SCRUMPTIOUS Saturdays: Almost-Vegan Stuffed Jalapenos

If I had left out the butter from the hash--a variation on my breadless stuffing from a some weeks ago--it would be certifiably vegan. Nevertheless, this is certainly a vegetarian hash-stuff, that goes well inside peppers. I'm still working on how to reduce the heat of the jalapenos...be careful.

Stuffed Jalapenos + 1 Anaheim Pepper

Equipment you will need: Several chopping boards, a large mixing bowl, a sharp knife for dicing vegetables and a narrow paring knife for hollowing out the peppers, a skillet, a wooden fork or spoon.

Ingredients you will need:

*Hash-Stuffing: 1 tart apple, diced; 1 small yellow onion, diced; 3 scallions, diced; 1 tbsp. fresh Rosemary; 2/3 cup diced tempeh; 1 quarter-cup oat-bran; 1 cup raw oats (steel-cut and/or flakes); 1/3 cup almond meal; 4 tbsp. melted butter; 1 1/2 cups diced, sauteed mushrooms, 1 tsp. cumin, 1 tsp. garlic powder (or two cloves pressed garlic); pepper to taste, 1 tbsp. chili powder.

*Peppers: 15 hollowed-out peppers (jalalpeno, green or Anaheim)

Notes: Try to find the biggest jalapeno peppers you can find; Anaheim chili peppers are bigger and will be easier to stuff. Green peppers are another option. Cut the tops off the peppers, and hollow out with a narrow, sharp knife, rinsing out the remaining seeds. Dice the mushrooms very fine, and saute them with butter in a skillet. Melt butter and mix in with remaining ingredients in a mixing bowl. Make sure all hash ingredients are finely chopped and diced. Stuff hash into peppers. Bake in oven at 325 degrees for 40 minutes.

SATIATED Saturdays: Breadless Stuffing!

Yes. Finally, we have lift-off! Here is the recipe for my newly-created Breadless Stuffing. Please note: the proportions are mostly 'to taste,' so you will have to play with the measurements.

You will need the following equipment: chopping board; sharp knife; glass medium-sized mixing bowl--or any bowl of your choosing; measuring cups.

You will need the following ingredients:  4 tablespoons butter; 1 apple (I used a Fuji); one bunch of scallions; one package, tempeh (any kind); almond meal; raw oats (as for hot cereal, but plain only); salt; pepper; dill; parsley; mushrooms (optional).

Directions:  Microwave butter in a microwave-safe ceramic ramekin or other container until melted. Chop up apple, scallions (cut off ends) and 1/2 package to whole package of tempeh (depending upon number being fed) into very small quarter-to-half-inch cubes, and place cubes in mixing bowl. Add roughly 1/3 to 1/2 cup almond meal, plus 1-2 cups oats (depending upon number being fed). Add in butter, as well as salt, pepper and dill to taste. Chop up parsley very fine, and add this last. Stir entire mixture vigorously.

Notes: You should have more than enough to fill a large chicken or turkey. You can reserve the rest and either cook in a saucepan, or refrigerate until you are ready to use. This stuff also makes a great potato-free "hash" to go with eggs--simply saute a bit of the stuffing alongside the eggs in a saucepan. For a slightly different flavor, add diced fresh mushrooms (any kind) to the mix.