Recipe 1: Quinoa Stuffed Bell Peppers

Ingredients:

• 2 large red bell peppers
• 100g quinoa
• 200 ml vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 200g mushrooms, chopped
• 1 small zucchini, chopped
• Salt, pepper and chili flakes to taste
• 2 tablespoons olive oil
• Fresh coriander leaves for garnish

Instructions:

1. Preheat your oven to 190°C. Cut the tops off the peppers, remove the seeds, and place them in a baking dish.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and simmer for 15 minutes until cooked.
3. In a pan, heat the oil and add onion, garlic, mushrooms, and zucchini. Cook until soft.
4. Mix the cooked vegetables with the quinoa and season with salt, pepper and chili flakes.
5. Stuff the peppers with the quinoa vegetable stuffing and bake in the preheated oven for about 20 minutes.
6. Garnish with coriander leaves before serving.

Approximate Calories: 400 calories per serving

Fun Factoid: Did you know? Quinoa actually isn’t a grain, but a seed! It’s cooked like a grain, but it’s more closely related to spinach and beets.

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Recipe 2: Veggie Stir-Fry with Mushrooms

Ingredients:

• 250g mushrooms, sliced
• 1 bell pepper (any color), sliced
• 1 broccoli head, chopped into florets
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• Garlic powder and pepper to taste

Instructions:

1. In a wok or large pan, heat the sesame oil over medium heat.
2. Add sliced mushrooms, bell pepper, and broccoli. Stir-fry for about 10 minutes, or until vegetables are cooked to your desired crispness.
3. Stir in rice vinegar and soy sauce. Season with garlic powder and pepper.
4. Serve hot, on its own or over rice.

Approximate Calories: 270 calories per serving

Fun Factoid: Mushrooms are known as “Meat of the Vegetable World”. While mushrooms provide similar nutritional value to vegetables, they can also provide many of the nutritional attributes of meat.

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Recipe 3: Stuffed Portobello Mushrooms

Ingredients:

• 2 large portobello mushrooms
• 100g spinach
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon cooking oil
• Salt and pepper to taste

Instructions:

1. Preheat your Braun multigourmet steamer.
2. Remove the stems of the mushrooms and chop them.
3. Heat the oil in a pan and sauté onion, garlic and chopped mushroom stems until soft. Add spinach and sauté until wilted.
4. Season the mushroom caps with salt and pepper and stuff them with the spinach mixture.
5. Place the stuffed mushrooms in the steamer and steam for about 10 minutes or until the mushrooms are tender.
6. Serve hot with a drizzle of balsamic reduction, if desired.

Approximate Calories: 250 calories per serving

Fun Factoid: Portobello mushrooms are mature versions of crimini mushrooms. The names differ due to the age of the mushroom when harvested.