Mahshi is a delicious Lebanese dish traditionally prepared with meat. I prepared a super yummy vegan version. Give it a whirl and let me know what you think!
8 Mexican squash, cored
2 baby Japanese eggplant, cored (optional)
1 carrot, finely diced
1 celery stalk, finely diced
1 small onion, finely diced
8 garlic cloves, finely chopped
3 cremini mushrooms, finely diced
1 red bell pepper, finely diced
1/2 bunch cilantro
1/3 bunch parsley
1 cup arborio rice, rinsed well
3 tomatoes, pureed (I used an immersion blender)
1 tomato, halved and then cut each half into 4 pieces
1 cup tomato sauce
1 Tablespoon tomato paste
3 cups water
olive or avocado oil for sautéing
Spices for filling:
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon coriander
1/2 teaspoon cloves
Spices for sauce:
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons dried mint
Prepare the filling first by heating 1-2 Tbs of oil (in a Dutch oven) over the stovetop and add the carrot, celery, onion, mushrooms, red bell pepper. Sauté for a few minutes, until the veggies soften.
2. Remove from heat and stir in the rice, cilantro, parsley, more than half of the garlic you have prepped (about 5 cloves) and spices for filling.
3. Stuff the zucchini (and eggplant if you are using them) with the filling and set aside. Use the quartered tomatoes as a stopper: placed at the opening (not included in picture below).
4. Preheat oven to 350 degrees.
5. Prepare sauce by heating about 1-2 Tbs of oil in the pot and sauté remaining garlic and tomato paste. If you had leftover filling, sauté along with garlic and paste. Add pureed tomatoes and 1 cup tomato sauce. Add spices for sauce and stir together. Pour in 3 cups of water and bring sauce to a boil. Turn off heat and gently add in the stuffed zucchini and (optional) eggplant. Cover and place in the oven.
6. Cook for about 1 hour and 15 minutes, checking on it after an hour. The zucchini is ready if tender when poked with a fork.
7. Serve with fresh scallions and radishes. Mmm... Enjoy!
With love and sparkles,