Cauliflower & Raisin Stuffed Bell Peppers

Fall is around the corner so I have been testing more recipes in the oven lately. This stuffed bell pepper recipe isn't new though; I've been making it for years now. In fact, I got my mom hooked years ago and she make it all the time (see photos below). We love to play around with different ingredients. This time it was Cauliflower, raisins and toasted pine nuts. 

cauliflower and raisin stuffed bell peppers recipe [vegan] [gluten-free] #purekitchenblog #puremamas

Stuffed bell peppers are exciting because they are so versatile in what goes in them. My Cauliflower and Raisin Stuffed Bell Peppers recipe is exact but please feel free to use your favorite vegetables, nuts or seeds and herbs. 

You can even add cheese like feta (my mom's favorite) if you're not vegan or a Daiya or Kite Hill vegan style would be my choice. 

Simple & Versatile Stuffed Bell Peppers [vegan] [gluten-free] [plant-based] #purekitchenblog #puremamas
Cauliflower & Raisin Stuffed Bell Peppers | #purekitchenblog #puremamas #vegan #glutenfree

I try and eat low fat most of the time but I find roasting or pan sautéing without any oil is difficult, so I add as little as possible. Usually I use a little water first to steam and cook the veggies down and then add a touch of oil for the final sautéing. The other option is to dry sauté or use a tiny bit of oil first until the juice from the veggies seeps out and you can use that for the rest of the cooking process. 

When I use oils to cook I try not to use cheese or avocado. That way a least the fat content isn't too high. Don't get me wrong I love fat but I don't like too much oils. I like to get my fat from avocados, nuts coconut etc.

What's your favorite fat? Do you think low-fat is almost impossible and boring? I sometimes do, I have to admit. So I def splurge from time to time. 

Vegan Cauliflower & Raisin Stuffed Bell Peppers #puremamas #purekitchen

Not to mention I have spent the past week on a low-fat raw vegan diet. Have you checked out my raw vegan cleanse? I created a meal plan and helpful shopping guide with loads of inspiration, motivation and 30+ recipes to have on hand. Click here to see more photos and pricing.  

So now just al little fat for flavor and texture because I reset my palate after that week. It helps to cleanse from time to time; the body really appreciates it. You'll be so glad you did it. 

[vegan] Stuffed Bell Pepper Recipe | super simple! delicious!
vegan stuffed bell pepper recipe | via #purekitchenblog @

Cauliflower and Raisin Stuffed Bell Peppers

yields 8 servings


  • 4-5 bell peppers, cut in half, seeds removed
  • 2 cups cauliflower rice (or make your own)
  • 2 cups cooked white or brown rice 
  • 1 shallot, finely chopped
  • 2 cloves garlic
  • 1 cup frozen or fresh corn 
  • 1 cup cherry tomatoes, chopped
  • 1 tsp olive oil or coconut oil
  • 1/4 cup pine nuts, toasted or dry roasted
  • 1/3 cup raisins
  • fresh parsley, chopped (or other herbs like basil, cilantro, arugula, etc.)
  • sea salt, to taste
  • spices like pepper, cumin, red chili flakes, etc. 


  1. Preheat the oven to 350 degrees F. 
  2. In a large baking dish or cookie sheet, place the bell peppers that are cut in half already and seeded. Cook them for about 20 minutes, until soft. They might produce juice/water, so be careful when taking them out of the oven. 
  3. While the peppers are baking, put the olive oil or coconut oil into a frying pan or skillet on the stovetop. Press the garlic (or mince it) into the warm oil along with the chopped scallion. Cook until scallions are translucent, about 3-4 minutes. Don't let them burn. 
  4. For the cauliflower rice, I suggest just buying it pre-made to make your life easier. Even Costco and Target have it pre-made and I think Trader Joes as well. Same with the rice; just cook it ahead of time in a rice cooker or buy it frozen (pre cooked) at your local health food store. 
  5. Add the rice and cauliflower rice to the hot skillet. Add the chopped tomatoes, corn and pinch of salt. Add any spices you feel like adding. I only added pepper, salt this time and red chili flakes for spice. 
  6. Cook for about 4 minutes, tossing and coating. Cook on medium or medium/high until most of the water has evaporated (about 2 more minutes). 
  7. Turn off heat. Add raisins and mix well. Fill each bell pepper half with the mixture. Fill them full and well - pushing some into the corners of the bell peppers. 
  8. This is where you can add vegan cheese (or regular if you wish). Cook in the oven for another 10 minutes. 
  9. Remove from oven. Let cool. Then serve. 
  10. Garnish with toasted pine nuts and tons of fresh herbs. 
  11. Enjoy! 

New Ebook Series Launch

I'm excited to announce the launch of my first recipe and inspiration ebook series. I have 7 in the works so stay tuned as I release them over the next 3 months. 

