Vegetarian Stuffed Capsicums

 

To do these filled capsicums it is very convenient to have already cook rice and a tomato sauce from the day before. Before you start, check the size of your lidded casserole dish and the size and numbers of capsicums. The lid should close tightly when the bell peppers are placed. Should it not fit, you could use an open backing dish. Leaving out the feta makes it a vegan dish.

GET

4 capsicums (peppers)

Filling

3 cups of cooked brown rice
3 cups of finely grated macadamia ( or any other nut)
150 g of feta
1 red onion
A few shallots
3 gloves garlic, chopped
Herbs: rosemary, lemon thyme, parsley
Some freshly ground pepper
Olive oil

Sauce
2 cups of tomato sauce with 
4 birds eye chillis

DO

Wash the capsicum well. Cut the top off and scrape the inside with a spoon and wash again.

Fry the finely chopped onion, shallots and garlic. Mix the rice, nuts and crumbled feta very well.  Chop the herbs and set them aside. Pour the tomato sauce into the casserole. If you cut the tops off the peppers, add them in small pieces. Then assemble the open peppers into the dish and fill with all the mixed filling. Press the filling down with a spoon. If you are not using the 'lid' to cover the capsicum, then arrange the chopped 'lid' pieces on top. Close the lid of the casserole.

Preheat the oven and cook for approximately1 hour. Serve with joghurt and mint leaves. 

Kent pumpkin stuffed with nuts and herbs

Get

1 Kent pumpkin
Some shallot greens
2-3 chopped medium champignons
Tahini , 2 tbsp
100g macadamia nuts
fresh thyme tips, lemon thyme, marjoram or oregano
1 clove garlic
olive oil
150g cheese for baking, e.g. young gouda, or matured cheddar

Do

Cut pumpkin across in two. Remove the seeds.
Steam or bake the halves until quite soft. Not too soft or it will become unstable. Let it cool down briefly for handling.
Place the halves face up in two baking dishes or in one large one.
Scrape out most of the flesh into a bowl leaving about 1 cm depth above the skin.
Mash the flesh. Add the finely chopped shallots. Grate in the macadamia nuts with a hand grater. Add the chopped thyme.
Add the mushrooms and tahini.
Mix these ingredients together .
Fill the mash into the pumpkin shells.
Mix the crushed garlic with the olive oil and spread it on top.
Top with cheese. 

Bake at 130°C on the second shelf of the oven for 30 minutes, then increase the temperature to 180°C for 10 minutes until they are golden.
Tip This dish is also delicious without the pumpkin and with more mushrooms instead.
Leave off the cheese and it is vegan.

Baked silverbeet with goat cheese

get

1 large bunch of silverbeet / chard
1 red onion
olive oil
300g goat cheese
2 large garlic cloves, crushed
150g yoghurt
2 tbsp spelt flour
grated nutmeg

do

Preheat the oven to 180°c.
Wash silverbeet. Separate stems from leaves. Drain well.
Chop onion. Fry in a large pot in olive oil mixing occasionally for 5 minutes.
Cut up silverbeet stems and add to the onions. Fry for 10 minutes, stirring occasionally.
Cut up silverbeet leaves and add to the pot. Put the lid on. Steam for 15-20 minutes, stirring occasionally.
Grate nutmeg onto a baking dish.
Crumble goat cheese in a bowl and mix in the garlic and some olive oil.
Mix the yoghurt with the flour.

Put the silverbeet into the baking dish. Spread the yoghurt evenly on top. Spread the goat cheese on top of the yoghurt.
Bake for 40 minutes until the cheese starts to colour.

Serve with steamed potatoes and a green salad.

Baked penne with tomatoes

This dish is a favourite with leftover pasta and tomato sauce from the day before, but can be done from scratch too.

GET
500 g Penne
1 cup of tomato sauce
1 cup of cherry tomatoes
Some basil leaves

Optional
2 cups of cream
1/2 cup Parmigiano-Reggiano
1/4 cup rennet-free cooking cheese 
1/4 cup Gorgonzola cheese
1/4 Mozzarella cheese


DO
A)  The leftover option:
The pasta and tomato sauce have been already mixed the day before. Now add the small tomatoes and if you like the cream and cheese mixture. Heat the oven. Grate some of the cooking cheese over the dish and cook till the pasta is hot and the cheese has melted. Decorate with basil.

B)  Without the leftovers
Boil the pasta al dente and drain. Mix all cheeses, cream in a bowl. Mix pasta, dairy and the small tomatoes and place on shallow baking dish. Grate some of the cooking cheese over the dish. Cook till the cheese has melted. Decorate with shredded basil leaves.
   

Baked cauliflower, broccoli, brussel sprouts

get
1 whole small cauliflower
250g broccoli
250g brussel sprouts
200g vegetarian cheese for baking, e.g. cheddar
4tbsp spelt flour
3 tbsp olive oil
3 tbsp butter
boiling water
200 ml milk
½ nutmeg

do
Clean, then steam the vegetables together until soft (not mushy).
Heat the olive oil in a small saucepan with the butter. When the butter has melted, add the flour. Stir with a wooden spoon. Fry for a short while but do not let it brown. Add the boiling water a little at a time while stirring. Do not allow it to go lumpy. When a thick sauce forms start stirring in the milk. Add enough milk for a smooth sauce to form. Cook it for about 15 minutes adding more milk if necessary.

Butter a baking dish and grate nutmeg onto it. Grate some nutmeg into the sauce too.
Arrange the steamed vegetables on the dish and pour the sauce evenly over them, covering them all.
Grate the cheese coarsely and evenly cover the vegetables with it.
Bake at 170°c on the bottom shelf of the oven for 20-30 minutes until it starts to change colour (golden).
Serve with steamed potatoes and a salad.
Any combination of these vegetables works well with this recipe.