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Greek Stuffed Vegetables

Name: Greek Stuffed Vegetables
Ingredients: 3 tablespoons olive oil, for sautéing vegetables and later for the stuffing to prevent it from drying; 1/4 cup kalmata olive pitted and halved; 2 tablespoons capers; 1/2 cup cooked chickpeas or crumbled firm tofu or protein of your choice; 1/4 cup roasted almonds roughly chopped; 1 carrot, diced; 4 cloves of garlic, thinly sliced or minced; 2 dried figs chopped or a few raisins; 300 grams brown rice or quinoa or (combination of different grains) washed rinsed and soaked for 30 minutes; 1 tablespoon tomato paste; 300 ml water or vegetable broth; 1 bunch parsley, finely chopped; 1/3 bunch dill, finely chopped; 1 sprig of Greek or wild oregano or 1 teaspoon dried; 1 small bunch fresh mint, finely chopped; extra virgin olive oil to drizzle; sea salt; chili flakes ( optional) to taste I used about a teaspoon; generous amount of freshly ground pepper

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Meera

83 recipes

Ingredients

3 tablespoons olive oil, for sautéing vegetables and later for the stuffing to prevent it from drying
1/4 cup kalmata olive pitted and halved
2 tablespoons capers
1/2 cup cooked chickpeas or crumbled firm tofu or protein of your choice
1/4 cup roasted almonds roughly chopped
1 carrot, diced
4 cloves of garlic, thinly sliced or minced
2 dried figs chopped or a few raisins
300 grams brown rice or quinoa or (combination of different grains) washed rinsed and soaked for 30 minutes
1 tablespoon tomato paste
300 ml water or vegetable broth
1 bunch parsley, finely chopped
1/3 bunch dill, finely chopped
1 sprig of Greek or wild oregano or 1 teaspoon dried
1 small bunch fresh mint, finely chopped
extra virgin olive oil to drizzle
sea salt
chili flakes ( optional) to taste I used about a teaspoon
generous amount of freshly ground pepper