From the kitchen garden the sweetest, juiciest tomatoes ever! We’ve been enjoying tomatoes for breakfast, lunch, dinner and in between. Just eat them sun warmed and vine ripened. No recipes needed.
But if you want some variety, try stuffed tomatoes. Scoop out the centers and fill them with an oil-free hummus or bean dip. Or try a whole grain tabbouleh salad for stuffing. Don’t stop at tomatoes. Try stuffing other vegetables as well—boiled Peruvian purple potatoes, cucumbers, and kale roll-ups.
Favorite stuffing recipes follow:
CURRIED CHICKPEA SPREAD (from Dr. Neal Barnard)
1 medium onion quartered.
3 garlic cloves
2 15-oz cans chickpeas drained & rinsed (or cook dry chickpeas)
1 tablespoon curry powder
3 tablespoons freshly squeezed lime juice
salt and pepper to taste
Wrap onion and garlic in foil. Bake at 350 for 1/2 hour until softened.
Add onion, garlic, and remaining ingredients plus 1/4 cup water to food processor until smooth.
1 1/2 cups bulgur wheat soaked 30 mins in 1 1/2 cups boiling water, drained
Add diced veggies: 1 tomato, 1 cuke, 1 onion, 1 minced garlic clove
1-2 freshly squeezed lemon
Salt & pepper to taste
1 lb cooked, rinsed, drained beans of your choosing
1/2 cup chopped raisins soaked in boiling water 10 mins.
1/2 cup each, chopped fresh mint & fresh parsley
Pinch each of cinnamon & cayenne
No meat, no dairy, no oil, no problem!