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

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