YEMISTA
GREEK STUFFED
TOMATOES

vegan-yemista-greek-stuffed-tomatoes-and-peppers-21.jpg
  • 6 large ripe tomatoes

  • 2 large potatoes, peeled and diced into 1" cubes

  • 1 large sweet onion, finely chopped

  • 1/2 cup fresh parsley, chopped

  • 4 or 5 leaves of kale or chard

  • 3 tbsp of fresh mint, optional

  • 1/2 cup currants or raisins, optional

  • 2 cups vegetable stock (Hippocrates soup)

  • 3/4 cup long grain brown rice

  • 1 teaspoon cold pressed flaxseed oil

  • 2 tbsp of fresh lemon juice

Organic Ingredients:

Directions:

  1. Preheat oven to 350º

  2. Cut off the tops of the tomatoes and gently scoop out the insides, maintaining that walls of the tomato so it does not collapse. Save the tops and set the tomato pulp in a food processor

  3.  Add kale, parsley, and mint to the food processor and pulse until mixed

  4. In a medium pot, pour 1/4 cup of vegetable stock and sauté onions on medium heat until translucent

  5. Add uncooked rice, lemon juice and 1 cup vegetable stock to the onions. Cover and simmer over low heat for 8-10 minutes until the liquid is mostly absorbed

  6. Add tomato pulp mixture and currants or raisins, if desired. Cover and simmer for an additional 3-5 minutes, adding more broth or water if needed until rice is cooked, but not mushy

  7. Arrange tomatoes in a 9x13" baking dish, stuffing with the rice mixture until 3/4 full. Cover each tomato with a saved top

  8. Place the potato cubes between the tomatoes, pouring remaining vegetable stock into the bottom of the pan. Make sure there is enough liquid to cover the pan, adding water if needed

  9. Bake for 45-60 minutes, checking periodically to see if more liquid is needed to prevent burning. Make sure the rice and potatoes are cooked thoroughly. Remove from oven and let cool for 5-10 minutes before serving