Category Archives: Grains & Wheat

Vegan Stuffed Peppers


A few years back when we went to Greece, I had the opportunity to try some awesome Greek food. Me being vegetarian I had no problem finding vegetarian food.  One of the items I enjoyed was the stuffed peppers (and of course stuffed tomatoes).  I had been thinking of making this so delicious food, some how it went to the back seat all these years.  Finally, with the holidays coming in I thought to give it a try so that I can share it in my blog.  I hope you will enjoy this delicious and full of nutritious dish.

Note: In Greece, they were using brown rice but I thought to give it a twist and use Quinoa since Quinoa is so nutritious and no carbs.





  • ½ cup Quinoa
  • 1 ½ cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium thinly sliced
  • 2 cloves garlic chopped
  • 2 cups sliced mushroom (like button or portabella)
  • 1, 14 oz can diced tomatoes drained
  • 3 cups baby spinach
  • Salt and pepper to taste
  • 3 large red bell peppers (you can use orange or yellow as well)
  • 1 ¼ cups vegan (soy based) cheese


  • Bring quinoa and vegetable broth to a boil in a covered saucepan and reduce heat to low and simmer until all liquid is absorbed – about 10-12 minutes. Let stand covered
  • Preheat oven to 400 F.
  • Add oil to a skillet and add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté for another 5 minutes until mushrooms are tender.  Stir in tomatoes, spinach, salt and pepper and cook for another minute or 2.  Add quinoa and ¼ cup of cheese, stir to combine.
  • Cut bell peppers lengthwise. Carefully remove and discard seeds and membranes.  Keep the stems intact if possible
  • Sprinkle a little bit salt inside each half and fill with quinoa mixture.
  • Place in a baking tray and cover with aluminum foil and bake for about 30 minutes. Remove baking tray from oven divide and top stuffed peppers with remaining cheese and bake uncovered for about 10 minutes or until peppers are crisp and tender and cheese is browned.

Spicy Vegan Bulgur Pulav



It is so hot and the best thing to cook is a one pot meal instead of making multiple dishes and generating heat.  I have been eyeing on a recipe which is actually a chicken pulav with brown rice. I thought to make some twists and create it as a vegetarian dish since I am vegetarian.The closest ingredient to repleace the chicken was soy chunks.  Also I used Bulgur instead of brown rice.  It turned out very delicious and we enjoyed it as a meal.  I have posted Bulgur dishes before, but among all of them I think this is the best one.  Drizzling some lemon juice just before eating enhances the flavor.  You can serve this with a small side salad.






  • ½ cup bulgur
  • 1 ½ cups water
  • 2 oz dried soy chunks
  • 1 medium carrot chopped
  • ½ cup chopped string beans
  • ¼ cup green peas
  • ¼ cup chopped tomatoes (seeds and juice removed)
  • 2 tablespoons cooking oil
  • 1 small onion thinly sliced
  • 2 cloves garlic finely chopped
  • Small piece of ginger finely chopped
  • 1 small green chili chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • ¼ teaspoon mustard seeds
  • Few curry leaves
  • Lemon wedges (optional)


  • Add dried soy chunks to a bowl and add hot water to completely cover the soy chunks. Cover and let stand for about 15 minutes.
  • Meanwhile, in a covered saucepan bring 1 ½ cups water to boil. Wash bulgur and add to the saucepan and bring to rolling boil.  Reduce flame and cook until all water is absorbed – about 10-12 minutes.
  • Squeeze out all the water from soy chunks (if it is still hot, run the bowl with soy chunks under cold water).
  • Add about one tablespoon cooking oil to a skillet and add the soy chunks and fry until lightly golden and crisp. Transfer to a dish
  • Add the rest of the oil to the skillet and add onion and garlic and sauté until lightly golden. Now add ginger, green chili, mustard seeds, ground coriander, chili powder, curry leaves and salt and cook for about 1-2 minutes.
  • Add chopped carrots, green beans, and green peas and sprinkle a little water and cover and cook on low flame for about 7-8 minutes or until carrots and green beans are cooked but crisp. If needed sprinkle more water little at a time.
  • Add chopped tomatoes to the skillet and cook for another minute. Now add cooked bulgur to the vegetables and mix well and cook on very low flame for a minute or two.  Season with salt.
  • Serve with lemon wedges
  • Yields: 2 main dishes.


