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Deviled Tomatoes (and/or Peppers)
Nb persons: 12
Yield: 2 halves per serving
Preparation time: 15 minutes
Total time:
Source: HelynsHealthyKitchen Published on VegWeb (http://www.vegweb.com) Source URL: http://www.vegweb.com/recipes/deviled-tomatoes
| 12 | plum tomatoes, (try to get them all the same size and not too big... about the size of an egg) |
| 1½ cups (1 can) | no-salt-added garbanzo beans, rinsed and drained |
| 1 TBS | tahini |
| 2 TBS | raw cashew butter |
| ¼ cup | water |
| 2 TBS | nutritional yeast |
| 1 TBS | fresh lemon juice |
| 2 tsp | yellow mustard, or more, to taste |
| 2 tsp | curry powder, or less (1 tsp) to taste |
| 2 TBS | chives, or scallions, finely chopped |
| 1 pinch | ground cumin, or more, to taste |
| 1 pinch | salt, to taste |
| freshly ground pepper, to taste | |
| ¼ tsp | turmeric |
| ½ tsp Kala Namak salt [1] (adds that special eggy flavor) | |
| chopped chives or parsley, for topping | |
| paprika for topping | |
| shredded Romaine lettuce, or baby greens, optional | |
paprika and fresh parsley or chopped chives for topping
Directions:
Cut the tomatoes in half, lengthwise, scoop out and discard the seeds and pulpy flesh. Set aside.
Place remaining ingredients in food processor and puree until smooth.
Stuff the tomatoes with the bean mixture.
Sprinkle with paprika and top with chopped parsley or chives for garnish.
Serve on bed of shredded lettuce or baby greens if desired.
Tomato seeds and flesh removed may be frozen for use in future soup or rice.
Substitutions or Additions: You can substitute 1/3 cup vegan mayonnaise for the tahini, cashew butter and water. Small (baby) peppers may be used for the shells instead of or in addition to the tomatoes. If you like it sweeter, add 1 tsp pf Stevia or sweetener of choice. Sweet pickle relish could also be added.
Links:
[1] where to buy Kala Namak salt http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Kala+Namak+salt
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