Sunday, August 9, 2009

STUFFED HOLLOW TOMATOES: 3 GLUTEN FREE VEGAN DIPS/FILLINGS


I was buying these tomatoes because of their beautifully patterned skin. The cashier asked, "You know they're hollow, right?" I hadn't known, and became even more interested in them!
Cut in half, they really are almost hollow. With hardly any waste, they're quick to fill. 

This is the recipe for the edamame pate:

2c shelled, cooked edamame beans
1/4 cup lime juice
1 tsp horseradish paste
4 tsp oil olive
1 tsp salt or to taste
1/4 c cilantro

Process, scraping down sides till all is smooth.
Fill the tomatoes , chill 30 minutes, then slice.


2 cups cooked chickpeas
1 /2 tsp tahini
1 tsp salt
2 crushed garlic cloves
2 oz lemon juice
2 oz lime juice

Blend/process all till smooth, adding more liquid if desired. 

In the endive leaves is roasted red pepper hummus:

2 cups cooked chickpeas
1 c roasted red peppers (I used part of a jar of Trader Joe's)
1 1/2 tsp tahini
2 crushed garlic cloves
1 tsp smoked paprika
1 tsp ancho chile powder
1/4 tsp cumin
1/4 tsp coriander
6 oz lime juice
2 tsp salt

Blend/process all till smooth, adding more liquid if desired. 

These recipes, together, would be enough for five trays like the one shown.


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4 comments:

tiggsy said...

If the address "http://wheatlessandmeatless.com" is used (without the www.) the url redirects to GoDaddy. You need to redirect the non-www address to "http://www.wheatlessandmeatless.com" I tried to tweet you with this information, but twitter is screwed up AGAIN

@FrannLeach

G.F.Veg said...

oh thank you frann
i will try to fix this.
ugh hate this kind of stuff!!!
(much more like to cook)

Shopaholic said...

Your tomatoes look so beautiful. a piece of art. Nice to find your blog from Ganga108 in twitter.
My blog name is actually Gourmet Traveller 88 http://gourmettraveller88.com but I cannot add below, the other one is not active.

G.F.Veg said...

i lived in umbria for a while, then in rome, so your stracchino and sausage bruschetta brings bake memories. havent had stracchino since then. think i'll buy some and put it on rounds of my gluten free italian bread (sans sausage).
thanks for writing and for your blog. hope you'll subscribe.