10.08.2007 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