Yesterday was…

Wonderfully productive :). I knit up some goodies, cooked a DELICIOUS dinner, and got your giveaway ready to go.

I’ll start with the giveaway, since it’s really the most exciting!

I’ve been trying to knit some embellishments for my winter knits to make them more cheerful. What better way to do that then to add some flowers? Since flowers also scream springtime, I decided that I’d make one into a hair clip and give it to a lucky reader.
Here’s how you enter:
1) Comment on my blog telling me your favorite thing about spring
2) Become a follower of my blog
3) Post about this on your blog
4) Tweet/tell your facebook friends about this giveaway
5) Become a fan of Sunday Morning Sugar on facebook

If you do ALL of the following things, you could have SIX chances to win. Please leave me a separate comment for each entry. If you are already a follower of my blog, simply leave me a comment telling me your favorite spring thing and then another saying you’re a follower. So exciting! I’ll leave this open until next Thursday at midnight. I have no idea what time zone I’m in so when my clock strikes 12, that’s when I’ll call it a day haha.

Moving right along, last night I made one of the most delicious things I have cooked OR eaten in a LONG time. This recipe is officially a staple in my diet. It’s super healthy and pretty easy to prepare. The recipe is from my favorite cookbook in the whole world, Vegan with a Vengeance. Everything I’ve made from this book has become an instant favorite. Even if you aren’t a Vegan, the recipes are still fantastic. My roommate who hates all things vegetable and even remotely related to tofu or health eats some of the goods that I make from this. Okay I think I’ve talked it up enough :).

Stuffed Bell Peppers

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups finely chopped fresh mushrooms
1 tablespoon chili powder
1 teaspoon salt
1 15-ounce can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 15-ounce can black beans, drained and rinsed
1 teaspoon pure maple syrup
Chopped fresh cilantro for garnish

In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.

Meanwhile, preheat the oven to 350º F (175° C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.

Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; garnish with cilantro, and serve.

See you tomorrow!

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