Hey guys! It’s time for another book review. I love reading and have read my fair share of gems and… uh, not-so-gem-like books. Please know that I will ONLY review books that I have read and LOVE. My hope is that for those readers looking for more thorough knowledge than just a blog post may find the right book for them. You can check out my other book reviews here.
As I’ve mentioned several times here on this blog of mine, I don’t really prescribe to any one particular “diet.” (You can read more about that here.) I eat real food. I eat what makes my body feel good. I don’t believe in any one “super food” or in highly restrictive diets. My pantry is full of cookbooks that cover a wide variety of ways to eat. I love finding new recipes whether they are WAPF inspired, Paleo, vegetarian, vegan, or the like.
Of course, there are people who need to be more careful… people who have actual food allergies or severe healing to be done. And gluten is often a culprit for many. And there are also certain foods that I typically stay away from… like soy. And in a nutritional world that often (mistakenly) tells vegetarians/vegans that they need to consume soy for the protein, it can be hard to find quality vegetarian recipes that I feel good about eating.
Enter Gluten Free Vegetarian.
I’ve been following Hannah of Healy Real Food Vegetarian for a while. I adore her recipes and love that she stays away from some of the fake “health” foods that wear the vegetarian label. And while I do eat meat sparingly (the right kind of meat, of course)… I was thrilled to get an early copy of Hannah’s new ebook.
So thrilled that the same day I got my hands on it I tried a recipe: Vegetarian Stuffed Bell Peppers.
Yum, yeah. So good.
Even the husband (who supports my vegetarian dishes, but is more of a meat-eater) loved them. “10 out of 4 stars”, he said.
And lucky for you! Hannah has agreed to let me share this recipe with you. It’s super delicious and SUPER easy. My kind of recipe.
Of course, the recipes are just part of the gold mine in her book. Check out some of the other features in her book:
Gluten Free Vegetarian provides information on:
- Healthy cooking habits, including the best fats to use, how to soak grains, beans, and legumes, and the benefits of fermintation.
- Basic cooking staples. Learn how to make ghee, vegetable broth, raw milk yogurt, and so much more.
- Lots of different cuisines and includes many vegan dishes as well.
Gluten Free Vegetarian is full of amazing gluten and soy-free recipes. Whether you are a vegetarian or not, this book will give you lots of new recipe ideas to add to your real food kitchen.
Vegetarian Stuffed Bell Peppers
From Gluten Free Vegetarian by Hannah Healy
3 medium bell peppers
2 cups cooked rice
1/4 cup tomato sauce
1/2 cup shredded cheddar cheese
1 pastured egg
1/4 cup shredded cheddar (to sprinkle on top)
1 tsp Italian seasoning (plus more to sprinkle on top)
1/4 tsp salt and pepper
1. Pre-heat oven to 350 degrees. Put rice in a bowl and add tomato sauce, egg, shredded cheddar, Italian seasoning, salt and pepper. Mix thoroughly.
2. Wash bell peppers and cut the tops off. Remove inner membrae and seeds.
3. Fill each bell pepper to the top with the rice mixture. Top with cheese and Italian seasoning.
3. Put in an 8×8 pyrex or ceramic dish and bake for 50 – 60 minutes. The top will be browned and crispy.