Tuesday, February 21, 2012

Tomatoes Stuffed With Cashews & Spinach

We just love this delicious recipe from one of our favourite blogs, Kora Organics. Tomatoes are one of nature’s true super foods. They can be cooked in a variety of ways, added to soups, pastas and served up with salads. If you want to try something adventurous like the Greeks do why not try Stuffed Tomatoes? An exotic way to incorporate a host of delicious in-season vegetables into one glorious mouthful.  

5 -6 large organic tomatoes
1 cup chopped onion
4 garlic cloves chopped finely
1 cup fresh spinach leaves
1 cup basil leaves
½ cup cashews
1 TBS nutritional yeast flakes (optional)
½ cup cold pressed extra virgin olive oil
3 TBS fresh lemon juice
1 TBS lemon rind
Celtic sea salt and black pepper to taste

1. Preheat oven to 180 degrees Celsius.
2. In a little olive oil sauté onions and garlic until brown.
3. Scoop out flesh of tomatoes and set aside.
4. Put all remaining ingredients into a food processor adding olive oil slowly and mix seasoning to taste.
5. Place in baking tray and drizzle with little EV olive oil.
6. Place in oven on middle shelf for 20-25 mins until cooked through.

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