We have all
heard about the virtues of eating vegetables. Veggies are diced and sliced,
grated and mashed, stir-fried and curried, transformed into soups and
But my favorite way of enjoying veggie is stuffing it. There is an unmistakable
charm about stuffed vegetables. After all, who can resist the surprise
inside factor of dipping fork into center of a stuffed vegetable. Stuffing
a vegetable elevates it to a main entrée status. These recipes
can be assembled ahead of time and popped into the oven just before you
are ready to eat.
Stuffed vegetables appeal to us on an additional level. They speak to
our love of individual servings, where each diner gets their own little
package rather than pulling it from a common trough.
Stuffed vegetables are a beautiful way to showcase an array of vegetables
and prepare them for special occasions. There seems to be a deep-rooted
human love of food stuffed into other food; every culture has some variant.
Perhaps it's the idea of food getting extra flavor from its edible "pot".
Perhaps it's just a fascination with layers. There is something immensely
satisfying about choosing the perfect vegetable, filling it gently with
some spicy goodness and cooking it to perfection.
1 cup cauliflower
½ cup peas
½ cup corn
1 teaspoon chilies chopped finely
1 tablespoon basil leaves
1/2 cup cheese
½ cup bread crumbs
¼ teaspoon black pepper
salt and sugar
½ cup cheese for garnish
Preheat oven at 325
degrees. Cut tops of tomato and remove the pulp with a spoon. Keep aside.
Mix in all ingredients well and stuff in the tomato. Top with cheese
and bake it in the oven for 15 minutes. Serve with garlic bread
Stuffed Tomato can
be served for brunch or elegant dinner parties
combination of tangy taste and crunchy texture, bell peppers are the
Christmas ornaments of the vegetable world with their beautifully shaped
glossy exterior that come in a wide array of vivid colors ranging from
green, red, yellow, orange, purple, brown to black. Although bell peppers
are available throughout the year, they are most abundant and tasty
during the months of August and September. This entrée is a meal
in itself with proteins, complex carbohydrates and calcium and vegetable.
4 bell pepper
1 cup mashed potato
1 cup garbanzo beans
1 cup yogurt
1 teaspoon oil
1 teaspoon cumin seeds
3 garlic cloves (diced)
½ teaspoon black pepper
1 teaspoon salt ( or as per taste)
1 tablespoon cilantro
bread crumbs and cheese to garnish
In a bowl
mix mashed potato, garbanzo beans and yogurt.
In a small fry pan, heat oil. Add garlic and sauté it till it
turns golden brown, Add cumin seeds and let it sizzle. Remove from heat
and add black pepper in hot oil. Add this spice infused oil to potato
garbanzo mix. Stir in salt and cilantro. Garnish with bread crumbs and
cheese. Bake it in the oven for 15 minutes at 350 degrees.
Serve with a
bowl of soup to make a light dinner.
vegetable Indian style
This is very authentic
Indian recipe that I enjoyed as a child called as Yengai (pronounced as
ye-n-ga-yee). Yengai calls for mini eggplants that are stuffed with nuts
and spices and cooked on low heat . Mini bell peppers and red potatoes
are an excellent addition for this recipe.
6 mini eggplants
6 red potatoes ( semi baked)
6 mini sweet bell pepper
1 tablespoon oil
4-5 garlic cloves
1/4 cup sesame seeds
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
¼ cup yogurt
¼ cup cilantro
1 teaspoon brown sugar
1 teaspoon salt (or as per taste)
In a blender
make a coarse powder with almonds, sesame seeds, garlic, red chili powder,
turmeric and salt. Keep aside in a bowl. Add chopped onions, cilantro,
yogurt, brown sugar and garam masala. Mix well.
Make a cut in eggplant, potato and bell pepper. Add stuffing into the
slits. In a pan drizzle oil at the bottom. Lay all the stuffed vegetables.
Add the leftover filling with ½ cup water and cover pan. Simmer
for 20 minutes till vegetables are well cooked.