What a great cookbook! It was all vegetables and fruits and I would never have thought of most of these on my own. They are so good, delicious and nutrious! And an added bonus, there are so many beautiful pictures throughout the book, which help you to know that you are doing it right! I love this book! I love this book and highly recommend it!

A delicious book by all means! Loved all of the recipes in this book and would purchase for friends and family. A perfect go to reference.

Lots of good ideas and a springboard for more good ideas of my own. However, some of the techniques were beyond me, such as cutting a coconut in half.

I have voluntarily reviewed a complimentary copy of this book which I received through Netgalley. All views expressed are only my honest opinion. I was not required to write a positive review, nor was I compensated in any other way. All opinions expressed are my own. I am disclosing this in accordance with the FTC regulations.

Vegetable based foods like vegetables and fruit boats instead of cooking so many dishes. Like avacado boats will appeal the kids to take more veggies instead of junk foods......

Thank you to NetGalley and Quarto Publishing Group – Race Point Publishing for Stuffed! The Art of the Edible Vegetable Boat by Marlena Kur. This book goes beyond everyday stuffed peppers to more exciting fillings and more exciting “boats.” I have always like traditional stuffed peppers with rice and hamburger, stuffed cabbage with the same filling, and I have a stuffed zucchini recipe that I have always really like, but now I have more options.

The book has a quick introduction and then goes right into the recipes. The recipes are broken into chapters based on what you are stuffing (referred to as the “boat”). The recipes are relatively easy to follow, use easy to find ingredients, and all the ones I tried were really good. Some of my favorite recipes are for: Lentil and Cauliflower Rice-Stuffed Bell Peppers; Cheesy Chicken and Black Bean-Stuffed Poblano Peppers; Creamed Corn Eggplant Boats; Shepherd’s Pie Potato Boats; Buffalo Cauliflower-Stuffed Baked Potatoes; Southwestern-Stuffed Avocado Boats; Southwestern Quinoa and Black Bean Baked Tomatoes; Buffalo Chicken Zucchini Boats; and Zucchini, Lemon, and Pecorino Romano Risotto Zucchini Boats.

I wish the book had a few more pictures; I like to see what the recipe will look like when I am done before deciding to make it. But overall this book is good with lots of variety and plenty of options to keep you cooking new and exciting dishes.

While most of us think of stuffing zucchini or green peppers with filling and baking them, this excellent cookbook, Stuffed!: The Art of the Edible Vegetable Boat by Marlena Kur, takes stuffing veggies to new heights. She includes raw vegetables like peppers and cucumbers and stuffs them with crunchy cold crudités, as well as eggplants, sweet potatoes, squash, mushrooms, baked potatoes, avocados, tomatoes, zucchini, and fruits stuffed with both hot and cold fillings. Many of Kur’s ideas are unique and innovative; this cookbook has ideas for both weeknight family dinners and entertaining.

Some of the cold recipes can double as salads; the stuffings include hummus and vegetables, a Greek salad combo, and even one containing falafel. These cold stuffed vegetables are not only delicious, but also very attractive and would go well on a buffet.

Because Kur’s stuffed items are based on vegetables, most are quite healthy. That doesn’t, however, make them unappetizing. The stuffings are delicious, and any hostess would be happy to serve almost any one in the book. Who knew there were so many ways to stuff fruits and vegetables? There are ideas here for every season, too. Summer, with garden produce is a given, but since most vegetables are available year round, there are scrumptious ideas for fall, winter, and spring dishes. Obviously Kur has a great imagination, and those of us readers who happen to purchase her book are one step ahead of our peers with new, fun dishes.

The recipes are well-written and easy to follow, and there is something here for everyone: a few over-the-top trendy healthy dishes like Chia Pudding Papaya Boats, Southwestern Quinoa and Black Bean Baked Tomatoes, and Quinoa, Mushroom, Spinach, and Tomato–Stuffed Eggplant Boats with Turmeric Tahini, classic dishes such as Zucchini Pizza Boats, Baked Potato Boats with Broccoli, Mushrooms, and Bacon, and Shepherd’s Pie Potato Boats. Trendy boats include Shakshuka Tomato Boats, Hummus and Crudités Bell Pepper Boats, and Broccoli and Tahini–Stuffed Potatoes.

While most of the dishes are fairly easy, some have a long list of ingredients – not a problem, but also not as fast. Most of the dishes are worth it, however, and the time spent creating will draw oohs and aahs. These dishes are fun and anyone who wants something different. While Stuffed! may not be a good choice for those who hate to cook or don’t like to entertain, it is perfect for those of us who do.

Special thanks to NetGalley for supplying a review copy of this book.

I am always looking for new and re-invented ways of presenting vegetables to my three young kids. Stuffed! gave me some great ideas and new menu additions for our weekly rut dinners. I just wish the book had more pictures as I am more of a visual person to try out a new recipe.

