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 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

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.

Browse by categories