Welcome to the Virtual Vegan Potluck!

Today I’m joined by a host of other bloggers, bringing you a feast of more than 150 recipes. To go to the beginning of the potluck, visit The Host Site. Otherwise, you can click on the link at the bottom of this post to see the recipes before and after mine in the lineup. If only we could all sample these dishes. As fun as the pictures are, they just don’t compare to the real thing.

I hemmed and hawed about what to bring this time ’round for several weeks. Last time, I made Decadent Mint Chocolate Truffles, which are super easy and truly addictive. This time, though, I thought I’d bring something more substantial, and this creation, which is one of my favorites, finally won out.

I love the idea of anything stuffed: pasta, zucchini, acorn squash, pancakes (oh yes). Bread products, of course, are a prime candidate for stuffing. Any pastry is vastly better when filled with something gooey or sweet, particularly chocolate. But vegetables are another favorite of mine. I’ve been searching for years for a stuffed pepper recipe that’s filled with flavor and doesn’t rely on a hunk of ground beef. Whatever your thoughts about stuffed peppers, I think you’re in for a surprise. Here I married Indian spices with this American classic, topping it all with toasted cashews and sweet raisins. The combination of flavors is phenomenal, and it looks lovely, too. I love that these are individual servings, giving them plate appeal for dinner parties, unlike a scoop out of a casserole dish, which always looks messy.

Before I give you the recipe, one announcement: I’m throwing another contest!! Sign up to follow my blog between today and May 26, and I’ll enter you into a drawing for a $10 amazon gift card. I wanted to offer something more personal, namely a home-cooked dish, Chez Rosalie, but I figured that might be hard to deliver. Too bad. If you’re close enough, you can choose that as your prize instead. I have an awesome banana cake recipe in the lineup that would be a good choice…

Check out the home page (right-hand side) for more details.

Special Diets & Allergies: Soy free, dairy free, vegan, vegetarian.

Sweet & Savory Indian Stuffed Peppers

Makes 4 Servings

Stuffed baked peppers have never been so exciting. Indian spices lend creamy rice and cauliflower an intense flavor, accented by toasted cashews and sweet bursts of raisin. Try pairing these with a green salad and crusty bread or a cucumber raita .

Ingredients:

1 head cauliflower, leaves removed, broken into bite-size pieces
1 T olive oil
1/2 t salt
1 T olive oil
1/4 C raisins
1/4 C whole, roasted and slightly salted cashews
Half of 1 medium yellow or red onion, thinly sliced
1 t cumin seeds
1/2 t turmeric
1/2 t salt
1/3 C tomato paste
1 C water
1 C  cooked chickpeas, drained
3/4 to 1 C pre-cooked brown rice
4 medium-sized red or yellow sweet peppers

Directions:

1. Preheat the oven to 375 F.
2. Toss the cauliflower in 1 T olive oil and 1/2 t salt. Place in a single layer on a large cookie sheet. Roast in the oven for 20 to 25 minutes, stirring once, until the florets are golden brown and slightly singed on a few edges. Turn the heat down to    350 F.
3. Meanwhile, wash the peppers and cut a circle around the top of each. Remove the stem, leaving the rest of the pepper intact. Wash out the seeds. Place the peppers in a 8×8″ pan, pie pan, or small casserole dish.
4. Heat the other 1 T of olive oil in a small skillet over medium-high heat. Add the raisins and cashews and sautee 3-5 minutes, stirring constantly, until the raisins are puffed and the cashews are golden. Be careful not to burn them! Remove the nuts and raisins with a slotted spoon, leaving the oil in the pan.
5. Add the onion and sautee until tender, about 5 minutes. Add the cumin seeds and sautee for another minute or two, stirring constantly, until they begin to pop and let off their fragrance.
6. Add the turmeric and salt, stir, then add the tomato paste and water mixture. Stir and cook another minute or two, until it begins to thicken, then add the chickpeas and rice.
7. Remove the mixture from the heat. Stir in the roasted cauliflower.
8. Spoon the cauliflower mixture into the peppers, evenly dividing it between them. Sprinkle each pepper with an equal amount of the cashews and raisins.
9. Cover the pan with foil and bake at 350 F for 40 to 50 minutes or until the peppers are soft on the outside.