As a vegetarian I am always looking for meal ideas that are
healthy, cost efficient and most of all TASTY!!! People can’t imagine being vegetarian because
they don’t know what to eat if meat is not on the plate! This meal is filling and it tastes amazing. I’m not a huge fan of salt so the seasoning
that I used was black pepper, cayenne pepper, garlic and a small amount of
Agave nectar, but feel free to season to your own taste.
Loaded Stuffed
Pineapple
Ingredients-
1 whole Pineapple
1 Bell Pepper
1 Small Onion
1 Small Mango
1 Can Pinto Beans
1 Can Black Beans
1 Cup Raw Unsalted Cashews
¼ Cup Coconut Oil
2 cups Jasmine and Wild Rice
4 cups of Water
Directions-
Cut up your Bell Pepper, Mango, and Onion to the desired
size (I like mine chunky). Put Bell
Pepper and Onion in a pan, add 1 tsp. of Coconut oil to your pan cook on medium
heat until they start to soften and brown slightly. Add Mangos and let cook for 3-5 more minutes,
then add Pinto Beans and Black Beans, turn heat down to low and cover, cook for
15 minutes on low stirring often.
Put your water in a pot (season to taste) and add half of
the remaining coconut oil. Bring water
to a boil and add 2 cups of rice, turn heat down to low, cover and let cook for
20 min., keep covered and remove from heat.
Cut the stem off of the Pineapple, then cut in half the long
way. Cut the fruit out of the inside of
the pineapple leaving about a half inch of fruit. Take the fruit that you cut out and slice it
into small chunks. Put pineapple chunks,
cashews and the remaining coconut oil in a pan and cook on medium heat until
the Pineapples are slightly caramelized (I add a pinch of light brown sugar or
a tsp. of Agave Nectar).
Layer the Rice with the Bean mixture (I like it better with
the rice on bottom) and then top it off with the Pineapples and Cashews.
