Lentil and cauliflower stuffed tomatoes
8 medium-large ripe tomatoes
150g cooked beluga beans
3 spring onions, sliced
6 tbsp chopped fresh coriander or parsley( for dressing)
1 jalepeno or green chilli ,diced
1 cob of corn
1/2 clove crushed garlic
4 tbsp olive oil
1 teaspoon herb salt
sea salt and black pepper
• Turn the oven on to 190 C. Cut the cauliflower into florets and place in a saucepan with water and herb salt and boil for approximately 15 minutes (or until cooked). Meanwhile, cut the tops off the tomatoes (don’t throw the tops away), scoop out the pulp and put the pulp in a separate bowl to add to the stuffing later. Flip the tomatoes over to drain.
• Take the corn kernels off the cob. Chop up the spring onions and sauté in the frypan with olive oil add cumin seeds and corn kernels and stir for 2-3 minutes.
• Remove spring onions, cumin seeds and corn from the stove and mix them with the beluga beans.
• When the cauliflower is cooked, take it off the stove, drain and then put a food processor for 5-10 seconds to create a consistency similar to rice. Add the cauliflower to the beluga bean mix. Chop the chilli and coriander and add to the mix.
• Blend the tomato pulp and whisk it together with olive oil, lime, salt, pepper and garlic.
• Stir in some of the dressing to the bean and cauliflower mixture to taste.
• Put oil on the oven tray and turn the tomatoes over, adding salt to taste on the inside of each tomato cavity. Then scoop the filling into the cavities, packing them gently and firmly, stacking the tomatoes against one another on the cooking tray. Spoon the rest of the dressing around the tomatoes as they are baking
ª Place the tomatoes in the oven for approximately 40 minutes or until cooked.
• Recipe developed by the students of The Vegetarian Cooking School Veet’s Cuisine www.veetscuisine.com.au/the-vegetarian-cooking-school/