Updated: Jul 27, 2020
Sat Nam and good day to all of you!
This was the first time I made stuffed paprikas in a tomato sauce, and I seriously can't wait to prepare them again. As you proposed a recipe, I took some time to write it down, and I am really excited to share it with you today. ! :)
Packed with root vegetables and bursting with red, this meal has a very powerful, earthy energy. It's so sensual, empowering and passionate... Very aromatic and full of different flavors, that dance together in one's s mouth, creating a symphony called "The Hearty Summer". Paprikas, along with tomatoes and fresh herbs are the very clear sign of the summer upon us. Prepared this way, accompanied with a lot of sauce and enjoyed with a spoon- they sure make one beautiful, homey, hearty meal.
Having all this in mind, you can always turn to this meal when you want to energize and pay some respect to your first (root) chakra.
Hope you'll going to enjoy this recipe! If you decide to make it- please, tag me, and let me know how you like it! I can't wait to see or hear about your beautiful creations.
Let's spread the love!
(As always, K. Kovac Photography)
2 cups of barley
1 cup soya mince
100 g celery root*
200 g tofu
500 g quality passata**
extra virgin olive oil
Himalayan salt, black pepper, ground red pepper, smoked mild pepper, smoked hot pepper, turmeric, Mediterranean herbs (I used my home grown treasure: fresh basil, oregano, rosemary, parsley, mother's soul and 2 large bay leaves)
soy sauce, red wine
1. Cook 2 cups of barley.
2. Cover soya mince with hot water. Leave for a couple of minutes and then drain. Press with a spoon to remove all unnecessary liquid.
3. Sautee onion and celery until the onion becomes translucent. At that point, add crumbled tofu and soya mince, 2-3 tablespoons of soy sauce and sprinkle everything with salt, pepper and turmeric. Sautee on a medium heat for additional 3-4 minutes.
4. Using a hand blender, blend cooked barley and then add it to the soy- veggies mixture. Enrich everything with Medditeranean herbs and other spices and stir well. The stuffing is ready!
5. Turn on your oven and preheat it to 200- 220 degrees Celsius.
6. For the tomato sauce, combine passata, some red wine (optional), approx a cup of water and two tablespoons of extra virgin olive oil in a pot. Then add salt, pepper, bay leaves and Mediterranean spices- to taste.
7. In a small bowl, combine a tablespoon of all purpose flour with a few (3-5) tablespoons of warm water. Mix well, until the lumps dissolve and then pour the flour mixture into your tomato sauce. Give it a good stir and bring the sauce to a boil. Set aside.
9. Fill the peppers with the soy-barley-veggies mixture. If you have any filling leftovers, just add them to the tomato sauce.
Put the peppers into the oven and roast them form 30- 35 minutes, or until they become soft, scented, and get that beautiful, grill marks. At that point, pour the sauce and cook for additional 15- 20 minutes.
10. Serve this dish hot, together with boiled young potatoes with fresh basil (like I did), potato mash, or even a pasta. Don't forget a a large bow of salad! :)
11. Enjoy every bite of it!
A few more tips & tricks...
* If you have any other root vegetables available- like celery stalks and leaves, parsley root, carrots, garlic..., always feel free to play a little bit and include them, as well.
* * You can always prepare a home made passata, that will taste even better. Just make an X on the bottom of your tomatoes and throw them into a pot of boiling water for no more than a minute. Remove the skins, and blend them. If you are not using a home made passata, always be sure to use a quality one, as this is a very core of the sauce.
Enjoy all this summer abundance!
Love, and nothing but Love,