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Categories:
tomatoes salt scallions garlic celery mushrooms olive oil liquid egg substitute powdered water kasha vegetable stock nuts parsley thyme
Viewed: 82 - Published at: a year agoIngredients
- 6 each tomatoes large, firm, ripe
- 1/2 teaspoon salt
- 1/2 cup scallions, spring or green onions thinly sliced
- 2 cloves garlic minced
- 1 each celery chopped
- 1 cup mushrooms chopped
- 2 tablespoons olive oil
- 1 tablespoon liquid egg substitute powdered
- 1/4 cup water
- 1 cup kasha uncooked
- 2 cups vegetable stock hot
- 1/4 cup wheat germ
- 1/4 cup pine nuts chopped
- 1/4 cup parsley leaves italian, chopped
- 1/2 teaspoon thyme
Method
- TO PREPARE TOMATOES: Slice off and reserve the top 1/2 inch from each tomato.
- Carefully scoop out the insides, leaving a 1/2 inch shell.
- Separate the seeds from the pulp with a sharp utensil and discard them.
- Coarsely chop the pulp and set aside.
- Sprinkle the insides of the shells with salt and invert on a rack to drain for 20 minutes.
- STUFFING: In a large pot, saute scallions, garlic, celery and mushrooms in 4 teaspoons oil until softened, about 5 minutes.
- In a medium sized bowl, whisk the egg substitute and water.
- Stir in the kasha, mixing well.
- Add the kasha mixture to mushroom mixture, stirring to separate the grains.
- Add the hot broth and tomato pulp.
- Simmer for 2 to 3 minutes.
- Cover and simmer until the broth is abosrbed, 8 minutes.
- Remove from heat and stir in the wheatgerm, pine nuts, parsley and thyme.
- TO ASSEMBLE: Preheat oven to 350F (180C) and oil a shallow baking dish.
- Arrange the tomato shells in the dish and fill with stuffing.
- Bake for 20 minutes.
- Place reserved tops on the tomatoes, brush with the remaining oil.
- Bake another 10 minutes and serve immediately.
