| 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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