Grilled Stuffed Hasselback Sweet Potatoes

This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where the original — with baking potatoes — was served. If you don’t wrap them and bake them at 400°F (200°C) in the oven, they get a nice crispy texture, instead. The must-have side dish to these grilled stuffed peppers. For the sour cream, after pureeing the tofu, add salt and lemon juice to taste. After a few hours in the fridge, the flavours will mellow with the onions. Chives are a great addition, too.


Grilled Stuffed Hasselback Sweet Potatoes

4 medium-sized sweet potatoes
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1 large onion, sliced
6 sprigs of fresh thyme
Sea or himalayan salt to taste
Freshly ground pepper to taste
Grill-worthy aluminum foil

Preheat one side of the barbecue to medium heat. Leave the other side off.

Make several slits in the potatoes (about 15 to 20).

Mix together the olive oil and crushed garlic. Drizzle it in the slits in the potatoes. Top with the onions and thyme, making sure to get into the slits. Season with the salt and fresh ground pepper.

Wrap each potato in aluminum foil. Put the potatoes on cool side of the grill and close the lid. Let roast approximately 35 minutes. They will be soft and bottoms will be slightly caramelized. Top with Pseudo-Sour Cream.

Pseudo Sour Cream
1 (10.5-ounce) package of lite firm silken tofu
2 to 4 teaspoons freshly squeezed lemon juice
2 green onions, finely chopped
Sea or himalayan salt to taste

Put the tofu in a blender or food processor. Puree until smooth. Stir in half of the lemon juice and a few pinches of salt. Add the green onions. Mix well, then add additional lemon and salt to taste.


Grilled Stuffed Peppers

Dinner is certainly more delicious when cooked outdoors, no? Serve up these grilled stuffed peppers with some sort of ice cold gluten-free beer (but be selective if you want a good one).


Grilled Stuffed Peppers

4 large red, yellow or orange bell peppers
2 tablespoons extra-virgin olive oil
1/2 cup  almonds, walnuts or pecans, coarsely chopped
3/4 cup dry brown basmati rice (or other rice)
1 garlic clove, minced
1 1/2 cups water
3 green onions, chopped
2/3 cup sliced cherry tomatoes
Handful of fresh basil
Handful of fresh parsley
4 x 1 m (100 cm each) kitchen string, for securing peppers (if you don’t have kitchen string, hemp string soaked in water works perfectly)

Heat the oil in a medium pan and add the nuts, until lightly toasted and fragrant. Add the rice, and continue to stir, until grains are glossy. Stir in the garlic, cooking for about 30 seconds more. Add the water and bring to a boil, then cover, reduce to a simmer and cook for about 35 to 45 minutes, until water is absorbed.

Meanwhile, prepare the peppers. Cut around the stalk of the pepper, setting aside for later. Make one slit down the length of the pepper and open gently. Remove any seeds and membrane. Repeat with other peppers.

When rice is finished cooking, remove from heat, cool slightly, and stir in green onions, cherry tomatoes, basil and parsley. Season with salt and pepper to taste.

Spoon some stuffing into each pepper, careful not to overfill. Take string and wrap around the centre about three times, tying the pepper securely. There should be string left over on each end. Top with the stalk, then tie in the other direction, securing the filling. You want to ensure the filling doesn’t fall out — no matter how you end up tying it. Repeat with other peppers.

Preheat the barbecue to medium heat. Place peppers on grill for about 20 minutes, turning frequently so they are evenly browned. If they char — no problem, just slip off the skin; the pepper will still taste fabulous. You can also grill them on foil if you prefer.

Stuffed Zucchini with Dill and Almonds

This dish brings zucchini to the forefront, and is perfect for those oversized zucchinis nestled among the leaves and blossoms in your garden.

zucchini stuffed

Stuffed Zucchini with Dill and Almonds

1 very large zucchini (or about 5 pounds worth of zucchini)
1 cup ground almonds
1 tablespoon coconut flour or 3 tablespoons sorghum flour
2 tablespoons lemon juice
2 scallions, chopped (just the greens)
1/4 cup packed chopped fresh dill
2 teaspoons nutritional yeast flakes
1/4 teaspoon garlic powder
Sea salt to taste and freshly ground black pepper to taste

Cut zucchini in half lengthwise. Cut each length in half width-wise. Place in a large pot with about 1 inch of water. Cover and cook on medium to steam. This took my 5lb zucchini about 15 minutes. It should be tender, but not too soft.

Once steamed, scoop out the innards (tip: use a melon baller), leaving about 1/2-inch border. Put the innards in a food processor and process until smooth. Transfer the innards to a bowl. Mix with the remaining ingredients, seasoning to taste. The mixture should be the consistency of drop cookie dough. If it is too wet, add a little extra flour.

Preheat the oven to 350F. Place the zucchini in a glass dish, and use a paper towel to blot the insides for excess moisture. Season with salt and pepper. Scoop the almond mixture into each zucchini. Bake for 35 to 50 minutes, until zucchini is cooked through and filling is browned. Let stand 10 minutes before serving. Serve with lemon slices.

Note: if you use small zucchini, you may need to lower the baking time.