FOOD | STUFFED PEPPER WITH CARROT CHIPS
Monday, here we go again. Monday is actually claimed to be the most hated day of the week, since weekend just ended and it's always hard to get into a new week. Today's new vegan recipe will hopefully give you enough energy to dive into a new week..
It's a low carb recipe with a vegan cheese I created myself for today's dish. I simply used red pepper which I stuffed with quinoa, a few pepper pieces, tofu and spinach.
The last thing I added was the vegan cheese which I made of cashew butter and a little citron and salt. I spread it on the pepper and put it in the oven for about 20 minutes on 250°C - That's it.
All you need to do for the carrot chips is to cut carrot and add a spread of coconut oil to it. Leave it in the oven until it's crispy and add a little salt when it's ready.
A simple healthy dish for lunch which is by the way also very cheap. I hope you like this recipe and try it soon also in your kitchen. Have a wonderful Monday and a great start into a new week.