The Perfect Dinner & Dessert for Lent
By Aliye Hargett
This Lent, I decided to challenge myself to do something beneficial for myself and the environment. While animal proteins can be a healthy part of any diet, they also have a strong, negative environmental impact. According to research done in the scientific journal Nutrition Reviews, a 25% decrease in protein intake overall paired with a 25% shift from animal protein to plant protein, from an 85:15 animal to plant intake ratio to a 60:40 ratio instead, would better align with the national dietary protein intake recommendations while simultaneously resulting in 40% fewer CO2eq emissions and 10% less consumptive water use. I decided that I would take the plunge, and go forty days as a vegetarian because, well, how could it hurt? I’ve eaten a lot of vegetarian meals already, so I’ve decided to share my favorite meal and snack below that are both gluten, soy, and dairy-free (tough allergies I know) for you to enjoy on Fridays during Lent, meatless Mondays, or any other day that you want to pack on the veggies and give the Earth a little hug!
Mexican Stuffed Peppers
(Recipe adapted from The Minimalist Baker)
Why I love it: These stuffed peppers are delicious and filling thanks to the protein-packed chickpeas and the hearty quinoa. They’re quick and easily customizable with toppings—add salsa, guac, or a sprinkle of cheese!
What you’ll need:
- ½ cup quinoa (or rice)
- 1 cup low-sodium vegetable stock
- 2 large red, yellow, or orange bell peppers (halved, seeds removed)
- ¼ cup salsa or marina
- ½ tbsp nutritional yeast (optional)
- 3 tsp Trader Joe’s taco seasoning (or seasoning of preference)
- 1 15-oz can chickpeas (or your favorite bean!)
- Your favorite toppings!
What to do:
1. Thoroughly rinse quinoa and add to a saucepan. Saute for about a minute, then add vegetable stock and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all the liquid is absorbed and the quinoa is fluffy—about 20 minutes. While this is cooking, prepare the filling as shown in step 3.
2. Preheat the oven to 375 °F and line a baking sheet with parchment paper (or lightly grease) and brush or spray peppers with favorite neutral oil.
3. Add all remaining ingredients except the quinoa and mix thoroughly to combine. Once the quinoa is cooked, add and mix well. Taste the mixture to see if you’d like to add any additional spices, salt, or pepper.
4. Generously stuff halved peppers with quinoa until all peppers are full, then cover them with foil and bake for 30 minutes. Then remove the foil, increase the heat to 400°F, and bake for an additional 15-20 minutes until the peppers are soft. For softer peppers, bake an additional 5-10 minutes.
5. Serve with desired toppings and enjoy. Leftovers keep for 2-3 days in the fridge or freeze for an easy dinner later in the week!
Almond Butter Power Balls
(Recipe adapted from The Beaming Baker)
Why I love it: Make a batch for the week and enjoy the perfect, protein-packed pre-workout snack or dessert when the cravings hit!
What you’ll need:
- 1 cup natural, unsalted almond butter (or favorite nut butter!)
- ⅓ cup pure maple syrup
- ½ cup coconut flour
- Favorite toppings! My favorite toppings are ¼ cup of mini chocolate chips, chopped nuts, or coconut
What to do:
1. Mix the first three ingredients together in a medium sized bowl until well-combined. Cover and chill in the fridge for 15 minutes.
2. Line a baking sheet with parchment paper and put your favorite topping in a bowl. Use a soup spoon to scoop the mixture into balls, then roll them in the toppings bowl and place on the baking sheet.
3.Put them back in the fridge for about 20 minutes and enjoy! Store in an airtight container in the fridge for 1-2 weeks or in the freezer for 1-2 months.
