[Tomatoes Stuffed with Mushrooms]
...since we had all those nice fresh from the garden tomatoes...I decided to do one of Julia's tomato recipes...
...this is one of those recipes that requires that you use a couple of other recipes:
VEGAN DUXELLES [Vegan Mushroom Duxelles - Minced Mushrooms Sautéed in Butter (Earth Balance)]
and...
VEGAN TOMATES À LA PROVENÇALE [Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic]...which is the one immediately preceding this one on Page 507...
...it's really just one sentence...telling us to use the other two recipes...
...for the duxelles..Julia says you can use whole mushrooms or just the stems...I just used the stems and we'll save the pretty tops for something else...
...and since they just get chopped up for this recipe it really doesn't matter that it's just the stems...
...squeezed...sauteed and parslied...
...add some grated swiss cheese...I used Daiya...
...and I made some fine white dry bread crumbs...
...seeded my tomatoes...
...and filled them with the stuffing...
...rather generously...
...topped with the bread crumbs...
...and melted Earth Balance...
...and they're ready for the broiler...
...served with some vegan beef tips, baked potato and a green salad...
...maybe the nice fresh homegrown tomato is a little bit fragile for this recipe...a firmer slicing tomato might be better...
...but it probably won't taste better as these certainly were delicious!
Substitutions:
Earth Balance for Butter
Daiya Swiss for Swiss cheese
...I didn't use any parmesan here...but if you wanted to (the recipe calls for it)...I like Go Veggie Vegan Parmesan...or you could
make your own...especially if you have leftover Okara...
Recipe here:
Mastering the Art of French Cooking p. 508
ooooo that does look fabulous! love that little chopper tool!
ReplyDeletelove, k
Looks delicious!
ReplyDelete