What are you doing? That’s what I keep asking myself, especially around finals time. I get a kick when people tell me that I don’t like change or take risks… I guess quitting a decent job, ergo a serious lifestyle change, to go back to school full-time to do something completely different doesn’t seem like a change or risky.
I don’t have much to write about today. I am prepping for finals and end of term projects. I’ve learned so much since September. I learned that there is a hell of a lot of nutrition information that I don’t know. That there are a lot of people out there that are not ready to make changes – real changes that can be life or death. I see them every week at the hospital I am doing my supervised field experience at.
Change is never easy but when you are ready and see that it can be for the best it can be the most amazing feeling ever. I know that not all change feels like it is for the best, in those situations you have to make the most of it – you know, how you are in charge of your destiny. When I lost a job 2 years ago I decided to volunteer at a local animal shelter – although that change wasn’t for the best, one of the outcomes was positive. While I was very fortunate to get a new job within a couple of weeks I am now happy to be back at that shelter.
Now that I think about it losing that job started the trajectory that lead to where I am now, maybe it was the best thing that ever happened to me. So the lesson here is that while you are in the midst of change it may not seem like the right (or sane) place to be, it could be the best thing that ever happens to you.
Since I have been busy with school I don’t have an original recipe to post. I do want to share a wonderful stuffed pepper recipe garnished with shiitake bacon that I used for a demo in one of my culinary courses. I love the fact that the chef that teaches the class that loves real bacon found this bacon to be “impressive”. Enjoy!
Spicy Vegan Stuffed Pepper with Shiitake Bacon
6 red bell peppers
1 tablespoon olive oil
1 small yellow onion, chopped
2 cups cooked brown rice
1 16-ounce can dark red kidney beans, drained and rinsed
1 cup tomato salsa
1/4 cup peanut butter
2 tablespoons minced canned jalapeños
1 tablespoon minced fresh parsley
1 teaspoon light brown sugar
Salt and freshly ground black pepper
1/2 cup apple juice or water
Preheat the oven to 350 degrees. Slice off the tops of the peppers, reserve and set aside. Remove the seeds and membranes and discard. Plunge peppers into a pot of boiling water and cook until slightly softened, about 3 minutes. Remove from the water and drain, cut side down. Chop the pepper tops and set aside.
Heat the oil in a large skillet over medium heat. Add the onion and reserved chopped pepper tops and cook until softened, about 5 minutes.
In a large bowl, combine the onion mixture with the rice, beans, salsa, peanut butter, jalapeños, parsley, sugar, salt, and pepper to taste. Mix well.
Fill the pepper cavities evenly with the rice mixture, packing tightly. Place upright in a baking dish. Add the apple juice to the baking dish, cover tightly, and bake until the peppers are tender and the stuffing is hot, about 40 minutes.
Source: Alex Jamieson
2 cups thinly sliced shiitake caps
3 tablespoons olive oil
1 1/2 teaspoon sea salt
Preheat oven to 360 F. In a bowl mix mushrooms with oil and salt, make sure they are all coated well. Spread the sliced shiitake caps on a sheet pan covered with a piece of parchment paper. Bake for 40-50 minutes, stirring every 10 minutes, until crispy. Remove from oven and eat while warm. You can also make this in a dehydrator, I don’t know how long but I would check it after 2 hours.