Tag Archives: bell pepper

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan) [VIDEO]

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it’s a delicious low-carb alternative to the chickpea version!

Roasted Red Pepper Zucchini Hummus paleo vegan

When I used to be a hummus lover (and boy, did I eat a TON of it), I used to always get the roasted red pepper flavor because it was so delicious. These days, I don’t eat much grains anymore, except for white rice occasionally, but I do get a hankering for a good hummus dip to go with my veggies and crackers now and then.

Recently, I’ve been seeing zucchini being used in such creative ways, like getting blended into smoothies and sauces to create a creamy texture. So I thought, why not try to make a hummus with it?

I was so surprised to find out how well this recipe turned out, especially after sweating out the zucchini to remove the moisture. I just love the versatility of this vegetable and I’m so happy I found a way to enjoy hummus without grains or nuts (which many paleo hummus is made of).

I’ve been eating this with almost everything (it was ESPECIALLY amazing on some grilled pork chops) and I just can’t get enough!

Roasted Red Pepper Zucchini Hummus paleo vegan

If you don’t love roasted red peppers, you can just do without it for a regular hummus or customize it any way you want! I’m planning to make an olive version next.

The video I posted above shows that I used 2 red bell peppers, but I’m adjusting the recipe to use one so you can taste the hummus part more than the bell peppers. I ended up doubling the other ingredients to blend again to even out the flavors, so excuse the minor detail error.

If you are avoiding grains and/or nuts, or if you are just looking for a great low carb dip recipe, try out this Roasted Red Pepper Zucchini Hummus and you’ll want to slather it on ALL the things!

Roasted Red Pepper Zucchini Hummus paleo veganRoasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
 
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Ingredients
  • 1½ cups of peeled and cubed zucchini (about 1 large zucchini)
  • 1 red bell pepper, halved, seeded, and cored
  • Juice from ½ lemon
  • ¼ cup tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp sea salt
  • Optional: Fresh herbs, paprika, and/or olive oil, for garnish
Instructions
  1. Use ½ tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
  2. Heat the oven to broil.
  3. Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
  4. Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
  5. In a food processor, combine lemon juice and tahini and blend until creamy.
  6. Add zucchini, olive oil, garlic, and ½ tsp of sea salt. Blend.
  7. Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
  8. Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
  9. Garnish with herbs, paprika or more olive oil, and serve cold.

Roasted Red Pepper Zucchini Hummus (paleo vegan, Whole30)

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper and Eggplant SaladI can’t believe how lacking I am on salad posts! I eat a Hugh Jass salad at least once a day and it’s one of my favorite ways to incorporate veggies into my diet. It makes sense though because the way I make salads is by putting whatever vegetables I find in the fridge and it’s difficult and almost seems pointless to write that down as a recipe.

But this roasted bell pepper and eggplant salad is different. The combination of the ingredients’ specific flavors meld together so well that it was worth posting after make it. I absolutely love the crunchiness of the toasted almonds and the smokiness of roasted bell peppers. The eggplants are a delicious, meaty addition and this salad could be eaten as a whole meal on its own or as a side to a tasty protein.

Roasted Bell Pepper and Eggplant SaladRoasted Bell Pepper and Eggplant Salad

Also, I just came back from a week of traveling to Michigan for a wedding, where I had a bit too much sugar than normal combined with lack of sleep and traveling issues coming back home (which means STRESS!), and all I’m craving now is TONS of veggies to get my body back in balance. This means all the salads, meat, and low sugar for the next few days which I do not hate at all. I’m planning to triple this recipe and keep it on hand in the fridge so I can reach for it easily, and I suggest you do the same because you won’t regret it!

