---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kasha Stuffed Tomatoes
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
      6 lg Firm, ripe tomatoes
    1/2 ts Salt

-------------------------------KASHA STUFFING-------------------------------
    1/2 c  Scallions, thinly sliced
      2 ea Garlic cloves, minced
      1 ea Celery rib, chopped
      1 c  Mushrooms, chopped
      2 tb Olive oil
      1 tb Egg replacer, powdered
    1/4 c  Water
      1 c  Uncooked kasha
      2 c  Hot vegetable broth
    1/4 c  Wheatgerm
    1/4 c  Pine nuts, chopped
    1/4 c  Italian parsley, chopped
    1/2 ts Thyme
 
  TO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each
  tomato. Carefully scoop out the insides, leaving a 1/2" shell.
  Separate the seeds from the pulp with a sharp utensil & discard them.
  Coarsely chop the pulp & set aside.  Sprinkle the insides of the
  shells with salt & invert on a rack to drain for 20 minutes.
  
  STUFFING: In a large pot, saute scallions, garlic, celery & mushrooms
  in 4 ts oil until softened, about 5 minutes.
  
  In a medium sized bowl, whisk the egg replacer & water.  Stir in the
  kasha, mixing well.  Add the kasha mixture to mushroom mixture,
  stirring to separate the grains.  Add the hot broth & tomato pulp.
  Simmer for 2 to 3 minutes.
  
  Cover & simmer until the broth is abosrbed, 8 minutes.  Remove from
  heat & stir in the wheatgerm, pine nuts, parsley & thyme.
  
  TO ASSEMBLE: Preheat oven to 350F & oil a shallow baking dish.
  Arrange the tomato shells in the dish & fill with stuffing.  Bake for
  20 minutes.
  
  Place reserved tops on the tomatoes, brush with the remaining oil.
  Bake another 10 minutes & then serve immediately.
  
  "Vegetarian Gourmet" Summer, 1994
 
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