Nutty Stuffed Veggies
Non-stick cooking spray, nondairy butter, or oil, to coat baking dish
2 medium eggplants or 8 large tomatoes or 4 large bell peppers
16 ounces (454 g) extra firm tofu, drained and patted dry
1 medium Granny Smith or other green apple, quartered, cored, and peeled
2 cloves garlic, grated
1/4 cup (40 g) chopped shallot
1/4 cup fresh parsley
1 1/2 cups (246 g) cooked wild rice
14.5 ounces (411 g) diced tomatoes, drained
1/4 cup (64 g) creamy or crunchy natural peanut butter
2 teaspoons agave nectar
1 tablespoon (6 g) curry powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper, to taste
1 teaspoon fine sea salt, to taste
1/2 teaspoon black pepper, to taste
2 teaspoons dried basil
1 tablespoon (15 ml) extra-virgin olive oil
Preheat oven to 400°F (200°C, or gas mark 6). Lightly coat a 9×13-inch (23 x 33-cm) baking dish with spray, butter, or oil.
If choosing eggplant: cut in half, place on a lightly oiled baking sheet and roast for 15 minutes, until the flesh is partially tender.
Cool for a few moments until it is possible to scoop out the flesh, and chop it up in small pieces, and set aside for now: you will add it to the tofu mixture a bit later.
If using tomatoes: carefully cut a slice off the top, scoop out flesh, chop the flesh in small pieces, and set aside for now: you will add it to the tofu mixture a bit later.
If using bell peppers: carefully cut in half, remove seeds and clean.
Combine tofu, apple, garlic, shallot, and parsley in your food processor. Blend until coarsely chopped. Transfer to a large bowl, and combine with wild rice.
Combine coconut milk, diced tomatoes, peanut butter, agave, curry powder, turmeric, cayenne, salt, pepper, and basil in your food processor. Blend until perfectly smooth.
In a large saucepan on medium heat, combine oil, tofu mixture and half of the coconut sauce. Add flesh of the chosen veggie (eggplant or tomato). Simmer for 8 minutes.
Place the veggie shells in the prepared baking dish. Fill with tofu mixture. Drizzle more coconut sauce on top of the filling once the veggies are stuffed. If using tomatoes, place the previously sliced top onto the filling.
Cover tightly with foil. Bake for 20 minutes; remove foil. Bake for another 10 to 20 minutes, until the veggies are tender. Serve hot.
Yield: 4 servings
recipe index « have cake, will travel! said,
August 10, 2007 at 10:41 am
[...] course: nutty stuffed eggplant yam and bean curry meatfree bbq riblets & limey corn pista-vocado rice salad ‘fu, noodles [...]
ooo5 said,
August 10, 2007 at 12:30 pm
Nice. I recently bought a large eggplant just because it was perfectly ripe but had to throw it out because I couldn’t come up with anything before it turned bad. You’re so clever.
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VeggieGirl said,
August 10, 2007 at 2:32 pm
this looks divine – I’ve only had stuffed zucchini before, which is quite good, but I like this eggplant version. I will indeed try this :0)
also, in response to your comment on my blog: I like that Vegan Rella (unlike Tofutti cheese) contains NO hydrogenated oils or trans-fats, and is soy-free. give it a try, for the heck of it – it tastes great and melts incredibly well
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Carol said,
August 10, 2007 at 3:13 pm
wow. I cannot wait to try this. I just ate and i’m still salivating!
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textual bulldog said,
August 10, 2007 at 6:25 pm
this looks AMAZING!!!! you are an eggplant hero, celine (i don’t know what that means, but it sounds funny) ;)
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Hilary said,
August 10, 2007 at 7:23 pm
stuffed eggplant sounds delicious. i’ll have to give this a try sometime.
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Vegetation said,
August 10, 2007 at 11:25 pm
These look beautiful Celine!! YUM!!
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bazu said,
August 11, 2007 at 3:50 am
I’ve missed visiting your blog and drooling over your food, C!! This eggplant looks yummy. Then again, I worship eggplant, so I’d eat it in any form- on fire, fossilized, submerged in motor oil, you name it!
P.S. Now I can’t hear the word “seitan” or “pasties” without blushing- hee hee!
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Celine said,
August 11, 2007 at 10:56 am
thank you everyone!
I agree with you VeggieGirl that Tofutti definitely has a problem with overusing hydrogenated oils, which is why I never buy it anymore, except for cream cheese, to make cupcake frostings.
and Bazu. SEITAN PASTIES FOR THE WIN! :D
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Mitsuko said,
August 11, 2007 at 12:57 pm
I cannot say how much I heart eggplant. I can’t wait tro try this recipe!
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Celine said,
August 11, 2007 at 12:59 pm
I love how you love eggplant, Mitsu! I don’t have it often enough and I should be ashamed for it.
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nutty for coconut and seitan army… « have cake, will travel! said,
August 13, 2007 at 5:00 am
[...] and seitan army… 13Aug07 I had leftover coconut sauce and mashed tofu mix from the stuffed eggplant stunt I pulled the other day, so I steamed a white potato, a carrot, and some spinach, and poured some of [...]
Recipe Index « have cake, will travel! said,
March 4, 2008 at 4:44 pm
[...] Cannellini Salad Minestrone Spicy Soup Creamy Barley-sotto Tofu Nut Bake Pista-vocado Rice Salad Nutty Stuffed Eggplant Yam & Bean Curry Meatfree BBQ Riblets and Limey Corn Salad Creamy Tomato Soup Filed under: [...]
have cake, will travel » That’s the way I (relish the) roll. said,
March 4, 2009 at 3:54 am
[...] Nutty Stuffed Veggies, now made with real vegetables! [...]