1 Stuffing, 3 Recipes: Gochujang Lentils, Basmati Brown Rice and Vegetables. Stuffed 'Greek-style' Capsicums. Courgette or Japanese Eggplant Boats.

[Alberta Louise]

1 Stuffing, 3 Recipes: Gochujang lentils, rice and vegetables. Stuffed Capsicums ‘Greek Style'. Courgette or Japanese Eggplant Boats.

Recipe 1: Gochujang Tenderstem Broccoli, Brown Lentils and Basmati Brown Rice

Tenderstem Broccoli and stem, rinsed

4 medium Tomatoes, chopped

1 medium Red Onion, minced

Fresh Garlic, 2 cloves grated

Fresh root Ginger, 1tsp

1 fresh Red Chilli, cut on the diagonal

1 can of brown lentils with brine

2C Basmati Brown rice, rinsed

Olive oil

2 ears of cooked Corn for their kernels

1tbsp Gochujang paste

1 tsp Turmeric

1 tsp Allspice

1 tsp Chilli paste (optional)

1 tsp Ginger paste

Salt and Pepper to taste

Flat leaf parsley to garnish, minced and red pepper powder

Cook the rice as per packet instructions or for 30 minutes. Drain, rinse and leave aside.

In a skillet with 2 tbsp olive oil braise the tenderstem broccoli, tomatoes, onion, garlic, ginger, allspice, cooked kernels of corn and fresh red chilli for 10-12 minutes. Add the can of lentils with some of the brine and add the Gochujang paste, ginger paste, the red chilli paste (optional) then continue braising for a further 10 minutes. Add the rest of the brine.  Add the turmeric and at this stage fold in the cooked basmati rice. Drizzle with extra virgin olive oil if required.  Salt and pepper to taste. Cook for a further 5-10 minutes. Serve with fresh coriander and red pepper powder. 

Recipe 2: Stuffed Capsicum 

Use the same stuffing as above. Prepare 4 green Capsicum by washing them, cut lengthways, discard the pith and in a pre-heated air-oven give them a head-start by flat-side down grilling the capsicum in 2tbsp olive oil in a roasting pan for 10 minutes.

Can use leftover stuffing. Fill the cavity high with the stuffing pushing it down to get more in. It is optional whether to top with vegan grated cheese. Chargrill on a high heat for a further 10-15 minutes. Salt and pepper to taste.   Serve with a side of flatbreads, roast potatoes, minced coriander and red pepper powder.

Recipe 3: Courgette Boats or Japanese Eggplant Boats

Use the same stuffing as above

Prepare the courgette boats by washing the courgettes, remove any blemishes with a sharp knife and scoop out the insides with a teaspoon. Place in a pre-heated air-oven at 200C the ‘boats’ for a headstart for 10 minutes with 2 tbsp olive oil. If you are steaming this step is not necessary.

Can use leftover stuffing as above. Push the stuffing into the cavities of the courgette boats and pile high. This works well with Japanese eggplant too. Their flesh is soft, fleshy and steams easily. With Japanese eggplant you will need a heavy bottomed pan with a lid on. Quarter fill with cold water and bring to the boil. Turn the heat down.  Place the Japanese eggplant boats with the stuffing in the home-style bain marie and with a lid on steam slowly for 15-20 minutes. Remove.

Once the zucchini or Japanese eggplant boats are cooked, gently with a sharp knife slice a slice off the bottom of the courgette or Japanese eggplant without breaking into the skin so they will stand up straight on a plate. 

Serve immediately. 2 per person. Garnish with minced coriander and red pepper powder. Salt and pepper to taste.