Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

STUFFED TOMATOES

6 med. tomatoes

1 pt. fresh mushrooms, chopped

2 tbsp. butter or margarine

1/2 c. dairy sour cream

2 beaten egg yolks

1/4 c. dry breadcrumbs

1 tsp. salt

Dash pepper

Dash thyme

Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes.

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SPINACH-STUFFED BAKED TOMATOES

4 med. tomatoes

1/8 tsp. salt

1 (10 oz.) pkg. frozen chopped spinach, cooked

1/2 c. grated Parmesan cheese, divided

2 tbsp. mayonnaise

2 tsp. grated onion

1/8 tsp. salt

1/8 tsp. pepper

Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated. Yield: 4 servings.

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