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
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.
I had no idea that there’s a way to make some delicious scrambled eggs without using a single egg. Seasoned crumbled tofu accompanied by a couple of veggies creates the best “scrambled eggs” I’ve ever tasted. This scrambled tofu with spinach and bell pepper is absolutely delicious and it’s ready in less than 15 minutes. For seasoning this tasty dish, I use turmenic, cumin, chili and garlic powder. The golden turmenic is not only used for its flavor, but it also brings this vibrant, “eggie” color to the dish. The steps are so simple. You sautee the onion and the pepper in a skillet, you add the spinach and you braise it for a couple of moments. Finally you add the crumbled tofu and you season it to perfection. That’s all! Simple, nutritious and incredibly delicious!
Ingredients (for 2 servings):
- 200g extra firm tofu
- 1/2 red onion (50g)
- 1/2 red bell pepper (70g)
- 2 handfuls of spinach (50g)
- 1 Tbsp olive oil
- 2 Tbsp water / vegetable soup
- 1/2 tsp turmenic
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 pinch of chili
- salt to taste
- Pat tofu dry using a clean paper towel. Cover it with paper towel and place something heavy on top (I used some cans).
- Chop the onion and the bell pepper. Heat 1 Tbsp of olive oil in a skillet over low heat. Add the onion and the pepper and sautee for about 3 minutes.
- Wash the spinach, pat it dry and add it to the skillet. Cover with a lid and cook for 2 – 3 minutes or until soft.
- Unwrap tofu and crumble it using your hands. I a small bowl prepare a sauce by mixing the spices with water / veggie soup.
- Move the vegetables to one side of the skillet using a spatula and add the crumbled tofu to the empty side. Pour the sauce over the tofu and stir.
- Continue to cook over high heat until tofu begins to brown (for about 3 – 5 minutes).
- Serve immediately. I served my scrambled tofu with a large slice of homemade challah bread. Best breakfast ever!
As soon as the first leaf turns brown, I immediately start preparing soups, creams, stews and other semi-liquid and preferably hot dishes. I simply love the idea of having a melting pot on a stove, a pot that simmers quietly and makes the entire kitchen smell like fall. On this chilly Saturday morning, I decided it’s suitable, if not perfect, to make a delicious Tuscan bean soup, a flavorful Italian cannellini bean and prosciutto soup. It is so easy to make, you just have to saute some prosciutto, onion, carrots and celery, you deglaze the pan with wine, you cover the ingredients with cubed tomatoes and broth and you let the soup simmer. Before serving you add the beans and some baby spinach and the soup is ready. Simple as one, two, thee! The most intriguing part of this dish, and the source of its complex flavor profile, if I may, it’s the addition of a parmesan rind. This element gives the soup an unbelievable flavor! Next time you’ll be tempted to throw away a parmesan rind, think again and let the rind elevate a Tuscan bean soup. You won’t regret it! Continue reading Tuscan Bean Soup
Chicken soup with spinach and brown rice is a hearty and nutritious soup. This colorful and heartwarming soup is packed with lovely autumnal flavors. It is the kind of soup that you crave on a cold winter afternoon and the kind of soup that is capable to brighten a cloudy day.
Continue reading Chicken Soup with Spinach and Brown Rice
Mushrooms stuffed with spinach and cheese, served with béchamel sauce – a warm appetizer which is both delicate and hearty. This dish can be easily made suitable for the vegetarian diet, only be skipping the bacon.
I stuffed my mushroom caps with hard-boiled quail eggs and spinach cream, seasoned with fresh thyme and garlic. For the spinach filling I used frozen spinach, 3 types of cheese (feta, cream cheese and parmesan and sauteed mushroom stems).
Continue reading Mushrooms Stuffed with Spinach and Cheese, Served with Béchamel Sauce