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Deviled Tomatoes

What you need: 
  • 12 plum tomatoes (try to get them all the same size and not too big... about the size of an egg)
  • 1½ cups (1 can) no-salt-added garbanzo beans, drained
  • 1 TBS tahini 
  • 2 TBS raw cashew butter
  • ¼ cup water
  • 2 TBS nutritional yeast
  • 1 TBS fresh lemon juice
  • 2 tsp yellow mustard, low sodium
  • 2 tsp curry powder
  • ½ tsp Kala Namak salt (adds that special eggy flavor)
  • ¼ tsp turmeric
  • paprika and fresh parsley for topping
 
What you do: 
  1. Cut the tomatoes in half, lengthwise, scoop out and discard the seeds and pulpy flesh. Set aside. 
  2. Place remaining ingredients in food processor and puree until smooth. 
  3. Stuff the tomatoes with the bean mixture. 
  4. Sprinkle with paprika and top with chopped parsley for garnish.
Preparation Time: 
15 minutes
Cooking Time: 
n/a
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

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