Tomatoes are delicious, and especially rich in potassium. They’re one of the most versatile fruits out there. Fruits? Yes! That’s what the botanists tell us—tomatoes are indeed fruits, not vegetables. In any event, the tomato is a definite staple in my diet.
With tomatoes, you can make an endless array of salads, juices, cold soups, and more. But here’s a way we don’t often enough think of. An especially attractive and more sophisticated way. Perfect for special occasions and serving guests. The stuffed tomato.
Recipe Author: Beautiful on Raw
Preparation Time: 20 min
- 4 large round tomatoes
- 1½ cup Bulgur or quinoa
- 1 red bell pepper
- 1 green bell pepper
- 1 stalk of celery
- 1 cup of purple cabbage
- 4 Tbsp of lemon juice pinch of fresh coriander (optional)
For the raw mayonnaise:
- 1 cup of cashews
- 1 tsp of nutritional yeast
- 1 Tbsp of olive oil
- 2 Tbsp of lemon juice salt to taste
Instructions: Soak the cashews for a few hours. Place the Bulgur in a mug, drizzle with 4 Tbsp of lemon juice and cover with water. Let this sit for at least 6 hours until puffy and soft.
Place the soaked cashews, nutritional yeast, lemon juice, olive oil, and salt in the blender. Blend at maximum speed for at least 5 minutes. If the mixture is too thick, add a little water. Blend until you get a completely homogeneous mixture of a light beige color.
Rinse the bulgur in running water and drain for a couple of minutes. Put the bulgur in a salad bowl, then add the raw mayonnaise on top.
Cut the stems of the peppers. Extract the seeds and the light-colored veins. Then, cut the peppers into small squares. Wash the celery sticks, and cut them into small pieces, like bell peppers. Finely chop the purple cabbage and a little coriander.
Place all the chopped vegetables in the salad bowl. Add a pinch of salt and stir well. With a sharp knife, cut off the tops off the tomatoes crosswise. (Do not discard the tops). Then, with a knife or a small spoon, extract the seeds and pulp from the tomatoes. Be careful not to damage the walls of the tomatoes.
Next, stuff the tomatoes. Place two or three tablespoons of the burghul salad filling inside the tomatoes. Sprinkle with a little olive oil and chopped coriander. Cap each tomato with the top you cut from it earlier. Enjoy!
Recipe Type: Main Course