We've been in lockdown for ages in Melbourne now, I actually lost track how long it's been! But finally we're getting some basic freedoms, like an increased travel range and social hangouts. It's all about the small wins I guess. It'll be an adjustment eventually coming out of lockdown, because I feel like I managed to build myself a pretty good routine. I don't even get bored anymore, I just keep productive with this blog, learning the piano, producing music or working out. So I guess I can say these lockdowns have been beneficial for me in a way, as it gave me time to reflect and focus on things that I love doing, which I previously thought I didn't have time for. So even after lockdown, I'm planning to stick with my hobbies and my routine.
Part of what I love about running this blog is coming up with ideas on what to make. I get up super early without an alarm, so this gives me plenty of extra time, especially on the weekends. I like to think up ideas for the blog during the week, and use the weekend to experiment and perfect recipe for the blog. So there's a level of excitement when I have an idea during the week, and I'm itching to try it out on the weekend when I have more time.
I have a few exciting vegan dessert recipes coming up soon that I need to keep experimenting with. But in the meantime, I come to you with another delicious Turkish classic. This time's it's Stuffed Zucchini with a delicious rice filling. It's so easy to make, and a unique dish for you to try as I don't think this one is super common outside of Turkey. When I lived with my parents, my mum made this probably once or twice a month. But since coming to Australia, I've never had it. So this was a good reason for me to revisit a childhood classic.
This recipe might seem laborious at first, but I promise it's super easy and foolproof. Coring the zucchinis takes a little bit of time, but I find it to be a Zen-like activity. I had Lady Gaga blasting in the speakers while I was coring them, so not sure how Zen that is. But it was enjoyable regardless.
These stuffed zucchinis come with an optional cashew sauce to serve with. Traditionally they're served with yogurt, which your'e more than welcome to do, but I really like how this cashew sauce complimented the flavours of the dish.
As for all the leftover zucchini pulp, no need to throw them out. They would be great for this Zucchini Cakes recipe. Just run them through the food processor first so they're a bit finer.
As always, if you make this recipe, please let me know what you think in the comments section below. Better yet, tag #revelinplants on Instagram and show me! Enjoy.
Wash your zucchinis and chop them in half from the middle. With a knife, a teaspoon or a vegetable corer, remove the insides. No need to get too close to the edges. Set aside while while you prepare the rice stuffing.
Wash the rice thoroughly and drain. Mix with all other stuffing ingredients (except Zucchini)
Chop 1 tomato into medium slices. We will use these to cap the stuffed zucchinis.
With a teaspoon, fill up all the zucchini halves with stuffing. Leave a bit of room for the rice to cook and expand, and cap with tomato slices.
In a small pot, align all the stuffed zucchinis vertically. I ran out of zucchinis, and if you do too, you can get creative and balance them out with chop tomatoes and a lemon wedge. Or, you could use the remaining stuffing with other veggies you may have on hand.
In a small bowl, thoroughly mix tomato paste, salt and boiled water.
Carefully pour into the pot with the stuffed zucchinis. Pour from the side rather than over the zucchinis.
Cook for 30 minutes or until the zucchinis and the rice are thoroughly cooked.
Mix all ingredients in a high-speed blender or food processor.
Pour over the stuffed zucchinis to serve and top with a bit of chopped dill. Enjoy!
Ingredients
Directions
Wash your zucchinis and chop them in half from the middle. With a knife, a teaspoon or a vegetable corer, remove the insides. No need to get too close to the edges. Set aside while while you prepare the rice stuffing.
Wash the rice thoroughly and drain. Mix with all other stuffing ingredients (except Zucchini)
Chop 1 tomato into medium slices. We will use these to cap the stuffed zucchinis.
With a teaspoon, fill up all the zucchini halves with stuffing. Leave a bit of room for the rice to cook and expand, and cap with tomato slices.
In a small pot, align all the stuffed zucchinis vertically. I ran out of zucchinis, and if you do too, you can get creative and balance them out with chop tomatoes and a lemon wedge. Or, you could use the remaining stuffing with other veggies you may have on hand.
In a small bowl, thoroughly mix tomato paste, salt and boiled water.
Carefully pour into the pot with the stuffed zucchinis. Pour from the side rather than over the zucchinis.
Cook for 30 minutes or until the zucchinis and the rice are thoroughly cooked.
Mix all ingredients in a high-speed blender or food processor.
Pour over the stuffed zucchinis to serve and top with a bit of chopped dill. Enjoy!
