Friday, October 5, 2012

Vegan MoFo, Day 5: Tomatoes!

Tomatoes and me, we've got a thing going on. Ever since I can remember, these crimson glories have been among my beloved foods. I can eat them in all ways--including canned tomatoes, which I used to think were yucky. I've embraced all forms of tomatoes, and you should, too! Below are two lovely, cheap, and easy recipes from Meatless Meals by Jean Prescott Adams that I veganized and modified to my liking. On a side note, I am thinking of doing a post about Mrs. Adams, whose real name was Leona Malek. She was quite an interesting lady!

Baked Tomatoes Stuffed With Corn
adapted from Meatless Meals, page 107
serves 2--supplies mineral matter, starch, and corrective elements

2 large tomatoes
2 tsp wheat germ
1/4 tsp salt
1/2 cup corn (I used frozen)
2 tsp vegan butter
1 Tbsp onion, minced
1/4 red pepper, diced
black pepper
1/2 tsp oregano

Preheat oven to 350 degrees F. Cut tops off tomatoes (save!). Scoop out the centers, dice tomato insides (throw away tough core), and add them to a bowl. Sprinkle insides of hollowed-out tomatoes with salt and wheat germ and set aside. Add onion, green pepper, salt, and pepper to the diced tomatoes in the bowl. Fill hollowed-out tomatoes with the vegetable mixture, dot with vegan butter, sprinkle with oregano, and put tops back on the tomatoes. Bake for about 25 minutes until tomatoes are tender. Serve hot with a dollop of mayo sauce.

Mayo Sauce (something I made up as a garnish of sorts)

1/4 cup Vegenaise
1/8 tsp paprika
1/4 tsp oregano

Mix all ingredients together in a small bowl.

{the Brussels Sprouts were another recipe from the book consisting of Brussels Sprouts and Vegan Butter...}

{totally a 1950s dinner from before the 50s...she was a trend-setter!}

Stuffed Tomato Salad
adapted from Meatless Meals, page 9N-10N
serves 2, supplies Vitamins A & C, mineral elements, and bulk

2 large tomatoes
2 tsp salt
1 cups cabbage, thinly sliced
1/2 tsp salt
1 tsp agave
1 Tbsp apple cider vinegar
1/4 tsp red pepper flakes
2 Tbsp onion, minced

1/4 cup Vegenaise
1/4 bell pepper (I used purple), minced
black pepper
lettuce leaves for garnish

Cut off top of tomato. You won't really need it, but it looks pretty (see below!). Scoop out seeds and discard or save for a later time. Salt the insides of the tomatoes and chill upside down on a dish towel in the fridge while you make the cole slaw. For the cole slaw, mix the shredded cabbage with salt, agave, apple cider vinegar, red pepper flakes, minced onion and bell pepper, and Vegenaise. Spoon cole slaw mixture into tomatoes, sprinkle with black pepper, and serve on lettuce leaves or a bed of shredded lettuce.

The addition of red pepper flakes really gives it some zing!

{quite refreshing, and the cole slaw was SUPERB}

{serving suggestion--on lettuce leaves. Fancy!}


VMF Day 5 2011: Sushi and Roe (yes, roe!)
VMF Day 5 2010: I MoFo Love it! Happy Friday! (yearly VMF survey) & My Heart Sprouts with Love for Brussels

1 comment:

  1. I really like the look of both of these recipes! Stuffed veggies are definitely a winner!

    I'd definitely like to hear more about Jean Prescott Adams - she's not a lady I know anything about, but I really like the recipes you've adapted