KASHA STUFFED TOMATOES

Servings: 6
Ingredients:

6 lg Firm, ripe tomatoes
1/2 ts Salt

——————————-KASHA STUFFING——————————-
1/2 c Scallions, thinly sliced
2 Garlic cloves, minced
1 Celery rib, chopped
1 c Mushrooms, chopped
2 tb Olive oil
1 tb Egg replacer, powdered
1/4 c Water
1 c Uncooked kasha
2 c Hot vegetable broth
1/4 c Wheatgerm
1/4 c Pine nuts, chopped
1/4 c Italian parsley, chopped
1/2 ts Thyme

TO PREPARE TOMATOES: Slice off and 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 and discard them.
Coarsely chop the pulp and set aside. Sprinkle the insides of the
shells with salt and invert on a rack to drain for 20 minutes.
STUFFING: In a large pot, saute scallions, garlic, celery and mushrooms
in 4 ts oil until softened, about 5 minutes.
In a medium sized bowl, whisk the egg replacer and water. Stir in the
kasha, mixing well. Add the kasha mixture to mushroom mixture,
stirring to separate the grains. Add the hot broth and tomato pulp.
Simmer for 2 to 3 minutes.
Cover and simmer until the broth is abosrbed, 8 minutes. Remove from
heat and stir in the wheatgerm, pine nuts, parsley and thyme.
TO ASSEMBLE: Preheat oven to 350F and oil a shallow baking dish.
Arrange the tomato shells in the dish and fill with stuffing. Bake for
20 minutes.
Place reserved tops on the tomatoes, brush with the remaining oil.
Bake another 10 minutes and then serve immediately.

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