1 cup dry wild rice, cooked
1 (15oz) can (or equivalent) cannelini beans
1/2 tube gimme lean sausage
28oz can fire roasted tomatoes
small onion chopped finely
3-4 big cloves garlic minced
1/2 cup or so of bread crumbs
optional: smoked paprika
salt and pepper to taste
2 T flour
2 T extra virgin olive oil
1 cup white wine
3/4 cup crushed macadmia nuts
2 cups plain soymilk
1 cube or equivalent vegan bouillon
1 T (give or take) dijon mustard
2 cloves garlic
juice of half lemon
nutritional yeast to taste
optional: fresh herbs
1. before you begin cooking, de-seed tomatoes, sprinkle insides with salt and turn upside down to allow excess water to drain.
2. preheat oven to 350.
3. prepare rice
4. brown sausage in pan with onion and garlic.
5. add tomatoes, cannelini beans and rice to sausage mixture. cook until flavors meld. if using, add smoked paprika. add bread crumbs until stuffing-like consistency is reached. set aside.
6. while stuffing is cooking, blend together 2 cloves garlic, 1 c. of soymilk and 3/4 cup crushed macadmia nuts (cashews would also be fine)
7. make a rioux by heating olive oil in pan, then adding flour and cooking until flour is brown and nutty.
8. add white wine, bouillon, dijon mustard, lemon juice, and remaining cup of soymilk to flour mixture. cook until wine is de-alcoholized.
9. add macadmia nut mixture and cook until flavors are blended. the consistency should be similar to a cream sauce. add nutritional yeast to taste.
(stuffed tomatoes with white wine macadmia but bechamel sauce)
10. fill tomatoes with stuffing mixture, then put in oven for about 10 minutes, at which point you want to add bechamel sauce to the top. cook until the bechamel sauce is slightly browned, about 5-7 more minutes.
11. Serve with side salad, warm bread and chilled glass of white wine.