October is such a transitional month. Hurricane season is almost over and the tease of a cool breeze is on the way. It’s time to start getting festive and decorating. Food can be fun and still be healthy and delicious. I am offering a spooky dinner dish and side that will be a hit at any party. Everything is also gluten-free, and can be dairy-free as well. Most importantly, none of the ingredients call for scary preservatives, dyes or fillers. You won’t feel like a pumpkin after this meal! It is so delicious that it will haunt you forever with cravings.
Stuffed Taco-Lantern
1 pack of Gardein meatless crumbles (you can substitute with meat)
1 can of black beans
1 small 4.5 oz can of green chiles
Season with onion powder, garlic salt, turmeric and cumin
Orange bell peppers
Sriracha
Spinach
Goat cheese (optional)
Preheat the over to 375. Mix the meatless crumbles with black beans, green chiles and spices on medium temperature, enough to warm it up and mix everything together. Cut the top of the orange bell pepper off and remove the seeds on the inside. With a small knife, cut different jack-o-lantern designs into the peppers and then stuff them with the mix. Top with goat cheese, unless you want a fully vegan dish. Place the peppers and lids on a foil covered baking dish and cook for 20 minutes. Line the plates with fresh spinach and place the peppers on the spinach. Decorate the top of the peppers with a little bit of Sriracha.
Misti’s Salsa Salad
1 can of black beans
1 can of fire roasted corn
1 large tomato diced
1/3 of a white onion diced
Handful of chopped cilantro
Handful of chopped scallions
1 teaspoon of garlic powder
2 limes juiced
10 generous shakes of Cholula hot sauce
Sea salt and pepper to taste
Mix all ingredients in a bowl and serve with chips. You can also add fresh chopped avocado.
*Published in www.thebeachsideresident.com
October 2018 issue
This looks amazing! I guess I will be making it soon….using scallions, cilantro and tomatoes from my veggie tower! 😋