My husband decided to make a famous traditional vegetarian Greek dish called Fasolakia. This is simply made of green beans, potatoes, zucchini, onions, garlic cooked in a tomato sauce and seasoned with salt, pepper and dried oregano. And I was also in the mood to cook tonight. When am I not? I decided to join the fun, opened up a nice red and made another typical Greek dish, my way.
We have so many fresh vegetables from the garden so I decided to make Gemista (stuffed vegetables). This is actually one of my favourite dish! I used the vegetables that I had (tomatoes, eggplants and zucchini) but you can also use peppers or just about any veggies. Gemista is often stuffed with rice, chopped vegetables, and ground beef or other meat but of course my recipe is vegetarian and I never forget about protein. I did use brown rice but also used mashed fava beans, puy lentils and nutritional yeast for extra protein and also for b12 and iron.
- 2 Tbsp of grape seed oil
- 4 tomatoes
- 3 medium eggplants
- 2 small zucchini
- 6 button mushrooms, finely chopped
- 1/2 sweet onions, finely chopped
- 3 cloves of garlic, finely chopped
- 1/2 cup brown rice pre-cooked
- 1/4 cup of puy lentils uncooked, rinsed
- 1/2 cup of cooked fava beans, mashed
- 2 kale leafs, chopped
- A small bunch of fresh mint, chopped
- 1/2 cup tomato sauce
- 1 mushroom bouillon cube
- Salt and freshly ground pepper
- Dried oregano
- Olive oil
- 2 Tbsp of nutritional yeast fortified with B12- optional
Nice to come home and get out for a nice 5km run and making my tummy happy by giving it a @Jalgua soup. So quick and easy to make and it’s super healthy.
- 3 tbsp of Jalgua soup powder
- 1 cup of water, juice of half a lemon
- 1/4 tsp of Himalayan salt and 1 tbsp of flaxseed oil
I added raw broccoli, cherry tomatoes and the delicious fermented cabbage from Jal Gua Cafe.
That is all I needed!
That and early bed time with a good night sleep.
Wishing everyone a happy weekend and good start to their upcoming week!
What a delicious soup. So comforting on a Sunday dinner.
Quinoa vegetable soup recipe from Cookie and Kate of veggies, great Northern beans and quinoa. Feels great and is so comforting. 💚
3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves, pressed or minced
½ teaspoon dried thyme
1 can (28 ounce) diced tomatoes, drained
Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
1 cup or more chopped fresh kale or collard greens, tough ribs removed
1 teaspoon lemon juice
- Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper until the flavors really sing.