Tag Archives: pepper

Tofu Scramble

7 May

This was one of the main dishes we created for our 3rd KarmaFree Cooking class recently.  We were super excited because we got picked up by the local newspaper El Nuevo Día and we received tons of calls from people interested. We hosted 7 students who are not vegetarian, but are very interested in following a more natural and meat-free diet.  I was thrilled!!

Angie is the expert among us making tofu scramble…  but I made sure the ingredients were colorful, vibrant and easy to find in any supermarket.


Tofu Scramble and Potatoes 1



1 package of extra-firm tofu
1 vegetable bouillon cube with seas salt and herbs
½ red onion, chopped
1 orange bell pepper, chopped
1 package of fresh baby spinach
2 cups of cherry or grape tomatoes, halved
Olive oil
Butter or Dairy-free alternative like Earth Balance
Freshly Cracked Black Pepper
½ tsp turmeric


  1. In a large skillet over medium high heat, add the olive oil, a pat of butter and add the onions and peppers to soften.  Add the bouillon cube too and dissolve it in the mixture.
  2. Drain the tofu as much as you can.  In a bowl, pat it with a few paper towels.  Mash the tofu and add to the onions and peppers in the skillet.  Miox it well so the tofu starts infusing itself with the flavors in the skillet.
  3. Season with black pepper and turmeric.  Mix well.
  4. Add the tomatoes and spinach to the mixture.  Mix it all well and cover for a few minutes so the spinach wilts .
  5. Uncover and raise the heat a bit so the liquid that most probably accumulated at the bottom can evaporate a bit.


Tofu Scramble with tomatoes, onions, peppers and fresh baby spinach.



Serve alongside these Double Mustard Roasted Potatoes and your favorite toast.

Gorgonzola Stuffed Bell Peppers

9 Mar

Stuffed peppers are definitely one of my favorite clean-the-fridge meals. I tend to make these recipes a little bit different each time because I work with all the little bits and pieces I have in my fridge. I use mostly left-over rice as a filling, but orzo pasta, quinoa or even couscous work deliciously here. I have even used left-over butternut squash risotto from a large party, added a few extra veggies and made stuffed bell peppers for a crowd after my sister’s baby shower once.


However, the other day I purposely made a conscious effort to think of what I would put in. I am in a blue-cheese kick lately ,so I wondered how would my beloved stuffed bell peppers would taste using gorgonzola as the main cheese. I know I already loved them filled with goat cheese… so this would be a nice twist if successful. And successful it was.



1 large bell pepper – I prefer yellow, orange or red for this… but a green one will do also
1 cup cooked brown rice
½ medium onion, chopped
1 garlic clove, chopped finely
1 small carrot, chopped small
1 small tomato, chopped
3-4 white button mushrooms, chopped
3 large handfuls of baby spinach or any other hearty green lettuce
2 ounces cream cheese
1/2 cup gorgonzola crumbles
½ cup walnut pieces or almond slivers
¼ cup mozzarella cheese, shredded for topping
Olive Oil
Salt and pepper to taste
  1. In a large skillet over medium heat, add the olive oil, onions, garlic and carrots. Season with salt and pepper lightly and sauté for a few minutes for the onions and carrots to soften.
  2. While this cooks, cut the bell pepper in half and clean the insides of all ribs and seeds. Set aside.
  3. Add the mushroom pieces and cook for a few minutes. Add tomato pieces and cook for them to release their juices.
  4. Add the spinach and mix together so it wilts. Season with salt and pepper to help the spinach release its juices.
  5. Remove from heat. Add the cooked rice and mix well. Add the cream cheese and gorgonzola. If you feel the mixture is a bit stiff, add a drizzle of olive oil to soften it.
  6. Add the walnuts or other nut you might have handy.
  7. Fill generously each bell pepper half with rice/cheese mixture. Top with some shredded cheese to make a nice cheesy crust on top.
  8. Place the pepper halves in a baking dish and cook in a 425F oven for about 25-30 minutes. The filling is already cooked but this will cook and soften the pepper outside.

Serve alongside a crisp green salad and dinner is served!!!

Sofrito 101

25 Dec

Sofrito is the foundation of many Latin dishes… it’s a mixture of garlic, peppers and onions.  Very similar to the “trinity” from the South, where the foundation of many dishes is garlic, carrots and celery or even carrots, onions and celery…  I guess every culture has their own combination… this is ours.



1 head of garlic
2 large onions
4 cubanelle peppers – we call them around here cooking peppers or “pimientos de cocinar”
  1. Chop everything in a food processor.
  2. Store in the refrigerator.  It will keep for a long time… you can even freeze it if you feel it’s too much amount to use in a few months time.

 I use this as a foundation for many dishes…  to start off any stewed dish, to give added flavor to a rice, to season a white “bechamel-type” sauce… you name it.  I wanted to share this basic recipe, because you’ll start to see it as an ingredient in many upcoming recipes. And, instead of having to chop onions, peppers and garlic  every time, sometimes you can shortcut by adding a few tablespoons of sofrito.

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