Spicy Stuffed Tomatoes

by Hugh
(Fairfax, CA)

This is a fun recipe for special occasions or when you just feel like putting something together that looks and tastes fabulous, but without a great deal of effort. It’s very moist and crunchy and full of flavor. For sprouts I used an alfalfa/fennel blend that really compliments the dish nicely.

5 large tomatoes

1 carrot grated

1 cucumber grated

1 celery stalk diced

1 zucchini squash grated

1 sweet red or orange pepper diced

¼ bunch cilantro chopped

1 small avocado seeded and cubed

3” chunk of daikon radish grated

1 lemon or lime juiced

1” chunk of fresh ginger root finely diced or finely grated

½ small hot pepper finely diced

large handful fresh sprouts (optional)

½ teaspoon dulse or kelp flakes (optional)

Directions: Core and then cut the tops off the tomatoes and set aside to be diced. With a large spoon carefully scoop out the tomato flesh and dice with the tomato tops. Mix the rest of the ingredients together with diced tomato in a bowl and spoon back into hollowed out tomatoes and serve. You’ll have extra filling to serve from a bowl or just add to your green salad.

Three of these stuffed tomatoes and left over filling would make a nice meal for one person or as a side dish to accompany a large green salad of some sort. About 20-25 minutes to prepare.

If you didn't want to grate and dice the veggies you could rough blend this in a food processor, but with clean up I think it might take even more time.

Hopefully my friends from OZ will not be laughing so hard at the name of this dish that they will not be able to make it and enjoy....cheers.