First up is my Plant-Based Protein Recipes e-book. A how-to guild with tons of recipes and information on how to build muscle and be fit eating only plant-based protein. Join me as I dispel myths and share information I have gained over the past 15 years immersed in the vegan health food industry. As a recent graduation of the eCornell Plant-based nutrition course, I have great science and research backed insight into how eating a plant-based diet can help you achieve your goals plus more. 

Raw Vegan Diet 4-day cleanse coming soon! 

Above are images from my raw vegan 4-day cleanse. This book will include:

  • high resolution colorful photos of the foods. 
  • 4-day cleansing meal plan.  
  • 30+ never seen before exciting recipes. 
  • Raw Food Diet 101 instruction.
  • 95 pages of recipes and information. 
  • high resolution colorful photos of the foods. 
  • tips & myths debunked. 
  • protein rich recipes. 
  • understanding how you are eating enough protein on a plant-based diet. 

As you know, I have been sharing recipes here on this blog for free for a long time now.

So thank you to everybody so far who has supported the site and purchased a copy of ebook #1 . It helps immensely to keep the recipe development coming! 

So many more ebooks to come! 

stay tuned and updated - sign up for my newsletter for the lasted news and alerts when books go on sale. 

New Recipe Alert: Margs, Lattes, Noodles & Superfood Wild Rice Salad

It's been a jam packed few months for our family over here in San Diego. I'm in the middle of finished up my plant-based nutrition course through eCornell University. It's a great resource and very educational, science backed course. I can't wait to share some of the information I'm learning with you all. Here is a peek into some recipes I've developed over the past few months! Happy Summer everybody!

recipe alert! fresh spicy pineapple margs + passionfruit lemon margs. Plant-based #vegan recipes. #purekitchenblog
Superfood Protein-packed Wild Rice Salad #vuori #purekitchenblog #plant-based #vegan #dairyfree

New recipes created in my kitchen these past few weeks. The tropical margs were enjoyed at a friends house a few weeks ago and the wild rice salad was developed for the Vuori clothing blog. This combo would make a great additional to any bbq. Fresh, clean, wholesome, dairy-free, gluten-free, and loaded with vitamins and minerals. 

Laksa Noodles in Lime Broth | simple, easy to make, delicious and healthy! Plant-based nutrition #purekitchenblog #honestcompany
Recipe Alert! Vegan Plant-based Hazelnut Milk Latte! #purekitchenblog

Noodles in broth, even during the Summer, is something I can't live without. When I'm feeling run down or on the verge of a cold, this soup will nip in the bud! Delicious. Check out this recipe I developed for the Honest Company blog. Tired of the boring cup of coffee or tea? If you're looking for something new and exciting to wake up to, this hazelnut milk latte recipe is to die for. All of the people who have ended up trying this recipe at home, loved it. This milk frother will change your morning game.  

Homemade Macadamia Nut Cheese {Ricotta Style}

Homemade fermented cheese? That sounds really labor intensive and super complicated, right? Well not exactly. Think of it as an art and the result is well worth the time spent making it. 


You can use any nut you prefer. I personally love this recipe made with macadamia nuts. It's a perfect basic recipe that can be played around with. Try adding herbs or spices or garlic. You can use this homemade vegan cheese for pizza nights or in lasagna (like I did). You can stuff raviolis or use it in my baked butternut squash pasta recipe. with it or even eat it as a dip with crackers or veggies. Did you see my crumbled tempeh salad a few weeks ago? To die for! 


As far as equipment goes - all you need is a high speed blender, a strainer and cheese cloth plus a little bit of patience and love

If you signed up for my newsletter in the past 3 months you would have gotten this recipe in your inbox. It went out early to those that signed up. 

If you did in fact make it, I'd love to hear your thoughts on it and all your variations. 

How to make Vegan Ricotta Cheese at home! #plantbasedcheese #purekitchenblog
Homemade Macadamia Nut Ricotta style Cheese. #plantbasednutrition #purekitchenblog

This Ricotta Style Vegan cheese is both fluffy and creamy at the same time. Rich in nutrients and flavor, it's a must try recipe. Adding the probiotics helps the cheese to ferment and also makes the cheese rich in good bacteria - like the other store-bought yogurt or cheese. 

I prefer this recipe to any of the cheeses I can buy on the shelves. No strange additives or binding agents or rennet (enzymes added to cheese) or casein. 

