INGREDIENTS
- – Little pumpkins 2.
- – Thyme 2 tbsp.
- – Garlic cloves 2.
- – Pepper, salt and olive oil c/n.
- For the cabbage filling:
- – Inexperienced onion 3.
- – Fennel 1.
- – Garlic cloves 2.
- – Cauliflower 1.
- – Brussels sprouts 100 g.
- – Rosemary 1 department.
- – Coconut milk 300 cc.
- – Rice flour 5 tbsp.
- – Cheddar vegano 100 g.
- – Coriander 1 handful.
- – Pumpkin seeds 1 handful.
- – Black sesame seeds 2 tbsp.
- – Pepper, salt and olive oil c/n.
- For the couscous filling:
- – Cous cous 200 g.
- – Sizzling greens 1 L.
- – Purple onion 1.
- – Purple bell pepper 1.
- – Tomates cherry 100 g.
- – Basil 1 handful.
- – Garlic cloves 2.
- – Smoked merkén 2 tbsp.
- – Lemons 2.
- – Natural tofu 350 g.
- – Dijon mustard 1 tbsp.
- – Leche vegetal 300 cc.
- – Almendras 100 g.
- – Pepper, salt and olive oil c/n.
You possibly can’t miss this beautiful recipe that cooking-recipespablomartinchef ready on yesterday’s present! STUFFED PUMPKIN .
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Process
1.For the pumpkins: Lower the pumpkins in half. Sprinkle them with the thyme, the sliced garlic, a pinch of pepper, one other pinch of salt and a splash of oil.
2.Flip them the other way up and prepare dinner them in a robust oven (220°) for quarter-hour. They must be browned.
3.Then hole them out just a little.
4.For the cabbage filling: Lower the inexperienced onion on the bias. Chop the fennel, garlic, cilantro and rosemary.
5.Steam the cabbages for 4 minutes. Then lower them into quarters. Lower the cauliflower florets.
6.Then take them to a processor and course of till sandblasted.
7.In a frying pan, brown the cabbages with a splash of oil. Withdraw. Then brown the fennel and greenery. Then add the garlic, rosemary and the reserved chopped pumpkin pulp. After 30 seconds add the flour and blend. Season with salt and pepper and add the coconut milk little by little so {that a} thick white sauce varieties. Add the vegan cheddar and let it soften.
8.To complete, add the cauliflower, Brussels sprouts and cilantro. Regulate flavours. Stuff the pumpkins. Cook dinner them in a robust oven for 10 minutes. Take out and enhance with the seeds.
9.For the cous cous filling: Boil the broth. Put the cous cous in a bowl, add a splash of olive oil, a pinch of pepper and a pinch of salt. Cowl with the broth and add one other centimeter. Cowl it and let it relaxation for 10 minutes.
10.Chop all of the greens. Lower squares of tofu and boil them for five minutes.
11.Put the tofu in a blender, add the juice of 1 lemon, mustard, vegetable milk, a pinch of pepper, a teaspoon of salt and a splash of oil. Course of to type a mayonnaise. Add extra oil within the type of a thread in order that it emulsifies. Reserve.
12.Chop the almonds and brown them in a pan.
13.In a bowl, combine the cous cous with the chopped greens and a part of the chopped pumpkin pulp. Add the lemon juice, a pinch of pepper, one other pinch of salt, the merkén and a splash of olive oil. Combine this preparation with the mayonnaise. If you wish to eat the preparation chilly, first warmth the pumpkins in a robust oven for quarter-hour after which stuff or fill after which warmth all the things. Adorn with almonds.
