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Title : Snacks Ideas for this recipe for stuffed vegetables
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Snacks Ideas for this recipe for stuffed vegetables

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Snacks Ideas for this recipe for stuffed vegetables

Stuffed vegetables provides endless elaborations, while it is a very good choice to unleash creativity. They are preparations which are usually very colorful and like the whole family.



This type of recipes make it very attractive vegetables, which for smaller means more an option to incorporate them into the day.

Recipe stuffed vegetables with its mix of cereals

Today we will fill courgettes and aubergines, but both the fill and vegetables you can go combination. You see, instead of filling in the usual way, we will empty the vegetables giving them a more attractive presence on the plate. This decoration allows some simple vegetables may be present on a special occasion.



Play with the different colors of the season. You can choose to put incoming, in this case one of them, or as a main dish. Let you know that you can serve them hot tempered or warmer seasons let cool and serve directly, without they have gone through the fridge.



Ingredients (4 people)

• 1 leek


• 1 white turnip


• 1 carrot


• 2 cloves garlic


• 320 g. wild rice mix (you can change by millet, quinoa, amaranth, brown rice)


• 3 broccoli flowerets


• 2 zucchini


• 2 eggplants


• 6 tablespoons tomato sauce


• 300 g. seitan (wheat protein)


• fresh parsley


• fresh basil


• cumin powder to taste


• White pepper


• virgin olive oil


• sea salt

Preparation



1. Boil the amount of water needed, according to the cereal you have chosen. Lava cereals and added to water when it starts boiling. Cook over low heat and time required for each cereal (rice 30 minutes, 20 minutes millet and quinoa, and amaranth 15 minutes). Take ½ cooking salt, so that the cereal will not stay hard.



2. Preheat oven to 180 ° C. Cut the zucchini and eggplants in half. Add salt and pepper and sprinkle the top with a little extra virgin olive oil. Bake for 15/20 minutes courgettes. Eggplants leave them up to 30 minutes, or when you see her soft flesh.



When vegetables are done, let them cool and take out the pulp with a spoon, taking care not to break the outer skin.



3. Wash the other vegetables. Cut the leek into thin slices, turnip and carrot into small dice. Garlic in small sheets. Separate small broccoli flowers. seitan also cut into very small pieces.



4. Heat a skillet in olive oil, leek and incorporates seitan letting the two golden brown. Add the garlic, turnip and carrot, fry for 7/8 minutes. At the end check broccoli, pulp zucchini, pulp eggplant, cumin powder, ketchup (which if you've done your much better, because the market already know), parsley and basil well chopped. Keep cooking 5 minutes and add salt to taste



5. Mix this sauce with cereals have chosen. Fill the vegetables and serve. If the vegetables are cold, you can give a final touch of heat.



Presentation Recipe



Put the zucchini and eggplants standing on a serving platter. Add a sprig of parsley over filling.



Ideas for this recipe for stuffed vegetables

• If you like, you can add any of the above homemade sauces, you can also see in this blog.


• If you like cheese, you can put a little above and a touch of gratin. They are delicious.


• Another refreshing option is to put a vinaigrette over either basic or you can add some fresh grass ground, providing all the wonderful aroma of it.


• If the skin of the eggplant will cause digestive discomfort, no problem, because you eat the filling and ready.


• A fun presentation, is to cut the top of the zucchini and eggplant serving time, or we put hat to vegetables.

Let us here fill options you've chosen, because we tested well among all different options and enriching our culinary possibilities.

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