---------- 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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