Γεμιστά - Yemista
Stuffed vegetables Gluten free - Plant based @organicsoulfood
Stuffed vegetables are delicious and nutritious. These are a twist on the traditional Greek version I grew up with. Using organic Wholefoods they are... 🌿Vegan 🌿Grain Free 🌿Gluten Free 🌿Plant Based Goodness with 🌿Quinoa for protein
Choose seasonal vegetables such as... 🌿Aubergine| Eggplant 🌿Potato 🌿Zucchini 🌿Tomato 🌿Pepper | Capsicum 🌿Pumpkin
For this recipe I used 🌿 1 large potato 🌿 1 medium eggplant | aubergine 🌿1 medium onion 🌿5 medium tomatoes 🌿6 cherry tomatoes 🌿1 small zucchini 🌿1 capsicum | pepper 🌿1/2 small pumpkin 🌿1/2 cup quinoa 🌿1 lemon 🌿 lots of herbs - mint, parsley, chives, oregano work well. 🌿 Salt + Pepper to taste 🌿Olive oil
Method 1. Pre heat oven to 180 Celsius. 2. Line baking tray with baking paper | parchment. 3. Wash herbs, vegetables and rinse quinoa well. 4. Cut tops off vegetables and set aside. 5. Very carefully cut along the inside of the vegetables, leaving a secure rim. Gently slash the insides removing the centres and place in a bowl. 6. Grate or chop onion finely and add to bowl.
7. Grate 3 of the medium tomatoes and add to bowl ( discard skins or add to baking tray). 8. Finely chop herbs and add to bowl. 9. Grate zucchini and add to bowl. 10. Cut lemon into wedges and set aside. 11. Add quinoa, S+P and a splash of olive oil to bowl and mix all ingredients well.
Gently remove the insides from the vegetables. This will become part of the stuffing.
Place the hollowed vegetables snugly in a suitably sized baking dish.
Mix the ingredients well to evenly distribute the beautiful herbs and aromas.
Now it's time to stuff the veggies.
Don't be afraid to be firm.
Add the tops, drizzle with a little oil and sprinkle with more herbs. Place in oven for 45 min or until all vegetables have cooked.
Cherry tomatoes are used to top the pumpkin.
#vegan #vegetarian #quinoa #plantbased #cleaneating #healthyfood #healthy #glutenfree #dairyfree #greekfood #nourishment #delicious #dinner @organicsoulfood