Stuffed Vegies:
- Stuffed Tomatoes with Zucchini filling
- Stuffed Mushrooms with Zucchini filling
- Stuffed Zucchini with Vegetables
- Stuffed Onions with Vegetables
Stuffed Tomatoes with Zucchini filling /
Stuffed Mushrooms with Zucchini filling
You will need:
6 tomatoes
4 shallots, chopped
1 clove garlic, crushed (optional)
4 mushrooms
2 zucchini, grated
2 tsp tomato paste
1 tbsp chopped basil
1 tsp capers
1 tbsp pine nuts
1 tbsp tapenade
Method:
1 Cut tops from tomatoes, scoop out as much
of the pulp without affecting structure of the
tomato and reserve.
2 Saute shallots and garlic in olive oil.
3 Add mushrooms, zucchini, tomato paste, basil,
capers, pine nuts and tapenade and cook.
4 Spoon mixture into tomatoes, sprinkle with
soy cheese and barbeque/oven until heated
through.
Note:
Use the same filling to stuff mushrooms.
Stuffed Zucchini with Vegetables
You will need:
6 medium zucchini
1 onion, finely chopped
1 clove garlic
1 red capsicum, finely chopped
1 tbsp peas
1 corn kernels, fresh or tinned
1 small carrot, chopped
1 asparagus spear
2 medium sized mushrooms
1 tbsp fresh dill/fennel, chopped
olive oil
Cheese Sauce:
1 cup Kingland Soy Cheese, grated
1 tbsp Nuttelex Lite margarine
2 tbsp plain flour
2 cups soy milk
Method:
1 Cut zucchini in half lengthwise and scoop
out the pulp.
2 Saute onion and garlic in a little olive oil.
3 Add all other ingredients and saute.
4 Make in a separate saucepan the cheese
sauce (see below).
5 Add mixed sauteed vegetables to cheese
sauce.
6 Fill zucchini with vegetable/cheese sauce
mixture.
7 Stand on heatproof tray and sprinkle with
cheese or bread crumbs.
8 Cover loosely with aluminum foil, barbecue
until filling is hot.
Cheese Sauce:
1 Melt margarine in saucepan and over heat
add flour to make a paste.
2 Gradually add soy milk to margarine/flour
paste and continue to stir through until
sauce thickens.
3 When sauce is thick add soy cheese and stir
until completely melted and free of lumps.
Stuffed Onions with Vegetables
You will need:
6 medium onions
1 tin corn kernels or
fresh kermals from one cob
1 small red capsicum
1 small squash
3 small mushrooms
fresh turmeric grated
pinch cumin, coriander seeds,
garamasala
Method:
1 Peel onions leaving root end intact to hold
the onion together.
2 Carefully pull centres from onions, leaving
about three external layers intact.
3 Drop onions into boiling water. Boil for 3
minutes, drain upside down.
4 Cook reserved onion with oil and spices.
5 Add remaining vegetable ingredients.
6 Mix well until all ingredients take on colour
of turmeric.
7 Fill onion shells with mixture.
8 Wrap onions individually in aluminum foil.
9 Barbeque until filling is heated through.