Herbed Macadamia Nut Ricotta Cheese #plantbasedcheese #purekitchenblog

Macadamia Nut Ricotta Cheese Recipe

yields approx 2 cups cheese


  • 1 1/2 cups raw macadamia nuts (soaked overnight & drained)
  • 3/4 cup fresh water
  • 1 Tbsp (half a lemon) lemon juice
  • 1/2 tsp sea salt
  • 2 capsules probiotic powder supplement


  1. In a high speed blender, blend just the nuts and the water.
  2. Blend until super creamy with no chunks. 
  3. Transfer mixture from blender to a strainer lined with cheese cloth over a bowl. (see photos)
  4. Add the probiotics, salt salt and lemon. Fold the mixture a few times to combine. 
  5. Place the bowl with strainer and nut mixture someplace in the house at room temperature away from kids and dust and open windows. The mixture will sort of ferment or culture during this time. 
  6. You will want it to sit for at least 8 hours or overnight. 
  7. Refrigerate mixture when it's done fermenting.  
  8. Use this cheese as you wish. 
How To Make Homemade Ricotta Style Vegan Cheese #plantbased #purekitchenblog

Don't forget to share your thoughts or question in the comments below. Feel free to share on Instagram if you do in fact make a recipe. Please hashtag #purekitchenblog or tag @purekitchenblog and follow me for so many recipes and photos that I don't share on my blog - for whatever reason.  

Delicious Mushroom Spinach Potstickers

These vegetable potstickers has become one of my all time favorite recipes. I have been missing potstickers lately and the frozen ones just don't quite do the trick for me. Fresh homemade potstickers are to-die-for. Kids love them. Meat eaters love them. They are a total win. No dairy or meat in my version but they are not gluten-free, sadly. I had a hard time finding wrappers without eggs. And I finally did but they are made with wheat flour. If anybody knows where I can get ahold of gluten-free egg-free wrappers, please let me know ;)

Homemade Vegetable (mushroom spinach) Potstickers. #vegan #plantbased

Sautéed mushrooms, mini bell peppers and spinach make up the inside of these little vegetable potstickers. They are delicate and light but do not fall apart when you eat them. I love playing around with all different types of sauces. Some spicy, some creamy others salty and vinegary. Or a combination of all of the above. 

Try my almond butter sauce with them as well to mix things up a bit, too. 

Or try adding herbs, scallions and toasted sesame seeds for a change. 

Vegetable Pot Stickers with Tamari Chili Sauce #vegan #plantbased

The delicate textures and flavors along with the translucent wraps make these potstickers hard to resist. 

Anytime I go to asian style restaurants there are potstickers on the menu but rarely if ever are there vegetables ones. So making them at home my way makes them so special. 

Vegetable Potstickers (mushrooms and spinach stuffed wrappers) #vegan #plant-based
Delicious Mushroom Spinach filled Potstickers #vegan #plantbased

Vegetable Stuffed Potstickers Recipe

Yields 12 individual potstickers

vegetable potstickers that are to die for. #vegan


  • 3.5 oz mushrooms chopped (about 2 cups)
  • 4-5 sweet mini bell peppers
  • 3 small cloves garlic or 1 large one, pressed or chopped
  • 2 Tbsp toasted sesame oil or butter (separate)
  • 1 Tbsp shallots, chopped
  • 1 cup fresh spinach 
  • pinch sea salt
  • 1 package of potsticker or gyoza wrappers
  • glass of water to dip your fingers in


  1. In a large frying pan add 1 Tbsp oil (save the other Tbsp for later) or butter, mushrooms, bell peppers, garlic and sea salt. Cook this mixture for about 5 minutes. You'll want to keep the veggies from burning by tossing or flipping every minute or so. Veggies should be well cooked but not browned.  If the mixture looks like it's drying up too much add a touch more oil or water. 
  2. In the meantime grab your wrappers, 2 plates, a spoon, a paper towel or rag, and your cup full of water (for you hands). This will be your potsticker station. 
  3. Once veggies are done, stir in the spinach so that it wilts a tad but doesn't get over cooked. Toss and mix well. Remove from heat and scrap veggie mixture (the filling) onto one of the plates at your station. Set the frying pan back onto the stove top and use it to cook up the finished potstickers. 
  4. To fill the potstickers you'll want to place one round potsticker wrapper/sheet onto the other clean plate at your station. Using the spoon scoop about 1 tsp or so of mixture onto the center of the wrapper. 
  5. Gently fold the round wrapper over, making it a half circle. Wet your fingers well and press the open edges of the half circle together well so that there isn't any part of it open or filling exposed/falling out. 
  6. Set each potsticker aside - back onto the pan you'll be frying them in. 
  7. Repeat steps 4-6 until all of your filling vegetable mushroom mixture is gone. 
  8. Using the rest of the butter or oil, heat the pan on medium and cook the potstickers in the oil/butter until they start to lightly brown. Flipping over a few times. About 4 total minutes.
  9. Serve with your favorite dipping sauce. My recipes below.  

Note: for further more visual directions please see my little videos attached below. 

Veggie Pot Stickers with mushroom and spinach filling. #plantbased #vegan

Potsticker Dipping Sauces


  • 1 tsp red chili paste
  • 2 Tbsp cup tamari 
  • 3 Tbsp rice vinegar 


Sauce #1

Combine red chili paste with 1 Tbsp rice vinegar. Stir. 

Sauce #2

Combine tamari with the rest of the rice vinegar. Stir. 

veggie stuffed potstickers! #plantbased #vegan