Mel Christensen

Mel Christensen

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Mixed Vegetable Yemista

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Mixed Vegetable Yemista

*Low-Carb, Gluten-Free, Vegtarian Option (omit bacon)

 

Ingredients:

  • About 6 large mushrooms, stems removed and 3 medium capsicums halved lengthways with stems removed (or whatever vegetables  you like with the flesh cut out for stuffing)
  • ½ jar of Dolmio Spicy Peppers Tomato Sauce (or better still  – make your own!  I love making my own chunky tomato sauce – see recipe below.)

 

Filling:

  • 1 large brown onion, diced (or just pulse in your trusty food processor)
  • 3 cloves garlic (Use Australian where possible), crushed
  • 50g lean bacon, pancetta, or salami (optional), sliced into small strips.
  • 2 medium zucchinis
  • 1 Lebanese (or small regular) eggplant
  • 2 long green or yellow peppers (or one of each as I used)
  • About 8 Swiss brown mushrooms
  • 2 handfuls fresh basil
  • 350g fresh ricotta cheese
  • 2 tbsps grated parmesan cheese
  • 1 egg lightly beaten
  • ⅓ cup roughly chopped walnuts
  • Salt & Pepper to season
  • 150g Provolone cheese, sliced

 

Method:

  1. Preheat oven to 180C.
  2. Cover base of large casserole dish or roasting pan with the tomato sauce. Set aside.
  3. Remove stems from your large mushroom and either cut tops off, or slice your large capsicum in half lenghthways ready to stuff.  Set aside.

 

For the filling;

  1. Chop your vegetables roughly into large pieces then add to a food processor along with the basil.  Pulse quickly to get the vegies to smaller chunky consistency.  If you don’t have a food processor you can simply dice all of your vegies with a large knife.  Set aside.
  2. Heat a pan to medium heat; add a little olive oil and gently sauté the onion and garlic until soft.
  3. Add to the pan the bacon, fry gently then add your chopped vegies. Combine using a wooden spoon and cook until soft.
  4. Combine the cooked vegetable mixture in a large bowl with the cheeses, egg, nuts and seasonings in a bowl.  Mix well using a wooden spoon.
  5. Fill mushrooms and capsicums with this mixture, pressing the mixture in firmly to stuff them well.
  6. Top the stuffed mushrooms and capsicums with slices of Provolone and place them into the prepared dish or pan.
  7. Place in oven for about 30 minutes or until they become brown

 

*Provolone cheese can be substituted for a mozzarella or other low fat cheese if preferred

 

*Mel’s  Thermomix  Chunky  Tomato  Sauce  Recipe

Blend on 8 sec / Speed 5

  • 4 cloves garlic
  • 1 medium brown onion
  • 1 medium carrot
  • 1 medium zucchini

 

Add

  • 40g Extra Virgin Olive Oil

7 mins / Varoma/ Speed 3-4

Add

  • 1.3 kg fresh tomatoes
  • 1 tbsp. Natvia (or preferred sweetener)
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Basil
  • 1 tbsp. Concentrated vegetable stock (I used the TM everyday cookbook version)
  • Freshly ground pepper
  • 100g tomato paste (triple concentrate)

Cook

30mins / Varoma / Speed 1

Taste, season if required and use as required and store remaining sauce in airtight jars in refrigerator for up to 3 weeks.