Bell peppers stuffed with Quinoa-black bean salad

Ingredients:

·         4-5 large bell peppers, tops cut off and seeds removed

·         ½ cup uncooked quinoa

·         1.5 cups water or vegetable  broth

·         Lemon zest from 1 lemon

·         Juice from one lime

·         Fresh cilantro, finely chopped 4-5 strands

·         1 Tbsp olive oil

·         Red onion (one small), finely chopped

·         1 garlic clove, minced

·         Salt and pepper to taste

·         Canned black bean (1 can) or cooked black beans

·         One can of drained sweet corn

·         Shredded cheese or avocado slices to top the peppers

·         Sour cream or salsa for serving (optional)

·         Jalapeno peppers (optional)

·         Taco seasoning (optional)

Procedure

·         Drop the peppers into boiled water for about 2-3 minutes and place them up side down on a paper towel after taking them out

·         Boil the water or vegetable broth in a medium sized pan and add quinoa to it. Reduce the heat to simmer and cover it with a lid for about 15-20 minutes when all the liquid is absorbed by quinoa and the quinoa looks fluffy

·         Heat the olive oil in a medium sized skillet and add chopped onions, garlic, salt, pepper and the jalapeno peppers (optional)

·         Mix all the above ingredients including quinoa into a bowl with black beans and corn

·         Add cilantro and the lemon zest to quinoa and mix it well

·         Preheat the oven to 350 degree F

·         Fill this mixture into the peppers placed in a baking tray that is filled with water just enough to cover the bottom

·          Cover the top of peppers with cheese if you are using the cheese and place it in the oven with broil setting

·         If you are using avocado, just place the peppers in bake setting and top the avocado after the peppers are baked

·         Use tongs to remove the peppers and serve them with sour cream or salsa

Whole wheat Eggless Banana-Dates cake

Ingredients
1.5 cups whole wheat flour/atta
1 tabsp All purpose flour
4 ripe or over ripe bananas
1 tsp baking powder
½ tsp baking soda
½ cup sugar
½ cup milk
⅔ cup any neutral flavored oil/ Margarine/unsaltedbutter
1/4 cup of chopped pitted dates
1/4 cup of raisins
1/2 Tsp of Orange zest or 1 tsp vanilla extract
a pinch of salt
1/4 cup of walnuts, chopped

Procedure:

• Preheat the oven to 350 degrees F
• Peel and mash the bananas in a blender
• Add sugar and oil/butter
• Beat this mixture very well so that oil mixes with banana and sugar is dissolved
• Add whole wheat flour, all purpose flour, baking soda, baking powder, salt directly in the bowl and stir it well.
• Add chopped dates, raisins and walnuts and finally add orange zest into the batter
• Pour the batter into a greased pan and spread it evenly in the pan
• Bake it in the preheated oven for about 45-50 minutes.
• Keep checking the cake and test it with the tooth pick. Take out the cake from oven when the toothpick inserted comes out clean. 
• Allow the cake to cool before serving

Mung Sprout Salad

Ingredients:

- Whole Mung(Green gram) soaked for 24-48hrs

-Romano Tomatoes diced

-Cucumber diced

-Onion chopped

-Croutons

-Cilantro 4-5 strands chopped

-Orange pieces

-Chopped green chilies (Optional)

Dressing:

-Olive oil 2 Tsp

-Salt

-Pepper 1/2 tsp

-Vinegar 3 Tbsp

-Lemon juice 2tbsp

-Chat masala powder

-Lemon zest 1/4 tsp

Directions:

- Add all the dressing ingredients and whisk together.

-Wash the soaked sprouts well with water before adding it to the salad.

-Add sprouts and all other vegetables to the dressing and toss it well.

-Add the croutons just before serving.

- Can add ranch also if you wish to. (Optional)