| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | lg | Firm, ripe tomatoes |
| 1/2 | ts | Salt |
| 1/2 | c | Scallions, thinly sliced |
| 2 | Garlic cloves, minced | |
| 1 | Celery rib, chopped | |
| 1 | c | Mushrooms, chopped |
| 2 | tb | Olive oil |
| 1 | tb | Egg replacer, powdered |
| 1/4 | c | Water |
| 1 | c | Uncooked kasha |
| 2 | c | Hot vegetable broth |
| 1/4 | c | Wheatgerm |
| 1/4 | c | Pine nuts, chopped |
| 1/4 | c | Italian parsley, chopped |
| 1/2 | ts | Thyme |
INSTRUCTIONS
KASHA STUFFING TO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each tomato. Carefully scoop out the insides, leaving a 1/2" shell. Separate the seeds from the pulp with a sharp utensil & discard them. Coarsely chop the pulp & set aside. Sprinkle the insides of the shells with salt & invert on a rack to drain for 20 minutes. STUFFING: In a large pot, saute scallions, garlic, celery & mushrooms in 4 ts oil until softened, about 5 minutes. In a medium sized bowl, whisk the egg replacer & water. Stir in the kasha, mixing well. Add the kasha mixture to mushroom mixture, stirring to separate the grains. Add the hot broth & tomato pulp. Simmer for 2 to 3 minutes. Cover & simmer until the broth is abosrbed, 8 minutes. Remove from heat & stir in the wheatgerm, pine nuts, parsley & thyme. TO ASSEMBLE: Preheat oven to 350F & oil a shallow baking dish. Arrange the tomato shells in the dish & fill with stuffing. Bake for 20 minutes. Place reserved tops on the tomatoes, brush with the remaining oil. Bake another 10 minutes & then serve immediately. "Vegetarian Gourmet" Summer, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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