Quinoa and Spinach Stuffed Tomato (Vegan)

I’m beyond happy I’ve found these spinach and quinoa stuffed tomatoes because they are incredibly tasty. For this recipe I’ve picked some ripe tomatoes from my veggie garden, I removed their cores, I stuffed their cavities with a pesto, spinach and quinoa mixture and and I baked them just until wrinkled. The result was such an elegant yet rustic entree. I must confess the stuffing is so rich and flavorful that I’d gladly devour the whole bowl, but paired with the acidity of the tomatoes, it gets somehow better. Such a simple yet delicious vegan dish!

 

Ingredients (for 4 servings):

⦁ 8 medium ripe tomatoes
⦁ 60g uncooked quinoa
⦁ 250ml vegetable soup (divided)
⦁ 1 Tbsp olive oil
⦁ 1 medium red onion (75g)
⦁ 150g fresh spinach
⦁ 4Tbsp vegan pesto – recipe here

 

Method:

1. Quinoa. Place the quinoa in a strainer and rinse it with cold water for about 1 minute. Drain it very well. Place quinoa in a sauce pan, add 160ml vegetable soup and 1/4 tsp sea salt and bring to a boil over high heat. When the soup begins to boil, cover with a lid and reduce the heat to minimum. Simmer for 20 minutes. Remove from heat and let it stand covered for 5 minutes. After 5 minutes, fluff it with a fork.
2. Spinach.
Peel the onion and chop it finely. Heat 1 Tbsp of olive oil in a skillet and sautee the onion over low heat until translucent (about 5 minutes). Wash the spinach, pat it dry and chop it. Place it in the skillet, cover with a lid, and sautee it until wilted (for about 5 minutes).
3. Tomatoes.
Take one tomato and cut 3mm off the base to give it stability. Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Proceed the same with the rest of the tomatoes.
4. Stuff the tomatoes.
Place the quinoa and the pesto in the skillet and give it a stir. Season with salt and pepper. Place the tomatoes in a ceramic tray and season well with salt and pepper. Stuff each tomato with 1 Tbsp of quinoa mixture, place it in the tray and cover it with its top.
5. Bake the tomatoes.
Place about 6 Tbsp of vegetable soup in the tray and place the tray in the preheated oven. Bake at 200C / 400F (gas mark 6). Bake for 20 minutes (or until the tomatoes are soft and wrinkly).
6. Serve & leftovers. 
I served my tomatoes warm with a slice of homemade bread and some pesto alla genovese. Place the leftovers (if any) on a plate, cover with cling film and refrigerate for up to 2 days.

Note:
Source: www.stacyhomemaker.com

Spinach Salad with Baked Tofu, Fennel and Mandarin Oranges



There’s not much to say about this tofu and mandarin salad, only the fact that I tend to prepare it excessively lately. It’s so colorful and packed with bold flavors and great textures and the best part is that it’s plant – based. The crunchy, fragrant fennel goes wonderfully with the sweet and juicy mandarin slices and the green onion and the baby spinach give this salad a nice, springy twist. For this salad I like to cut my tofu in triangles, marinate it in mandarin juice, rice vinegar, soy sauce, olive oil, ginger and garlic and bake it in the oven until golden brown. Simlpe and delcious!

Why I love spinach salad with tofu, mandarin and fennel:

  • it’s vegan
  • it’s so colorful and tasty
  • it’s nutritious
  • it’s high in protein, so it’s very satisfying
  • it’s lovely all year round, I just pick whatever veggies are in season

Continue reading Spinach Salad with Baked Tofu, Fennel and Mandarin Oranges

Baked Polenta with Butter, Sage and Walnut Sauce

crispy-polenta-butter-sauce

baked-polenta-tray

cripy-polenta
These crispy polenta rectangles are a delicious side dish, a satisfying and healthy alternative to good old potato sides. These beauties have a crispy and fragrant crust and a creamy center. They are very easy to prepare and quite quick. The less simple parts (because I cannot define them as challenging) are the preparation of the polenta and the baking part. Between those two parts there is a waiting period, a part where the polenta is refrigerated to firm up. In order to save some time I prepare my creamy polenta, I pour it in a tray and I leave it aside to cool down. While my polenta is firming up, I always prepare my protein. After the polenta is nice and firm, I slice it, I place the rectangles on a parchment paper-lined tray and I broil them to get them nice and crispy. To get the crispy crust you can also fry them in a nonstick frying pan but I prefer the broiled version.

I like to pair my crispy polenta with a rich, nutty and tangy beurre noisette and sage sauce. For this sauce I melt some butter in a skillet. When the butter has melted, I get rid of the foam from the surface and I continue cooking the butter until it turns golden brown. I add some fresh sage leaves, lemon juice and walnuts. Super simple and de-li-cious! Continue reading Baked Polenta with Butter, Sage and Walnut Sauce

Baked Zucchini and Feta Cheese Patties

Zucchini cake - plating

Cakes

Zucchini cake & herb Greek yogurt

I grew up in a meat-lover environment and the thought of a meatless lunch was simply unbearable. I try really hard to break the chain and I try to include in my family’s diet as many fruit and veggies as possible. It’s been a while since I’ve discovered this delicious zucchini and feta patties and I tend to make them once or twice a month. They are so simple to make, you just mix some basic ingredients, you form 12 balls, you flatten them and you bake them in the oven at high temperature. This way, the patties have a crunchy crust and a soft, almost creamy center. This being said, this delicious recipe has quickly become my summer “must-make”, and I hope it will become yours, as well! Continue reading Baked Zucchini and Feta Cheese Patties

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