Food & Drink Friday Recipe Uncategorized

Recipe Friday – Vegan Pesto Stuffed Tomatoes

April 7, 2017
Stuffed Tomato

Stuffed Tomatoes

We know it’s not quite summer yet, but this warm weather had us craving tomatoes this week! With tomatoes on our mind, we made these light and refreshing stuffed roasted tomatoes. It’s a perfect way to eat tomatoes this early in the season, since the best tasting fresh tomatoes won’t be around until mid-summer.

Tomatoes are one of those super foods that seem to have so many benefits. We are coming to the end of our detox and highlighting some of the detoxifying effects tomatoes have on your body seems appropriate. Tomatoes have natural content of sulphur and chlorine, which helps protect our bodies from infections and aid the proper functioning of kidneys. Of course, tomatoes are brimming with anti-oxidants, Vitamins B3 and B6. They also help to strengthen vision, boost our immune system and prevent atherosclerosis.

Stuffed Tomatoes

Stuffed Tomatoes Ingredients

Stuffed Tomatoes

 

Stuffed Tomatoes

Ingredients:

  • 6 medium size tomatoes
  • 1 cup (uncooked) Quinoa (see below)
  • Handful of spinach leaves
  • Few fresh basil leaves
  • ½ onion diced
  • 3 tablespoons of pesto sauce (see below)
  • Salt and Pepper to taste
  • Italian seasoning (optional)

Quinoa:

Cook 1 cup of quinoa as directed. For a nuttier taste sauté quinoa in a little dab of olive oil in a frying pan. Keep stirring until lightly brown. Then cook quinoa – 1 cup of quinoa in 2 cups of water. Bring to a boil and let cook covered for about 15 minutes.

Easy Pesto Sauce (vegan):

  • 1 ½  cup fresh basil leaves
  • 3 T pine nuts
  • 1 clove of garlic (optional)
  • Nutritional yeast (substitute for Parmesan)
  • 1/3 cup olive oil (to desired consistency)
  • Salt and Pepper to taste

*In a food processor, mix basil, pine nuts and garlic and nutritional yeast until emulsified. Add 1/3 cup olive oil slowly until desired consistency. Add salt and pepper to taste.

Stuffed tomato filling:

  1. Preheat over to 375 degrees.
  2. Cut the tops off and remove seeds and inner core of 6 tomatoes.
  3. If quinoa is still warm-hot mix spinach, chopped basil leaves, diced onions, pesto sauce and seasonings. If quinoa has cooled, sauté onions over a tsp of olive oil, add quinoa, spinach, basil, pesto sauce and seasonings until thoroughly mixed.
  4. Stuff tomatoes by the spoonful and add the tops back.
  5. In a glass baking dish drizzle a thin layer of olive oil and a dash of salt and pepper.
  6. Lineup stuffed tomatoes side by side in the baking dish.
  7. Bake at 375 degrees for 30-35 minutes or until the tomatoes slightly blister

 

Bon Appétit!

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