The traditional Greek dish Gemista (means “to fill”), is a beloved dish which my mother and aunty would make at times. Normally, they would stuff vegetables with a rice, meat and herb mix. As the years gone by, I have dedicated my diet to a more vegetarian or vegan approach. So, I decided to try and take a simple Gemista recipe and bring my own vegan twist to it.
I have attached a video of me making this recipe for the first time. You will see that I indulged in presenting the recipe, with an improvised Greek accent. Make sure to tag me on Instagram @auralogica, if you have tried to make my recipe.
Enjoy and ‘ Καλή Όρεξη ‘
Video: Greek Vegan Dish - Gemista
Serves: 2 -3
- 3 cloves of Garlic
- 1 ½ of small White Onion
- 1 teaspoon of dry Mint
- 1 Veggie Bouillon cube (Mushroom if available)
- 1 Clove
- 1 Whole Spice
- ½ cup of Rice
- 1 ½ cup water (bre-boiled)
- 2 small Courgettes (Zucchini)
- Approx. 8-10 Mushrooms (Cremini or White Button)
- ¼ of a teaspoon Paprika
- 1 ½ of a teaspoon Curry
- 1 teaspoon of Salt
- 2 tablespoons of Olive Oil
- Handful of Spinach & Arugula (Optional)
- 4-5 Peppers (Red, Yellow, Green, Orange)
- 3-4 Potatoes
- 4 tablespoons of Olive Oil
- 1 teaspoon dry Oregano
- ½ teaspoon of Salt
- ¼ of Black Pepper
- Peel and cut in halves the onions and garlic. Place in a blender to cut them finely into small pieces. (You may choose to do this by hand)
- Place a large pan to at a Medium High Heat with a teaspoon of oil.
- When pan is hot, add the chopped onions, garlic and bouillon. Cover for 2 minutes.
- Add the mint, clove and whole spice. Mix it all together.
- Add rice. Mix for 1 minute.
- Add water and cover for 5-7minutes. We want to get the rice half cooked.
- After 5 minutes, let the cover off and let the water evaporate. Check every 2 minutes.
- When water is evaporated, turn off the heat and place rice on the side to cool.
(During the time the rice is cooking you may choose to prepare the potatoes or cut off the tops of the peppers and remove the seeds)
- Finely chop or blend the mushrooms and courgettes.
- In a bowl put the mushrooms, courgettes and rice. Mix.
- Add the paprika, curry, salt and oil. Mix and put to side.
- Peel and cut the potatoes into small wedges
- Add the olive oil, oregano, salt and pepper
- Mix and put to side
(PRE-HEAT OVEN TO 180 Degrees Celsius)
Take a pan and lather it with some oil, or to avoid sticking, place a metal or baking sheet to your pan.
STUFFING THE PEPPERS
- Cut off the tops of the peppers, clean off the seeds and membrane. Place tops to side.
- If you chose to use spinach and arugula, begin by stuffing the peppers with a few leaves of both, then continue adding the mix until it reaches the top of the pepper. Place top of pepper.
- Continue to stuff all peppers with the mix and then adding the tops of the peppers to close them.
- Place potatoes and stuffed peppers to pan.
- Cover and place to oven. Turn the heat up 200 Celsius. Keep covered for 45 minutes.
- After 45 minutes, uncover and let for another 10-15minutes in the oven with a reduced heat of 100 Celsius.
Remove, let cool and serve.
Thank Your pretty fairy of a cook for today's recipe
Georgia Aurelia (@auralogica)