Our gardens grow an abundance of zucchini. This is not necessarily the result of amazing gardening skills (although our parents can grow pretty much anything that can be planted), but is simply a testament to the un-finickiness of zucchini plants. And so, around this time of year, zucchini takes over our fridges and counters. Thankfully, we have many delicious ways of using them up, like making zucchini chips, or cooking them on the grill.
Vegan stuffed vegetables. A recipe featuring a filling of rice, vegetables and herbs for a classic Greek meal of yemista.
The English translation of yemista is stuffed, and that is exactly what this recipe asks you to do. This meal involves stuffing vegetables like tomatoes, peppers, zucchini and eggplants with rice-based deliciousness, baking them for hours, and then feasting until you too, are stuffed.
There is more than one way to stuff a vegetable and many variations of yemista include minced meats or cheese and different kinds of grains. Our parents typically choose to prepare a rice and vegetable based filling, making their yemista an incredibly satisfying, vegan meal.