Wednesday, April 27, 2011

STUFF IT! Part 1

The cable went out today during nap time.  I could have cleaned the kitchen, but instead I put on my best wetsuit and surfed the net.  I came across a page talking about having a "stuffed stuff" dinner party.  It got me to thinking about all the "stuffed stuff" I like to cook and eat.  As I started making a list, it turns out that there are a lot of things we stuff with stuff here at the Heginger house.  There were so many that I decided to make it a two or three part series.  I've labeled these as vegan, GF (gluten-free) and/or raw food for those of you looking for specific food types.  I hope you have fun stuffing it!

STUFFED AVOCADO (vegan and GF and raw)
4 ripe avocados, save the shell!
4 Roma tomatoes (or whatever tomato you like), diced
1/4 - 1/2 red onion, finely chopped
1 green pepper, finely chopped
1 small jalapeno, ribs and seeds removed, chopped finely
1 T. fresh cilantro, chopped
juice from 1 lime (minus the one slice for your Corona)
Sea Salt
1/2 - 1 jicama, julienned for topping/garnish (optional, but adds a really nice texture)

Cut the avocados in half, remove the pit and carefully scoop out the flesh.  Chop the avocados coarsely and add all ingredients except jicama. Scoop the avocado salad back into the halved shells to serve, and garnish with jicama and more cilantro.

Potato filling:
4 medium-large sweet potatoes (try for ones shaped like baking potatoes)
olive oil and sea salt
4 T. Earth Balance (or other vegan butter)
4 T. brown sugar
1 t. cinnamon
Salt and pepper to taste

Spiced Pecan Topping:
1 c. pecan halves
1/2 c. maple syrup
cinnamon, nutmeg, or pumpkin pie seasoning

Wash the sweet potatoes and rub them with olive oil. Salt the outsides well.  Bake directly on oven rack at 350 degrees for 45-60 minutes or until insides are soft when squeezed gently and skins are crisp. 

While the potatoes cook, toss the pecans in the maple syrup and season to taste.  Bake on a foil lined cookie sheet for 15-20 minutes, stirring every 5 minutes.  When done, chop coarsely.

When cooked, take the potatoes out and let cool slightly to handle.  Slice sweet potatoes in half lengthwise and carefully scoop out most of the flesh.  Leave just enough potato in the skins so that they hold their shape.  Mash insides slightly with the butter, brown sugar, cinnamon, salt and pepper.  Fill the skins with the mashed mixture and sprinkle pecans on top.  Serve hot.

STUFFED WHITE MUSHROOMS (vegan and GF and raw)
1 pound fresh mushrooms
1 red pepper, diced
1 cup pitted ripe olives (or Greek olives of your choice)
1 T. olive oil
2 T. minced fresh basil
1 1/2 T. freshly squeezed lemon juice
Salt and Pepper

Clean the mushrooms and carefully remove the stems. Chop the stems to use in the filling.  Coarsely chop the stems and remaining ingredients (by hand or in the food processor).  Fill the caps with the mixture and serve either cold or at room temperature.

4 large portabella caps, scooped clean and brushed off
olive oil
1 zucchini, julienned
1 red pepper, julienned
1 yellow squash, julienned
1/2 eggplant, peeled and julienned
1 red onion, julienned
3 cloves garlic, crushed
1 T. fresh basil, finely chopped
1 T. fresh parsley, finely chopped
Italian seasoning, oregano OR thyme to taste (optional)
Sea salt and freshly crack black pepper

Brush mushroom caps with oil and set aside.  In a large fry pan, saute the veggies, herbs and seasonings in the oil just until softened and cooked. Taste and season to your liking.  Fill the mushroom caps with the veggie mix.  Broil about 8-10 minutes OR grill 10-20 minutes.  These mushrooms are good to eat on a plate or are also good on a toasted wheat bun or garlic bread as a sandwich.

Eli and Buzz like these grilled and served on the sandwich rounds (or sandwich thins) with a little Parmesan cheese (or goat cheese or whatever you like) and they eat them like burgers.  I like them broiled with a thick slice of beefsteak tomato, crushed croutons and a drizzle of olive oil on top. 

STUFFED TOMATOES (vegan and can be GF)
These can be made GF by replacing the bread crumbs with Parmesan cheese.

4 firm Roma (Plum) Tomatoes, cut in half lengthwise
4 garlic cloves, peeled and thinly sliced
2 T. olive oil, divided
salt and pepper
1/2 c. bread crumbs or crushed croutons
1 T. fresh parsley, chopped
1 T. fresh basil, chopped
1 t. fresh thyme or 1/4 t. dried thyme

Preheat oven to 400 degrees.  Arrange the tomatoes, cut side up, in a baking dish. Sprinkle with salt, pepper and garlic and drizzle with half of the olive oil. Bake, uncovered,  until soft and sizzling, about 40 minutes.  Remove from the oven and preheat the broiler.
In a separate bowl, mix together the bread crumbs and herbs.  Sprinkle over the tomatoes and drizzle with remaining olive oil.  Broil until lightly browned, about 2-3 minutes.  Serve hot.

No comments:

Post a Comment