantastic stuffed peppers on a whim, my favourite warm tahini salad, and a boston cream pie: two marble cakes stuffed with vanilla pudding and topped with chocolate ganache (all gluten-free and vegan, of course).
The stuffed peppers were filled with a lentil/rice mixture. I cooked together brown basmati rice and brown lentils with garlic powder, oregano, basil and thyme. Then I stirred in a lot of green onions and salt to taste. I pre-roasted the peppers for about 10 minutes (in convection at 425F) ’til they were just starting to char a little. Then I topped with a mushroom-laden marinara. Baked the whole thing until warmed through, about another 20 minutes.
The tahini salad is my favourite and we make it often. Roasted broccoli and red onions always make the cut; this time they were joined with cauliflower and zucchini. The sauce is tahini with lemon, garlic and water to make it saucy, warmed and seasoned with sea salt and pepper.
The cake was two marble layers, filled with a vanilla pudding (almond milk, cornstarch, agave and vanilla extract) and a ganache (chocolate chips melted with almond milk and a bit of cocoa powder). Admittingly, I made far too much filling and topping. But I glopped it on anyway and then topped it with strawberries.