Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Firm, ripe tomatoes
1/2 ts Salt

-----------------------KASHA STUFFING----------------------------
1/2 c Scallions, thinly sliced
2 ea Garlic cloves, minced
1 ea 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

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.

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