Wednesday, July 9, 2008

'Cheese' and Olive-Stuffed Tomatoes

A fantastic and cute little side dish - I think I've learned that I just love stuffing vegetables.

For this one, cut the tops off four tomatoes (the recipe called for 2 and a 1/4 lbs, mine weighed a little less, at a pound and a half, but things still worked). Discard the tops, and scoop out the pulp; finely chop the pulp and place in a bowl. To the pulp add: 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh parsley, 1/4 cup chopped pitted kalamata olives, and 1/2 cup crumbled vegan feta (such as Sunergia).

Place the four hulled tomatoes in an 8-inch baking dish. Fill evenly with the pulp mixture. Broil for 2 minutes, and then serve! Each tomato is 80 calories.

tomatoes $2.73
'feta' $4.19

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance