Title: Kasha Stuffed Tomatoes
Categories: Appetizer Side
Yield: 6 Servings
| 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.