Diese "Boot-Rezepte" sind nicht nur eigenständig gute Rezepte zum schnellen "nachkochen", sie sind vielmehr eine prima Anregung, um durch einfaches Austauschen oder gleich neu erfinden, seine Küche zu bereichern. Macht Lust auf frische Lebensmittel!

This is a terrific cookbook, especially if you are trying to find a way to get more vegetables into your (or your family's) diet. The basic premise is that every single recipe is built on a "boat" base--and the boat can be a variety of terrific vegetables (and in a few cases, fruit!). The book is organized by the type of "boat". For example, there are pepper boats, cucumber boats, sweet potato boats, eggplant boats, etc. I had made zucchini boat recipes before (those are here too!), but I hadn't thought of any of these others. There are even sections on baked potatoes, tomatoes, mushrooms and avocados! The recipes are very detailed, and everything is very well explained--the only thing I wish was included was nutritional information. The photography is gorgeous, and there is a full color, full page photo of almost every single recipe in the book. There is a detailed index, and a nice table of contents. It's super easy to find any recipe you want to make, and flipping through, you'll find TONS of inspiration for things you'll want to try. I think this book offers great options for people trying to eat more plant based meals (although many of the recipes do have meat and/or eggs in them, there are a fair number that are plant based), or just trying to add some more vegetables and variety into their meal planning. I've tried several of these recipes already and they were really good.

Sometimes you just want something different from the norm. Your palate gets bored with the everyday meals. If you want to spice things up for a party or get-together, Stuffed! is a great cookbook for this. It's filled with yummy-looking recipes that all revolve around one central theme: food stuffed inside veggie boats/bowls, boats/bowls made from things like bell peppers, cucumbers, avocados... filled with a variety of foods.

The recipes are organized by the type of veggie that makes the bowl or boat. There is a wide variety of bases: avocados, tomatoes, potatoes, etc. Some of the recipes seem more appealing sans boat, but they all look delicious. The book is liberally peppered with beautiful pictures of the completed recipes.The instructions are clear and the directions concise. And while not all the recipes listed in this book are vegetarian, there are enough that don't call for meat - and a few meat-filled recipes that seem easily adaptable for vegetarian palates - to make this a great book for herbivores and omnivores alike. I am very excited to try many of these recipes, and have already earmarked a few for my next family get-together!

This was an incredibly fun cookbook that made me a little bit hungry - and that I saved a lot of recipes from!

Personally, not every recipe is for me - but that does not affect the rating of this book, because it is all about preference like I do not really like butternut squash (unless it's cream soup) and I prefer my avocado on toast, never baked or grilled. But everyone will find something in this book that they would enjoy and make for a fun colorful meal. I am a big fan of the stuffed tomatoes and aubergines!

Now there are a few recipes where the veggie or fruit is stuffed is there more like a plate than part of the recipe, and that's the only thing that bothered me because a stuffed recipe is as much about the stuffing as it is about what you stuff! Can I say that word more?

Overall, fun cookbook! Cannot wait to stuff some aubergines now!

The format was nicely done and the recipes were concise and clearly written. I do wish there were some more pictures, but I did find the authors Instagram so I'm excited to see what else she has done. The pictures in the book are beautiful and artfully display the food. I don't know about full meals, but I will definitely be utilizing this for smaller portions and possibly dinner parties.

This is a novel idea for a cookbook. The idea behind it is to stuff vegetables (and even fruit) to give a twist to meals which is both pleasing to the eye and healthy.

There are a few nice ideas in here, but I think the general idea is most important; you can take basically any salad, curry, stew, or filling (just about anything really) and serve it inside a wide array of vegetables. If nothing else it mixes things up a bit when you are running short of new ideas in the kitchen.

Next time I am cooking something I have regularly and am growing tired of, I will certainly consider serving it in a 'boat' instead of just on a boring old plate!

Thank you to by Marlena Kur, Quarto Publishing Group – Race Point Publishing, Race Point Publishing, and NetGalley for allowing me the extreme pleasure of access to an advanced reader copy of “Stuffed!: The Art of the Edible Vegetable Boat” for an honest review.

How do I even begin to detail my love for this book, this concept, and this style of eating? Oh, let me count the myriad endless million ways, because this whole book from the first offer, to the first page, to the last page, was an absolute riot of delight to be reading (as well as beginning to plan what to cook, make, try first, second, fifteenth).

The layout is clean, clear, accessible, and there are no difficulties between what’s on the page and making your recipe. You won’t find yourself tripping over extraneous information or with questions that aren’t covered. The pictures of the fruit and vegetable “boats” as a glory for the eat to see, encourage better and better choices for food, while looking like a non-stop colorful adventure of great tastes.

I have to admit as much as I can’t wait to try all the veggie and fruit options, I’m, also, divinely excited to try the dessert-like options in here, too. I have made fruit/veggie boats before, but never dessert ones! It’s such a happy day to have all these new ways to prepare those *and* now dessert ‘boat’ options.

I can’t wait to get on this, and you shouldn’t either!