Roasted Broccoli and Black Bean Quinoa with Garlic Chili Sauce


After a long day from work and walking in this frigid cold weather, when I get home all I want is some comforting warm food.  On a day like this I didn’t want to spend too much time in the kitchen – just cook some delicious food and eat and go to bed.  So I came up with this recipe with whatever I had in the fridge.  I had some pre cooked and frozen black beans in my freezer and these vegetables in the refrigerator.   With just 4 ingredients, this is a very healthy, light and delicious dinner.  You can buy the garlic-chili sauce in any Asian grocery stores.


  • 1 small head broccoli divided into florets
  • 4 oz white mushroom thickly sliced
  • 1 green bell pepper thinly sliced
  • Cooking spray
  • ½ cup quinoa
  • 1 ¼ cups water
  • ½ cup cooked or canned black beans drained
  • 4-5 garlic cloves
  • 2 teaspoons cooking oil
  • 1 tablespoon garlic-chili spicy sauce
  • Salt to taste



  • Preheat oven to 400 F. Spray cookie sheet lightly and arrange vegetables in one layer.  Spray oil over vegetables and roast  for about 45 minutes and set aside
  • Meanwhile bring quinoa and water to a rolling boil. Reduce heat to low and cover and cook for about 12 minutes or until most of the water is absorbed.  Let stand covered for about 15-20 minutes and fluff with a fork.
  • Peel and slice garlic into thin slices.
  • Add cooking oil to a large skillet and add garlic and sauté until they are golden. Lower the flame and add roasted vegetables, black beans, garlic chili sauce, and salt and mix well and cook for 1 to 2 minutes (this is to infuse the sauce into vegetables).
  • Now transfer cooked quinoa to the skillet and mix thoroughly and cook for about a minute or 2. If it starts burning, sprinkle a little water and continue to cook.
  • Cover and let stand for about 15 minutes before serving.
  • Serves 2 main dishes

Quinoa with Roasted Beets, Beet Greens and Tofu


This year until last week I couldn’t find good fresh beets in the farmers market.  Last week when I went there, to my surprise they had really fresh beet bunches with fresh beet greens.  I couldn’t resist and bought a big bunch.  While they are fresh, I wanted to make some dish and came up with this one.  The dish came out really good, but I would have enjoyed if I had added some extra spice – like crushed red chili flakes



  • ¾ cup Quinoa
  • 1 ½ cups water
  • 7 oz extra firm tofu
  • ½ lb beets
  • 8 oz beet greens roughly torn into pieces
  • 1 tablespoon cooking oil
  • 3 medium garlic cloves finely chopped
  • ¼ inch piece fresh ginger finely chopped
  • 2 teaspoons sesame seed roasted

For the Sauce:

  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon hot chili sesame oil
  • ¼ teaspoon rice vinegar


  • Add quinoa and water to a covered saucepan and cook uncovered until it start to boil
  • Lower flame and cover and cook until all water is absorbed – about 15 minutes. Set aside
  • Drain tofu on paper towel and cut into ¼ inch cubes
  • Peel beets and cut into thin cubes.
  • Preheat oven to 375 F. Lightly spray cooking oil to a cookie sheet and spread cut beets and tofu in one layer.  Spray oil over the cut beets and tofu and roast for about 40-45 minutes.
  • To make the sauce in a small bowl combine together soy sauce, sesame oil, chili sesame oil, and rice vinegar. Set aside
  • Add cooking oil to a large skillet and add garlic and ginger and saute until they are lightly browned. Add beet greens and saute until leaves are wilted
  • Add roasted beets, tofu, and cooked Quinoa to the skillet and mix well
  • Add sauce mixture to the Quinoa and combine and cook on low flame for another minute or two
  • Sprinkle with toasted sesame seeds
  • Serves 2 main dishes.

Mixed Mushroom Pasta with Basil Olive Oil


Recently I have been making dishes that are vegan and this is one of those recipes I always wanted to make – pasta combined with almond milk.  I will be posting another recipe with vegan Alfredo sauce.  Since I didn’t have enough time, I made this dish very quick and simple.  The main ingredients that gives flavor to this are the porcini mushroom and the basil flavored extra virgin olive oil.


