DIY BITES

Fun, Healthy, Delicious Recipes

VEGAN STUFFED PEPPERS WITH KIDNEY BEANS, SWEET CORN AND CASHEW

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Vegan stuffed peppers with kidney beans, sweet corn, and cashew

So I made these. And they were awesome. And vegan. Like, really awesome and really vegan 🙆. I chose yellow bell peppers because of their sweetness, however, the red ones will work as well. I’m really into adding cashew to various recipes these days, and found this mix works like magic. They don’t take long to cook and can be served as a main dish, but also as a starter or a side dish. Or you could serve it as a starter, a main, and a side dish. You might.

Full recipe and nutritional information below ⤵️

Vegan stuffed peppers with kidney beans, sweet corn and roasted cashew

VEGAN STUFFED PEPPERS WITH KIDNEY BEANS, SWEET CORN AND CASHEW
 
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Author:
Recipe type: Vegan, Vegetarian, Light
Serves: 4
Ingredients
  • • 2 bell peppers, cut in half, seeds discarded
  • • ½ red onion, diced
  • • 1 big ripe tomato, diced
  • • 1 tsp powdered garlic
  • • 3 tsp fresh parsley
  • • 100 g kidney beans
  • • 100 g sweet corn, canned
  • • 40 g raw cashew
  • • 1 tsp olive oil
  • • ½ tsp dried thyme
  • • ½ dried basil
  • • salt & pepper
Instructions
  1. Preheat the oven to 200 °C/ 400 degrees °F.
  2. Saute the onion in olive oil for 2 minutes.
  3. Add kidney beans, corn, cashew, garlic, and diced tomato. Cook for 3-5 minutes on medium heat.
  4. Add dried thyme and basil, parsley, season with salt and pepper, and set aside.
  5. Fill each half of bell pepper with kidney bean mixture.
  6. Set in the oven for 25 minutes, or until bell pepper is tender.
  7. Garnish with fresh parsley and serve.
  8. Enjoy!
Notes
Optionally, you can roast the cashews in a dry pan for 3-4 minutes before adding them with the kidney beans, for an extra crunch.
You can also add: raisins, fresh herbs, tofu.
Nutrition Information
Serving size: 1 Calories: 139 Fat: 1.56 g Saturated fat: 0.25 g Unsaturated fat: 1.4 g Carbohydrates: 17.9 g Sugar: 2 g Sodium: 120 mg Fiber: 3.25 g Protein: 5.1 g Cholesterol: 0

 

CURLY PARSLEY AND EGG SALAD WITH GOLDEN SESAME

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Curly-Parsley-and-Egg-Salad-with-Golden-Sesame

Fast, fast, fast. This is fast. And incredibly delicious if you’re into parsley. What’s up with people who hate parsley? Give parsley some credit. Parsley – good friend. Parsley – 138 mg of calcium/100 grams. Parsley – 133 mg of vitamin C/100 grams. Parsley – 1.07 mg of zinc/100 grams. See? Parsley – friend. Stop hating on Parsley. Go team Parsley!

Curly Parsley and Egg Salad with Golden Sesame

Alex
Go Team Parsley!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Light, Salad
Servings 1
Calories 229 kcal

Ingredients
  

  • • 1 Tomato
  • • 3 handfuls of parsley
  • • 2-3 tsp raw sesame
  • • 1 tbsp diced onion
  • • 2 hard boiled eggs
  • • Lemon juice to taste

Instructions
 

  • Start by adding water to a small kettle and boil 2 eggs.
  • Wash the parsley and just use your hands to pick the leafs and set them into a bowl.
  • Finely dice the tomato and onion and add them with the parsley.
  • In a dry pan, add 2-3 tbsp of sesame and stir it until golden, 2-4 minutes.
  • Add sesame to salad, as well as the lemon juice. Finally, add the hard boiled eggs to the salad, a tbsp of olive oil, and woah! Magic!

 

VEGAN BANANA & CHOCOLATE CHIP MUFFINS

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VEGAN-BANANA-CHOCOLATE-CHIP-MUFFIN-DIYBITES

Oh My Gosh! These vegan muffins are the bomb. No, really, they are! Totes awesome. 🙆 These muffins will hunt you and make you crave them and you’ll just be thinking of them days after they’re gone. You’ll have mixed feelings about these muffins, because they’re so good, you’ll want to share them with everyone, but keep them all to yourself. Yeah, they’re that good. 😮

VEGAN BANANA & CHOCOLATE CHIP MUFFINS
 
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Easy to make from scratch, these vegan muffins are crowd pleaser, and not only for vegan crowds.
Author:
Recipe type: Vegan Dessert
Serves: 12
Ingredients
  • • 3 medium-large bananas, ripe
  • • 75 ml/ ½ cup sunflower oil
  • • 65 grams/ ⅓ cup sugar
  • • 1 tsp vanilla extract
  • • 250 grams/ 2 cup flour
  • • 1 tsp baking powder
  • • ¼ tsp salt
  • • 90 grams/ ½ cup vegan chocolate chips
  • • 60 grams/ ½ cup walnuts, chopped
  • • 3-6 tbsp of water, if needed
Instructions
  1. In a medium bowl, mash the bananas with a fork.
  2. Add the oil, sugar, and vanilla extract to the mashed bananas and give it a good stir.
  3. Sift the flour and the baking powder into the bowl and add a pinch of salt.
  4. If batter is too hard to stir, add a few tbsp of water. However, the consistency of the batter should be a bit harder than the usual muffin batter.
  5. Add the chocolate chips and walnuts, fold the batter and fill 2 thirds of each muffin tin using a spoon.
  6. Bake for about 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Notes
If you're a fan of raisins, dried cranberries, or even coconut flakes, by all means, add them to the batter, mix & match, do whatever you want with your awesome muffins, and let me know how it went.
Nutrition Information
Serving size: 1 muffin Calories: 254 Fat: 11 Saturated fat: 2.3 Unsaturated fat: 7 Carbohydrates: 34 Sugar: 12 grams Sodium: 2.7 Fiber: 2.3 Protein: 3.6 Cholesterol: 0.58