Stuff about Stuffed Veggies :D

img_1165STUFFED VEG 😀 one of the greatest meals ever 😀 No matter if courgettes, peppers or aubergines… it´s always a joy to enjoy 😀 Therefore I collected my stuffed beauties in this post and share all the recipes – all together 😀

But a little background info before I start … It took me ages to write this post! I postponed it everytime before I uploaded it. For months. I felt like it wasn´t the right time. Never. Until I got to the point – there is no right time! Every moment is the right one to share a recipe or any other deep thought 😉 therefore I completed my entry and, finally, uploaded it! 😀 It´s up and you can read it, if you like 😉 😀 I don´t force you to but hey, you are here and I can tell you my nonsense 😀 Happy life 😀

Stuffed Veg is truly a dish you can prepare no matter what season is out there 🙂 you can create your version to fit your seasonal or personal craves and needs but basically you can have it all the time 😀 All year long 😀 (maybe not every single day – that might be quite boring one day… after some time 😉 but you know what I mean! I hope so ;)) I prepare at least one creation every month 🙂 it can be a simple one or also a big feast dish, for example around Christmas or Easter 😀 it´s a choice 😀 and we have the change to choose it 😀 Food Liberty 😀

I hope you enjoy the collection and get inspired 😀


Stuffed CousCourgette ->LINK

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2 serves
You need :
2 – 3 medium courgettes, halfed and holed
1/2 cup cous cous
1 cup vegetable stock
1/2 – 1 onion, chopped
1 garlic clove
4 – 5 cherry tomatoes, chopped
2 tbs roasted pine nuts
1 tbs lemon juice
1 handful raisins/sultanas
1 tbs olive oil
1 handful mint leaves
Some chives, herbs, salt, pepper, paprika powder and spices you prefer (ginger, curry, …) to taste and season
Preheat the oven to 180 – 200 °C. Start by cooking the cous cous in the veg stock for about 3 -5 minutes on low heat. Add the chopped onion and onion into the cous cous and stir well and let it rest a bit. Meanwhile, half the courgettes, remove the pulp with a spoon and chop or purrée the pulp (depends on how you prefer it 😉 ). Add the mash/puree/cubes into the cous cous pot together with the chopped tomatoes, raisins and the rosted pine nuts (simply roast in the oven for 3 -5 while cooking the cous cous) and stir well. Finally add lemon juice, olive oil and season with desired spices and herbs (I chose …) and salt and pepper. Fill the mix into the courgette shells, place it in the oven and bake for around 15 – 20 minutes. Serve and Enjoy 😀 I served it with some homemade tom pulp 😀


Stuffed Pepper -> LINK for Stuffed Green Pepper

1-2 serves

You need :

  • 2-4 bell peppers
  • 1/2 – 1 cup quinoa, buckwheat, rice, cous cous, … of choice
  • 1-2 cups veg stock or water
  • 1-2 tbs olive oil
  • 1/2 – 1 onion, chopped
  • 2 tbs tomato paste
  • 2 cups plum or roma tomatoes, chopped (or 1 can chopped tomatoes)
  • Salt, pepper, spices (chilli, paprika spice, cardamom, …) and herbs (basil, oregano, thyme, coriander, …) of choice as needed to season
  • Some vegan parmesan
  • Tomato Sauce

Start by cooking the quinoa/cous cous/or other covered in the veg stock/water (+1 tsp veg stock powder). Follow the instructions on the package to cook and prepare – depending on what you choose it takes between 5-20 minutes. Heat a pan with a drizzle of olive oil and add onion and garlic and let it cook until light brown. Then, add tomatoes, tomato paste, spices and herbs into the saucepan with a bit of water. Cook until soft, stirring frequently, before you, add the “grain” of choice. Stir until well combined and put aside. Meanwhile or at the same time, prepare the tomato sauce in another, large pot pan (if you use selfmade one ;)). Then, cave the peppers and prepare to fill in the tom-grain mixture. Put the stuffed peppers into the tomato sauce pot and cook, covered, for about 30 minutes or so – until soft and heated through! Add some more water if needed! (you can also prepare it the oven by preheating the oven to about 180°C, pouring the tomato sauce into an oven-steady pan, adding the stuffed peppers and drizzling with vegan parmesan. Bake for about 15-25 minutes.)

Serve & Enjoy 😀 drizzle with vegan parmesan in the end 😀 and some fresh herbs

 


Stuffed Aubergine

 

  • 1 medium aubergine/eggplant, halfed and holed
  • 1/2 cup quinoa, buckwheat, rice, cous cous, … of choice
  • 1 cup veg stock or water
  • 1/2 – 1 onion, chopped
  • 1 garlic clove
  • 4-5 cherry tomatoes or 1 big one, chopped
  • 1-2 peppers (any color or kind you like), chopped
  • 1 tbs lemon juice
  • 1 tbs olive oil
  • Some chives, herbs, salt, pepper, paprika powder and spices you prefer (ginger, curry, or any other …) to taste and season
  • Some vegan parmesan

Preheat the oven to 180 – 200 °C. Half the aubergine, remove the flesh/pulp with a spoon and chop or purrée the flesh/pulp (depends on how you prefer it 😉 ) and place the shells in the oven for about 30 minutes. Next, continue by cooking the quinoa/cous cous/or other covered in the veg stock/water (+1 tsp veg stock powder). Follow the instructions on the package to cook and prepare – depending on what you choose it takes between 5-20 minutes. Let it rest. Heat a pan with a drizzle of olive oil and add the chopped onion and garlic and let it cook until light brown. Then, add aubergine pulp, chopped tomatoes and pepper with a bit of water. Cook until soft before you add the “grain” of choice into the pan together desired spices to season. Stir until well combined and fill the mix into the prepared aubergine shells, top with the vegan parmesan, place it in the oven again and bake for around another 10 – 15 minutes.

Serve and Enjoy 😀 You can serve it with some homemade tom pulp 😀 for example 😀


Stuffed Hokkaido Pumpkin

  

  • 1 Hokkaido pumpkin, halfed and holed
  • 1/2 cup quinoa, buckwheat, rice, cous cous, … of choice
  • 1 cup veg stock or water
  • 1/2 – 1 onion, chopped
  • 1 garlic clove
  • 4-5 cherry tomatoes or 1 big one, chopped
  • 1-2 peppers (any color or kind you like), chopped
  • 1 tbs lemon juice
  • 1 tbs olive oil
  • Some chives, herbs, salt, pepper, paprika powder and spices you prefer (ginger, curry, or any other …) to taste and season
  • Some vegan parmesan

 

Preheat the oven to 180 – 200 °C. Half the pumpkin, remove the flesh/pulp with a spoon and chop or purrée the flesh/pulp (depends on how you prefer it 😉 ). and place the shells in the oven for about 25-30 minutes. Next, continue by cooking the quinoa/cous cous/or other covered in the veg stock/water (+1 tsp veg stock powder). Follow the instructions on the package to cook and prepare – depending on what you choose it takes between 5-20 minutes. Let it rest. Heat a pan with a drizzle of olive oil and add the chopped onion and garlic and let it cook until light brown. Then, add pumpkin pulp, chopped tomatoes and pepper with a bit of water. Cook until soft before you add the “grain” of choice into the pan together desired spices to season. Stir until well combined and fill the mix into the prepared aubergine shells, top with the vegan parmesan, place it in the oven again and bake for around another 10 – 15 minutes.

Serve and Enjoy 😀 You can serve it with some homemade tom pulp 😀 for example 😀


Stuffed Butternut Squash in Aubergine Blanket with Wild Mushroom Filling -> LINK

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