VEGAN GEMISTA 🫑🍅. Stuffed vegetables with an abundance of

VEGAN GEMISTA 🫑🍅. Stuffed vegetables with an abundance of

3/16/2021, 8:34:03 AM
VEGAN GEMISTA 🫑🍅. Stuffed vegetables with an abundance of fresh herbs, nuts and currants. The secret is, plenty of green 🌿 I love loading it up with fresh herbs! Here is the recipe for the batch I cooked today. 6 capsicums - hollowed. 6 tomatoes - hollowed, reserving the seeds and juice . 5 potatoes - cut into wedges. 1 large onion. 3 cloves of garlic. 3/4 cup rice of your choice. 1 cup chopped mint. 1 cup chopped parsley. 1 cup chopped dill. 200g crushed tomatoes. 1/2 cup toasted pine nuts. 1/4 cup silvered almonds. 1/4 cup dried currants. 1 vegetable stock cube - dissolved in 1/2 cup water. 2 Tbsp Greek spice mix @spiceandcomerchants . 5 Tbsp extra virgin olive oil. Salt and pepper to taste. Breadcrumbs. 200g crushed tomato. 1 clove chopped garlic. 1/2 tsp dried oregano. 1/2 cup water. 1/4 cup extra virgin olive oil. Salt and pepper. Arrange all hollowed vegetables and potatoes in baking dish. In a separate bowl add all the filling ingredients including the seeds hollowed out from the fresh tomatoes. Preheat oven to 180 degrees C. Stuff the vegetables with the filling. (Any leftover can be frozen and/or cooked on the stove top using the absorption method). Sprinkle a tablespoon of breadcrumbs over the filling of each vegetable and close with the tomato and capsicum lids. In a bowl, combine all then ingredients for the sauce and spoon it over the potatoes in the tray. Give everything in the tray a drizzle of olive oil and a sprinkling of salt. Cover tightly with aluminium foil and bake for 1 hour and 15 minutes then uncover and bake for an additional 15-20 minutes or until the Gemista develops colour. Kali orexi 🌿. ❤️❤️ @marys _kouzina . #maryskouzina #food #foodies #vegan #veganrecipes #familyfeasts #vegetarianrecipes #vegetables #fresh #comfortfood #greekfood #lent #greece #greek #delicious #foodporn #foodstagram #f52grams #sbscolourtherapy #thefeedfeed

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