Stuffed! The Art of the Edible Vegetable Boat by Marlena Kur is a neat cookbook. I honestly never looked at veggies at being vessels for other things. Of course I have heard of stuffed avocados, peppers, and mushrooms; but, this book takes it to a whole new level! Stuffed fruit! Stuffed squashes! Stuffed zucchini. You name it - the author has got it in this book and the whole concept is really awesome and sustainable.

Marlena Kur, the author of this book and the website Zest My Lemon, has a passion for beautiful food that is also good for you. Presenting fruits and veggies as ‘boats’ loaded with yummy stuffings is how Kur expresses it. There are hot and cold stuffings, some including meats, some seafood, some simply veggies, with or without grains and/or cheese, and no repeats. All ingredients should be easily available at the supermarket, although some may be seasonal, depending on where you live. Although not every single recipe comes with one, the included photos are appetizing and attractively arranged. This is definitely not a diet book and thus does not include nutritional information for the recipes. If this is an important consideration for you, now you know.

I received an e-arc from NetGalley via Race Point Publishing in exchange for an honest review.

Stuffing vegetables is something I never thought of doing. It’s yummy, colourful, pretty for the eyes... Can’t wait to try some recipes on my 3yo! However, I would have loved to see pictures of more recipes, at least to give me an idea of the presentation...

Thanks to the publisher for my e-copy of this book through NetGalley in exchange for my honest review.

Great cookbook! I love recipes that involve stuffing one delicious thing into another delicious thing so this was a hit for me. Lots of recipes for stuffed zucchini, potato, sweet potato, etc. Many ideas that anyone would enjoy. Lots of pictures, which is a must for me in a cookbook. Highly recommended for anyone!

*I received an advanced readers copy of this book in exchange for my honest review!

Race Point Publishing and NetGalley provided me with an electronic copy of Stuffed!: The Art of the Edible Vegetable Boat. I was under no obligation to review this book and my opinion is freely given.

Author Marlena Kur started out by posting easy meal ideas on Instagram, which eventually gave rise to this cookbook. Stuffed provides recipes that include filling fresh fruits and vegetables with assorted flavors and textures to create exciting meals. The cookbook is divided into several sections, including Pepper Boats, Cucumber Boats, Zucchini Boats, Fruit Boats, and Mushroom Boats. Many of the recipes are simplistic in nature, completely easy for beginning cooks to follow. Although I am at an advanced skill, I did find some interesting dishes that I would definitely make.

Cheesy Chicken and Black Bean-Stuffed Poblano Peppers (p. 19) is full of flavor and great for a weeknight family dinner. The section including cucumber boats has varied recipes such as Chopped Greek Salad Cucumber Boats (p. 24), stuffed with the flavors of the Mediterranean like feta, olives, and bell pepper, and Burnt Eggplant, Tahini, and Pomegranate Cucumber Boats (p. 28), with its unique texture and flavor profile. Eggplant Boats include an interesting take on Eggplant Parmesan (p. 40), with the flavors of that classic dish without the mess. A unique dish featuring the eggplant is Roasted Eggplant Boats with Soba Noodles and Mango Salad, with its layered flavors and unexpected ingredients. The section on Sweet Potato Boats offers cuisine from many different cultures, including Asian, Mediterranean, and Mexican. The section on Squash Boats includes recipes made with many different types of squash, including Spaghetti, Acorn, and Butternut. Mushroom Boats are packed full of ingredients such as chicken, quinoa, tabbouleh, and wild mushroom and herb polenta. Mushroom Lasagna Portobello Boats(p. 86) give readers the flavors of lasagna in a uniquely proportional vehicle. With other sections featuring the Baked Potato, the Avocado,and the Tomato, readers will be able to find dishes that will appeal to themselves and their families.

There was definitely a lot of recipes to choose from and I am especially excited about the Fruit Boats. The vehicle for the filling changes with the recipe, creating many different possibilities for delicious desserts. Stuffed!: The Art of the Edible Vegetable Boat is a great cookbook for all skill levels and includes many exciting possibilities for new favorite family dishes.

The presentation and recipes made it very easy to make the dishes. There are many ways to stuff peppers, eggplants, zucchini, avocado, cucumber, sweet potatoes, potatoes, tomatoes and various fruit.
These little eatable dishes would be very well received by children and make a nice change to the everyday meal, healthy and easy to make, a great addition to the "what do I make for lunch" question.

As specialty cookbooks go, this one has some good recipes for stuffing various vegetables and fruits. Here are just a few examples: Chicken Enchilada Portobello Boats, Roasted Butternut Squash Salad Boats, Zucchini Taco Boats, and Burnt Eggplant, Tahini and Pomegranate Cucumber Boats. The last one looks so heavenly in the photo! It seems like this would be a good way to get some of the traditional food taste without as many calories. One would need a decent amount of prep time to make these, however--lots of chopping and roasting.

Photos are appetizing, instructions are clear, but some recipes don't have a photo, and this is one of my pet peeves. Especially in a book with lots of white space (and some photos repeated within a section), it seems like it's not asking much to show what every dish would look like.