Pepita-Stuffed Tomatoes(Vegan)

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* Exported from MasterCook *

 

Pepita-Stuffed Tomatoes

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Submitted to MC-Recipes

Submitted to Veg-Rec@ Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup pumpkin seeds (raw)

24 cherry tomatoes

salt

1 small hot green chili

1 large ripe tomato -- peeled,seeded, and finely chopped

3 tablespoons minced fresh chives

1/8 teaspoon minced garlic

1/8 teaspoon cumin seed

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees. F. Toast pumpkin seeds on baking sheet until

brown, about 20 minutes. Let cool. Cut tops off tomatoes with tip of very

sharp knife. Scoop out pulp with finger or demitasse spoon. Salt interiors

lightly. Invert tomatoes on rack or paper towels and set aside to drain.

Making sure to handle the chili with rubber gloves, char it over gas flame or

under broiler, turning until blackened. Steam 10 minutes in plastic bag. Peel,

seed and devein; chop finely. Mix chili, chopped tomato, chives and garlic.

Coarsely grind pumpkin and cumin seeds in blender or processor. Blend into

chili mixture (it will be very thick). Thin with 2 tablespoons water. Season

with salt. Fill cherry tomatoes with mixture. Arrange on platter. Cover with

plastic wrap and chill overnight. Let stand at room temperature 45 minutes

before serving.

 

Source:

" Bon Appetit, May, 1984 "

Yield:

" 24 tomatoes "

 

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Per Serving (excluding unknown items): 14 Calories; trace Fat (11.5% calories

from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0