Recipe - Kasha Stuffed Tomatoes

6 lg Firm, ripe tomatoes
One half teaspoon Salt

KASHA STUFFING
One half cup Scallions, thinly cut or sliced up
2 Garlic cloves, minced
1 Celery rib, chopped
1 cup Mushrooms, chopped
2 tablespoon Olive oil
1 tablespoon Egg replacer, powdered
One fourth cup Water
1 cup Uncooked kasha
2 cup Hot vegetable broth
One fourth cup Wheatgerm
One fourth cup Pine nuts, chopped
One fourth cup Italian parsley, chopped
One half teaspoon 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 teaspoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip