Kasha stuffed tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Firm, ripe tomatoes |
| ½ | cup | Scallions, thinly sliced |
| 2 | eaches | Garlic cloves, minced |
| 1 | each | Celery rib, chopped |
| 1 | cup | Mushrooms, chopped |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Egg replacer, powdered |
| ¼ | cup | Water |
| ½ | teaspoon | Salt |
| 1 | cup | Uncooked kasha |
| 2 | cups | Hot vegetable broth |
| ¼ | cup | Wheatgerm |
| ¼ | cup | Pine nuts, chopped |
| ¼ | cup | Italian parsley, chopped |
| ½ | teaspoon | Thyme |
Directions
KASHA STUFFING
TO PREPARE TOMATOES: Slice off & reserve the top ½" from each tomato. Carefully scoop out the insides, leaving a ½" 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 Submitted By MARK SATTERLY On 11-03-95