Zeida (offish) wrote in vegancooking,
Zeida
offish
vegancooking

Tomatoes stuffed with Red Lentil Hummus and Basil, with Sweet Corn Guacamole

I wish I had taken pictures... Anyways I made these from my new book, "The Artful Vegan; Fresh Flavors from the Mellenium Restaurant." I'm posting a bit of an adapted recepie, the book calls for sprouted quinoa which I did not have time to sprout. It was gorgeous and delicious, the type of recepie that really celebrates the quality of seasonal vegetables rather than trying to imitate an animal based diet. One side note, don't make plated recepies for big holidays like Passover, it's too much work and hard to coordinate with all the traditional stuff.

Serves 6
Raw summer (or spring here in the south) entree/salad.

-6 tomatoes, fresh and firm, bad quality tomatoes will drastically change this recepie
-Radicchio, or any fresh crisp lettuce
-Fresh Basil

Raw Red Lentil Hummus
-1 cup dried red lentils, soaked for 4-6 hours
-1/3 cup tahini
-2 or 3 cloves minced garlic
-1 tsp. cumin
-1/2 tsp. coriander
-1/3 jalapeno chile, seeded and minced
-2 tsp. white miso
-1 tblsp. xtra virgin olive oil
-salt and pepper to taste
-water as needed

Combine everything but the salt, pepper and water in a food processor and blend, adding water as needed until you've got a smooth spreadable hummus. Season with salt and pepper.

Basil Cashew Sour Creme/Gravy
-1/2 cup unsalted cashews
-juice of 1 lemon
-1 cup fresh basil leaves
-1/4 tsp. salt
-2/3 cup water, or more as needed

Combine all ingredients in the blender. Blend, adding more water if needed, until you've got a thick, but smooth and pourable consistancy.

Sweet Corn Guacamole
-Kernels from one ear of sweet white corn
-1/2 english cucumber, seeded and diced
-1/2 jalapeno chile, seeded and finly minced
-2 avacadoes, peeled, pitted, and diced
-Juice of 1 lemon
-2 tblsp. chopped fresh cilantro
-salt and pepper to taste

Combine everything in a bowl.

To Plate the Tomatoes (finally!)
Drizzel about 2 tblspns of the Cashew Basil Creme in a spiral pattern on each plate. Place a small mound of shredded lettuce/radicchio in the center of each plate. Slice each tomatoe in to 4 equally thick slices. Place the bottom of the tomatoe on the mound of lettuce, and spoon about 2 tspns of hummus on top of the slice, place the next tomatoe slice on top of the hummus and continue until you've got a whole tomatoe with layers of hummus in the center. Drizzel a little more creme on top, and garnish with fresh basil leaves. Finally place 3 small mounds of gaucamole around the tomatoe and serve immediatly.

All components can be made ahead of time and refrigerated, but plated tomatoes should be eaten right away while they're fresh!!!

P.S- If you do make this, please post pictures! I don't have a digi cam, and it was sooooo pretty I feel bad not sharing.
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