  • 4 oz pasta such as rotini, penne
  • 1lb mixed mushrooms (shitake, portabella, button)
  • 1 oz dried porcini mushroom
  • 1 medium red onion thinly sliced
  • 1 head garlic (about 10) sliced
  • 1-2 tbsp olive oil
  • ½ cup black olives
  • 1 tbsp crushed red pepper
  • 1 teaspoon dried basil
  • ¼ cup almond milk
  • 1 scallion sliced into one inch pieces
  • 1 tbsp Basil flavored olive oil
  • Salt to taste


  • Cook pasta and drain and set aside
  • Preheat oven to 400 F. Lightly spray oil to a cookie sheet and set aside
  • Clean and slice mushrooms into thin slices
  • Spread sliced mushrooms in one layer on the cookie sheet and spray with cooking oil
  • Roast mushroom for about half an hour. Set aside
  • While mushroom is roasting add dried porcini mushroom to warm water and let soak for about 1—15 minutes.
  • Wash thoroughly and squeeze out the water
  • Add olive oil to a large skillet and once hot, add onion and sauté until translucent.
  • Add garlic and sauté until onion and garlic are lightly browned
  • Now add porcini mushroom and roasted mushroom and mix in with the onion
  • Increase heat to medium high and sauté until all water is absorbed from mushroom (if there is any)
  • Add crushed red pepper, dried basil and the cooked pasta and mix well
  • Reduce heat to low and add 1 tablespoon almond milk at a time until all ¼ cup is used
  • Cook on low flame until almond milk is absorbed.
  • Sprinkle basil flavored olive oil and sliced scallion.
  • Season with salt

Yields: 2 main dishes

Source: Chelvi’s original

Mediterranean Quinoa




  • 1/3 cup dried chick peas
  • ¾ cup Quinoa
  • 1 tablespoon cooking oil
  • ½ cup thinly sliced red onion
  • 4 oz kale leaves (stems removed and leaves torn into small pieces)
  • ½ cup corn kernels
  • 2 spring onions/scallion cut into 1 inch pieces
  • ¾ cup cherry tomatoes halved
  • ½ cup kalamata olives
  • salt to taste
  • feta cheese

For the tahini sauce:

  • 3 tablespoons tahini
  • 2 tablespoons water
  • ½ tablespoon extra virgin olive oil
  • 1 green chili chopped
  • salt to taste


  • Soak chick peas overnight and cook until soft.  Set aside
  • Cook Quinoa in a covered saucepan according to package directions and keep covered
  • Add oil to a large skillet and fry onions until lightly golden.  Add kale leaves and saute until leaves are wilted.
  • Add corn, chick peas, scallions and tomatoes and cook for a minute or two stirring continuously
  • Add cooked Quinoa and kalamata olives and mix well.  Pour tahini sauce and mix thoroughly and cook on a low flame for about 2-3 minutes.  Season with salt
  • Serve warm sprinkled with feta cheese

To make tahini sauce:

  • In a blender add all the ingredients and puree until smooth.

Yields: 2 main dishes

Source: Chelvi’s Original

Bulgar with Mixed Greens


Spring is almost here.  With spring coming, the whole nature will change to green and with colorful blossoms every where.  So to celebrate this spring and the warm weather I thought to make a dish that has only green vegetables and leaves.  Green vegetables and green leaves are packed with a lot of vitamins and minerals.  So for protein I added roasted tofu which is slightly yellow and mingled with the greens.



  • 1/2 cup Bulgar
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/4 cup soy granules (TVP)
  • 2 large porabella caps thinly sliced
  • 1 small green bell pepper
  • 2 cups shredded Brussels sprouts
  • 2 heads baby Bok-Choy
  • 3 garlic cloves finely chopped
  • 1/2 teaspoon any spicy chili paste
  • 1/2 teaspoon crushed red (chili) pepper
  • Cooking spray
  • salt to taste


  • Cook bulgur according to package directions.  Once cooked,  add chili paste and let stand covered.
  • Add hot water to soy granules and cover and let stand for about 15 minutes
  • Meanwhile  slice mushrooms thinly and then cut them diagonally into 2 halves.  Slice bell pepper into thin strips.
  • Cut off the end of Bok-Choy head and separate them into individual leaves.  Wash thoroughly and chop off the thick stems.  Cut thick stems diagonally into about 1/2 inch pieces.  Torn the leaves roughly.
  • Preheat oven to 400 F.  Spray oil to a cookie sheet and spread sliced mushroom in a single layer and roast for about 20 minutes
  • Squeeze out water from soy granules.  Add olive oil to a skillet and once hot add soy granules and fry until they are lightly crisp
  • Add chopped garlic and saute for one minutes.  Now add Bok-Choy stems and shredded Brussels sprouts and saute for another 2-3 minutes
  • Add Bok-Choy leaves and saute for one minute.  Turn off heat.  Sprinkle crushed red pepper and cover and let stand for about 5 minutes.
  • Fluff Bulgar with a fork and mix in the chili paste.  Transfer Bulgar to the skillet and mix well.  Serve warm.

Yields: about 3 main dishes

Source: Chelvi’s Original.