Used up random foods for this recipe. Serve with homemade garlic bread.
4 tomato basil parmesan boca burgers (soy burgers 10 ounces)
1 large red onion, chopped
1 fork-full minced garlic
2 cups water
1 15-ounce can white kidney beans
3/4 cup kashi (buckwheat kernals)
1/2 teaspoon sea salt
4 large beefsteak tomatoes
3 carrots, shredded
1/2 cup fresh coriander, chopped
3 tablespoons lemon juice
P.S. Tragic chopping accident while preparing onion. But my knight in shining armor rescued me. (A.K.A. my step-father, who put a bandaid on my finger.)
Add oil to saucepan. Saute/cook boca burgers, onion, and garlic.
Remove mixture from pan and set aside. Add water and beans to pan, cover, and simmer over moderate heat for 10 minutes. (Be careful of rising steam when trying to take pictures.)
Stir in kashi and salt. Cover and simmer for 20 minutes.
Meanwhile, cut off tops of tomatoes and hollow them out.
I decided to save the insides and tops--so I am going to dry them on the dehydrator.
Invert the hollow tomatoes on paper toweling so they drain.
When the kaski is done.....hopefully yours does not burn like mine.....
In large bowl, combine kashi mixture, boca burger mixture, carrots, coriander, and lemon juice.
Stuff each tomato. Let it spill over the side too. P.S. There will be a lot of the stuffing left over.
The coriander was the most powerful flavor--really the only flavor that I could pick out. I was disappointed that I did not taste any of the flavoring from the boca burgers.
Overall, I was just unsatisfied. It was more fun to make than to eat.
My socks.... Okay, I know it is not fall, but I couldn't resist.
In case you couldn't guess--it says "Happy Halloween".
Recipe adapted from Reader's Digest One Dish Meals The Easy Way