Sail away on waves of deliciousness…
Stuffed peppers and stuffed zucchini are meals we grew up on. Relatively easy to make, usually in large quantities, so you can have ready lunch for a few days. A dream of every woman! With some added sour cream and a loaf of bread that was a perfect, filling lunch. No wonder then that I instantly liked the dolma stuffed peppers from our friend on Life Diet Health blog.
I loved the idea of combining the pine nuts with raisins, so I had to give it a try. The recipe had a little raw makeover and this is what I came up with in the end:
- 200 grams of soaked buckwheat (few hours, until soft)
- 100 grams of soaked pine nuts (6-8 hours)
- 4 teaspoons of nutritional yeast
- 50 grams (or more) of soaked raisins (20-30 minutes)
- 2 teaspoons of salt water sole (or salt to taste)
- 2 teaspoons of garlic powder (or to taste)
- black pepper to taste
- 3 large bell peppers
Drain and rinse the pine nuts and pop them in a food processor. Add nutritional yeast, salt, garlic powder and black pepper and blend it until you get a creamy consistency. If you need, add a little water. After you’re done, drain the buckwheat and place it in a bowl. Add your pine nut cream and drained raisins. Mix it all up.
De-seed bell peppers, cut them in half and fill them with buckwheat-pine nut-raisin mixture. Add on top some chopped chives and enjoy! We ate them with a large bowl of salad: lettuce, carrots, arugula and wild garlic.
The original recipe called for, among other herbs, dill. I had dill in the house, but decided not to use it, being afraid it will overpower pine nuts. We love pine nuts and they are pretty expensive here, so it’s a once in a while treat. But, tasting this bell pepper boats, I could definitely see how fresh dill would perfectly tie the taste of pine nuts and raisins together. Next time, Gadget! Next time! 🙂