Tomato Boats With Curried chicken Salad (Vegan) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
From the In Search of the Lost Taste cookbook. Ingredients:
1 cup chopped veggie chicken (more to stuff the tomatoes higher) |
3 tablespoons soy sauce |
3 tablespoons minced sage |
3 tablespoons dill |
3 tablespoons parsley (have extra handy) |
3 tablespoons marjoram |
1 chopped onion |
1 tablespoon curry powder |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
2 -3 tablespoons lemon juice |
2 -3 tablespoons capers |
2 -3 tablespoons mustard |
1 minced orange bell pepper |
1/2 cup chopped green olives |
olive oil |
6 roma tomatoes |
salt and pepper |
paprika, to sprinkle |
Directions:
1. Cut the tomatoes in half and scoop out the insides. Sprinkle with a little salt and pepper and allow to drain in a colander.
2. Saute the onion and veggie chicken with peppers, half of the herbs, half of the curry, the cumin and coriander and the soy sauce in some olive oil until the chicken starts to brown.
3. Remove from heat and add everything else (not the tomato halves).
4. Fill each tomato half with this mixture and then sprinkle with parsley and paprika and chill.
5. If the filling is too dry, add some mustard, lemon juice and/or olive oil to it.
|
|