I bet if you had seen me on Saturday night, you wouldn't have recognized me. I looked a little something like this:
I was the littler one. ;-)
This was quite possibly one of my favorite costumes ever. It was comfy and cute, and everyone loves to talk about Calvin and Hobbes. Someone took pictures. Don't worry. I'll get my hands on them eventually and add them here. But let me just tell you, everyone thought I cut my own hair for this costume. Don't worry. I didn't.
There's something about parading around as something you're not that can be really fun...
Like these peppers trying to convince you they're pumpkins...
The cute idea and original recipe can be found at Go Dairy Free. I'm sure the recipe is delicious, but I had to adapt it majorly, since I was missing a few key things. So I'm sharing my version with you, which is packed with protein and definitely delicious.
Stuffed Jack O'Peppers
4 orange bell peppers
4.5 oz. firm tofu
1 tbsp olive oil
1 clove of garlic, chopped
1 tbsp dried parsley
1/2 tsp paprika
3/4 cup frozen chopped spinach
1/2 cup uncooked quinoa
2 tbsp nutritional yeast
1 cup full sodium vegetable broth
Press tofu to remove as much liquid as possible. Heat the olive oil in a saucepan over medium-high heat, and crumble the tofu into it. Add the garlic, and sauté until garlic softens. Stir in the parsley, paprika, and spinach, and continue cooking until spinach is heated through. Add the quinoa, yeast, and vegetable broth. Bring to a boil, then cover the pan and reduce the heat to a simmer. Stir every few minutes and remove from heat when liquid is absorbed, about 10 minutes.
In the meantime, preheat your oven to 350 degrees. Cut the tops off of the peppers and remove the seeds from the inside. If you'd like, carve a jack o'lantern face into the fronts. When stuffing is ready, fill the peppers with it and then replace the tops. Put the peppers in a baking dish and bake for 30-40 minutes.