I bought a dehydrator. I have to admit that as food crazy as I am, until recently I was suspicious of this machine.
A few years ago on a yoga retreat I met somebody who worked half-time, so she could dehydrate her food the rest of the time. She generally had a very strict, no-nonsense approach to food and I somehow linked the fact of having a dehydrator to that ultra-strict attitude & since I am attracted to extremes I try to avoid them wisely;)
I am striving towards a more relaxed dehydrating routine hoping at the same time that it will not be one of those kitchen gadgets that ends up in the cave.
I told my friend about my newest purchase a couple of days ago. “You tell me this before we are going on a trip (Montreal) together….?!” Clearly the dehydrator possessing crowd doesn’t have the best image;) I chose Montreal mostly for food reasons, so nothing to worry about!
Before I start experimenting & dehydrating I am off to the south of France, another heavenly spot for foodies and leave you with Maria’s recipe (yes another Cretan one) for the vegetarian version off stuffed tomatoes or peppers.
olive or coconut oil
1/2 teaspoon of sugar (replace with agave syrup)
1/2 hand full of raising (optional)
3 large potatoes
1 packet of rice (if you use whole grain here, cook it half through in advance)
breadcrumbs & sugar (optional)
Start by scraping the insides out of the tomatoes, blend it to make a tomato sauce and put it aside. Keep the tops!
Grate the eggplant, courgette & onion.
In a large and deep-frying pan lightly heat a generous splash of olive oil.
If you are not certain about the temperature for the oil, go with unflavored coconut oil. Oils become toxic if overheated and olive oil has a very low tolerance for heat.
Add 2/3 of the tomato sauce, eggplant, courgette and onion to the oil. Add the sugar (agave syrup) and let simmer.
Add the rice, stir and let cook for 10 minutes. Add salt & pepper, parsley & mint to taste. I want raisins in at this point too to give it a more oriental touch.
& the more qualities of taste (sweet, sour, bitter, salty) a dish contains, the more satisfying it is. This keeps you from craving the crazy desert after your meal.
During this time wash & peel the potatoes and cut them into chunks.
Fill the tomato shells & put them into an oven proof dish. Stuff the chunks of potatoes between and add the rest of the tomato sauce, some water, so that the tomatoes are sitting not swimming in liquid & finally a good splash of olive oil.
You can put a breadcrumb and sugar mix on top of the tomatoes to give them a crust, for me they are just fine without.
Put in the oven at 200°C for 2 hours.
This is slow food;)
It’s nice to prepare in advance for dinner so you have time to check the rice and maybe add 30 minutes to the cooking time. You should also check regularly if the tomatoes are still lightly sitting in water and maybe add some. The stuffed tomatoes are perfect eaten at room temperature, so no need to reheat them…of course you can if you prefer.