Stuffed Vegetables

COMBINE
– Red peppers, tomatoes, and/or zucchinis
– 2 T olive oil
– 1 1/2 T pine nuts, unsoaked
– 1/4 C soaked <walnuts>
– 1 T raisins or currants, soaked
– 1 t cinnamon
– 1/2 t allspice
– <sea salt> and pepper to taste
– small bunch parsley finely chopped

Stuffing: Food-process the ingredients with the S blade to desired mealy consistency. Stuff veggies with stuffing. Add a dollop of seed cheeze. Garnish with parsley.

This recipe can be found in Gabriel Cousens’ Rainbow Green Live Food Cuisine