I was hearing the rain early this morning, so knew I could sleep in and not water the land- lovely! But then a huge owl sound broke the spell, before 6 a.m. and so loud! And then I heard him again, perhaps farther in the closest tree, and then again, farther away, and then again, barely audible. A buho! A gift!
1//2 lb. mushrooms
1/2 small carrot
1/2 celery stalk, sliced
1/2 small onion, peeled
1 small garlic clove, peeled and minced
1/4 tsp. dried oregano
2 tsp. olive oil
1 T. white wine or vegetable broth
1/3 c. gluten-free bread crumbs or oats
2 T. Parmezan0 (dairy-free walnut parmesan- see recipe this blog) or Parmesan cheese
3 to 4 fresh basil leaves, thinly sliced
1/4 c. chopped walnuts
Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell. Scoop out and reserve the pulp. Invert tomatoes onto paper towels to drain.In a food processor. Process the vegetables and reserved tomato pulp until mixed well. In a small skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth. Simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmezano and basil.
Stuff tomatoes; replace tops. Sprinkle walnuts on each one. You can eat these raw, right now! Or bake in a shallow baking dish at 350 degrees F. 15-20 minutes. Good topped with avocado!
Word of the Day – tomate – tomatoes
Tip of the Day – Add 2 c. of brown rice to this recipe, cooked, to stretch it out, vary the color and for a different taste. It’s wonderful!
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