From Judy Fleming’s upcoming Recipe Book “Foods from Around the World” where she takes foods from different regions around the world and creates healthy, vegan recipes using these different foods. Today we’ve taken foods from South America to create these raw stuffed tomatoes. Serve them with your lunch or as an appetizer for dinner.
Stuffed Tomato with Quinoa and Avocado
Take small tomatoes, slice of the top and hollow out the inside (cut them into small pieces and put aside for the avocado stuffing). Season the inside of each tomato with sea salt or dried herbs. Then use the Avocado stuffing to stuff each tomato then serve cold.
Avocado Stuffing
makes 1-2 cups
Take ripe avocados, halve and remove pits and skins, score them while they are still in the skins.
- 2 avocados
Scoop the flesh out into a large bowl and mash them well (a potato masher works)
Add the tomato pieces and stir.
Finely chop the following ingredients:
- 1 clove of garlic
- 2 tbsp. onion
- ¼ cup fresh basil
- ¼ cup celery
- sea salt & cayenne pepper to taste
Add above ingredients to the bowl of mashed avocado and mix well.
Stuff each tomato you have prepared above and serve cold.
Did You Know?
Garlic can be split into cloves then each clove planted in the fall so it starts to grow before the winter, then in the spring it will grow very much like a tulip bulb. Once the scapes (the long green spears that come up with the leaves) are over 12 inches high they should be picked so the bulb will grow bigger. The garlic bulb should be harvested in early summer. Garlic is an excellent source of vitamin C, B6, calcium, potassium and iron.
