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Summary: These Vegan Quinoa Stuffed Aubergines are really easy to make, even though they look and sound so sophisticated. They are inspired by traditional Mediterranean stuffed tomatoes or other vegetables, but the traditional stuffing of rice / breadcrumbs / meat / cheese is replaced by a tasty quinoa filling. Quinoa is a great alternative to rice, as it is highly nutritious : high in fibre, high in protein, and high in phytonutrients if you choose coloured quinoa. Plus, quinoa is not a grain, but a seed, so make sure to add some to your pantry if you are trying to eat a more varied diet and reduce the amount of grains that you eat. The pine nuts (a seed, not a nut) or pumpkin seeds give the filling a satisfying crunch, feel free to vary the seeds or use nuts if there is no risk of allergy.
You could serve the stuffed aubergines with a drizzle of tahini over the top, and a side salad of fresh, pickled or fermented vegetables.
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Summary: Savoury cakes are very popular in France. They are great to have for a light lunch with a green salad, or to take on a picnic. You can also cook them in mini muffin tins and put them in children (or adult) bento boxes.
All time favourite savoury cakes include olives, pesto, sundried tomatoes, …
This one is packed full with caramelised leeks and the grated beetroot and carrot somehow deliciously vanish in the cake … We use goats milk and yoghurt, as it is easier to digest than cow dairy. You could also use soy milk and soy yoghurt.
Rapadura is made by evaporating sugar cane juice, leaving unrefined sugar. Rapadura is rich in nutrients with a lovely flavour.
Kuzu root is a natural thickener used in Japanese cooking. You could use cornflour instead if you can not get kudzu, but while cornflour is low on nutritional value, the Japanese use kuzu in the same way we use Echinacea : it helps prevent colds, promotes good digestion, helps to ease aches and pains, and is even used in a hangover remedy, along with umeboshi plum, grated ginger and lemon juice. Not bad for a cake ingredient …
And finally, please feel free to substitute the gluten-free flour for the flour of your choice. Spelt flour, for example, makes a more dense and nutty cake.
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Summary: Makes either four individual tartlets with 10cm/4in loose-bottomed flan rings or one larger one using a 20-22cm/8-9in flan ring.
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