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These sweet pointed red stuffed peppers are a delightful treat to cook and eat.

If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.

The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.

The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.

My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.

Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.

Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.

You want the garlic to be cooked but not burnt.

If you over cook the garlic start again.

Try an easy Moroccan almond macaroons cookies recipe . The perfect cookies for your tea party!

• 12 oz of whole almonds
• 6 oz of powdered sugar
• 2 eggs
• 1 small lemon
• 1 teaspoon of baking powder
• 1 tablespoon of cooking oil for rolling
• few whole almonds for decoration

• Grind the almonds in a grinder until you get an almond powder with a fine texture.
• Grate the peel of the lemon to get the lemon zest.
• Separate the egg yolks from the egg whites.
• Mix the egg yolks with the almond powder, powdered sugar, lemon zest, and the baking powder.
• Beat the egg whites until you obtain a thick white foam.
• Incorporate the egg whites in the egg yolks mixture. Use your hand to mix the dough to ensure that all ingredients are well incorporated.
• To roll the macaroons, put some cooking oil in your hands so that the dough does not stick to them. Take a small amount of the dough and roll it in a ball, flatten it a bit, and place it in a baking pan with wax paper.
• Preheat your oven at 350 F and bake the macaroons for 15 minutes.

Vegan recipes.

All food recipes on this page are fully vegan and free from all animal products.

Click on the link by the picture to see a full vegan step-by-step picture recipe.





Vegan Sweet Red Lentil Daal Recipe







Vegan Vegetable Spaghetti Bolognese Recipe







Vegan Vegetable Fritters Recipe







Vegan Pinto Bean Stew Recipe







Vegan Stuffed Red Peppers







Vegan Pea Soup & Puree Recipe







Vegan Pea Curry Recipe







Vegan Golden Coconut Cake Recipe







Vegan Crock Pot Curry Stew Recipe






Vegan Sweet Yellow Gluten Free Pastry Recipe








Vegan Parsnip Soup Recipe






Vegan (how to cook) Basmati Rice Recipe







Vegan Date & Apricot Bars Recipe








Vegan Strawberry Date & Coconut Cake Recipe







Vegan Green Lentil Daal/Dhal Recipe







Vegan Spelt Garlic Bread Rolls Recipe







Vegan Easy Garlic Flat Bread Recipe







Vegan Fig Roll/ Fig Newton Recipe







Vegan White Vanilla Cake Recipe







Vegan Oat Cakes Recipe







Vegan White Frosting Recipe







Vegan Slow Cooker Spinach & Potato Curry Recipe







Vegan Chewy Flapjacks Recipe






Vegan Moist Fruit Cake Recipe

Ingredients (serves 4)

• 12 Frenched lamb cutlets
• 1 tbs Masterfoods Moroccan seasoning mild
• 1 cup (190g) San Remo couscous
• 1 1/2 cups (230g) frozen Birds Eye minted baby peas
• 2 tsp vegetable stock powder
• 1 lemon, rind finely grated

• Sprinkle the lamb generously with Moroccan seasoning. Cover and set aside for 15 minutes. Spray a non-stick frying pan with oil and heat over a medium-high heat. Add the lamb cutlets and cook for 2-3 minutes each side or until cooked through.
• Meanwhile place the couscous, peas and stock powder in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and stand for 10 minutes. Use a fork to separate grains. Stir in the lemon rind.
• Serve the lamb cutlets with couscous.

Ingredients (serves 4)

• 47g jar Moroccan seasoning
• 2 tablespoons plain flour
• 12 to 16 lamb cutlets, trimmed
• 500g baby trussed tomatoes
• 1/4 cup olive oil
• 2 x 400g cans butter beans, rinsed and drained
• grated rind and juice of 2 small lemons

• Preheat oven to 200°C. Combine Moroccan seasoning and flour in a plastic bag. Add cutlets, one at a time, and shake until well-coated. Place cutlets into a large baking dish.
• Place dish onto the oven's top shelf and bake for 8 minutes.
• Place tomatoes onto a lined baking tray. Drizzle with 1 tablespoon olive oil. Place under cutlets in oven. Bake for 15 to 20 minutes.
• Pulse beans, lemon rind and juice, and remaining oil in a food processor until smooth. Serve with cutlets and tomatoes.

Try this Moroccan chicken and couscous Recipe from the famous cuisine of Morocco. It's yummy, something you should try.

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 2 tablespoons Moroccan seasoning
• 4 (800g) chicken breast fillets, trimmed, halved lengthways

• 1 1/2 cups couscous
• 1/3 cup currants
• 1 1/2 tablespoons balsamic vinegar
• 200g grape tomatoes, halved
• 75g baby spinach

• Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.
• Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.
• Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.
• Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.
• Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.