Contents
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Ingredients
For the sauce
- 1,5 liter Homemade vegetable broth
- 5 piece Zucchini
- 1 small Hokkaido pumpkin
- 4 maturity Peeled + chopped tomatoes
- 1 size Chopped onion
- 2 tbsp Coconut fat "mild"
- 1 liter Vegetable broth
- 1 liter Vegetable salt
- 1 liter Lime juice
- 1 liter Pepper from the mill
For the green spelled balls
- 250 g Green spelled meal
- 400 g Homemade vegetable broth
- 1 small Chopped onion
- "Mild" coconut oil to bake
Instructions
First...
- Bring the first 200 g green spelled grist to the boil in the vegetable stock and let it swell for 15 minutes, let everything cool down a bit, then stir in the remaining green spelled grist with the chopped onion, mix well and let it steep again - I do this in the morning when I need it at noon .
- Shape the dough into balls about 20 minutes before eating and bake them in coconut oil "mildly". keep warm until serving.
then...
- 3 .... prepare all vegetables well, wash the zucchinis, cut in half and scrape out the inside with a spoon - wash, cut, core and dice the pumpkin - wash tomatoes, cut into them and scald them with boiling water and peel them, then chop them -
then...
- Cook the quinoa gently in a vegetable stock and let it soak.
at the time...
- Brown the onion in the coconut oil, add the pumpkin cubes, let them stew a little. Now add the tomato pieces, fill up with vegetable stock, bring to a boil and cook. I pureed the whole thing in the Vitamix *, you can also use the mixer, back in the pot and season well with the spices, possibly add a splash of lime juice, if necessary let it steep.
Filling zucchinis ....
- 6 .... sprinkle the hollowed out zucchini halves with a little vegetable salt and now fill with the swollen quinoa and bake in the preheated oven at about 170 degrees for about 20 to 30 minutes.
Serving ...
- Place the courgette boats on the plates, add the sauce and the green spelled balls, you can decorate the whole thing with chopped parsley
Nutrition
Serving: 100gCalories: 61kcalCarbohydrates: 4.6gProtein: 0.8gFat: 4.5g