Roasted Bell Pepper and Eggplant SaladRoasted Bell Pepper and Eggplant Salad

Roasted Bell Pepper & Eggplant Salad
 
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Serves: 4 servings
Ingredients
  • 1 eggplant, cut into ¼ inch cubes
  • 3 tbsp almonds
  • 2 red, yellow, or orange bell peppers, halved, seeded, and cored
  • 1 tbsp ghee or coconut oil
  • Juice from ½ lemon
  • ¼ cup pitted kalamata olives, roughly chopped
  • 1 garlic clove, minced (omit for low FODMAP)
  • 3 tbsp fresh cilantro
  • 1 tbsp extra virgin olive oil
  • ½ tsp dried oregano
  • ½ + ¼ tsp sea salt
  • Ground black pepper, to taste
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and ¼ tsp sea salt.
  3. Bake in the preheated oven for 15 minutes, tossing them halfway through.
  4. While the eggplants are baking, heat a skillet over medium heat.
  5. Toast the almonds in a skillet for 2-3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
  6. Transfer the almonds to a cutting board, let cool, then give them a rough chop.
  7. Once the eggplants are done, remove from the oven to cool.
  8. Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up.
  9. Broil the bell peppers for 5 minutes until the skin is black and charred.
  10. Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
  11. Uncover the bell peppers, peel the skin, then cut them lengthwise into thin strips.
  12. Place the eggplant cubes, bell pepper strips, almonds, and the rest of the ingredients in a large bowl and toss well.
  13. Chill for at least 1 hour before serving.

Roasted Bell Pepper and Eggplant Salad

 

“Cheesy” Stuffed Mini Bell Peppers (Dairy-Free)

cheesy stuffed mini bell peppers

This past week has been a fun one. I started listening to the Serial podcast (I know, SO late in the game), and I’m hooked. I’m not really into murder mysteries usually but the way they tell the story is so interesting.

Also, I am now a blonde. It’s something I’ve been thinking about doing for a while, so I just said, “F*ck it, life’s too short,” and I booked an appointment for a 3 hour bleach and toning session. #NotPaleo #DontCare. I thought… If it looks bad, it’s just hair. And my hair grows so fast, my mom used to say, “Everything you eat just goes to your hair.” But I ended up loving it. It’s so dramatic and I was super nervous about it at first, especially being Asian, but it surprisingly complements my skin tone well. I’m not fully used to it yet as I still surprise myself whenever I see my reflection or when my hair falls to my face in my line of vision, but it’s so fun at the same time. 

cheesy stuffed mini bell peppers

Lastly, I saw these adorable mini peppers at the farmers market, and they were so pretty and begging to be stuffed so that’s what I did (sounds dirty, but it’s the truth). Making cheese out of cashews is one of my favorite dairy-free tricks and it tastes so good on its own as a dip or in an appetizer recipe like this one. I’ve been enjoying this finger-food snack all week long so I know it lasts at least for that long in the fridge. It’s a delicious party snack, and even caters to your vegan friends which is always a plus when you live in the bay area.

cheesy stuffed mini bell pepperscheesy stuffed mini bell pepperscheesy stuffed mini bell pepperscheesy stuffed mini bell peppers

5.0 from 1 reviews
"Cheesy" Stuffed Mini Bell Peppers (Dairy-Free)
 
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Ingredients
Cashew Cheese
  • 1 cup raw cashews, soaked for at least 2 hrs
  • ¼ cup nutritional yeast
  • 2 cloves garlic
  • Juice from ½ lemon
  • 1 tbsp dijon mustard
  • 3 tbsp olive oil
  • 2 tbsp filtered water
  • Salt and pepper, to taste
  • ½ tsp red pepper flakes (optional)
Stuffed peppers
  • 10-12 mini bell peppers
  • 2 tbsp almond meal
  • ½ tsp thyme
  • ¼ tsp olive oil
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Put all ingredients for the cashew cheese in a blender or a high-powered food processor.
  3. Blend together until the mixture becomes smooth and creamy.
  4. Cut mini bell peppers in half, lengthwise. Remove the seeds and ribs.
  5. Fill each pepper half with cashew cheese and place them on a greased baking sheet.
  6. In a small bowl, mix together almond meal, thyme, olive oil, and salt.
  7. Sprinkle the almond meal mixture on top of the stuffed pepper halves.
  8. Bake for 25-30 minutes until the peppers are soft.

Paleo Dairy Free Vegan "Cheesy" Stuffed Mini Bell Peppers